Characterization of flow properties of different flour types and flour mixtures used in bread making

In order to avoid major problems in cereal handling and processing industry, it is necessary to determine flour flow properties. Although flour and starch powders under normal storage conditions exhibit relatively good flowability, there are certain differences between various types of flours used in bread making industry. This research presents a characterization and comparison of cohesion index, powder flow speed dependency and caking properties of different flour types and flour mixtures used in bread making. Stable Micro Systems TA.HDPlus Powder Flow Analyzer was used to determine flow properties of flours and flour mixtures. Wheat flour particles are heterogeneous and anisotropic. They have been considered as relatively free flowing, poorly cohesive powders, which do not cause caking problems (Peleg et al., 1973). However, whole meal wheat flour used in this research is categorized as extremely cohesive (cohesion index = 17.61) and wheat flour as very cohesive (cohesion index in the range 14-16). Based on powder flow speed dependency test, flours and flour mixtures do not show dependence on flow speed. Whole meal wheat flour is more susceptible to caking than other flour samples. Flour mixtures flow properties depend on the percentage of flour types added to the mixture. White wheat flour, whole meal wheat flour and corn flour exhibit different flow properties in dependence on their particle size and chemical composition. Mixture characteristics depend on the percentage of flour types added to the mixture. This research presents a characterization and comparison of cohesion index, powder flow speed dependency and caking properties of different flour types and flour mixtures used in bread making industry