THE EFFECTS OF EXTRACTION RATE AND FLOUR-SIEVE APERTURE ON THE PROPERTIES OF EXPERIMENTALLY MILLED SOFT WHEAT-FLOUR

The effects of flour extraction rate and flour particle size (flour-si eve aperture) on the physical dough properties and cookie-making quali ty of soft wheat flour were examined during the development of a soft wheat experimental milling procedure. Soft wheats were milled to three extraction rates, and flour particle size was manipulated by changes in flour-sieve clothing. Physical dough properties, as measured by the farinograph and the alveograph, were weakly affected by milling proce dure. However, cookie spread, cookie ratio and total cookie score exhi bited strong negative relationships to both flour extraction rate and flour-sieve aperture. Soft wheats of different intrinsic cookie-making quality were ranked similarly by all milling procedures.