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1
Carcea, Marina, Valeria Turfani, Valentina Narducci, Sahara Melloni, Vincenzo Galli, and Valentina Tullio. "Stone Milling versus Roller Milling in Soft Wheat: Influence on Products Composition." Foods 9, no. 1 (December 19, 2019): 3. http://dx.doi.org/10.3390/foods9010003.
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Wholegrain wheat flours are in great demand from consumers worldwide because they are considered healthier then refined flours. They can be obtained by either stone milling, which is experiencing a revival in Europe, or roller milling. In order to study compositional differences due to the milling technology and to explore the possibility of a better qualification of wholegrain flours by means of nutritionally oriented quality parameters, eight mixes of soft wheat grains were stone milled and roller milled and the milling products were analyzed for their protein, ash, lipids, total dietary fibre, total polyphenols and alkylresorcinols content. A wholegrain flour milled with a laboratory disk mill was used as a comparison and a set of seven wholegrain flours purchased on themarket were also analyzed and compared. The particle size distribution of stone milled and recombined roller milled flour was also studied. Considering the above mentioned parameters, we found that there is no compositional difference between a stone milled or a roller milled flour if, in this latter one, the milling streams are all recombined, but the particle size distribution was different. This might have an impact on the technological quality of flours and on the bioavailability of components.
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Carcea, Marina, Valentina Narducci, Valeria Turfani, and Enrico Finotti. "Stone Milling versus Roller Milling in Soft Wheat (Part 2): Influence on Nutritional and Technological Quality of Products." Foods 11, no. 3 (January 25, 2022): 339. http://dx.doi.org/10.3390/foods11030339.
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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, 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.
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Martín-García, Beatriz, Federica Pasini, Vito Verardo, Ana María Gómez-Caravaca, Emanuele Marconi, and Maria Fiorenza Caboni. "Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions." Foods 8, no. 12 (December 12, 2019): 670. http://dx.doi.org/10.3390/foods8120670.
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Buckwheat is a rich source of phenolic compounds that have shown to possess beneficial effect to reduce some diseases due to their antioxidant power. Phenolic compounds are present in the free and in the bound form to the cell wall that are concentrated mainly in the outer layer (hull and bran). Hull is removed before the milling of buckwheat to obtain flours. In order to evaluate the phenolic composition in dehulled buckwheat milling fractions, it was carried out a determination of free and bound phenolic compounds in dehulled whole buckwheat flour, light flour, bran flour, and middling flour by high-performance liquid chromatography-mass spectrometry (HPLC–MS). The most abundant free phenolic compounds were rutin and epiafzelchin–epicatechin-O-dimethylgallate, whereas the most abundant bound phenolic compounds were catechin and epicatechin in all buckwheat flours. Besides, the highest content of free phenolic compounds was obtained in bran flour (1249.49 mg/kg d.w.), whereas the greatest bound phenolic content was in middling (704.47 mg/kg d.w.) and bran flours (689.81 mg/kg d.w.). Thus, middling and bran flours are naturally enriched flours in phenolic compounds that could be used to develop functional foods.
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THAMMAWONG, MANASIKAN, MAYUKO OKABE, TOMOMI KAWASAKI, HIROYUKI NAKAGAWA, HITOSHI NAGASHIMA, HIROSHI OKADOME, TAKASHI NAKAJIMA, and MASAYO KUSHIRO. "Distribution of Deoxynivalenol and Nivalenol in Milling Fractions from Fusarium-Infected Japanese Wheat Cultivars." Journal of Food Protection 73, no. 10 (October 1, 2010): 1817–23. http://dx.doi.org/10.4315/0362-028x-73.10.1817.
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The fate of the Fusarium mycotoxins deoxynivalenol and nivalenol during the milling of Japanese wheat cultivars artificially infected with Fusarium was investigated. Grain samples with different mycotoxin concentrations were milled using a laboratory-scale test mill to produce eight fractions: three breaking flours (1B, 2B, and 3B), three reduction flours (1M, 2M, and 3M), wheat bran, and wheat shorts. Patent flour for human consumption was made from the 1B, 2B, 1M, and 2M flours, and low-grade flour was made from 3B and 3M flours. The four resulting samples (patent flour, low-grade flour, bran, and shorts) were analyzed for deoxynivalenol and/or nivalenol with an in-house validated analytical method using high-performance liquid chromatography with UV absorbance detection. In samples with different mycotoxin concentrations, the distribution of those toxins differed among the milling fractions. Grains with a lower level of contamination produced bran and shorts samples with a high relative concentration of nivalenol. A high percentage of nivalenol was found in patent flour, followed by bran. Contrary to the less-contaminated sample, the concentration of nivalenol in moderately contaminated grain was high only in the shorts sample. The highest percentage of deoxynivalenol and nivalenol was observed in the patent flour. The results of this study indicate that the distribution of deoxynivalenol and nivalenol in milled Japanese wheat could be influenced by the contamination level of the original grain, and the milling process is not always effective for removal of toxins from wheat grains.
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Morison, P. P. "Flour Milling and Baking." Measurement and Control 24, no. 7 (September 1991): 204–6. http://dx.doi.org/10.1177/002029409102400703.
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Sayaslan, A., P. A. Seib, and O. K. Chung. "Wet-Milling of Flours from Red, White and Low-Polyphenol Oxidase White Wheats." Food Science and Technology International 11, no. 4 (August 2005): 243–49. http://dx.doi.org/10.1177/1082013205056778.
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Straight-grade and high-yield flours milled from red, white and low-polyphenol oxidase (PPO) activity white wheats were wet-milled to give gluten, starch, tailings and water-soluble fractions. Wet gluten fractions were either oven-dried or freeze-dried and ground to obtain dry gluten. White wheats yielded slightly more flour with higher lightness ( L*) than the red wheat. The wet-milling properties of all flours were comparable. The wet and oven-dried gluten fractions isolated from the low-PPO flours were the lightest, followed by the gluten fractions from the white and red wheat flours. The L* of the oven-dried gluten fractions from the low-PPO flours were ~ 1-3% higher than those from the white and red wheat flours. As the flour yield increased, the L* of the dry gluten fractions from all flours decreased likewise. However, the high-yield low-PPO white wheat flour gave the dry gluten with almost equal L* to the gluten isolated from the straight-grade red wheat flour, indicating the potential of the low-PPO white wheat flour in manufacturing brighter gluten.
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Wang, De Jing. "Changes of Corn Flour by Different Treatments." Advanced Materials Research 554-556 (July 2012): 1017–20. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1017.
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The properties of corn flour prepared by fermenting, wet-milling and extruding were investigated. The results showed that RVA parameters of the corn flours by fermenting compared with wet-milling decreased but enthalpies slightly increased. Extruded samples had no peak (RVA) and no differential scanning calorimetry (DSC) endotherm. In fermenting and wet milling starches a bimodal distribution of chain lengths( fractionⅠand Ⅱ) were found by gel permeation chromatography but extruded starches only one fraction.
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Fistes, Aleksandar. "Comparative analysis of milling results on the tail-end reduction passages of the wheat flour milling process: Conventional vs. eight-roller milling system." Chemical Industry 69, no. 4 (2015): 395–403. http://dx.doi.org/10.2298/hemind140211055f.
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Introduction of the eight-roller mill into the wheat flour milling process significantly reduces the investment costs and overall energy requirements compared to the conventional milling system. However, the conditions for controlled milling are less favorable and could result in deterioration of flour yield and quality. Paper compares milling results obtained using a conventional process and process with an eight-roller mill employed on the tail-end passages of the reduction system. At the same roll gap and under the same sieving conditions, the flour release was lower in the process with the eight-roller mill compared to the conventional milling system. By decreasing the roll gap and increasing the upper size limit (granulation) of flour in the process with the eight-roller mill it is possible to increase flour yield and decrease milling energy consumption per unit mass of flour produced. This can be achieved without deterioration of flour quality as determined by ash content.
