Jet Milling Effect on Functionality, Quality and In Vitro Digestibility of Whole Wheat Flour and Bread

Protonotariou, Styliani; Mandala, Ioanna; Rosell, Cristina M.

doi:10.1007/s11947-015-1494-z

Cited by 55 publications

(42 citation statements)

References 29 publications

(28 reference statements)

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“…These C microparticles were embedded inside larger clusters greater than 100 μm in general and they seem to be randomly distributed throughout the flour sample. The size and shape of the wheat flour are consistent with those obtained by ultragrinding methods such as the jet milling method . At the end of 15 min and 100 min of the ultrasonication process, U15 and U100 were formed.…”

Section: Resultssupporting

confidence: 78%

Structural, Optical, Electrical and Electrocatalytic Activity Properties Of Luminescent Organic Carbon Quantum Dots

et al. 2018

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Carbon is an essential element in human life and recently becoming technologically prominent due to the emerging field of “Carbononics”. We demonstrate organic carbon quantum dots (qdots) containing nitrile bonded (C≡N bond) d‐glucose‐like traces in various sizes obtained from wheat flour to be promising for imaging applications and to possess a relaxor ferroelectric property and an enhanced electrocatalytic activity that could reduce the cost of energy devices and simple to scale up for the commercialization. The secondary electron microscopy (SEM) imaging shows that the particle size of carbon qdots can be controlled via the sonication exposure time. Elemental analysis and vibrational spectroscopy results show that carbon qdots are sensitive to N2 gas in the atmosphere and could weaken its “carbogenic” property by making a stable C≡N bond at ambient atmosphere. Rietveld analysis and HR‐TEM studies demonstrate that the structure of the C qdots was found to fit best with an acentric primitive orthorhombic lattice. The laser scanning confocal microscopy (LSCM) images show enhancement of the light emission when reducing the size and characteristic excitation wavelength‐dependent light emission of C qdots. The photoluminescence and UV‐Vis absorption spectroscopy techniques show surface dominant emission and absorption upon the nitrile bonding.

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Section: Resultssupporting

confidence: 78%

Structural, Optical, Electrical and Electrocatalytic Activity Properties Of Luminescent Organic Carbon Quantum Dots

et al. 2018

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“…Moisture content decreased as the particle size diminished, because higher surface area was available to interact. Moreover, jet milling reduces moisture content of flours due to their exposure to dry air of high flow rate as has been already observed (Protonotariou et al 2015). Concerning damaged starch, it increased owing to milling (Table 2).…”

Section: Chemical Compositionmentioning

confidence: 54%

“…It has been reported that finer fractions had lower ash and higher dry gluten than coarser fractions when wheat flour was fractioned by sieving (Sakhare et al 2014). Nevertheless, Protonotariou et al (2015) do not observed any trend when studying the impact of jet milling intensity on the protein and ash content of whole wheat flour.…”

Section: Chemical Compositionmentioning

confidence: 69%

“…Milling technologies focused on producing finer flours with improved properties are getting increased attention (de la Hera et al 2013;Protonotariou et al 2014;Sakhare et al 2015). Jet milling is a new technological development that aims at the production of super fine flours by accelerating the particles in a high-velocity air stream, the size reduction being the result of inter-particle collisions or impacts against solid surface (Létang et al 2002;Protonotariou et al 2014Protonotariou et al , 2015. The particles impact at high velocities produces superfine powders and reduces the size of all aggregates (Létang et al 2002).…”

Section: Introductionmentioning

confidence: 99%

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Jet milling effect on wheat flour characteristics and starch hydrolysis

et al. 2015

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The interest for producing wheat flour with health promoting effect and improved functionality has led to investigate new milling techniques that can provide finer flours. In this study, jet milling treatment was used to understand the effect of ultrafine size reduction onto microstructure and physicochemical properties of wheat flour. Three different conditions of jet milling, regarding air pressure (4 or 8 bars) feed rate and recirculation, were applied to obtain wheat flours with different particle size (control, F1, F2 and F3 with d50 127.45, 62.30, 22.94 and 11.4 μm, respectively). Large aggregates were gradually reduced in size, depending on the intensity of the process, and starch granules were separated from the protein matrix. Damaged starch increased while moisture content decreased because of milling intensity. Notable changes were observed in starch hydrolysis kinetics, which shifted to higher values with milling. Viscosity of all micronized samples was reduced and gelatinization temperatures (To, Tp, Tc) for F2 and F3 flours increased. Controlling jet milling conditions allow obtaining flours with different functionality, with greater changes at higher treatment severity that induces large particle reduction.

