Determination of chemical properties ve cookie qualities of flour streams obtain from commercial mill

Biscuit types are widely consumed nowadays. Although there are different component in the formulation according to the biscuit type, the most important component is flour that gives characteristics properties to product. On the other hand, The quality of biscuit flour depends on the characteristics of the flour streams ve their proportions in the blend. For this reason, It is necessary to know the properties of the passages ve the mixtures made from them. In this study, the properties of different passages obtained by milling from two different lines (A ve B) of a commercial mill ve the different mixtures made from them were investigated ve the most suitable mixtures for biscuit were determined. The moisture content of the break ve reduction passages flour obtained from both lines of the mill decreased towards the last passages, the amounts of ash ve protein increased ve the pasages flour color is darkened. The water absorption ve development time values of the passage flours in the farinograph increased towards the last passages. The biscuits made from high water absoption passage flours that were found the spread ratio of to be low, ve the thickness ve hardness values were high, which adversely affected the texture ve brittleness. When the biscuit samples made from the passage flours of the A ve B lines of the mill are evaluated within the scope of general acceptability, the biscuit taste generally decreased towards the last passages. In the combinations made from the flour passages in both lines of the mill, it was observed that the wet gluten, dry gluten, gluten index ve sedimentation values of the combinations with high protein ve ash content were low, whereas the water absorption, development time ve stability values in the farinograph were high. In the biscuits made from the combinations, It was found that the samples with high ash ve protein content had low spreading rate, high hardness value, low color values L* ve b* values, ve high a* values. In general, biscuits made with the combination of passage flours of both lines were found to be acceptable in terms of sensory.