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Dexter, J. E., P. C. Williams, D. G. Martin, and H. M. Cordeiro. "The effects of extraction rate and flour-sieve aperture on the properties of experimentally milled soft wheat flour." Canadian Journal of Plant Science 74, no. 1 (January 1, 1994): 51–58. http://dx.doi.org/10.4141/cjps94-010.
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The effects of flour extraction rate and flour particle size (flour-sieve aperture) on the physical dough properties and cookie-making quality of soft wheat flour were examined during the development of a soft wheat experimental milling procedure. Soft wheats were milled to three extraction rates, and flour particle size was manipulated by changes in flour-sieve clothing. Physical dough properties, as measured by the farinograph and the alveograph, were weakly affected by milling procedure. However, cookie spread, cookie ratio and total cookie score exhibited strong negative relationships to both flour extraction rate and flour-sieve aperture. Soft wheats of different intrinsic cookie-making quality were ranked similarly by all milling procedures. Key words: Soft wheat, experimental milling, cookie-making quality, soft wheat quality screening
10
M. Jarrard Jr. and Y.-C. Hung. "Milling of Cowpea Flour Using Cyclone Assisted Milling." Applied Engineering in Agriculture 23, no. 6 (2007): 785–92. http://dx.doi.org/10.13031/2013.24045.
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Zivancev, Dragan, Bojan Jockovic, Novica Mladenov, Aleksandra Torbica, Miona Belovic, Branka Mijic, and Jordana Ninkov. "The effects of wheat cultivars on the production of different types of wheat flours of precisely defined magnesium content." Chemical Industry and Chemical Engineering Quarterly 26, no. 1 (2020): 1–7. http://dx.doi.org/10.2298/ciceq181004019z.
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Whole kernels of cereals are the most important source of magnesium. This mineral has several positive effects on human health. However, the human body cannot absorb 100% of magnesium from plant sources during digestion. Additionally, the wheat flour milling process usually produces refined flour with a substantially lower content of magnesium. The aim of this study was to examine the effect of milling of two wheat cultivars on total and soluble magnesium distribution in milling fractions, with the purpose of creating wheat bread with a precisely defined magnesium content. Ash content, thousand grain weight (TGW), and kernel size were analysed in five wheat cultivars. Two most statistically distinguished wheat cultivars according to these analyses (Moma and Todorka) were milled in a laboratory mill to gain as many flour fractions as possible (eleven). Magnesium was extracted from the flour and its content was measured by inductively coupled plasma. The results showed that the level of soluble magnesium in refined white flours (T-500 with ash content between 0.46-0.60d.m.%) is approximately 17% and is available for uptake in the human body. Also, by milling the Moma cultivar in an industrial mill with a capacity of 100 t per day gave 6.6 t more brown flour (T-1000 with ash content between 1.05-1.15 d.m.%) than the Todorka cultivar. Furthermore, the daily consumption of brown bread (produced from brown flour) in Serbia would satisfy about 60% of the daily magnesium requirements.
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Rumler, Rubina, Denisse Bender, Sofia Speranza, Johannes Frauenlob, Lydia Gamper, Joost Hoek, Henry Jäger, and Regine Schönlechner. "Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling." Foods 10, no. 4 (April 16, 2021): 870. http://dx.doi.org/10.3390/foods10040870.
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Due to climate change sorghum might gain widespread in the Western countries, as the grain is adapted to hot climate. Additionally sorghum contains a notable amount of health-promoting nutrients. However, Western countries do not have a long history of sorghum consumption, and thus little experience in processing it. Milling systems in these areas were mostly developed for wheat or rye milling. In the present work, the effectiveness of sorghum milling when using a stone and a roller milling system (pilot scale) was investigated as well as its impact on the chemical and physical properties of the obtained flour fractions and whole-grain flours. Results showed that both milling systems could be successfully adapted to producing chemically and physically distinct flour and bran fractions from the small sorghum kernels. Fractions with increased bran material that contained higher amounts of ash, protein, fat, total dietary fiber, and total phenolic content but less starch, showed enhanced water absorption indices and water solubility indices. Interestingly, no significant difference was found in the ash and fat content of the different fractions obtained from stone milling. Overall, the study provided information on the production and composition of distinct flour fractions, which offer a wider range of future food applications.
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PALPACELLI, VALENTINO, LUCA BECO, and MAURIZIO CIANI. "Vomitoxin and Zearalenone Content of Soft Wheat Flour Milled by Different Methods." Journal of Food Protection 70, no. 2 (February 1, 2007): 509–13. http://dx.doi.org/10.4315/0362-028x-70.2.509.
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Given the prominence and the growing importance of mycotoxins in human and animal health, and particularly of vomitoxin and zearalenone in people who use wheat and wheat products as their staple diet, we investigated two different types of wheat milling. Wheat produced according to good manufacturing practice related to mycotoxin risks (from sowing to harvesting) was used to compare the vomitoxin and zearalenone content of soft wheat flour, following the use of two different types of milling, traditional milling with a stone mill and modern milling with a roller mill. Moreover, the vomitoxin and zearalenone content was also evaluated in commercial stone-milled and roller-milled flours. Our results show that stone milling reduced vomitoxin and zearalenone content in flours, compared with the use of the roller-mill system.
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Pulivarthi, Manoj Kumar, Eric Nkurikiye, Jason Watt, Yonghui Li, and Kaliramesh Siliveru. "Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours." Processes 9, no. 10 (October 15, 2021): 1836. http://dx.doi.org/10.3390/pr9101836.
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The development of convenience foods by incorporating nutrient-rich pulses such as peas and lentils will tremendously alter the future of pulse and cereal industries. However, these pulses should be size-reduced before being incorporated into many food products. Therefore, an attempt was made to adapt roller mill settings to produce de-husked yellow pea and red lentil flours. The milling flowsheets unique to yellow peas and red lentils were developed in producing small, medium, and large flours with maximum yield and flour quality. This study also investigated the differences in chemical composition, physical characteristics, and particle size distributions of the resultant six flour fractions. The kernel dimensions and physicochemical properties of the whole yellow pea and red lentils were also studied to develop customized mill settings. Overall, the mill settings had a significant effect on the physical properties of different particle-sized flours. The geometric mean diameters of different particle-sized red lentil flours were 56.05 μm (small), 67.01 μm (medium), and 97.17 μm (large), while for yellow pea flours they were 41.38 μm (small), 60.81 μm (medium), and 98.31 μm (large). The particle size distribution of all the flour types showed a bimodal distribution, except for the small-sized yellow pea flour. For both the pulse types, slightly more than 50% flour was approximately sizing 50 μm, 75 μm, and 100 μm for small, medium, and large settings, respectively. The chemical composition of the flour types remained practically the same for different-sized flours, fulfilling the objective of this current study. The damaged starch values for red lentil and yellow pea flour types increased with a decrease in flour particle size. Based on the Hausner’s ratios, the flowability of large-sized flour of red lentils could be described as passable; however, all the remaining five flour types were indicated as either poor or very poor. The findings of this study assist the millers to adapt yellow pea and red lentil milling technologies with minor modifications to the existing facilities. The study also helps in boosting the production of various baking products using pulse and wheat flour blends to enhance their nutritional quality.
