Flour Particle Research Articles

Effect of High-Protein and High-Fiber Breaders on Oil Absorption and Quality Attributes in Chicken Nuggets.

Consumption of fried foods is associated with a higher risk of cardiovascular and other diseases; therefore, consumers are looking to reduce fat intake. We evaluated the effect of high-protein breaders and fiber on oil absorption and quality attributes in chicken nuggets, using flour blends (wheat, chickpea, coconut, oil-quinoa-chia), soy protein concentrate, and brewers' spent grain. We evaluated the chemical composition, water and oil retention capacity (ORC), viscosity profile, and flour particle size distribution, along with the developed breaders (Formulation 1 and 2) and a commercial breader (CB), in addition to texture, color, fat, and moisture contents of the fried chicken nuggets prepared with the developed breaders and the CB. The total dietary fiber content (TDF) of the nuggets breaded with only Formulation-1 and CB was determined. Nuggets breaded with Formulation-1 showed lower (p ≤ 0.05) ORC, better moisture retention (67.6%), and more TDF (4.5% vs. 2.3%, p ≤ 0.05) compared to CB-breaded nuggets. Nuggets with Formulation-1 showed the expected texture and color characteristics for fried products. Formulation-1 has the potential to be used as a breader due to its moisture, reduced ORC, and the texture and color it imparts to the fried nuggets, providing higher amounts of nutrients and possible health benefits.

Numerical analysis of charge characteristics of electrostatic chute for edible powder

AbstractThe influence of physical parameters on the charge characteristics of food powder in the process of electrostatic chute transportation was studied to provide technical support for the electrostatic elimination of food powder in the process of conveying and packaging. Taking edible powder as the research object, firstly, the particle model was established, and the three‐dimensional model of electrostatic chute was imported into EDEM software to calibrate the parameters of particles with different particle size distribution, different water content and different chute materials. Then the chute transport simulation was carried out on the calibrated edible powder to analyze the variation law of the average charge‐mass ratio of the powder. The electrostatic chute test platform was built to complete the relevant tests. The simulation study found that the average charge‐mass ratio between wheat flour with water content of 10%, 12%, 14%, 16%, and 18% and 304 stainless steel chute is 7.024, 7.01, 6.838, 6.55, and 5.932 nC/g, respectively. The average charge‐mass ratio in contact with PVC chute is 5.622, 4.808, 4.766, 4.412, and 4.768 nC/g; The average charge‐mass ratio between wheat starch with the same moisture content and 304 stainless steel chute is 2.984, 2.468, 2.254, 2.248, and 2.078 nC/g, and the average charge‐mass ratio between wheat starch and PVC chute is 2.522, 2.152, 1.962, 1.371, and 2.026 nC/g. When the water content is the same (10%–18%), the static friction Angle of powder and chute is negatively related to the charge of wheat flour and wheat starch in the static chute. The higher the water content of wheat flour and wheat starch (10%–16%), the worse the chargability. The charge characteristics of wheat flour with large grain size distribution range are higher than those of wheat starch with small grain size distribution range. The results of electrostatic chute test and simulation are consistent, which verifies the correctness of the simulation results. The research results provide certain reference for the electrostatic elimination in the process of food powder conveying and packaging.Practical ApplicationIn this paper, EDEM is used to establish the particle parameter model of food powder, and the parameters of wheat starch and wheat flour particles are calibrated through the combination of experiment and simulation, and electrostatic chain‐simulation experiments are carried out. By obtaining the average charge‐mass ratio change of powder's charge characteristics under different influencing factors, the corresponding electrostatic influence rule of powder is found. The influence of physical property parameters on the charge characteristics of food powder in the process of electrostatic chute transportation was studied to provide technical support for electrostatic elimination in the process of food powder transportation and packaging.

Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours.

