Potential of corrugated rolls at front reduction passages and their impact on dough pasting and quality attributes of bread

ABSTRACT A key issue in breadmaking is to select the optimal milling strategy, as this has a significant impact on the quality of flour. Concerning to the milling method, smooth rolls is still preferred by the diagram designers who appreciate its effects on flour quality in the reduction passages. As the effect of corrugated rolls on the front passages of reduction systems was unclarified, fluted profiles (C* passage) were conducted to replace smooth rolls (C1 passage). Therefore, differences in flour composition, dough pasting properties, and bread characteristics for C* flour passages alone and with break flour (B1C*) were evaluated. Recovering reduction flour with corrugated rolls (B1C*) produced treatments with a higher protein content than B1C1 flour sample. Moving from the smooth rolls (C1) to the corrugated rolls (C*) increased the ash content from 0.50±0.01 b to 0.54±0.01 ab , may result from the extraction of the aleurone layer adhering to the bran. The C* sample demonstrated the highest retention of flour between 125 and 180 microns which could be linked to the shape, angle, and land of the reduction passage flutes. Texture analysis reflected that B1C* bread sample made a softer crumb than B1C1. The bread made with C* flour had a firmer crumb structure than the other breads, which aligns with its higher ash content that significantly influences bread structure. The highest uniformity of crumb cells was calculated for B1C* among treatments. Additionally, the highest volume index was observed in bread made from C* flour passages (B1C*). The Microstructural characteristics of C* prepared dough presented a decreased protein aggregation in comparison with other samples. The pasting properties of treatments reflected that the break down viscosity increased with an increase in the C* content of single and blend sample. These results highlighted that the proposed strategy can be effective in producing patent flours for different end product. Further advantages of the method include its ease of application, no additional expenditure, no lengthening of milling time, increased profits, and better product differentiation.