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del Valle, F. R., H. Loo, M. A. Arce, D. Clason, and M. Sánchez-Lucero. "Effects of pregrinding and extrusion on quality of corn tortilla flour Efectos de la premolienda y la extrusión sobre la calidad de harina de maíz para tortillas." Food Science and Technology International 3, no. 5 (October 1997): 343–49. http://dx.doi.org/10.1177/108201329700300505.
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The effects of stone and pin milling (with and without subsequent extrusion) on quality parameters of tortilla flour were studied and quantified with the aid of a laboratory extruder. The viscoamylograms of selected flour samples were also determined. Results revealed that tortilla flour of good quality could be obtained by stone milling (with or without subsequent extrusion) but not pin milling, even with subsequent extrusion. Although the stone milled samples reflected adequate flour quality parameters, their viscoamylograms were different in many respects from that of a commercial tortilla flour sample which resembled the viscoamylogram of raw flour.
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Fistes, Aleksandar, and Djuro Vukmirovic. "Reduction of wheat middlings using a conventional and eight-roller milling systems." Acta Periodica Technologica, no. 40 (2009): 25–34. http://dx.doi.org/10.2298/apt0940025f.
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Possibilities for the rationalization of the wheat flour milling process using the eightroller mill on the 1M and 2M passages of the reduction system have been investigated. At the same roll gaps and under the same sieving conditions, the lower flour yield has been obtained using an eight-roller mill compared to the conventional milling system (5-8 %) followed by a higher energy requirements for grinding. By decreasing the roll gap setting and increasing the upper size limit of flour in the process with the eight-roller mill it is possible to increase flour yield and therefore decrease milling energy consumption per unit mass of flour produced without deterioration of flour quality as determined by ash content. With appropriate adjustments of the processing parameters in the eight-roller milling system it is possible to achieve similar milling results to those in the conventional system, while the overall investment, energy and maintenance costs are significantly lower.
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BAL'ZANNIKOVA, E. M. "ISTORIYa RAZVITIYa PREDPRIYaTIY MUKOMOL'NOY PROMYShLENNOSTI V SAMARE V KONTsE XIX - NAChALE XX VEKA." Urban construction and architecture 2, no. 3 (September 15, 2012): 6–10. http://dx.doi.org/10.17673/vestnik.2012.03.1.
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The paper deals with the history of the flour-milling industry in the city of Samara at the end of XIX beginning of the XX centuries. It is underlined that the flour milling industry was one of the priorities in the industrial development of the city. The data on establishing and developing the first enterprises of the flour-milling industry in Samara, details of their placement and architectural design according to town-planning are given. The archival records on change of main city mills owners are provided. The paper also reviews the current state and use of main flour-milling enterprises in Samara.
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Mehta, Jitendra. "A Comparative Study on the Effect of the Traditional and Industrial Milling on the Nutritional Composition of Sorghum, Pearl Millet and Wheat Flour." Emerging Trends in Nutraceuticals 1, no. 2 (July 28, 2022): 26–35. http://dx.doi.org/10.18782/2583-4606.109.
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Pearl millet, sorghum, wheat is a staple food in India. It is milled into flour by traditional and industrial dry milling processes. This research was conducted to help determine how to improve the nutritional value and acceptability of pearl millet. The traditional milling step has lowers the pH of kernels. The effects of the traditional and industrial “dry milling” processes on the physical and nutritional composition of grain were compared. Regarding comparing the milling processes, was conditioned and decorticated traditionally with a millstone and industrially with an roller mille. The traditional decorticated grain was steeped and sun dried for 24 h before milling, whereas the industrially decorticated grain was roller milled. Proximate analyses were conducted on the samples. The traditionally milled flour was lighter in colour than industrial milled flour. However, it was significantly lower in protein, ash and nutrient contents in comparison to industrial milled flour. This was due to the removal of more pericarp and germ in the traditional process. The industrial dry milling process, therefore, produces flour with a higher nutrient content in terms of protein, fat and minerals. However, the traditional milling process makes the colour of the pearl millet flour lighter, which is probably the reason that it is more acceptable to consumers.
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Zhao, Yumeng, and R. P. Kingsly Ambrose. "A Laboratory-Scale Tempering and Milling Method for Grain Sorghum." Transactions of the ASABE 61, no. 2 (2018): 713–21. http://dx.doi.org/10.13031/trans.12343.
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Abstract. The current commercial milling process for pigmented sorghum leads to inconsistent milling quality and performance. Proper pretreatment of sorghum may improve the milling performance. The effects of cold water, hot water, and steam tempering of sorghum on the milling performance and flour quality were investigated in this study. A tabletop roller mill system that had five break rolls and two smooth rolls was used. The millstream output at different stages of roller milling was used to evaluate the effectiveness of the conditioning treatments. Steamed sorghum had high bran yield due to toughening of the bran, which allowed gradual scraping of the endosperm from the bran. Flour yield was not significantly different among the pretreatments. Flour crude fiber content of the 1 min steam treated sorghum was 1.28% ±0.09%, which was significantly higher than that of cold water treated sorghum (0.87% ±0.19%). The damaged starch content in the milled flour was highest in the cold water treated (5.96% ±0.24%) sorghum, and steam treatment resulted in lower damaged starch content (3.63% to 4.18%). Steam treatment resulted in flour with more convex and circular particles compared to the other treatments, indicating better separation of starch granules from the endosperm. Steam treatment of sorghum kernels at high temperature and pressure led to better separation of bran and endosperm without negatively impacting flour quality. Steam tempering could be a better pretreatment process for milling sorghum for food purposes. Keywords: Flour properties, Milling, Sorghum, Tempering.
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HACHINOHE, MAYUMI, NAOTO NIHEI, SHINICHI KAWAMOTO, and SHIOKA HAMAMATSU. "Distribution of Radioactive Cesium during Milling and Cooking of Contaminated Buckwheat." Journal of Food Protection 81, no. 6 (April 30, 2018): 881–85. http://dx.doi.org/10.4315/0362-028x.jfp-17-482.
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ABSTRACT To clarify the behavior of radioactive cesium (Cs) in buckwheat grains during milling and cooking processes, parameters such as processing factor (Pf) and food processing retention factor (Fr) were evaluated in two lots of buckwheat grains, R1 and R2, with different concentrations of radioactive Cs. Three milling fractions, the husk, bran, and flour fractions, were obtained using a mill and electric sieve. The radioactive Cs (134Cs + 137Cs) concentrations in husk and bran were higher than that in grain, whereas the concentration in flour was lower than that in grain. Pf values for the flours of R1 and R2 were 0.60 and 0.80, respectively. Fr values for the flours of R1 and R2 were 0.28 and 0.53, respectively. Raw buckwheat noodles (soba) were prepared using a mixture of buckwheat flour and wheat flour according to the typical recipe and were cooked with boiling water for 0.5, 1, and 2 min, followed by rinsing with water. Pf values for the soba boiled for 2 min (optimal for eating) made with R1 and R2 were 0.34 and 0.40, respectively. Fr values for these R1 and R2 samples were 0.55 and 0.66, respectively. Pf and Fr values for soba boiled for different times for both R1 and R2 were less than 0.6 and 0.8, respectively. Thus, buckwheat flour and its product, soba, cooked by boiling, are considered acceptable for human consumption according to the standard limit for radioactive Cs in buckwheat grains.
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Ahmed Rabie, Mohamed Maray, and Mahmoud Safia. "Evaluation of Some Local and Imported Wheat Cultivars: Chemical, Rheological Properties and Mineral Contents of Their Flours." International Journal of Food Processing Technology 8 (September 23, 2022): 1–8. http://dx.doi.org/10.15379/2408-9826.2022.08.01.
