摘要：The aim of this research was to try determining chemical composition and quality characteristics of flour streams in commercial mill. After being doing physical and chemical analysis o four varieties of wheat’s, and than wheats were mixed, conditioned and milled. Chemical, technological and rheological properties of 25 flour streams were determined and quality and compounds differences among flour streams were tried finding. According to results, chemical composition, technologic and rheologic properties of flour streams were found different. Ash contents of break streams increased from B 1, 2 to B 5. In general, ash contents of reduction streams less than break streams and increased from initial streams to end streams. Wet gluten, protein and sedimentation value of break streams and DV1, 1, DV1, DV2, DV3, 1, DV3, 2 were determined as the highest value. The highest amylase activity values were obtained in break streams and C1 A1, C1 A2, C1 B and C23 A1, C23 A2, C23 A3 streams of reduction. When the extensograph values were examined, the highest resistance and extend values were obtained in DV2 and B3 steams. The highest resistance streams were C23 A1, C23 A2, C23 A3 reduction streams. Both high peak time. FON (Farinograph Quality Number) and low mechanical tolerance values were determined in reduction streams of C23 A1, C23 A2, C1 A1 and C1 A2.
关键词：Milling; flour streams; quality of flour stream
