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

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

•Different wheat flour fractions received by a roller mill.•Fractions differed at particle size distribution and composition.•Micronization of the coarse fraction (d50:19μm) of a roller mill by jet milling.•Jet milled fraction presented high elastic character under heating. The particle size of whea...

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Veröffentlicht in:Journal of food engineering 2014-08, Vol.134, p.24-29
Hauptverfasser: Protonotariou, S., Drakos, A., Evageliou, V., Ritzoulis, C., Mandala, I.
Format: Artikel
Sprache:eng
Schlagworte:
Flour
Fragments
Gelatinisation
Granular materials
Granules
Jet mill
Mills
Particle size
Starches
Viscoelasticity
Wheat
Wheat flour
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Zusammenfassung:•Different wheat flour fractions received by a roller mill.•Fractions differed at particle size distribution and composition.•Micronization of the coarse fraction (d50:19μm) of a roller mill by jet milling.•Jet milled fraction presented high elastic character under heating. The particle size of wheat flour has a significant effect on its functional properties. Three fractions of roller milled wheat flour were obtained using sieving: a coarse fraction (CF) with d50>200μm, a middle fraction (MF) with 100μm
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2014.02.008