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The aim of this study is evaluating the effect of the milling process for the local Egyptian and imported wheat cultivars on the chemical, rheological properties and mineral contents. Two local wheat varieties (Gemmiza7 and Misr1), in addition to a Mixture local and imported wheat and Russian, Romanian imported wheat varieties were used. The different wheat varieties were milled, starting with cleaning the grains, conditioning, then grinding and sifting to obtain whole wheat flours and wheat flours (72% extraction). Results showed that no significant differences (P>0.05) between all flour samples of different varieties regarding moisture, ash, fats and crude fiber contents, but the protein and total carbohydrate contents significantly differed. The data showed that the rheological properties of the local Egyptian flours had a higher farinograph values regard to water absorption, mixing time, dough stability and dough weakening compared to the imported varieties. For extensograph parameters; elasticity and a proportional number values had higher values with a Mixture local and imported flour variety. Extensibility and dough energy parameters showed that the higher values achieved by (the local Gemmiza7 and imported Romanian flour varieties) and the local Misr1 flour, respectively. The mineral contents had decreased of Mg, K, P, Fe and Zn for wheat flours (72% ext.) after the milling process of different local and imported wheat varieties, but whole wheat flours had higher values of those elements.
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Preston, K. R., and J. E. Dexter. "Canadian short process bread: Potassium bromate response of flour streams and divide flours milled from Canadian red spring wheat." Canadian Journal of Plant Science 74, no. 1 (January 1, 1994): 71–78. http://dx.doi.org/10.4141/cjps94-013.
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Mill streams and divide flours from a pilot-scale milling of commercially grown No. 1 Canada Western Red Spring wheat were baked by a short (no bulk fermentation) baking procedure at various levels of potassium bromate. The quality of bread produced, measured in terms of loaf volume, loaf volume per unit protein and overall bread score showed a wide range of response to potassium bromate level. Household patent flour and the highly refined reduction flours exhibited relatively little baking response to increasing bromate levels, achieving optimum baking performance between 0 and 50 ppm. The least refined reduction flours required higher bromate levels (80–120 ppm) to achieve maximum response, and also demonstrated a greater relative response than the more refined reduction flours. Baker's patent flour and the most refined break flours responded very strongly to bromate, and required higher levels (100–150 ppm) to attain full response. Poorly refined break flours exhibited the highest bromate requirement (225 ppm). Straight-grade flours of 62, 75 and 79% extraction exhibited very little difference in bromate requirements. It appears that stream selection has limited potential as a means of reducing the bromate requirement of bakery flour prepared from Canada Western Red Spring wheat. Key words: Red spring wheat, milling, baking quality, bread, mill streams, bromate response
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Zou, Jian, Hai Yan Gao, and Jie Zeng. "Effect of Different Processing on Corn Starch and Protein." Advanced Materials Research 554-556 (July 2012): 990–93. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.990.
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Scanning electron microscopy of samples showed that corn flour granules by fermented and wet-milling were angular, pentagonal or elliptical similar to native starches while samples with extruding and cooking were irregularly fibrous and large granules. Protein of samples with wet-milling exhibited an obvious DSC endotherm, To 85.81°C, Tp 92.95°C, Tc 101.73°C and ΔH 1.614J/g.While the fermented and extruded samples had no endotherm. Ultra-violet absorption spectrometry showed that absorbance of fermented and extruded samples increased and the λmax were slightly red shift. The λmax were 294nm, 297nm and 310nm for wet-milling , fermented and extruded flour, respectively. SDS-PAGE patterns of wet-milling flour contained four bands, fermented samples only three bands while extruded samples had same bands with dry-milling.
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Skřivan, Pavel, Marcela Sluková, Lucie Jurkaninová, and Ivan Švec. "Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours." Applied Sciences 11, no. 13 (July 1, 2021): 6138. http://dx.doi.org/10.3390/app11136138.
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Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber. Most types of whole-wheat flours have unfavorable baking and sensory properties. The finest granulation of bran particles in the flour has a significant effect on reducing or eliminating these deficiencies. Special disintegration equipment is required to achieve fine granulation of the bran particles. In this study, we have tested a special type of impact mill (originally intended for grinding of plastics) to produce special finely ground wholemeal flours with lower starch damage and higher farinographic absorption. Moisture content in the studied flours was significantly lower (7.4–9.8%) than is common in standard flour (13–14%). According to the results of flour analyses obtained from several cereal sources, it seems that especially in rye and wheat, this technology is suitable for both achieving fine granulation of bran particles and in terms of not very substantial damage of starch granules.
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Yoganandan, Mohana, Scott R. Bean, Rebecca Miller-Regan, Hulya Dogan, Manoj Kumar Pulivarthi, and Kaliramesh Siliveru. "Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties." Foods 10, no. 8 (August 21, 2021): 1947. http://dx.doi.org/10.3390/foods10081947.
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The effects of room temperature water, hot water, and steam tempering methods were investigated on sorghum kernel physical properties, milling, flour, and bread-making properties. Overall tempering condition and tempering moisture content were found to have a significant effect on the physical properties. Milling properties were evaluated using a laboratory-scale roller milling flowsheet consisting of four break rolls and eight reduction rolls. Room temperature tempering (18% moisture for 24 h) led to better separation of bran and endosperm without negatively impacting flour quality characteristics i.e., particle size distribution, flour yield, protein, ash, damaged starch, and moisture content. Bread produced from the flour obtained from milling sorghum kernels tempered with room temperature water (18% m.c for 24 h) and hot water (16% m.c at 60 °C for 18 h) displayed better bread-making properties i.e., high firmness, resilience, volume index, higher number of cells, and thinner cell walls when compared to other tempering conditions. Room temperature water tempering treatment (18% m.c for 24 h) could be a better pretreatment process for milling white sorghum kernels without negatively impacting the flour and bread-making quality characteristics.
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Yoganandan, Mohana, Rania Marie Buenavista, Scott R. Bean, Fadi M. Aramouni, Hulya Dogan, and Kaliramesh Siliveru. "Influence of Tempering Methods on Waxy White Sorghum Kernel, Milling, and Flour Properties." Journal of the ASABE 65, no. 6 (2022): 1303–16. http://dx.doi.org/10.13031/ja.15221.
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HighlightsTempering moisture content and condition had a significant impact on waxy white sorghum kernel and flour properties.Physical sorghum kernel properties after tempering varies with efficiency of moisture penetration into kernels.Steam tempering for 15 s led to better physical kernel properties for handling, transportation, and processing.Room temperature water tempering (18%, 24 h) yielded better flour yield and protein content.Abstract. To optimize the yield and quality of waxy white sorghum flour, the effects of various tempering treatments on sorghum kernel physical properties, milling performance, and flour properties were evaluated. Waxy white sorghum kernels were tempered at different moisture levels and for different times using either room temperature water, hot water, or steam. Tempered sorghum kernels were milled into flour using a milling flowsheet developed for a laboratory-scale tabletop roller mill that consists of four break rolls and eight reduction rolls. The effects of these tempering methods on waxy white sorghum kernel properties, roller milling, and flour properties were investigated. Tempering moisture content and condition had a significant impact on the waxy white sorghum kernel’s physical and flour properties. Steam tempering for 15s led to desirable physical kernel properties that would positively impact handling, transportation, and processing: lower bulk (732.53 kg/m3), tapped (769.39 kg/m3), and true densities (1313.37 kg/m3); lower hardness index (65.01); higher abrasive hardness index (AHI) (23.73); higher angle of repose (23.60); and higher coefficients of static (0.35) and rolling friction (0.29). In terms of milling, room temperature water tempering at 18% w.b. moisture level for 24 h resulted in better bran-endosperm separation without compensating for important flour quality characteristics. It exhibited higher protein content (9.72%), low ash content (0.94%), high bran extraction (6.42%), and high brightness (80.67). Room temperature water tempering at 18% w.b. for 24 h is a more suitable pretreatment prior to the milling of waxy white sorghum kernels in terms of flour yield and quality. Keywords: Flour properties, Kernel properties, Roller milling, Tempering, Waxy white sorghum.
