Use of durum residue flour, a lower value product of durum milling, by incorporation into wheat flour dough without deterioration in baking quality

• Autores: M. J. Sissons, Ian L Batey, Sue Balfe, Ray Hare, Finlay MacRitchie
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 88, Nº 7, 2008, págs. 1194-1200
• Idioma: inglés
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• Resumen

  • BACKGROUND: During the milling of durum wheat to semolina, about 10–15% of total products produced is residue flour, a lower value product than the semolina. This study investigated the potential for using the durum residue flour as an additive in bread-making to improve its potential commercial value. RESULTS: Incorporation of residue durum flour from 102 breeding lines into a low protein flour and standard bakers' flour at 20% incorporation improved the bake loaf volume with minimal change in Mixograph dough mixing time and peak resistance in many of the lines tested. Loaf yellow b was always increased even with only a 10% incorporation. Baking flours can tolerate 20% incorporation with no deleterious affects on loaf volume and bake score. CONCLUSION: The results show a potential for using the lower value durum residue flour for baking bread of acceptable quality with a slightly higher yellow colour. This would improve the profitability for the miller and provide alternative ingredients to the baker for preparing specialty breads. Copyright © 2008 Crown in the Right of the State of New South Wales and Society of Chemical Industry