How to Optimize Flour Quality

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Attrition Flours. Attrition flour from coarse semolina. ■ Semolina reduction with high grinding pressure. ■ Fine Impact Mill MJPB for detaching flakes. ■ Mechanically damaged starch absorbs five times more water than intact starch! 12 | © Bühler | Flour Optimization, IAOM, Abu Dhabi | Dr. Peter C. Böhni, CDN1 | 2012
Attrition Flours. Increase of water absorption by addition of attrition flour. Product Water absorption [14% Basis] Starch damage [%] Standard flour type 550 62.6 9.9 Attrition flour processed with roller mill and Fine Grinding Impact Mill Type MJPB 87.8 25.5 Blend of 92% standard flour 550 and 8% attrition flour 65.1 11.0 13 | © 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 and 10: Attrition Flours for Higher Water A
Page 11: Attrition Flours. System comparison
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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