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Vombergar, Blanka, Vida Škrabanja, and Mateja Germ. "Flavonoid concentration in milling fractions of Tartary and common buckwheat." Fagopyrum 37, no. 1 (May 25, 2020): 11–21. http://dx.doi.org/10.3986/fag0013.
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Common buckwheat (Fagopyrum esculentum Moench) and Tartary buckwheat (F. tataricum Gaertn.) samples were used in milling, sieving and analysing experiments. Flavonoids were analysed in buckwheat samples, in milling and sieving fractions and after the contact of flour particles with water, to simulate conditions in dough.
In Tartary buckwheat, there was even more than 100-times higher content of flavonoids flour in comparison to respective fractions of common buckwheat flour. The highest concentration of flavonoids in milling fractions of Tartary buckwheat flour (granulation over 100 |im up to including 1000 |im) was established as 3.5-4.5% flavonoids/DM.
Immediately after the direct contact of flour particles of common and Tartary buckwheat with water the apparent concentration of flavonoids rose (even for 100% or more) in the first 5-30 minutes of contact. After one hour, due to the degradation of flavonoids, their concentration decreased. Concentration of flavonoids are after 24 hours of contact of flavonoids with water in all milling fractions lower in comparison to the value after first 5 minutes of contact with water.
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Cheng, Jiayu, Sijia Lei, Li Gao, Yingquan Zhang, Weiwei Cheng, Zhenjiong Wang, and Xiaozhi Tang. "Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles." Foods 11, no. 18 (September 6, 2022): 2722. http://dx.doi.org/10.3390/foods11182722.
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The effects of jet milling on the physicochemical properties of buckwheat flour and the quality characteristics of extruded whole buckwheat noodles (WBN) were investigated in this study. The results reveal that the application of jet milling significantly reduced the particle size of buckwheat flour. As a result, the damaged starch content, water solubility index, water absorption index and swelling power of buckwheat flour all increased. It was worth noting that moderately ground buckwheat flour powder (D50 = 65.86 μm) had the highest pasting viscosity and gel hardness. The breaking rate and cooking loss of extruded whole buckwheat noodles made from the above powder were reduced by 33% and 16%, respectively. Meanwhile, they possessed the highest lightness and firmest network structure. Jet milling increased the soluble dietary fiber (SDF) content from 3.45% to 4.39%, and SDF further increased to 5.28% after noodle extrusion. This study was expected to provide a reference for exploiting high-quality gluten-free noodles from the perspective of milling.
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Batariuc, Ana, Mădălina Ungureanu-Iuga, and Silvia Mironeasa. "Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics." Applied Sciences 11, no. 24 (December 14, 2021): 11881. http://dx.doi.org/10.3390/app112411881.
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This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum flour nutritional, functional, and molecular characteristics. The results obtained showed that dry heat treatment led to fat, fiber and water absorption capacity increase, while the moisture, protein, ash, water retention capacity, solubility index, foaming capacity, and FT-IR absorption bands characteristic to phytic acids decreased with temperature applied raised. Particle size reduction determined lower protein, solubility index, and emulsifying activity and higher fat content, oil absorption capacity, swelling power, and foaming capacity. White sorghum flour fractions presented lower protein content, except when they were treated at 140 °C, lower carbohydrates and fibers and higher fat content compared to those made of red sorghum. Moderate significant correlations (p < 0.05) were observed between some of the functional properties and proximate composition of flours. Thus, both dry heat treatment conditions and particle size exerted significant influences of sorghum flour chemical and functional properties. These results showed the importance of particle size and dry heat treatment on sorghum flours functionality, being helpful for further optimizations and choices for bakery products use.
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Martin, Randall, Kaliramesh Siliveru, Jason Watt, Paul Blodgett, and Sajid Alavi. "Pilot Scale Roller Milling of Chickpeas into a De-Hulled Coarse Meal and Fine Flour." Processes 10, no. 11 (November 9, 2022): 2328. http://dx.doi.org/10.3390/pr10112328.
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Chickpeas and other high protein plants are becoming increasingly popular. Traditionally, attrition or hammer mills are used for milling chickpeas. However, the use of roller mills on chickpeas has not been extensively researched. This study compared pilot-scale milling trials involving whole Kabuli compared to split and de-hulled Desi chickpeas. A flow sheet was designed and optimized for meal production with minimal co-product flour produced. Milling yields, particle size, and proximate analysis data were recorded. The optimum flow sheet consisted of 4 break passages, 2 smooth roll passages, and 4 purifiers. Results showed whole Kabuli chickpeas had a higher meal yield, at 63.8%, than split Desi seeds, at 54.1%; with both percentages proportional to the weight of milled seed. The remaining 36.2% or 45.9% consisted of co-product flour, feed streams and process losses. Both meals had an average particle size between 600 and 850 microns and both flours had a bimodal particle size distribution with peaks at 53 and 90–150 microns. The use of purifiers facilitated better separation of hull and resulted in lower crude fiber levels in the Kabuli meal. Proximate analysis trends were similar for both chickpea meals with higher protein (~2% more), crude fiber (~1% more) and ash (0.1–0.3% more) in the meal compared to the co-product flour. The co-product flour had substantially higher total starch (~15% more) than the meal. The results of this research can be used to modify wheat mills to process chickpeas.
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Sidhu, Gagandeep Kaur, A. K. Singh, and Manpreet Singh. "Effect of milling speed on the quality and storage stability of maize flour." Journal of Applied and Natural Science 8, no. 2 (June 1, 2016): 1015–21. http://dx.doi.org/10.31018/jans.v8i2.914.
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This work was undertaken to evaluate the effect of milling speed on the quality and shelf life of maize flour. Maize flour was prepared using low speed mini flour mill at 75 and 115 rpm and the results were compared with the flour prepared by commercial flour mill on the basis of recovery of flour, rise in temperature of flour, time taken, particle size distribution and changes in different quality parameters during storage. It was observed from the analysis that the recovery of flour was highest (95.26%) at 75 rpm speed although the time taken was more i.e. 27.27 minutes, but the rise in temperature during milling was very less (12.240C) as compared to commercial mill the temperature rose up to 31.120C. It was noted that the maize flour prepared at low speed was light yellow in color as compared to higher rpm which was dark yellow. The maize flour prepared at 75 rpm can be stored in low density polyethylene LDPE packaging material of (200 gauge) for two months without change in quality parameters. It was observed that the moisture content, protein content, fat content, alcoholic acidity and carbohydrates was significantly affected by storage time, packaging material and milling speed at P<0.05. Therefore, at low speed the storage stability as well as nutritional properties of the flour can be enhanced. The improved shelf life of flour can result in better marketability.
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Wahyuningsih, Kendri, Lusy Rismayani, Endang Yuli Purwani, and Irma Herawati. "THE EFFECT OF MILLING METHOD ON PROTEIN PROFILE IN SORGHUM (Sorghum bicolor L.) KD-4 VARIETY." AGROINTEK 13, no. 2 (August 30, 2019): 109–20. http://dx.doi.org/10.21107/agrointek.v13i2.5034.
