What is the loss of gluten experienced during milling? Is the milling loss different for hard and soft wheat?

10 January 2024 0 7K Report

Extraction has been outlined as a key contributor to the protein content, gluten content ash content and bread volume. a general trend has been provided but the extent to which this affects the quality of flour is not provided. i am therefore looking for literature on milling trials done. whether commercially or with the small scale Buhler MLU Lab mill and any documentation of such information.

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