Resumen

OSELLA, Carlos A; SANCHEZ, Hugo D; GONZALEZ, Rolando J  y  DE LA TORRE, María A. Wheat Milling: Comparative Tests between Experimental and Commercial Mills. Inf. tecnol. [online]. 2006, vol.17, n.3, pp. 33-39. ISSN 0718-0764.  doi: 10.4067/S0718-07642006000300006.

The objective of the present study was the evaluation of experimental milling at a pilot plant for the production of flours having characteristics similar to those obtained in an industrial process. The physical, chemical, and technological aspects of flours from different wheats, produced by two experimental and one industrial mill were evaluated. The evaluations of the flours were carried out in triplicate and statistically analyzed using a Duncan multiple range test. Differences were found among amylographic and farinographic values, as well as in the chemical compositions of the flours. The alveographic and technological behavior showed not significant  differences (a = 0.05). It is concluded that the diagrams proposed for experimental milling could be used to predict the behavior of flour in industrial mivdroppelmann@unab.cllling .

Palabras clave : wheat milling; flour characteristics; Duncan test; statistical analysis.