How to Optimize Flour Quality

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Water uptake as measured with Farinograph [%] (500 BU, 14 % moisture based) Attrition Flours. Higher water absorption through mechanically damaged starch. ■ Damaged starch through roller mills. 85 ■ Grinding pressure deforms the starch granule and partly destroys the crystalline structure. ■ Damaged starch granules possess a higher water retention capacity 80 75 70 65 60 R² = 0.755 5 10 15 20 25 Starch damage AACC 76-30.02 [%] (dry matter based) 10 | © Bühler | Flour Optimization, IAOM, Abu Dhabi | Dr. Peter C. Böhni, CDN1 | 2012
Attrition Flours. System comparison of ball mill system versus roller mill. Ball mill system Fine Grinding Impact Mill MJPB 11 | © Bühler | Flour Optimization, IAOM, Abu Dhabi | Dr. Peter C. Böhni, CDN1 | 2012
Page 1 and 2: Flour Optimization. IAOM Abu Dhabi,
Page 3 and 4: Grain Quality The Challenge of the
Page 5 and 6: Topics in Emerging Markets. Produce
Page 7 and 8: Bread dough is a water swollen syst
Page 9: Attrition Flours for Higher Water A
Page 13 and 14: Attrition Flours. Increase of water
Page 15 and 16: [ml/100g] bread Specific Volume Att
Page 17 and 18: Attrition Flours for Higher Water A
Page 19 and 20: Wheat Protein Content for Different
Page 21 and 22: Formulations Gluten Replacement Ing
Page 23 and 24: Specific Volume - Texture Gluten Re
Page 25 and 26: Food Security Policies to substitut
Page 27 and 28: [ml/100g] bread Specific Volume Vol
Page 29 and 30: Product Applications Bread with Cas
Page 31 and 32: Summary Optimization of Flour Quali

How to Optimize Flour Quality

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