Particle size distribution as a way of predicting types of flour and level of flour extraction / Predicción del tipo y grado de extracción de la harina mediante la distribución del tamano de partículas

Abstract

Differentiation between degrees of flour extraction as well as between types of flour was attempted by the application of a particle size distribution technique. The separated particles namely coarse, medium and fine, were used to calculate the moduli of fineness and uniformity. A proportional relationship was found between the modulus of fineness and flour extraction and type of flour. Regression analysis between the weight of each fraction and the diameter of the sieves gave a slope with a negative value for flour of 72, 76 and 82% extraction, confirming the reports.