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Milling is of important process to improve nutritional and palatability of sorghum seeds for human consumption. This study investigated the effect of milling process on protein fraction of sorghum flour and the bran. The result showed that dry milled sorghum flour contained higher protein than those of wet milled sorghum flour, and the highest protein content was found on sorghum bran. Dry-milled sorghum flour has protein fraction in albumin, globulin, kafirin and glutelin higher than those of wet-milled sorghum flour. Wet-millled sorghum flour contained high protein fraction in cross link kafirin and cross link glutelin. Different of protein fractions noticed among the samples suggested that the samples contained different in amount of extractable protein and this was due to the differences in total protein.
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Dongyun, Ma, Zhang Jian, Li Yaoguang, and Wang Chenyang. "Quality of noodles made from colour-grained wheat." Czech Journal of Food Sciences 36, No. 4 (September 3, 2018): 309–15. http://dx.doi.org/10.17221/130/2017-cjfs.
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The protein content (PC), total phenolic content (TPC) and quality of fresh Chinese noodles made from flour processed from four colour-grained wheat cultivars using three milling methods were investigated in this study. The highest PC and sedimentation volumes were shown in partially debranned grain flour (PGF) and refined flour (RF), respectively. Whole wheat flour (WWF) and PGF had significantly higher TPC and total flavonoid contents (TFC) than RF. Wheat cv. Jizi439 (JZ) showed the highest PC, while cv. Heibaoshi (HBS) showed the highest TPC in all three milling methods. In textural profile analysis of noodles HBS showed the lowest hardness, gumminess and chewiness irrespective of milling method, while cv. Shandongzimai (SDZM) expressed higher values depending on milling method. The total sensory score of noodles decreased with increased bran retention, and noodles made from HBS RF and PGF had the highest total scores. The results suggest that PGF made from black wheat HBS can be used to make fresh Chinese noodles with improved nutrient status and without any loss of food sensory quality.
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Gómez, M., E. Ruiz-París, and B. Oliete. "Influence of Wheat Milling on Low-hydration Bread Quality Developed by Sheeting Rolls." Food Science and Technology International 17, no. 3 (May 6, 2011): 257–65. http://dx.doi.org/10.1177/1082013210382344.
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It is well known that milling influences the characteristics of flour and products made from it. This article analyzed the influence of milling on the quality of low-hydration bread. In general, milling influenced the quality of these products more than the type of wheat selected. Among the various mill streams, the last break and reduction streams produced lower quality bread and must be eliminated in milling. These streams had a higher protein and ash content, showing the presence of components of the outer layers of the grain. The flour was able to absorb more water, but had less extensibility in kneading and the dough generated was weaker due the poorer quality of its proteins and the influence of elements from the outer layers. Thus, bread made from these streams had smaller volume, had a firmer texture and had both darker crumb and crust. These differences, along with the effect of the kind of flour on the flavor and aroma of the bread, made it less acceptable than flour from the rest of the streams studied.
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gage, fran. "Wheat into Flour: A Story of Milling." Gastronomica 6, no. 1 (2006): 84–92. http://dx.doi.org/10.1525/gfc.2006.6.1.84.
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This article chronicles the milling of wheat beginning with its cultivation about ten thousand years ago. It describes the milling of the grain, starting with primitive hand tools, progressing to larger mills, then the use of animal power to turn milling stones. Changes in the design of the mills made them more efficient. Using flowing water to turn the millstone greatly increased output; people without access to flowing water devised mills turned by the wind. As wheat became a more important crop, an automated system, using elevators and gravity chutes, made it possible to mill even more grain. Technological advances led to changes——rollers replaced stones, steam replaced water, and electricity eventually replaced steam as the mill's energy source. Modern mills employ sophisticated machinery in an attempt to extract as much flour from the wheat kernels as possible.
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Kim, Sang Sook, Yang Soo Byeon, Mi Jeong Kim, Dabeen Lee, and Han Sub Kwak. "Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung)." Journal of Food Quality 2020 (October 26, 2020): 1–9. http://dx.doi.org/10.1155/2020/8899869.
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The physicochemical, microbial, and antioxidant properties of a Korean wheat variety (Jokyoung) were measured according to milling yield (60–90%) by adding fractions from millstreams. As the milling yield increased, the wheat flour showed low quality on physicochemical properties in general. Significant differences in proximate analysis, color, solvent retention capacity, pasting property, and antioxidant activity were observed as the yield increased to maximize the production of wheat flour from wheat kernels. Adding clear flour and shorts did not significantly affect the quality of the wheat flour in comparison with straight flour samples. However, as brans were added to the flour portion, the wheat flour quality parameters decreased significantly in color, solvent retention capacity, and pasting properties. On the other hand, antioxidant properties increased as brans were added. Maximizing wheat flour yield is a key to minimizing the production cost of Korean wheat flour, which is approximately three times more expensive than imported wheat flour. Adding clear flour and a certain portion of shorts did not seem to significantly influence the overall quality of wheat flour from Korean domestic wheat variety.
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Putri, Nia Ariani, Herlina Herlina, and Achmad Subagio. "KARAKTERISTIK MOCAF (Modified Cassava Flour) BERDASARKAN METODE PENGGILINGAN DAN LAMA FERMENTASI." JURNAL AGROTEKNOLOGI 12, no. 01 (June 28, 2018): 79. http://dx.doi.org/10.19184/j-agt.v12i1.8252.
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MOCAF or modified cassava flour is one of modified starch products by biochemical process through fermentation. In fermentation process, lactic acid bacteria (LAB) had the important role to change the structure of the starch by producing enzymes that hydrolyzed the starch. Beside fermentation, the milling process would also damage the starch. The aim of this research was to know the influence of different milling method (wet- and dry milling) and fermentation time on MOCAF charcterization. Different milling process (wet and dry milling) and the long of fermentation process influenced the value of pH, water holding capacity, swelling power, sineresis, and morphology properties of MOCAF starch granule, but did not influence the whiteness and pasta clarity of MOCAF. MOCAF which was produced by wet milling process had lower pH (4,24-5,98), water holding capacity (122-162%) and swelling power (308-397%), and higher syneresis value than MOCAF which was produced by dry milling proces. Fermentation produced MOCAF with higher whiteness value and more damaged starch granule.
Keywords: MOCAF, milling, fermentation, starch granule
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K, Abdelrahim, and Mudawi A. "Some Sorghum Milling Techniques versus Flour Quality." Egyptian Academic Journal of Biological Sciences. C, Physiology and Molecular Biology 6, no. 2 (December 1, 2014): 115–24. http://dx.doi.org/10.21608/eajbsc.2014.16038.
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Ahmed, Zeyad A., Abeer S. Alhendi, Mohammed S. Hussein, Shaimaa A. Abed, and Rana T. Alsallami. "Evaluating the Flour Properties under Different Levels of Particle Size Distribution and Fine Bran Content." Food Science and Applied Biotechnology 4, no. 2 (October 9, 2021): 147. http://dx.doi.org/10.30721/fsab2021.v4.i2.148.
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The main objective of this study was to determine the changes in the rheological characteristics of the flour produced by the industry mill Buhler AG 600 ton/day through adding big particles of flour, semolina, and fine bran (FB) to the produced flour. The study was conducted on mixed wheat grains (80% Iraqi wheat and 20% American Red wheat). After changing the directions of some pipes in the milling section, the flours were tested, and the effect of having bigger particles in the product was measured. The results showed that the flour extraction rate, moisture content, ash, and protein were increased as the flour particle size was increased. Farinograph results explained a clear effect of big particles and fine bran on increasing the water absorption, however, the dough stability was decreased mostly insignificantly. Extensiograph results showed that there was no big difference between the control flour and other produced flour. Therefore, the changes of the mill pipes could increase the flour extraction rate and reduce the pressure on the mill rolls without significant differences in the rheological properties of the produced flour.
