Abstract
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.
Highlights
The production of wholemeal flours is the oldest method of mill processing of cereals
It is an impact mill with a vertical axis of rotation, which was not originally intended for grain processing, but which was included in a special production line in the company Mlýn Perner Svijany (Svijany, Czech Republic) and from which the grinding of cereals and pseudocereals into wholemeal flours achieves remarkable results
The main research was focused on wheat flour, rye, and buckwheat produced on the Görgens mill
Summary
The production of wholemeal flours is the oldest method of mill processing of cereals. In the case of wheat, starch (a digestible polysaccharide) accounts for about 80% of the dry matter of bakery flours and the remaining components are the proteins of gliadin and glutenin fraction. The higher content of fiber, minerals, vitamins, phenolic compounds, and other bioactive compounds can be found in darker (bread) flours. This applies to rye, another bread cereal used mainly in Central, Eastern, and Northern Europe, albeit in this case, the endosperm separation is less effective than in the case of wheat and rye bread flour contains higher proportions of fiber (up to 10%) [3,4,5,6]
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