Qualitative analysis of flour from different sections of the milling process for the development of specific purposes flour: pannetone and cookies

Identifier:  TFG:6564

Handle: https://hdl.handle.net/20.500.11797/TFG6564

Authors:  Boix Riasol, Núria

Abstract:
This study supports that diverse flour physicochemical properties can be obtained from different systems of the milling process, which grind gradually the endosperm into a high number of milling streams flour with different composition and specific characteristics. The study involved assessing the flour characteristics through various methods (NIR, Alveograph, Damaged starch measurement, Gluten Index Test…) and specific sample was selected to make panettone due to the great force, extensibility and gluten quality measured; and a second specific flour sample was chosen to make cookies because of the large extensibility proven and low gluten content.