Effect of the milling process on quality characteristics of rye flour Fruit

Most of rye flour is obtained by a gradual reduction system using roller flour mills, which generate different flour streams. The study of the different flour streams composition is necessary since it determines the flour quality and the flour uses. The scientists at Spain analysed four break streams and nine reduction streams for moisture, ash, starch, protein, damaged starch, falling number, amylose/ amylopectin ratio, β-glucans and colour. Mixing and pasting properties were also determined with a doughLAB and a Rapid Visco Analyser, respectively. As the milling process advanced, moisture and starch content decreased but protein, ash, β-glucans and damaged starch increased. The differences in composition are probably related to the effect of the roller mills and the increase in the contamination with bran. The absorption, development time and pasting viscosity increased as the milling proceeded, in detriment of the peak time. The β-glucan content was positively correlated to absorption, mixing tolerance index and pasting viscosity and negatively correlated to peak time. Differences in composition, above all, in bran, showed different mixing and pasting properties in rye streams. The most different streams corresponded to the last streams in the break process, in the sizings and in the middlings [Gómez Manuel, Pardo Jose, Oliete Bonastre and Caballero Pedro A, Effect of the milling process on quality characteristics of rye flour, J Sci Food Agric, 2009, 89(3), 470-476]. Effect of the milling process on quality characteristics of rye flour