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Sayas-Barberá, Estrella, María Maite Valero-Asencio, Casilda Navarro Rodríguez-Vera, Juana Fernández-López, Claudia Monika Haros, José Ángel Pérez-Álvarez, and Manuel Viuda-Martos. "Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage." Foods 10, no. 12 (December 10, 2021): 3080. http://dx.doi.org/10.3390/foods10123080.
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In this study, the quality of meat patty samples containing different black quinoa fractions (seed, flour and wet-milling coproducts) was evaluated during freezing preservation. Composition, physicochemical parameters (aw, pH, colour and texture), cooking properties, lipid oxidation and sensory characteristic were studied in four batches (control and 8% concentration of quinoa seed, flour and wet-milling coproducts added) at 30, 60 and 90 days of freezing (−20 ± 1 °C). Different black quinoa fraction addition affected (p < 0.05) physiochemical properties, improved cooking properties and reduced lipid oxidations during freezing storage. Batches with flour and wet-milling coproducts added were the most stable for texture parameters and lipid oxidation during freezing. The results obtained showed that quinoa wet-milling co-products could be considered a valuable sustainable and organic food ingredient, maintaining nutritional and global qualities of the fresh meat product. In addition, freezing storage is an effective way to prolong the shelf life of patties with different black quinoa fractions, added without affecting quality.
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Fang, Sicong, Maoshen Chen, Feifei Xu, Fei Liu, and Fang Zhong. "The Possibility of Replacing Wet-Milling with Dry-Milling in the Production of Waxy Rice Flour for the Application in Waxy Rice Ball." Foods 12, no. 2 (January 6, 2023): 280. http://dx.doi.org/10.3390/foods12020280.
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Due to the large consumption and discharge of water in wet milling, dry-milling is an alternative to produce waxy rice flour. The physical properties and sensory characteristics for preparing waxy rice balls in dry-milled waxy rice flour were compared in this study. The results showed that the damaged starch content increased significantly with the particle size of dry-milled flour, which decreased from 160 to 30 μm. The reduction in particle size increased the pasting viscosity of waxy rice flour, which further improved the stretch ability of dough and increased the viscoelasticity of the rice ball. The increase in damaged starch content directly led to a significant increase in the solubility of dry-milled flour, thereby increasing the freeze cracking rate of the rice ball and reducing its transparency, resulting in a decline in quality. In comparison with wet-milled waxy rice balls, dry-milled waxy rice balls made from rice flour in the range of 40 μm to 60 μm particle size had a similar texture and taste to that of wet-milled ones, moderate freeze cracking rate and better storage stability, as well as a stronger aroma of waxy rice that the consumer favored. GC-MS analysis showed that the content of key aroma compounds, such as grassy and fruity, noted nonanal in dry-milled flour, was 15–30% higher than that in the wet-milled depending on the difference of waxy rice variety. In conclusion, dry-milled waxy rice flour with a particle size in the range of 40 μm to 60 μm could be a candidate to replace wet-milled flour in the preparation of a waxy rice ball.
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Kuznetsova, Inna, Valentyna Gorbatiuk, Tetiana Mulyk, Alyona Piskun, Oksana Pashchenko, and Oleksandr Hridin. "Peculiarities of formation of competitive strategy of the enterprises of flour-milling branch of Ukraine." Independent Journal of Management & Production 12, no. 6 (November 1, 2021): s516—s539. http://dx.doi.org/10.14807/ijmp.v12i6.1759.
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The article deals with the peculiarities of formation of competitive strategy of the enterprises of flour-milling branch of Ukraine. The paper substantiates the necessity to determine the stage of the life cycle of the industry in the process of formation of the competitive strategy. The market analysis of flour-milling industry of Ukraine is carried out on indicators: size of the market, commodity nomenclature, buyers and their behavior, raw material base and intensity of competition. The paper determines that the flour-milling industry of Ukraine is at the stage of growth and has a number of tendencies, such as: decrease in sales volumes, increase in export volumes, standardization of products and average level of competition intensity. The following stages of the life cycle of the industry are studied: introduction, growth, maturity and decline. The paper proves the necessity of distinguishing the stage of renewal in the life cycle of the industry, which is implemented on the basis of modern technologies. The practical significance of the research consists in developing recommendations for choosing a competitive strategy of the flour mill enterprise in accordance with the stage of the life cycle of the industry. The enterprises of the flour-milling industry of Ukraine, in accordance with the stage of the life cycle of the industry are recommended to form competitive advantages on the basis of the concept of "lean production".
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Tian, Shuang-Qi, Yong-Heng Li, Zhi-Cheng Chen, and Yong-Feng Qiao. "Effects of Layering Milling Technology on Distribution of Green Wheat Main Physicochemical Parameters." Journal of Food Quality 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/8097893.
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With layered milling flour technology, the efficiency of the nutrient distribution and hardness was demonstrated with the green and normal wheat separation milling. The results showed that the total content of amino acid in green wheat was 8.3%–13.0% higher compared to the common wheat. Comparing the main nutriments Se, Fe, and Ca between green wheat and common wheat, the results showed that different milling treatment methods are capable of separating the different wheat flour from endosperms, bran, and aleurone layers. Micro- and physicochemical characterization of different wheat flour and layers by means of microscopy techniques and images analysis provided relevant qualitative and quantitative information, which can be useful for the study of the microstructure of green and normal wheat products and also for its processing and utilization.
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Ivanišová, Eva, Miroslav Ondrejovič, and Stanislav Šilhár. "Antioxidant Activity of Milling Fractions of Selected Cereals." Nova Biotechnologica et Chimica 11, no. 1 (June 1, 2012): 45–56. http://dx.doi.org/10.2478/v10296-012-0005-0.
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Antioxidant Activity of Milling Fractions of Selected CerealsThe aim of this study was to evaluate antioxidant potential of four milling fractions of selected cereals grew in the year 2009 and 2010. Free radical scavenging activity of samples was measured using DPPH assay and reducing power was determined using FRAP assay. Secondary, total phenolic and flavonoid content of cereal extracts was evaluated. We found that flour fractions (break flour and reduction flour) showed the lower proportion of the total antioxidant potential than bran fractions (fine bran and coarse bran), which was balanced in observed years. Extract from barley had the highest values of antioxidant activity and polyphenol content.
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Liu, Jie, Tiantian Yuan, Ruijuan Wang, Yawei Liu, and Guihong Fang. "The Properties and Tortilla Making of Corn Flour from Enzymatic Wet-Milling." Molecules 24, no. 11 (June 6, 2019): 2137. http://dx.doi.org/10.3390/molecules24112137.
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Corn flour was prepared by wet-milling with the treatment of neutral protease and the gelatinization, thermal and rheological properties were analyzed. Tortilla was prepared with enzyme treated corn flour (ECF) and additives (xanthan gum and cassava starch) and the properties were analyzed. Compared with dry-milling corn flour (DCF) and wet-milling corn flour (WCF), the ECF had less average particle size (16.74 μm), higher peak viscosity and higher final viscosity of 2997 cP and 3300 cP, respectively. The thermal properties showed that ECF had higher ∆H and lower To, Tp and Tc. The G′ of ECF gel (6%, w/w) was higher than that of DCF gel and WCF gel. Dynamic viscoelastic measurement indicated that the tortillas made of ECF had lower G′ and G″ over the frequency range (0.1–100 rad/s) after adding xanthan gum and cassava starch. The gel structure of tortillas made of ECF was homogeneous in distribution of pores. The gelatinization, thermal and rheological properties of corn flour were improved by addition of neutral protease. The addition of xanthan gum and cassava starch helped to make the tortilla with porous structure and good sensory quality.
