Laboratory-scale milling of whole-durum flour quality: effect of mill configuration and seed conditioning.

• Autores: Lingzhu Deng, Frank A. Manthey
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 10, 2017, págs. 3141-3150
• Idioma: inglés
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• Resumen

  • 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.; © 2016 Society of Chemical Industry.