Published in Scientific Papers. Series D. Animal Science, Vol. LXI, Issue 1
Written by Giorgiana BLAGA, Iuliana APRODU, Iuliana BANU
The chemical composition, functionality and thermo-mechanical properties of the composite flours obtained by blending wheat (80-60%), rye (10-20%) and hulled oat (10-20%) flours were compared with the multigrain flours obtained through milling the equivalent blends of wheat, rye and hulled oat. The flours were obtained using an experimental roller mill. The composite flours had higher ash, fat, crude fiber and protein contents compared to the corresponding multigrain flours. However, the quality of proteins from multigrain flour was better than of the composite flours. Differences in terms of particles size of flours were observed between composite and multigrain flours, the modules ranging from 2.50 to 2.52 and from 2.78 to 2.87, respectively. The Mixolab parameters defining starch gelatinization, gel stability during heating and starch retrogradation were lower for composite flours compared to the multigrain flour. Due to the disruption of gluten network formed by wheat, the specific volume of bread decrease with increasing the level of rye and hulled oat in wheat, from 1.84 to 1.63 cm3 and from 1.93 to 1.71 cm3 for composite and multigrain flours, respectively.
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