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Wrigley, C., S. Tömösközi, and F. Békés. "Hungarian-Australian collaborations in flour milling and test milling over 120 years." Cereal Research Communications 39, no. 2 (June 2011): 215–24. http://dx.doi.org/10.1556/crc.39.2011.2.5.
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Anselme, Kameni, Kouebou C, and Aboubakar A.K. "Processing Properties of Grains from some Maize Varieties Introduced On-farm in the Sudano Sahelian Zone of Cameroon." African Journal of Food, Agriculture, Nutrition and Development 7, no. 13 (April 24, 2007): 01–14. http://dx.doi.org/10.18697/ajfand.13.2030.
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Maize grains from twenty three cultivars developed by research and produced at farm level were evaluated for chemical composition and their ability to produce flour and grit after removal of panicle in wet and dry processes. Sixteen cultivars used for this evaluation were developed by the breeding program of the Institute of Agricultural Research for Development (IRAD) of Cameroon. The remaining seven originated from CIMMYT, West and Central Africa Maize Network (Wecaman), Ghana and Congo. Flour and grit were produced in wet and dry processes with samples of 10 kg of grains from each cultivars using available machinery at village level. Wet process of the grains included the removal of the panicle, soaking for 3 hours, drying on the mat for 2 hours, milling, drying of the flour and sieving through different mesh sizes (400 to 800 microns). For the dry milling, whole or pealed grains were simply processed in a hammer mill and the flour fractions separated as with wet milling. Results indicated some variation in the proximate composition with nine cultivars exhibiting protein contents above 8%. High protein cultivars were in order hybrids 88094X87036, 87036XExp124, Acid soil pool yellow, 88094XM131XExp124, 87084XM131XExp124, Drought pool yellow, Drought pool white, Kassaï SR, Tuxpeno sequia and BSR 81. PCA analyses revealed that protein and fat contents as factors accounted for over 80% of intra cultivar variability related to chemical composition. Four major similarity groups of cultivars emerged as striga tolerant with high starch contents, the soft endosperm cultivars, the high fat and high protein cultivars. Flour and grit yields were cultivar and treatment dependant. Wet milling produced higher flour yields while grit yields were higher when dry milling of pealed grains was done for all cultivars. Cultivars that demonstrated good ability for grit production were ATP SR-Y, Acid soil pool yellow, Drought pool yellow and the hybrids. All cultivars exhibited their ability and suitability for different end uses and this should be taken into account when embarking on large scale maize production.
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Zhao, Zixuan, Jian Ming, Guohua Zhao, and Lin Lei. "Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions." Foods 11, no. 3 (January 21, 2022): 287. http://dx.doi.org/10.3390/foods11030287.
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Highland barley (HB) is commonly milled into flour for direct consumption or further processed with other food formulations. Nevertheless, the association between milling and HB flour properties remains lacking. This work studied the effect of particle sizes (coarse, 250–500 μm; medium, 150–250 μm; fine, <150 μm) on physicochemical and nutritional properties of raw and sand-roasted HB flour. Gelatinization enthalpy decreased with increasing particle sizes of raw HB flour, while no endothermic transitions were observed in sand-roasted flour. Sand roasting destroyed starch granules and decreased short-range molecular order. Starch digestibility increased while total short-chain fatty acids (SCFAs) production decreased with decreasing particle sizes in all samples. The relative crystallinity of sand-roasted HB flour decreased by 80–88% compared with raw samples. Sand roasting raised in vitro starch digestibility, while total SCFAs during in vitro fecal fermentation decreased. Sand-roasted HB flour with particle sizes <150 μm had the highest starch digestibility (94.0%) but the lowest production of total SCFAs (1.89–2.24 mM). Pearson’s correlation analysis confirmed the relationship between the nutritional qualities of HB flour and milling.
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Shafinas, Muhammad Noor Intan, Darfour Bernard, Mahmud Nazira, and Kurt A. Rosentrater. "Effect of Grain Moisture Content and Roller Mill Gap Size on Various Physical Properties of Yellow Dent Corn Flour." Journal of Food Research 11, no. 2 (February 14, 2022): 16. http://dx.doi.org/10.5539/jfr.v11n2p16.
Full textAbstract:
Corn has six main varieties grown globally for animal feed, human consumption, and commercial/industrial purposes. Flour is an end-product of corn dry-milling. Products that are derived from corn flour often show differences in physical, chemical, and pasting properties due to corn varietal differences, milling methods, differences in flour particle sizes, and drying temperatures. The study aimed to determine the effect of different moisture contents of yellow dent corn and roller gap sizes, on the physical properties of the resulting corn flour. The possibility to use the flour in the manufacturing of animal feed and ethanol production was also considered. Yellow dent corn grain with moisture contents (MC) of 8%, 14.0%, and 18%, and roller gap sizes (GAP) of 0.1016 mm, 0.2032 mm, and 0.3048 mm were used. The Witt corrugated roller mill equipment with rollers of 1/32 inches corrugations was used to produce fine grits and flours. The particle sizes obtained were between 0.54 mm and 0.75 mm which increased with an increase in MC and GAP. Grain with 8% MC and GAP of 0.1016 mm and 0.2032 mm, and grain with 14.0% MC and GAP of 0.1016 mm can produce flour of particle sizes good for swine feed. Grain with 8% MC and GAP of 0.3048 mm and grain with 14.0.0% MC and GAP of 0.1016 mm and 0.2032 mm can produce flour of particle sizes good for ruminant feed. Grain with 18% MC and GAP of 0.1016 mm, and grain with 14.0% MC and GAP of 0.2032 mm can produce flour of particle sizes good for poultry feed. GAP of 0.1016 mm and 8% MC can produce flour of particle sizes suitable for the ethanol production industry. Flour preparation should purposely be done based on grain MC and GAP. The geometric mean diameter of particle sizes ranged from 0.54 mm-0.75 mm, and the geometric mean diameter of particle sizes increased with increasing MC and GAP. Also, grains with 8% MC had the highest loss in flour, and the higher moisture of 18% significantly affected the red color of flour.
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Janić Hajnal, Elizabet, Jasna Mastilović, Ferenc Bagi, Dejan Orčić, Dragana Budakov, Jovana Kos, and Zagorka Savić. "Effect of Wheat Milling Process on the Distribution of Alternaria Toxins." Toxins 11, no. 3 (March 1, 2019): 139. http://dx.doi.org/10.3390/toxins11030139.
Full textAbstract:
Alternaria toxins are mycotoxins produced by various Alternaria species which, besides the Fusarium species, represent the principal contaminants of wheat worldwide. As currently, only limited information on the behaviour of Alternaria toxins during processing of cereals is available, the objective of this study was to investigate the effect of the dry milling process of wheat on Alternaria toxins distribution. Alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TeA) content were analysed by high performance liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) in all milling fractions of untreated (control), fungicide-treated, Alternaria tenuissima inoculated and commercial wheat sample. After dry milling process, in last break and milling flows and by-products, increased concentration of examined Alternaria toxins was detected. TeA was quantified in almost all milling fractions in all tested wheat samples, while AOH and AME were detectable mostly in last break and milling flows and by-products. In respect to the contamination with Alternaria toxins, white flour can be considered as relatively safe product. Since Alternaria toxins are concentrated mainly in the peripheral parts of the kernel, a special attention should be given to their content in low-grade flours and milling by-products.