Jet milling conditions impact on wheat flour particle size

2021 ◽  
Vol 294 ◽  
pp. 110418
Author(s):  
S. Protonotariou ◽  
C. Ritzoulis ◽  
I. Mandala
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Jet Milling

scholarly journals The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

2021 ◽  
Vol 13 (9) ◽  
pp. 5317
Author(s):  
Sonja Simić ◽  
Jovana Petrović ◽  
Dušan Rakić ◽  
Biljana Pajin ◽  
Ivana Lončarević ◽  
...  
Keyword(s):  
Particle Size ◽  
Sugar Beet ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Sugar Beet Pulp ◽  
Sensory Characteristics ◽  
Total Dietary Fiber ◽  
Beet Pulp

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

scholarly journals Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
Author(s):  
Min Jeong Kang ◽  
Mi Jeong Kim ◽  
Han Sub Kwak ◽  
Sang Sook Kim
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Water Solubility ◽  
Principal Component ◽  
Hammer Mill ◽  
Particle Sizes ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Milling Method ◽  
Dough Extensibility

The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD), falling number (FN), water absorption index (WAI), water solubility index (WSI), pasting and Mixolab® properties, and dough extensibility of WWF were measured. Significant differences were observed in proximate compositions as well as in color, particle size, FN, and WAI between the distinct milling methods and cultivars (p<0.001). The particle sizes of each cultivar milled with a HM (K: 188.5 µm; J: 115.7 µm; A: 40.34 µm) were larger than those milled with a JM (K: 41.8 µm; J: 50.7 µm; A: 20.8 µm). The final viscosity of WWF milled with a HM (K: 1304 cP; J: 1249 cP; A: 1548 cP) was higher than that of cultivars milled with a JM (K: 1092 cP; J: 1062 cP; A: 994 cP). Dough extensibility and resistance to extension also differed among the cultivars, and the C2 Mixolab® parameter (an indicator of protein weakening) was influenced by the milling method. Overall, results from principal component analysis showed that, among the three cultivars, Keumkang WWF was the most affected by the milling method.

Effects of particle size on the quality attributes of reconstituted whole-wheat flour and tortillas made from it

2016 ◽  
Vol 71 ◽  
pp. 145-152 ◽  
Author(s):  
Ting Liu ◽  
Gary G. Hou ◽  
Bon Lee ◽  
Len Marquart ◽  
Arnaud Dubat
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Quality Attributes ◽  
Whole Wheat Flour ◽  
Whole Wheat

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

2020 ◽  
Vol 44 (12) ◽  
Author(s):  
Yuan‐Hui Wang ◽  
Qiong‐Qiong Zhang ◽  
Shuai‐Hua Jiang ◽  
Fei Xu
Keyword(s):  
Particle Size ◽  
Wheat Flour

Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility

2020 ◽  
Vol 11 (4) ◽  
pp. 3610-3620 ◽  
Author(s):  
Suyun Lin ◽  
Jing Gao ◽  
Xiaoxuan Jin ◽  
Yong Wang ◽  
Zhizhong Dong ◽  
...  
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Bread Quality ◽  
Starch Digestibility ◽  
Whole Wheat Flour ◽  
In Vitro Starch Digestibility ◽  
Dough Properties ◽  
Whole Wheat

Whole-wheat flour (WWF) particle size is critical to dough properties, bread quality, and in vitro starch digestibility of bread.

Effects of wheat flour particle size on physicochemical properties and quality of noodles

2020 ◽  
Vol 85 (12) ◽  
pp. 4209-4214
Author(s):  
Erqi Guan ◽  
Jinyue Pang ◽  
Yuling Yang ◽  
Tingjing Zhang ◽  
Mengmeng Li ◽  
...  
Keyword(s):  
Particle Size ◽  
Physicochemical Properties ◽  
Wheat Flour

Effects of particle size on the quality attributes of wheat flour made by the milling process

2019 ◽  
Vol 97 (2) ◽  
pp. 172-182 ◽  
Author(s):  
Sen Ma ◽  
Chongchong Wang ◽  
Li Li ◽  
Xiaoxi Wang
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Quality Attributes ◽  
Milling Process

Particle Size Distribution of Micropowder in Jet Milling/Electrostatic Dispersion

2013 ◽  
Vol 815 ◽  
pp. 707-711
Author(s):  
Yin Bing Li ◽  
Rong Zhang ◽  
Peng Fei Yin ◽  
Jian Chang Hu ◽  
Li Min Zhang ◽  
...  
Keyword(s):  
Particle Size ◽  
Calcium Carbonate ◽  
Particle Size Distribution ◽  
High Efficiency ◽  
Combined Process ◽  
Fine Powders ◽  
Innovative Method ◽  
Dispersion State ◽  
Jet Milling ◽  
Electrostatic Dispersion

Jet milling is an innovative method to prepare micropowder with high efficiency and pureness, while the particles obtained through this way exhibit a prominent agglomeration due to the electrostatic attraction caused by friction of particles during jet milling progress. Recently, we have developed a new method to prepare micropowder by combination of jet milling and electrostatic dispersion. In this paper, both fine powders of calcium carbonate and talc were produced by J/E method, the particle size and its distribution were evaluated by SEM and LPSA as well. The results of our research reveal that the dispersion state of the micropowder thus prepared is influenced by its properties and the combined process is effectiveness in powder pulverization and dispersion.

Peanut and Cowpea Meals as a Replacement for Wheat Flour in Cake-type Doughnuts

1982 ◽  
Vol 9 (1) ◽  
pp. 46-50 ◽  
Author(s):  
Kay H. McWatters
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Sensory Quality ◽  
Peanut Meal ◽  
The Other ◽  
Average Weight ◽  
Fat Absorption ◽  
Gardner Color ◽  
Bakery Product ◽  
Mechanical Cutting

Abstract Meals processed from partially defatted peanuts, untoasted and toasted, and from dry cowpeas were used to replace wheat flour at 10, 20, and 30% levels in cake-type buttermilk doughnuts. The legume meals were darker and larger in particle size than wheat flour and produced batters with a “grainy” appearance. With the exception of untoasted peanut meal at the 30% level which produced a sticky batter that was difficult to cut, the legume and 100% wheat flour control batters were well suited to mechanical cutting, dispensing, and frying. Legume meal batters produced fewer doughnuts per batch, of higher average weight, than control batters. Gardner color values of doughnuts were influenced more by the addition of toasted peanut meal than by the other test meals. Sensory quality scores for appearance, color, aroma, texture, and flavor were acceptable for control and test doughnuts, indicating that peanut and cowpea meals are compatible ingredients for use in this type of bakery product. Techniques to restrict excessive fat absorption during doughnut frying are needed, however.

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