Correction: Study on the utilization of by-products of wheat milling industry for the development of biodegradable plates.

[This corrects the article DOI: 10.1007/s13197-023-05738-8.].

Study on the utilization of by-products of wheat milling industry for the development of biodegradable plates.

The present study aims at utilizing wheat bran and resultant to produce biodegradable-edible plates as an alternative to plastic plates. The edible plates were prepared using different combinations of wheat bran and resultant in different ratios viz., WB, 90:10 (WR10); 80:20 (WR20), 70:30 (WR30).

Effect of grinding techniques and supplementation of quinoa on the carbohydrate profile of tortillas.

Unlabelled: With an aim of studying the implication of the milling interventions and supplementation of non-wheat grains on the effect of the carbohydrate digestive profile of wheat flour the present study was conducted. Quinoa grain was selected for the study due its higher protein content and better amino acid profile than that of cereal grains. Milling of grains to produce atta (whole wheat flour) was carried out using traditional method of stone chakki mill and the other method of separation and recombination of different stream using roller mill.

Application and effect of hybrid grinding techniques on the quality of stone chakki (whole wheat flour) and flat bread.

Industrially packaged whole wheat flour () is manufactured in motorized stone , which consumes more electric power. Present study is aimed towards evaluating the effect of hybrid grinding technique of wheat using roller mill on its grinding characteristics and quality of chakki and . Wheat was passed through the pair of first break rolls in MLU 202 with the roll gaps of 1 and 0.

Milled fractions of common buckwheat () from the Himalayan regions: grain characteristics, functional properties and nutrient composition.

This study evaluates and compares the milled fractions of buckwheat () for their physical, functional properties and nutritional composition. Four samples of buckwheat from the Indian Himalayan regions were roller-milled into five fractions: fine-flour, grits, bran, hull-1 and hull-2. The water activity of the grains lies between 0.

Milling interventions for the production of for Indian flat bread with low carbohydrate digestibility.

Study was aimed to produce for chapati, an Indian flat bread with low carbohydrate digestibility through different milling interventions; processing and formulating a functional ingredient mix (FM). Granulation, physico-chemical, rheological and chapati making characteristics of chakki , CA (control), roller mill (RA); RA replaced with 5, 10 and 15% FM (5, 10 and 15% RAFM) were evaluated. RA and RAFM samples showed lower water absorption, higher dough stability, pasting temperature and peak viscosity than CA.

Effect of grain moisture content during milling on pasting profile and functional properties of amaranth fractions.

Evaluation of functional properties of milled fractions of grain amaranth may be useful to decide the end uses of the grain. Hence, pasting profiles of amaranth fractions obtained by milling the grains at different moisture contents were studied in relation with their starch profile and also with their swelling power and solubility indices. It was observed that, for flour fraction, the viscosity parameters were lowest at 14-16 % moisture content.

A study on rheological characteristics of roller milled fenugreek fractions.

Fenugreek seeds were fractionated by roller milling to get various fractions. The roller milled fractions and whole fenugreek flour (WFF) were evaluated for the flow behavior and time-dependent flow properties using a rotational viscometer at the temperatures of 10-60 (0)C. The samples subjected to a programmed shear rate increase linearly from 0 to 300 s(-1) in 3 min and successive decrease linearly shear rate from 300 s(-1) to 0 in 3 min.

Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.).

Black gram grains were fractionated using roller flour mill. Effect of combination of additives (CA) namely dry gluten powder, sodium stearoyl-2-lactylate, fungal α-amylase on the rheological and bread making characteristics of wheat flour partly replaced with roller milled fractions of black gram was studied. With increase in the addition of straight run flour (SRF), protein rich fraction (PRF), protein and fiber rich fraction (P&FRF) from 0 to 20 %, fiber rich fraction, FRF (0-15 %), the farinograph water absorption increased and dough stability decreased; amylograph pasting temperature increased and peak viscosity decreased; bread volume decreased and crumb firmness value increased indicating adverse effect of these fractions on the rheological and bread making characteristics of wheat flour.

Roller milled black gram (Phaseolus mungo) semolina and its influence on the quality characteristics of high protein pasta.

Black gram (Phaseolus mungo) was roller milled into semolina (BGS) and was substituted at 25, 50 and 75 % levels in vermicelli making in this investigation. There was an increase in ash and protein content as the inclusion of BGS in blends increased. The quality characteristics of pasta showed marginal increase in cooking loss up to 50 % level of BGS.

Roller milling process for fractionation of fenugreek seeds (Trigonella foenumgraecum) and characterization of milled fractions.

The fenugreek seed is the richest source of soluble and insoluble fiber and also known for its medicinal and functional properties. The major objective of this present study is fractionation of the fenugreek by roller milling method and characterization of roller milled fractions. The effects of moisture conditioning on fenugreek roller milling were studied using standard methods.

Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta.

Wheat flour fractioned by sieving into four different particle size fractions namely finer fractions (<75 and 75-118 μm), coarser fractions (118-150 and >150 μm) were analyzed for their chemical, rheological, bread & parotta making characteristics. The finer fractions had lower ash, higher dry gluten, damaged starch and sodium dodecysulphate (SDS)-sedimentation value than the coarser fractions. The flour from finer fractions gave bread with best sensory and textural attributes.

Roller milling fractionation of green gram (Vigna radiata): optimization of milling conditions and chemical characterization of millstreams.

In the view of recent growing interest in utilization of grain fractions as food ingredient, present investigation was carried out to evaluate the roller milling potential of green gram. The effect of conditioning moistures on green gram roller milling were studied. The results showed decrease in flour yield from 85.

Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills.

Bran dusters are used in the wheat flour milling process to increase flour extraction rate. Chemical, rheological and bread characteristics of bran duster flours (BDR1, BDR2, BDR3) and straight run flour (SRF) obtained from two commercial roller flour mills were analyzed. Important chemical characteristics such as ash, dry gluten content, sedimentation value, damaged starch and falling number of bran duster flours were determined.

The cumulative ash curve: a best tool to evaluate complete mill performance.

Slick test is carried out by a flour miller to qualitatively segregate the flour from different streams in a roller flour mill. This test is done manually by pressing flour samples on tray using thin bladed paddle (the slick) and inspecting color or dress of the sample. However, the test is subjective and totally depends on human judgment.