Effect of different milling mechanical forces on the structures and properties of wheat flour

Abstract

Summary Size reduction by milling of endosperm granules produces flour and prompts the heterogeneous distribution of nutrients, changing its properties. The effects of impact milling and frictional milling on the breakage of endosperm granules were evaluated. Comparison of both methods showed that frictional milling initially squeezed larger starch granules out of the endosperm granules, and the flour particles were smaller and exhibited decreased relative crystallinity. Meanwhile, impact milling peeled the protein off the surface of endosperm granules, and the surface of the flour particles had higher S and N contents. Moreover, the content of random coils decreased, and the V‐shaped peak disappeared. The weight loss rate of the ground samples and the maximum thermal cracking temperature of the impact‐milled samples increased significantly as processing progressed. Different milling mechanical forces can be used in combination to obtain the desired flour.

Effects of particle size in wasted bread flour properties

“…Milling techniques can affect molecular and structural starch properties because of frictional heat and mechanical energy (Protonotariou et al ., 2014). The differences between the properties of flours with different particle sizes have been verified in articles that study different milling systems (Bourre et al ., 2019; Tian et al ., 2022), or in the same milling, but separating different fractions by means of sieves (Belorio et al ., 2019). These differences have been shown to influence the quality of products made with these flours, such as breads (de la Hera et al ., 2013; Navarro et al ., 2022), cakes (Wilderjans et al ., 2013) or cookies (Pareyt & Delcour, 2008).…”

Understanding macromolecular interactions: key to developing new cereal‐based foods

“…Another study is Effect of different milling mechanical forces on the structures and properties of wheat flour by Tian et al . (2021). This study evaluated the effects of impact milling and frictional milling on the breaking of endosperm granules.…”

“…This study demonstrates that pH recycling is a robust approach for assessing the emulsion and foaming properties of food proteins. Another study is Effect of different milling mechanical forces on the structures and properties of wheat flour by Tian et al (2021). This study evaluated the effects of impact milling and frictional milling on the breaking of endosperm granules.…”