Original article: Influence of flour mill streams on cake quality

Summary Wheat‐milling process generates different flour streams that differ in particle size, composition and functional and cake‐making properties. Particle size, composition and pasting properties of flour fractions (two from break and three from reduction system) obtained during milling of three wheats varying in protein content were determined. Shape, textural, colour and sensory analyses were performed on cakes prepared with the different mill streams. The final break and reduction streams had the highest protein and ash contents, pasting temperatures and the lowest starch percentage. Cakes prepared with the last streams showed higher batter density and lower volume. These results could indicate good air incorporation but deficient air distribution. Last streams cakes showed a darker, more reddish and yellowish crumb that was significantly related to flour colour characteristics. Because of these differences, such cakes obtained the lowest sensory scores. In this study, it has been verified that, to adapt flours to cake preparation, the final streams should be eliminated. The particle size of each stream is the most determinant parameter to obtain cakes with better volume and texture, being the flours with small particle size the most adequate.