Sieving fractionation and jet mill micronization affect the functional properties of wheat flour

Protonotariou, Styliani; Drakos, Antonios; Evageliou, Vasiliki; Ritzoulis, Christos; Mandala, Ioanna

doi:10.1016/j.jfoodeng.2014.02.008

Cited by 83 publications

(48 citation statements)

References 21 publications

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“…Wheat is milled into flour which is processed into various flour products, such as chapatti, cakes, bread, pita bread, and cookies (Hayta & Hendek Ertop, ). Particle size is an important indicator affecting the quality of the wheat flour, which can accurately reflect the processing precision of wheat flour (Protonotariou, Drakos, Evageliou, Ritzoulis, & Mandala, ). Technologies such as sieving, milling, and superfine grinding can be used to get certain particle sizes, as well as diverse structural characteristics (Niu, Hou, Wang, & Chen, ; Scanlon, Inamdar, Soumya, Indrani, & Rao, ; Wang, Hou, & Dubat, ).…”

Section: Introductionmentioning

confidence: 99%

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

Wang

et al. 2019

Cereal Chem

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Background and objectives The particle size of wheat flours contributes to the quality of wheat flour products. Wheat flour of particle size ranging from 358 to 17 µm was produced by the milling and examined by scanning electron microscopy (SEM). Additionally, their rheological properties, sulfhydryl content, creep measurements, and the cooking quality were also evaluated. Findings Wheat flour with smaller particle size had a higher amount of damaged starch and increased creep recovery of gluten protein, as well as the water absorption rate, cooking loss rate, and hardness of the noodle. The sulfhydryl content of gluten protein decreased with the decrease in the particle size of the wheat flour, as it changed the rheology and the pasting properties of starch. In addition, the dynamic viscoelastic properties of starch were enhanced by using wheat flour with bigger particle size. Conclusions The results suggested that particle size was a major factor affecting the quality attributes of the wheat flour. The cooking properties and texture of noodles could be modified by the variation of flour particle size. Significance and novelty The result can provide useful information about the important effect of particle size on the quality of the wheat flour and its products. Particle size could be used to potentially predict the product quality characteristics or identify proper quality wheat flour.

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Section: Introductionmentioning

confidence: 99%

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

Wang

et al. 2019

Cereal Chem

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“…e small particle size has the high surface-to-volume ratio, in food application, which indicates easy to access the enzymes and water. Protonotariou et al [19] reported that JM had a significant effect on the water-holding capacity, starch damage, and color of wheat flour compared to standard milling. Furthermore, JM combined with air classification is available to separate starch from protein matrix (Graveland and Henderson, 1991) [20].…”

Section: Introductionmentioning

confidence: 99%

Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

Kang

Kim

Kwak

et al. 2019

Journal of Food Quality

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The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD), falling number (FN), water absorption index (WAI), water solubility index (WSI), pasting and Mixolab® properties, and dough extensibility of WWF were measured. Significant differences were observed in proximate compositions as well as in color, particle size, FN, and WAI between the distinct milling methods and cultivars (p<0.001). The particle sizes of each cultivar milled with a HM (K: 188.5 µm; J: 115.7 µm; A: 40.34 µm) were larger than those milled with a JM (K: 41.8 µm; J: 50.7 µm; A: 20.8 µm). The final viscosity of WWF milled with a HM (K: 1304 cP; J: 1249 cP; A: 1548 cP) was higher than that of cultivars milled with a JM (K: 1092 cP; J: 1062 cP; A: 994 cP). Dough extensibility and resistance to extension also differed among the cultivars, and the C2 Mixolab® parameter (an indicator of protein weakening) was influenced by the milling method. Overall, results from principal component analysis showed that, among the three cultivars, Keumkang WWF was the most affected by the milling method.

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“…Size reduction of powder particles alters structure, functionality, and performance in food applications. 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 ).…”

Section: Introductionmentioning

confidence: 99%

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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Sieving fractionation and jet mill micronization affect the functional properties of wheat flour

Cited by 83 publications

References 21 publications

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

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

Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

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

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