ABSTRACT. The most commonly used method for particle size analysis of wheat flour in the grain industry is a sieve shaker following either the ASABE or AACC standard. This study involved the determination of mean particle size of flour from two different classes of wheat, hard red winter (HRW) and soft white (SW), at sieving times of 8, 10, 12, 14, 16, and 18

Small droplets of the suspension to be examined are deposited from a mist upon a specimen film whose surface has been treated to promote wetting by the droplets. This procedure makes the entire residue left by a whole droplet available for examination and promotes uniform dispersion of the deposit.