Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality

Pang, Jinyue; Guan, Erqi; Yang, Yuling; Li, Mengmeng; Bian, Ke

doi:10.1002/fsn3.2008

Cited by 26 publications

(9 citation statements)

References 44 publications

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“…Various factors can affect grain hardness, including environmental factors, grain storage conditions, grain protein content, kernel moisture content, and so on (Hrušková & Švec, 2009). Besides hardness, PSI is also affected by milling parameters such as the milling intensity (Pang et al., 2021). Overall, the PSI test helps millers and bakers classify wheat according to the degree of hardness, adjust tempering settings at the mill, and indicate the milling/baking performance and end‐product functionality (Acar et al., 2019; Bettge & Morris, 2000).…”

Section: Grain and Flour Properties From The End‐user Perspectivementioning

confidence: 99%

Enhancing traceability of wheat quality through the supply chain

Nadimi

Hawley²,

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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With the growing global population, the need for food is expected to grow tremendously in the next few decades. One of the key tools to address such growing food demand is minimizing grain losses and optimizing food processing operations. Hence, several research studies are underway to reduce grain losses/degradation at the farm (upon harvest) and later during the milling and baking processes. However, less attention has been paid to changes in grain quality between harvest and milling. This paper aims to address this knowledge gap and discusses possible strategies for preserving grain quality (for Canadian wheat in particular) during unit operations at primary, process, or terminal elevators. To this end, the importance of wheat flour quality metrics is briefly described, followed by a discussion on the effect of grain properties on such quality parameters. This work also explores how drying, storage, blending, and cleaning, as some of the common post-harvest unit operations, could affect grain's end-product quality. Finally, an overview of the available techniques for grain quality monitoring is provided, followed by a discussion on existing gaps and potential solutions for quality traceability throughout the wheat supply chain.

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Section: Grain and Flour Properties From The End‐user Perspectivementioning

confidence: 99%

Enhancing traceability of wheat quality through the supply chain

Nadimi

Hawley²,

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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“…The results obtained after ultra‐micromilling (<21 and <12 μm) of commercial flours (average particle size of ~75 μm) showed that the reduction in particle size distribution increased the elasticity, deformation resistance, hardness, adhesion, relaxation time, and tensile viscosity of the dough while decreasing the starch pasting enthalpy (Lazaridou et al ., 2018). In addition, the test results for wheat flour with a particle size distribution of 52.36–108.89 μm showed that reducing its particle size effectively increased the maximum tensile resistance, and samples with medium particle diameters (78 and 66 μm) exhibited the highest stretchability; the ratio of loss tangent (G″/G′) decreased with decreasing particle size (Pang et al ., 2021).…”

Section: Particle Size Distribution and Flour Qualitymentioning

confidence: 99%

“…Compared with Chinese buns made from wheat flour with larger particle size, those from wheat flour with smaller particle size were significantly smaller in specific volume, higher in hardness and chewiness, lower in elasticity, and showed no significant difference in adhesiveness. The quality of Chinese steamed buns was better when medium‐size grain flour (~78 μm) was used for preparation (Pang et al ., 2021). Grain size is the main factor affecting the quality traits of wheat flour.…”

Section: Particle Size Distribution and Flour Qualitymentioning

confidence: 99%

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

Tian

Wang

et al. 2022

Int J of Food Sci Tech

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Summary Wheat (Triticum aestivum L.) is one of the most important food grains worldwide, mainly consumed in the form of wheat flour or flour‐based foods. Milling reduces the particle size of wheat grains or wheat endosperm, which strongly affected the physical and chemical properties of wheat flour and subsequent product characteristics. In this paper, the differences in physical and chemical properties of wheat flour due to its particle size distribution, the sources of the differences and the applicability of flour products were reviewed. Furthermore, the modern wheat milling process, the mathematical modelling, and mechanical modification of wheat milling process in recent years were introduced. The research prospect of the influence of milling process on the formation of particle size and quality of wheat flour was put forward.

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“…The intrinsic characteristics of flour are strongly influenced by particle size, which in turn affect the final quality of food product (Ahmed et al., 2019; Pang et al., 2021). Size reduction leads to increased surface area that affects the mixing, dough making and cooking parameters.…”

Section: Introductionmentioning

confidence: 99%

“…Size reduction and particle size are supposed to be related with cell‐wall materials of the grains, and exhibits significant impact on quality characteristics (Ahmed et al., 2019). The effect of flour particle on flour quality of wheat (Pang et al., 2021), pumpkin (Ahmed et al., 2014), rice, (Kim & Shin, 2014), chestnut (Moreira et al., 2010; Ahmed et al., 2016a), oat (Gu et al., 2022), kidney bean (Sun et al., 2019), lentil (Ahmed et al., 2016b), quinoa (Ahmed et al., 2019), and pumpkin (Ahmed et al., 2014) was studied previously.…”

Section: Introductionmentioning

confidence: 99%

Principal component analysis for particle size‐based classification of gorgon nut flour and their morphological, structural, thermal and pasting characteristics

Sharma

Kotwaliwale

Jindal

et al. 2023

Int J of Food Sci Tech

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The effect of differential particle size on morphological, structural, thermal and pasting properties of raw gorgon nut flour was studied. Flour was sieved into five size fractions (250-75 lm). XRD spectra were of "A" type with strong diffraction peaks at 15 & 23, and an unresolved doublet at 17 & 18 degree. A strong negative correlation was observed between relative crystallinity and amylose content. The peak glass transition temperature (70.13-78.81 °C) and enthalpy (12.06-60.96 J g À1 ) differed significantly. Among all fractions, the peak viscosity, trough viscosity, onset temperature, enthalpy, peak & conclusion temperature, and amylose content were inversely correlated to setback, breakdown, relative crystallinity, pasting temperature, and pasting time of gorgon nut flour. Principal component analysis categorised flour fractions into three distinct sub-groups viz. coarse (<250 lm), medium (<180 lm), and fine (<106 lm), exhibiting diverse behaviour. It could be inferred that peak viscosity and setback of finer fractions could be considered as the key property of gorgon nut flour. The finer fractions may be appropriate for sauces and soups whereas, coarser fractions may be used to prepare stronger dough for baked products.

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Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality

Abstract: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 26 publications

References 44 publications

Enhancing traceability of wheat quality through the supply chain

Enhancing traceability of wheat quality through the supply chain

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

Principal component analysis for particle size‐based classification of gorgon nut flour and their morphological, structural, thermal and pasting characteristics

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