Flowability, wet agglomeration, and pasta processing properties of whole‐durum flour: Effect of direct single‐pass and multiple‐pass reconstituted milling systems

Abstract

AbstractBackground and objectivesFlowability and wet agglomeration can affect pasta processing properties of whole‐wheat flour (WWF). Direct single‐pass and multi‐pass reconstituted milling are common methods to produce WWF. The flowability, wet agglomeration, and pasta processing properties of WWF were compared under these two systems where direct single‐pass system consisted of fine (24,000 g with 250 μm mill screen aperture) and coarse (15,400 g, 1,000 μm) grinds on an ultra‐centrifugal mill and the multiple‐pass reconstituted milling systems consisted of roller milling to produce semolina and bran and blending reground fine/coarse bran back to durum flour/semolina.FindingsParticle sizes were similar for direct fine grind WWF and multiple‐pass durum flour:fine bran and for direct coarse grind WWF and multiple‐pass semolina:coarse bran flour. Direct coarse grind and semolina:coarse bran had better flowing properties than direct fine grind and durum flour:fine bran. Wet agglomerates were smaller with coarsely ground semolina/bran than finely ground flour/bran. Specific mechanical energy needed to extrude semolina, durum flour:WWF doughs were similar and not affected by milling system.ConclusionsFlow and wet agglomeration properties of direct coarse grind and reconstituted WWF of semolina and coarse bran were better than those of finely ground WWF for whole‐wheat pasta production.Significance and noveltyThis research adds to the limited information available concerning the impact of milling process on the flow, agglomeration, and pasta processing properties of WWF. This information is useful to pasta manufacturers when adjusting equipment involved in movement of raw ingredients and in pasta production.