| Autor: |
Deng, Lingzhu, Manthey, Frank A |
| Předmět: |
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| Zdroj: |
Journal of the Science of Food & Agriculture; Aug2017, Vol. 97 Issue 10, p3141-3150, 10p |
| Abstrakt: |
BACKGROUND Research was conducted to develop a laboratory milling procedure to make whole-durum flour. An ultracentrifugal mill was evaluated by determining the effect of mill configuration and seed conditioning on particle size distribution and quality of whole-wheat flour. RESULTS Particle size of whole-wheat flour decreased as screen aperture decreased from 1000 to 250 µm; as rotor speed increased from 6000 to 18 000 rpm; and as seed conditioning moisture content decreased from 150 to 90 g kg−1. Feed rate during milling did not affect particle size distribution. Starch damage decreased as screen aperture increased; as rotor speed increased from 6000 to12 000 rpm; and as seed conditioning moisture content decreased from 150 to 90 g kg−1. Flour temperature varied with milling parameters but did not exceed 34 °C. CONCLUSION An ultracentrifugal mill configured with a rotor speed of 12 000 rpm, screen aperture of 250 µm, and seed conditioning moisture of 90 g kg−1 resulted in a fine whole-wheat flour where 82% of particles were <150 µm, starch damage was 59 g kg−1, and flour temperature was below 35 °C. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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