Physicochemical characteristics changes in post-ripening of wheat flour mill streams: Effects on dough properties and steamed bread quality

Key Points

• Dough properties are significantly affected by changes in physicochemical characteristics post-ripening, including texture and elasticity.
• Quality of steamed bread shows evident differences linked to variations in mill stream components during processing.
• Evaluation focuses on the transformation of wheat flour mill streams and their influence on final product characteristics.
• Understanding these effects is crucial for optimizing flour processing and improving baked goods' quality.