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

Deng, Lingzhu; Manthey, Frank A.

doi:10.1002/jsfa.8156

Cited by 19 publications

(12 citation statements)

References 15 publications

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“…An ultracentrifugal mill with a milling capacity of 2–4 kg would be suitable for a single‐pass milling system for laboratory‐scale production of WWF and subsequent WW pasta. Deng and Manthey (2016) and Khalid (2016) determined optimal mill configurations for an ultracentrifugal mill to direct grind wheat into coarse or fine WWF and to regrind bran/germ/shorts removed by roller milling into coarse and fine bran flours. The ultracentrifugal mill grinds wheat grain into small particles by impact with a rotor blade and by shear between the rotor blade and screen.…”

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confidence: 99%

“…Research studies have shown that different milling systems and configurations produce WWF with widely different particle sizes and functionalities (Inamdar et al 2015; Liu et al 2015; Deng and Manthey 2016). Inamdar et al (2015) found that starch damage was lowest and rheological properties were better for WWF made by roller milling, a multipass system, than by milling with a hammer mill, disk mill, or pin mill, single pass‐systems.…”

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

Deng

Manthey

2017

Cereal Chem

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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.

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

Deng

Manthey

2017

Cereal Chem

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“…For the powder resulting from dry and semi-dry/wet grindings, the increase of initial moisture content increased the average particle size and the large particle fraction [8][9][10]27,32,35,36,42,44,45]. When the moisture content is low, the food material is brittle, and breakdown by force is applied.…”

Section: Particle Shape and Size Distributionmentioning

confidence: 99%

“…The initial moisture content influenced such grinding properties as average particle size, particle size distribution, grinding energy, product yield, grinding loss, etc. In most grinding results, materials with high moisture content had larger average particle sizes and higher grinding energy consumption than the powder produced by low moisture materials, because foods with high moisture content became difficult to grind since water acts as a plasticizer [9,10,14,35,36,43,44]. The water made the materials soft, so that they resisted the size reduction during the grinding process.…”

Section: The Influence Of Moisture Content On the Grinding Characterimentioning

confidence: 99%

“…The semi-dry/wet grinding process also uses dry grinding machinery. Dry and semi-dry/wet grinding methods have been carried out to investigate the effect of moisture content on grinding cereals [6,8,27,31,[33][34][35]38,39,41,44,46,48,49], legumes [9,14,30,40], fruit [3] and spices [32]. However, the dry grinding method has some drawbacks due to the generation of heat, which causes damage to physical and functional qualities of resulting powders, such as nutrient components and aroma [52][53][54].…”

Section: Dry and Semi-dry/wet Grindingmentioning

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Effect of Moisture Content on the Grinding Process and Powder Properties in Food: A Review

2018

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Abstract:Grinding is a staple size-reduction process to produce food powders in which the powdered form is chemically and microbiologically stable and convenient to use as end products or intermediate products. The moisture content of food materials before grinding is a particularly important factor, since it determines the materials' physical properties and the powder properties, such as flowability after grinding. Generally, the moisture content of food materials is closely related to its energy requirement for grinding, because the energy expenditure required to create new surfaces varies. Grinding models used to analyze and predict the grinding characteristics, including energy, have been developed in many studies. The moisture content also influences powder flow properties. The inter-particle liquid bridges among the particles are due to the moisture in powders; therefore, the flowability of powders is interrupted because of the increase of the cohesiveness of the powder. Understanding the grinding characteristics related to various moisture contents is, theoretically and experimentally, an important cornerstone in optimizing the grinding processes used in food industries. In this review, comprehensive research of the effect of moisture content on the grinding process and powder properties is presented.

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Milling method affects the physical properties of black bean flour

Fernando

Manthey

2021

Cereal Chem

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Background and objectives Dry bean milling has attracted interest due to the increased need for nonwheat ingredients available for food applications. The objective of this study was to examine the physical and flow properties of black bean flour produced using a variety of laboratory mills and mill settings. Findings Flour from mills which utilized screens (cyclone mill, centrifugal mill, and hammer mill) showed significantly different characteristics than flour from mills without a screen (disk mill and stone mill). Geometric mean size of flour particles was negatively correlated with starch damage (r = −.92), L* (r = −.94), angle of repose (r = −.94), and angle of slide (r = −.80 to −.90, depending on surface material) and positively correlated with moisture content (r = .72) and loose bulk density (r = .72). Finely ground flour resulted in particles that tended to be less circular and more elongated and had high angles of repose and slide. Conclusions Milling method significantly affected (p < .05) physical and flow properties of black bean flour. Significance and novelty These findings can be used by food processors in selecting a milling method that favors the production of black bean flour with the desired physical properties.

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

Cited by 19 publications

References 15 publications

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

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

Effect of Moisture Content on the Grinding Process and Powder Properties in Food: A Review

Milling method affects the physical properties of black bean flour

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