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“…Jet‐milling of wheat flour increased its water holding capacity (WHC) and lightened its color (Protonotariou and others ). Jet‐milled flour produced texturally harder bread with lower volume, luminosity, moisture, and glycemic index compared to the un‐milled control (Protonotariou and others ). Superfine soy flour had higher WHC, solubility, swelling, fat binding, and sensory scores compared with the control (Muttakin and others ).…”

Section: Introductionmentioning

confidence: 90%

Particle Size of Milk Protein Concentrate Powder Affects the Texture of High‐Protein Nutrition Bars During Storage

Banach

Clark

Lamsal

2017

Journal of Food Science

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Milk protein concentrate powder with 85% protein (MPC85) was jet-milled to give 2 particle size distributions (that is, JM-Coarse and JM-Fine) or freeze-dried (FD), in order to improve the functional properties of MPC85 for use in high-protein nutrition (HPN) bars. Volume-weighted mean diameter decreased from 86 μm to 49, 22, and 8 μm in FD, JM-Coarse, and JM-Fine, respectively (P < 0.05). The MPC85 powders modified by jet-milling and freeze-drying were significantly denser than the control MPC85 (P < 0.05). Volume of occluded air in the modified powders decreased (P < 0.05) by an order of magnitude, yet only FD possessed a lower volume of interstitial air (P < 0.05). Particle size reduction and freeze-drying MPC85 decreased its water holding capacity and improved its dispersibility by at least 20%. Contact angle measurements showed that these modifications increased initial hydrophobicity and did not improve wettability. HPN bars made from JM-Fine or FD were firmer by 40 or 17 N, respectively, than the control on day 0 (P < 0.05). HPN bar maximum compressive force increased by 38%, 33%, and 242% after 42 d at 32 °C when formulated with JM-Fine, FD, or control MPC85, respectively. HPN bars prepared with JM-Fine were less crumbly than those formulated with control or FD MPC85. Physically altering the particle structure of MPC85 improved its ability to plasticize within HPN bars and this improved their cohesiveness and textural stability. Volume-weighted mean diameter decreased from 86 micron to 49, 22, and 8 micron in FD, JMCoarse, and JM-Fine, respectively (P < 0.05). The MPC85 powders modified by jet-milling and freeze-drying were significantly denser than the control MPC85 (P < 0.05). Volume of occluded air in the modified powders decreased (P < 0.05) by an order of magnitude, yet only FD possessed a lower volume of interstitial air (P < 0.05). Physical modifications like particle size reduction or freeze-drying of MPC85 decreased water holding capacity and improved dispersibility by at least 20%. Contact angle measurements showed that these modifications increased initial hydrophobicity, yet did not improve wettability. HPN bars made from FD or JM-Fine were firmer by 40 or 17 N, respectively, than the control on day 0 (P < 0.05). HPN bar maximum compressive force increased by 38, 33, and 242% after 42 days at 32°C when formulated with FD, JM-Fine, or control MPC85, respectively. HPN bars prepared with JMFine were less crumbly than those formulated with control or FD MPC85. Physically altering the particle structure of MPC85 improved its ability to plasticize within HPN bars and this improved their cohesiveness and textural stability.Keywords: Jet-milling, freeze-drying, protein bar, texture profile analysis (TPA), cohesiveness 3 Practical ApplicationMilk protein concentrate (MPC) powder particle size significantly influences the texture of high-protein nutrition (HPN) bars. Use of finely jet-milled MPC85 powder produced HPN bars with increased firmness and cohesiveness. Particle size reduction improve...

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Jet Milling Effect on Functionality, Quality and In Vitro Digestibility of Whole Wheat Flour and Bread

Cited by 55 publications

References 29 publications

Structural, Optical, Electrical and Electrocatalytic Activity Properties Of Luminescent Organic Carbon Quantum Dots

Structural, Optical, Electrical and Electrocatalytic Activity Properties Of Luminescent Organic Carbon Quantum Dots

Jet milling effect on wheat flour characteristics and starch hydrolysis

Particle Size of Milk Protein Concentrate Powder Affects the Texture of High‐Protein Nutrition Bars During Storage

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