Abstract
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.
Highlights
It is recognized worldwide that a human diet rich in wholegrains reduces a number of health risks including cardiovascular diseases, colorectal cancer, type 2 diabetes, overweight and obesity [1]and several governments and health promoting organizations recommend more consumption of wholegrain food
The test weight of the eight grain samples and proximate composition of the 40 samples obtained from stone, roller milling and disc milling are presented in Table 1 together with the flour extraction rate
We were able to demonstrate that stone milling produces a wholemeal flour where all kernel components are present, so it is justified to consider this kind of flour good for consumers’ health
Summary
Several governments and health promoting organizations recommend more consumption of wholegrain food. This has increased demand from consumers and processing industry for cereal products that are wholegrain, wheat wholegrain flours in particular. Wheat kernels consist of three main parts: endosperm, bran and germ from the center to the external zone. The outer layers making up the bran and germ are richer in dietary fibre and bioactive components including lipids which are unevenly distributed in the grain. The milling processes have an impact on the presence of all the kernel components in the flour on its nutritional quality, and on the flour particle size which determines the flour technological and nutritional functionality [2]. Whole grain flours could notionally be produced with an impact or hammer mill, but this is rarely used [3]
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