Abstract
Wheat flour is one of the most important food raw materials, with its quality determined by various indicators. One such indicator is particle size and granulometric distribution. In recent years, numerous studies have focused on the effect of flour and bran particle size on the properties of cereal products such as bread, pasta, noodles, and cookies. The aim of this review was to analyze the extent to which this parameter influences the properties of these cereal products. Additionally, the relationships between flour particle size and its chemical composition were presented. Key factors affecting the granulometric composition of flour, related to wheat grain properties and the grinding process, were also discussed. The study specifically focuses on research conducted in the last five years.
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