| Two hybrids derived from BNS male sterile line and Bainongaikang 58 (control) were used to analyze flour properties produced from different milling streams. The results indicated that the flour properties produced from different milling streams differed significantly. The break flour had little ash, while it had the highest value on whiteness, dry and wet gluten, stability time, peak viscosity, final viscosity and setback. In reduction milling system, the content of protein, ash, damaged starch, water absorption, development time, degree of softening all increased with the number increase of milling stream, while whiteness value, dry and wet gluten, stability time, peak viscosity, trough viscosity, breakdown, final viscosity, and setback all reduced with the number increase of milling stream. In the same milling stream, the flour of different varieties had significant difference. The general trend in the variations of flour properties produced from different milling streams was similar for hybrid wheat and conventional wheat. |
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