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Laboratory-Scale Milling of Whole-Durum Flour Quality: Effect of Mill Configuration and Seed Conditioning.

Research paper by Lingzhu L Deng, Frank A FA Manthey

Indexed on: 25 Nov '16Published on: 25 Nov '16Published in: Journal of the Science of Food and Agriculture



Abstract

Research was conducted to develop a laboratory milling procedure to make whole-durum flour. An ultra-centrifugal mill was evaluated by determining the effect of mill configuration and seed conditioning on particle size distribution and quality of whole-wheat flour.Particle size of whole-wheat flour decreased as screen aperture decreased from 1,000 to 250 µm; as rotor speed increased from 6,000 to 18,000 rpm; and as seed conditioning moisture content decreased from 150 to 90 g kg(-1) . Feed rate during milling did not affect particle size distribution. Starch damage decreased as screen aperture increased; as rotor speed increased from 6,000 to12,000 rpm; and as seed conditioning moisture content decreased from 150 to 90 g kg(-1) . Flour temperature varied with milling parameters but did not exceed 34 °C.Ultra-centrifugal mill configured with rotor speed of 12,000 rpm, screen aperture of 250 µm, and seed conditioning moisture of 90 g kg(-1) resulted in a fine whole-wheat flour where 82 % of particles were <150 µm, starch damage was 59 g kg(-1) , and flour temperature was below 35 °C.