~Different flour mill streams viz. break-1, break-2, break-3, break-4, sizing, reduction-1, reduction-2 and straight grade flour obtained from two flour mills were analyzed for chemical and mixographic properties. Significant variation in chemical composition and rheological properties among different flour mill streams was found. The flour of break-4 stream exhibited the highest, whereas reduction-2 stream gave the lowest percentage of fat, ash and crude fibre contents. These contents increased from 1stto 4th break flours, whereas decreasing trend for these chemical characteristics was observed in reduction flour streams. The wet and dry gluten contents were also the lowest in flour of break-4 stream. The lowest and highest protein contents were observed in sizing and break-4 streams, respectively. The chemical components i.e. moisture, ash, protein, fat, fibre and alkaline water retention capacity were found relatively higher in break flour stream than reduction flour stream. The flour obtained from break-4 stream showed higher mixing time as compared to other flour mill streams. Peak height percentage increased from break-1 to break-4 flour .Identical trend in chemical and mixographic properties was noticed for different flour mill streams among samples of both flour mills.
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