Abstract
In the milling process a large number of milling streams are obtained. These fractions are usually combined into a single composite product, but it is possible to select for blending certain fractions to obtaining different types of flours. In this work the rheological behavior, of the industrial flours obtained in different extraction levels was analyzed using Mixolab and Alveograph devices. Our results showed that the flour extraction rate is an important factor influencing rheological behavior. When by the milling process were obtained two types of flour, the flour with high ash content presented higher values of C3, C4 and C5 torques compared to flour with lower ash content. Therefore, the quality of the white flour obtained from wheat milling at different extraction levels highly depends on the flour fractions that are selected for blending.