Predominant factors in milling and wheat variety influencing particle size and quality of whole wheat flour

Abstract

This study investigated the effects of mill type, milling conditions, and wheat variety on the mean particle size, particle size distribution, and quality characteristics of whole wheat flour (WWFs). Three wheat varieties (Goso [GS], Hojoong [HJ], and Joongmo [JM]), representing varying protein contents, were milled using two types of mills: an ultra-centrifugal mill (UM) and a cutting mill (CM). The milling conditions were adjusted based on the sieve openings (0.5 and 1.0 mm) and rotor speeds (UM: 6000 and 14,000 rpm; CM: 2000 and 4000 rpm). The mean particle size and particle size distribution of the WWFs were significantly influenced by the mill type, milling conditions, and their interactions. UM and CM produced distinct particle size distributions, with CM yielding a broader range and a more pronounced bimodal distribution. Furthermore, the type of mill and milling conditions, along with their interactions, affected the damaged starch content, water and sodium carbonate solvent retention capacity, pasting properties, and antioxidant activity of the WWFs. The wheat variety influenced parameters such as moisture, ash, damaged starch content, sodium dodecyl sulfate sedimentation volume, rapid viscoanalyzer (RVA) pasting properties, total phenolic content, and antioxidant activity. Notably, selecting an appropriate mill type and milling conditions is critical for producing WWFs with high gluten strength from high-protein wheat varieties.

Practical Application

Controlling particle size through milling optimization is essential for producing high-quality whole wheat flour, particularly from wheat varieties with high protein content.