Effects of particle size on the quality attributes of wheat flour made by the milling process

Ma, Sen; Wang, Chongchong; Li, Li; Wang, Xiaoxi

doi:10.1002/cche.10230

Cited by 20 publications

(19 citation statements)

References 32 publications

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“…capacity. Ma et al (2020) suggested that the functionality of wheat flour and product quality is determined by flour particle size, the flour with the smallest particle size had a higher amount of damaged starch and increased creep recovery of gluten protein, water absorption rate, cooking loss rate, and hardness of the noodle. Thus, particle size may be used to identify the quality of pomelo peel powder or predict the quality characteristics of applied products, which can be of great significance in the utilization and development of the pomelo industry.…”

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confidence: 99%

Effects of particle sizes on structural and physicochemical properties of pomelo peel powders

Zheng

Hong

et al. 2021

Food Processing Preservation

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The structural and physicochemical properties of pomelo peel powders with different particle sizes were investigated. The MasterSizer and scanning electron microscopy observations indicated that three pomelo peel powders with different particle sizes were successfully prepared via jet milling, of which the average diameters (d(90)) were 53.43 ± 0.49, 27.73 ± 0.13, and 20.15 ± 0.17 µm. Fourier‐transform infrared spectroscopy, X‐ray diffraction, and low field nuclear magnetic resonance analysis indicated that the functional groups of pomelo peel powders were not affected by particle size; while the crystal region, proportion of immobile water (A22) and free water (A23) decreased with reduced particle size. The decrease in the proportion of immobile water and free water resulted in reduced solubility and water‐holding capacity of pomelo peel powders with the smallest particle size. Our findings suggest that the desirable properties of pomelo peel powders can be designed by appropriate particle size. Practical application The study investigated the structural and physicochemical properties of pomelo peel powders with different particle sizes. The data indicated that the desirable properties of pomelo peel powders can be designed by appropriate particle size. The study may be useful for the utilization of pomelo peels as a raw food material.

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confidence: 99%

Effects of particle sizes on structural and physicochemical properties of pomelo peel powders

Zheng

Hong

et al. 2021

Food Processing Preservation

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“…Accordingly, different by-products are produced during cereal processing. According to Ma et al [24], and as expected, flours with smaller particle size had higher amounts of damaged starch but also lower levels of sulfhydryl content of gluten protein leading to alteration of the quality characteristics of the flours. Depending on the desired traits of the final product (i.e., refined flour, starch and gluten), appropriate milling processes and equipment may be applied, e.g., jet milling combined with successive grindings in cascade and air classification are employed to isolate starch from flours resulting in a final product containing <2% (dry basis, d.b.)…”

Section: Processing Of Cereals and The Derived By-productsmentioning

confidence: 51%

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Skendi

Zinoviadou

Παπαγεωργίου

et al. 2020

Foods

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Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers’ spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.

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“…Particle size distribution and damaged starch content were shown to change simultaneously during wheat milling; the fine fractions always contained more damaged starch than the coarse fractions; the increase in damaged starch content in the flour during remilling was mainly due to the increase in the proportion of fine components (Monnet et al, 2019). In the study by Ma et al (2020), the smaller the particle size of wheat flour, the greater the amount of starch breakage; the increase in damaged starch content changed the rheology, pasting properties, and dynamic viscoelastic properties of starch. During milling, a small but significant proportion (5%-8%) of starch granules in flour is physically damaged.…”

Section: Effect Of Particle Size Distribution On Starchmentioning

confidence: 86%

Particle size distribution control during wheat milling: nutritional quality and functional basis of flour products—a comprehensive review

Tian

Wang

et al. 2022

Int J of Food Sci Tech

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Summary Wheat (Triticum aestivum L.) is one of the most important food grains worldwide, mainly consumed in the form of wheat flour or flour‐based foods. Milling reduces the particle size of wheat grains or wheat endosperm, which strongly affected the physical and chemical properties of wheat flour and subsequent product characteristics. In this paper, the differences in physical and chemical properties of wheat flour due to its particle size distribution, the sources of the differences and the applicability of flour products were reviewed. Furthermore, the modern wheat milling process, the mathematical modelling, and mechanical modification of wheat milling process in recent years were introduced. The research prospect of the influence of milling process on the formation of particle size and quality of wheat flour was put forward.

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Effects of particle size on the quality attributes of wheat flour made by the milling process

Cited by 20 publications

References 32 publications

Effects of particle sizes on structural and physicochemical properties of pomelo peel powders

Effects of particle sizes on structural and physicochemical properties of pomelo peel powders

Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry

Particle size distribution control during wheat milling: nutritional quality and functional basis of flour products—a comprehensive review

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