Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours
| Autor: | Christos Ritzoulis, Georgios Kyriakakis, Vasiliki Evageliou, Ioanna Mandala, S. Protonotariou, Antonios Drakos |
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| Rok vydání: | 2016 |
| Předmět: |
Dietary Fiber
Starch Flour Color Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Food science Particle Size Porosity Particle density Water content Chemistry Secale Barley flour Hordeum 04 agricultural and veterinary sciences General Medicine 040401 food science Bulk density Elasticity Agronomy Composition (visual arts) Particle size Food Science |
| Zdroj: | Food chemistry. 215 |
| ISSN: | 1873-7072 |
| Popis: | Finer barley and rye flours were produced by jet milling at two feed rates. The effect of reduced particle size on composition and several physicochemical and mechanical properties of all flours were evaluated. Moisture content decreased as the size of the granules decreased. Differences on ash and protein contents were observed. Jet milling increased the amount of damaged starch in both rye and barley flours. True density increased with decreased particle size whereas porosity and bulk density increased. The solvent retention capacity profile was also affected by jet milling. Barley was richer in phenolics and had greater antioxidant activity than rye. Regarding colour, both rye and barley flours when subjected to jet milling became brighter, whereas their yellowness was not altered significantly. The minimum gelation concentration for all flours was 16%w/v. Barley flour gels were stronger, firmer and more elastic than the rye ones. |
| Databáze: | OpenAIRE |
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