Whole Grain-Wheat Flour Production Using Ultra-Centrifugal Mill (original) (raw)

Interest has been growing in whole grain products. However, information regarding the influence of ultra-centrifugal mill on whole grain flour quality has been limited. An experiment was conducted to produce whole-wheat flour with Hard Red Spring (HRS) wheat using an ultracentrifugal mill. This study determined the effect of centrifugal mill parameters as well as grain moisture (10-16%) on producing whole-wheat flour and its final products. Mill parameters studied were rotor speed (6,000-15,000 rpm) and feed-rate (12.5-44.5 g/min). Results showed that fine particle size (< 150 µm) was favored by low seed moisture content (10-12%) and high rotor speed (12,000-15,000 rpm). Flour moisture content was positively related to seed moisture content. Wheat grain with low seed moisture content (10-12%) milled using high rotor speeds (12,000-15,000 rpm) produced desirable whole grain wheat flour quality, with 70-90% of fine particle size portion and low starch damaged (less than 11%). This whole-wheat flour produced uniform and machinable dough that had low stickiness and formed bread with high loaf volume.