Bulk and Surface Chemical Composition of Wheat Flour Particles of Different Sizes

Abstract

Chemical composition and particle size are the critical factors influencing the quality and application of flour. The present study investigated the microstructure and distribution of bulk and surface chemical composition in wheat flour particles of different size. Eight samples of wheat flour of different particle size were obtained from the same native wheat flour by sieving (sieve aperture from 25 to 112 μm). Results from scanning electron microscopy and bulk chemical composition analyze showed that flour particles of different sizes differed in microstructure, protein, and starch composition. Further analysis of protein fractions with varying solubility implied that the relative smaller flour particles (diameter <48 μm) had higher gluten protein (gliadin and glutenin) ratio (60.88–64.06%). Furthermore, amino acid analysis showed that glutamic acid was rich in the medium particles. The results of XPS showed that the surface chemical composition of wheat flour of different sizes had no correlation with the bulk chemical composition, indicating that they would have an independent effect on the quality of flour.

Effect of wheat flour particle size on the quality of fresh white salted noodles

“…Wheat is one of the oldest and most important of the cereal crops, and it is usually ground into flour and used to make food (Shewry, 2009). Particle size, a critical quality index of wheat flour, refers to the degree of flour fineness, which is a physical characteristic determined by the sieve size (Lin et al., 2019). The different grades of wheat flour have different requirements for particle size, and the particle size of commercial wheat flour is generally more than 120 µm (Joubert et al., 2018).…”

Effect of Green Food Processing Technology on the Enzyme Activity in Spelt Flour

“…and cooking characteristics (shape retention, chewing viscosity, hardness, shrinkage, etc. ), which are especially important in bakery production [ 48 ]. The results in Figure 5 show that the spelt flour contains a relatively high fat content (1.4%), whereby by exposing spelt flour in scCO 2 medium, it was demonstrated that the fat content was reduced to 0.6%, which is 58% less fat in our scCO 2 -treated spelt flour sample.…”

Particle size distribution control during wheat milling: nutritional quality and functional basis of flour products—a comprehensive review

“…Further analysis of protein fractions with varying solubility suggested that relatively smaller flour particles (diameter <48 lm) had a higher gluten protein (gliadin and glutenin) ratio (60.88-64.06%). Further, amino acid analysis indicated that glutamic acid was rich in medium particles (Lin et al, 2019). A comprehensive analysis by Memon et al (2020) showed that particle size directly influences the distribution of phenolic acids, carbohydrate, protein, crude fibre, ash, crude fat, and moisture in three wheat varieties; Pearson correlation showed that particle size was negatively correlated with carbohydrate, whereas energy content was positively correlated with phenolic acid content.…”