Effect of Single‐Pass and Multipass Milling Systems on Whole Wheat Durum Flour and Whole Wheat Pasta Quality

Abstract

Single‐pass and multipass milling systems were evaluated for the quality of whole wheat durum flour (WWF) and the subsequent whole wheat (WW) spaghetti they produced. The multipass system used a roller mill with two purifiers to produce semolina and bran/germ and shorts (bran fraction). The single‐pass system used an ultracentrifugal mill with two configurations (fine grind, 15,000 rpm with 250 μm mill screen aperture; and coarse grind, 12,000 rpm with 1,000 μm mill screen aperture) to direct grind durum wheat grain into WWF or to regrind the bran fraction, which was blended with semolina to produce a reconstituted WWF. Particle size, starch damage, and pasting properties were similar for direct finely ground WWF and multipass reconstituted durum flour/fine bran blend and for direct coarsely ground WWF and multipass reconstituted semolina/coarse bran blend. The semolina/fine bran blend had low starch damage and had desirable pasting properties for pasta cooking. WW spaghetti was better when made with WWF produced using the multipass than single‐pass milling system. Mechanical strength was greatest with spaghetti made from the semolina/fine bran or durum flour/fine bran blends. The semolina/fine bran and semolina/coarse bran blends made spaghetti with high cooked firmness and low cooking loss.

Flowability, wet agglomeration, and pasta processing properties of whole‐durum flour: Effect of direct single‐pass and multiple‐pass reconstituted milling systems

“…Scanning electron micrographs in Figure a–f show the relative particle sizes and shapes of dry WWFs produced by direct single‐pass and multiple‐pass reconstitution milling systems. As previously reported in Deng and Manthey (), direct fine grind (Figure a) and durum flour:fine bran (Figure e) produced fine particles with a narrow size distribution ( d gw = 92 and 105 μm and s gw = 42 and 43 μm, respectively), where d gw measures the geometric mean diameter of flour particle and s gw the dispersion of particle fractions retained on a set of sieves. Durum flour:coarse bran (Figure f) and semolina:fine bran (Figure c) produced had intermediate particle size and distribution with d gw = 125 and 183 μm and s gw = 81 and 108 μm, respectively.…”

“…Scanning electron micrographs in Figure 1a-f show the relative particle sizes and shapes of dry WWFs produced by direct single-pass and multiple-pass reconstitution milling systems. As previously reported in Deng and Manthey (2017), direct fine grind ( Figure 1a…”

“…This study is the continuation of previous published research where direct single-pass milled and multiple-pass reconstituted WWF qualities were compared (Deng & Manthey, 2017). A bulk sample of durum wheat grown at Casselton, ND 2015 was used in this study.…”

“…Whole‐wheat pasta is made from flour that contains bran, germ, and endosperm in the same ratio as found in wheat grain. The whole‐wheat flour (WWF) can be made either by direct conversion of grain into WWF (meal) or by reconstituting the flour by mixing ground bran and germ into flour or semolina (Deng & Manthey, ; Miller Jones, Adams, Harriman, Miller, & Van der Kamp, ). These two methods produce WWFs that differ in their individual particle composition.…”

Estimation of possibility of use of flour from grain of common wheat winter cultivars from organic farming as raw material for pasta production

“…Greater losses of dry matter were characteristic of pastas from flour from the grain of common wheat analysed in a study by Ma et al (2014), and pastas from flour from the grain of durum wheat analysed by Özyurt et al (2015). According to Mondelli (2004) and to Deng and Manthey (2017), dry matter losses depend to a high degree on the content and quality of protein substances in the raw material used for pasta production.…”