Quality of Pan Bread as Influenced by Milled Flour Stream Blends of Australian and Russian Wheat

The present study aimed to investigate the properties of some selected wheat flour mill streamblends milled on a full industrial scale and their effects on the pan bread quality. The five streamblended variants (A, B, C, D and E) were produced by blending twelve wheat flour streams by thenormal milling process of two wheat types (Australian and Russian). No significant (P ≤ 0.05) differences could be found in ash content among different stream blends of Australian wheat flour.Meanwhile, significant (P≤ 0.05) differences were found in ash content among those of Russianwheat flour. The stream blends B and A had the significantly (P≤ 0.05) highest wet gluten proportions (32.56%) and (27.81%) for Australian and Russian wheat types, respectively. Significantly(P≤ 0.05) higher α-amylase activity and the damaged starch contents were obtained for all different stream blends for both wheat types. The different stream blends gave a wide range of rheological properties. The longer dough stability times (20 min) and (9min) were observed for flourstream blends B and A for Australian and Russian wheat types, respectively. All pan bread madefrom the different flour stream blends possessed a highly significant (P≤ 0.05) increase in thevolume than did the control (a blend of all flour streams produced from all break, divider and reduction stages). Flour stream blend B for Australian wheat and stream blend A for Russian wheathad superior parameters for the pan bread than the other flour stream blends as well as the control.It can be concluded that the monitoring of blending some flour mill streams can be used to obtaincertain end-use flour quality that meets specific customer demands