Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour.

Zhonghu He,Yonghui Li,Philipp Fritschi Martin,Jingyang Tong,Wenfei Tian,Yan Zhang,Xiaoyue Zhu

doi:10.3390/foods10112857

Abstract

The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese leavened pancakes (CLP) qualities of whole wheat flour (WWF). The results indicated that WWF-1 from the reconstitution of brans processed by a hammer mill had the best CSB and CLP quality overall. WWF from entire grain grinding by a jet mill (65 Hz) contained the highest concentration of bioactive components including dietary fibers (DF) and phenolic acids. A finer particle size did not necessarily result in a higher content of phenolic antioxidants in WWF. DF contents and damaged starch were negatively correlated with CSB and CLP quality. Compromised reduced quality observed in CLP made from WWF indicated its potentially higher acceptance as a whole-grain product.

Highlights

Bread wheat (Triticum aestivum L.) is among the most widely planted cereal crops [1]
The quality of wheat flour is evaluated according to their chemical composition including protein content, damaged starch, and bioactive components
whole-wheat flour (WWF)-1 constituted from total bran reconstitution processed by a hammer mill exhibited best end-use properties, especially for Chinese leavened pancakes

Summary

Introduction

Bread wheat (Triticum aestivum L.) is among the most widely planted cereal crops [1]. Whole-wheat flour (WWF) can provide high amounts of DF and other bioactive components, products made from it remain underutilized globally. This can be partially attributed to poorer sensory properties, a shorter shelf life, and a higher risk of rancidity [10,11]. WWF can be prepared by direct pulverization of entire wheat grains using jet mills without separation and reconstitution of the components [19,20]. This method may result in a higher content of damaged starch.

Methods

Results

Conclusion