The effect of changing the percentage of flour particles on the quality of flour and bread production

This research was conducted in order to investigate the effect of changing the percentage of flour particles on the qualitative and rheological indicators of flour and bread production. The desired flour was prepared from wheat variety N87-20 and was divided into three parts by the size of particles by a sieve shaker. 6 treatments including the percentages of flour on a sieve of 180 microns, on a sieve of 125 microns and under a sieve of 125 microns, respectively: treatment 1 of the control sample (18%, 30%, 52%), treatment number 2 (10%, 40%, 50%) ), treatment number 3 (25%, 10%, 65%), treatment number 4 (20%, 20%, 60%), treatment number 5 (15%, 15%, 70%) and treatment number 6 (25%, 30 percent, 45 percent) was The results showed that the investigated treatments had no significant effect on the percentage of wet gluten, percentage of dry gluten, percentage of ash, percentage of protein, L* and a* of the produced flour and the sensory properties and porosity of the produced bread, but on the gluten index, Zeleny, Faling's number, The color index b* of flour and the color indices L*, a* and b* of bread production showed a significant effect and finally, considering that treatment 5 has the highest Zelani number, gluten index and sensory index scores, it is introduced as the best treatment.