No abstract

No abstract

9Jet milling is an ultragrinding process in order to produce superfine powders with 10 increased functionalities. The effect of milling pressure, feed rate, vibration rate of 11 feeder and feedback of jet milling on whole wheat flour functionality and the potential 12 of those flours for breadmaking with the goal of improving bread quality and 13 digestibility was investigated. Increasing milling pressure (from 4 to 8 bar), 14 decreasing feed rate (from 0.67 to 5.18 kg/h) and/or using recirculation augmented the 15 severity of the process and reduced flour particle size from 84.15 to 17.02 μm. 16Breakage of aleurone particles layer and the reduction of particle size in jet milled 17 flours were detected using scanning electron microscopy (SEM). Ash and protein 18 content did not change after jet milling. However, total fiber content and digestible 19

No abstract