Stone Milling versus Roller Milling in Soft Wheat (Part 2): Influence on Nutritional and Technological Quality of Products

Abstract

Wholegrain soft wheat flours can be obtained by either roller milling or stone milling. In this paper, we report on the continuation of a study aimed at analysing compositional and technological differences between differently milled wholegrain flours. Eight mixes of soft wheat grains were stone milled and roller milled and the milling products analysed for their phytic acid and lipids composition to determine the presence of trans-fatty acids and damaged starch. A wholegrain flour milled with a laboratory disk mill was also analysed as comparison, as well as seven wholegrain flours purchased on the market. For phytic acid we found that that there is no compositional difference between a stone milled or a roller milled flour if the milling streams are all recombined: the milling streams instead have different amounts of phytic acid which is mainly present in the fine bran and coarse bran. It was not possible to highlight differences in the milling technology due to the presence of trans-fatty acids in the stone milled wholegrain flour whereas it was possible to find that starch damage depended on the milling method with stone milled wholegrain flours having in all cases significantly higher values than the roller milled ones.

Influence of flour extraction rate on static in vitro gastrointestinal digestion characteristics of wheat protein during conventional milling

“…In this study, the variations in protein digestibility, gastrointestinal digestion kinetics and digestive products were determined to investigate the differences of in vitro simulated gastrointestinal digestion properties of proteins in wheat flours milled at different flour extraction rates. This understanding will provide a safe and cost‐effective nutrition fortification strategy, with the objective of guiding flour producers in creating products that align with specific consumer preferences (Carcea et al ., 2022). This strategy not only helps improve the competitiveness of their products but also significantly boosts their profitability.…”