3.3. Effect of fine grinding of millfeeds on dough mixing properties
Effects of millfeed particle sizes on dough water absorption and Farinograph stability time are shown in Fig. 2. For both wheat classes, fine grinding of millfeeds significantly increased dough water absorption (P < 0.05), but the number of fine grinding treatments made no significant difference. The results were in contrast with the report by who indicated that as wheat bran mass median particle diameter reduced from 795 to 280 mm, water absorption of the whole-wheat dough containing 20g/100 g bran significantly increased by 5.0 g/100 g. also reported that at the addition level of around 30 g/100 g in WWF, fine brans that contained more than 25 g/100 g of bran particles smaller than 105 mm had 2% higher dough water absorption than those of coarse brans that contained more than 46 g/100 g of bran particles larger than 420 mm. reported that for all addition levels (5 g/100 g, 10 g/100 g, 15 g/100 g) of wheat bran, there was no change in water absorption capability as the particle size of wheat bran decreased from 609 to 278 mm. In our study, the reduction of
millfeed particle sizes did not significantly increase Farinograph water absorption among the fine-ground WWFs, which was mainly attributed to the slight differences in the median diameters of reconstituted WWFs as the millfeed particles were reduced from around 320 to 180 mm.