Effect of pre-milling treatments on wheat flour quality

Ravinder Kaushik; Prince Chawla; Naveen Kumar; Mukul Kumar

Ravinder Kaushik School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh, India
Prince Chawla School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh, India
Naveen Kumar AMITY University, Jaipur, Rajasthan, India
Mukul Kumar School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh, India

Keywords: wheat, pre-milling treatments, conditioning, tempering

Abstract

The present investigation was carried out to determine the physical, chemical and morphological characteristics of wheat grains and their effect on flour quality. The effect of pretreatments on flour extraction rate and its quality was also determined. Three pre-milling treatments viz. conditioning, yeast treatment and acid treatment were applied to four wheat (Triticum aestivum) cultivars C-306, Raj-3765, PBW343 and KW-11 and compared with tempering. Pre-milling treatments increased the flour extraction rate more than that of tempering. The flour extraction rate was the highest for acid treated grains and the lowest for conditioned grains, whereas the flour quality of acid treated grains was poor. Therefore, yeast treatment was selected giving a slightly lower extraction rate and good flour quality than acid treatment. It was also observed that wheat cultivars with better physicochemical and morphological properties showed good flour quality in comparison to wheat cultivars with inferior physicochemical and morphological properties.

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