Wheat flour particle size: Influence of mill design and effects on quality and performance

Abstract

Among the various characteristics of wheat (Triticum aestivum) flour, particle size is of paramount importance globally. The industrial process of separating the three main components (endosperm, bran, and germ) must ensure that the desired quality is delivered to customers through a progressive reduction in the size of the endosperm until the final granulation is achieved. This review paper examines the interaction between flour particle size and factors such as processing methods, mill design, technical measurements, wheat varieties, starch damage, and the impact on quality as perceived by end users. The review offered a thorough and insightful summary of this essential yet often overlooked aspect of the wheat flour industry.