Effect of different milling processes on Egyptian wheat flour properties and pan bread quality

The effects of normal and hard milling and different conditioning times on flour properties of Egyptian wheat Sakha 94 and Gemmeiza 11 were studied. The dough rheological properties of resultant dough were evaluated using farinograph, alveograph and Rapid Visco-Analyzer (RVA) instruments. Data show that normal and hard milling of Gemmeiza 11 at conditioning time 12 h results highest wet gluten 30.1% and 29.5%, respectively, and recorded higher gluten index 96.5% and 96.1% by normal and hard milling at conditioning time 24 h, respectively. The higher damage of starch 7.59% and 7.14% were obtained by hard milling of wheat Sakha 94 at conditioning time 24 and 36 h, respectively. The granule surfaces of starches became damaged, flattened, scratched, cracked, rougher and less rounded at hard milling for both cultivars. The higher values of stability time 16, 15 and 14 min and lower degree of softening 20 BU were given by normal milling of wheat Gemmeiza 11 at conditioning times 36, 24 and 12 h, respectively. Data showed that the higher final viscosity 4969 and 3779 cp were obtained by normal milling at conditioning time 24 h and by hard milling at conditioning time 36 h of wheat Gemmeiza 11, respectively. It was seen that wheat Gemmeiza 11 resulting flour with normal milling at conditioning time 36 h had the highest loaf volume 1675 cm3 followed by 1475 cm3 was given by conditioning time 24 h. In addition the higher score of bread softness 114.0 and 110.20 mm were given by hard and normal milling at conditioning time 36 h for Gemmeiza 11. It could be concluded that pan bread produced from Gemmeiza 11 flour was found to have acceptable quality grade for all sensory characteristics than bread produced from Sakha 94 flour.