Chemical, Rheological and Baking Characteristics of the Composite Flours Blended by Chinese Wheat Flours

Wheat commonly used for flour blending is hard wheat, and demand for hard wheat class is increasing in international markets. Flour blending technology has been currently used in milling industry worldwide in order to tailor flours having desired protein or gluten content and processing quality. Four weak wheat flours and one relatively hard Chinese wheat flours were blended at different proportions. The characteristics of the chemical composition, rheological quality and baking quality of the composite flour after flour blending were evaluated. Results showed that flour blending had an important effect on the baking quality, GMP content, α-amylase activity and rheological quality, however had little effect on the flour gluten content and water adsorption. The dough quality and chemical composition content could be increased when two kinds of flours were blended at an appropriate level. Wenqianyihao flour and LumaiOO6 flour were suitable for the flour blending and the best blending ratio was 60:40 (w/w). A composite flour with acceptable baking quality was obtained when pH85-16 flour and Lumai23 flour were blended at a ratio of 60:40 (w/w). It was attested that Chinese selected variety flour can be blended to meet the needs of bread processors.