The unique properties of sorghum are increasingly being studied for potential health benefits, with one area of emphasis being the impact of sorghum consumption on mitigating type 2 diabetes. The glycemic index (GI) of muffins made from whole grain sorghum flour ground to three different particle sizes (fine, intermediate, coarse) was tested on eight healthy volunteers (ages 18-40) and compared to the glycemic index of whole grain corn, wheat, and rice flours produced using a similar product formula. Sorghum flour ground through a 0.5 mm screen ("fine") had an overall similar particle size to that of the brown rice flour ground using a 0.5 mm screen. The range of GI values was 32 to 56, with only the GI of intermediate milled sorghum flour being lower than that of corn, rice, or wheat (p < 0.05). The lowest glycemic index (32 +/- 17) was found when using sorghum flour with an intermediate particle size (167 +/- 4 μm). Muffins made using brown rice had the next lowest glycemic index at 37 +/- 17. All GI values calculated had large standard deviations, which is common for these types of studies. These results can assist in the product development process to advance the quality of healthy, gluten-free sorghum-based foods for consumers. Further research should investigate if these results can be duplicated and the possible reason for the lower GI of intermediate particle size sorghum flour.

Flour moisture detection with an europium-based luminescent probe

In this work, we describe the application of the self-assembled europium complex 1:Eu(III) (where 1: diethyl 8-methoxy-2-oxo-1,2,4,5-tetrahydro-cyclopenta[de]quinolin-3-yl)phosphonate) for the analysis of water content of wheat flour. The methodology herein described represents a robust and accurate way for the detection of small amounts of water in food, providing comparing results with well-established methods such as thermogravimetry and Karl-Fischer titration. Interestingly, as an advantage over other methods, our luminescence-based approach can be implemented in lab-on-a-chip microfluidic devices for real-time and on-line detection of water content of food samples. Additionally, the remarkably long luminescence lifetime of Eu(III) allows the use of state-of-the-art imaging strategies based on PLIM microscopy for the direct visualization of unique water content maps of wheat flour particles.

Preparation of cellular SiBOC foams by thermo‐foaming of polymethylvinylborosiloxane–wheat flour dough

AbstractA novel method for the preparation of SiBOC foams from a polymethylvinylborosiloxane (MVBS) solution in ethanol using wheat flour as a foam stabilizer and pore template has been reported. A dough prepared by mixing the MVBS solution and wheat flour undergoes foaming at 180°C due to the stabilization of bubbles created by ethanol vapor by the adsorption of wheat flour particles on their surface. The ceramization of the foamed body at 1500°C followed by burnout of carbon produced from the wheat flour results in SiBOC foams of hierarchical pore structure. The foam density (.68–.44 g cm−3), average cell size (1.81–.58 mm), compressive strength (3.9–1.7 MPa), and thermal conductivity (.33–.21 W m−1 K−1) decrease with an increase in wheat flour to MVBS weight ratio from .25 to 1. The population of smaller pores (∼5–50 μm) created by wheat flour particles on cell walls and struts increases with an increase in wheat flour to MVBS weight ratio. The presence of β‐SiC and turbostratic graphite nanodomains in amorphous SiBOC is evidenced by X‐ray diffraction and transmission electron microscopy analysis.

Optimization of Drying Kinetics and Stone Milling of Chickpea (Cicer arietinum): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition

Chickpeas are one of the most widely consumed legumes in the world. Nevertheless, the literature is lacking studies on the effect of drying and milling processes on chickpea flour characteristics, thus motivating this work. The first aim of this work is to improve chickpea drying process through an in-depth evaluation of drying kinetics; the second aim is to assess the effects of three different moisture contents (8, 10, and 12%) and three milling speeds (120, 220, and 320 RPM) on operative milling parameters, particle size distribution, and flour composition. Our results highlight that moisture content and stone rotational speed have statistically significant effects on milling operative parameters, flour particle size, and chickpea flour composition. As stone rotational speed increases, flour temperature (∆T), average power, and damaged starch content significantly increases. On the other hand, as moisture content increases, energy consumption and specific milling energy increases, while starch and protein content significantly decrease. The results of this study recommend, for the first time in the literature, optimal values of moisture content and milling speed of chickpea. In conclusion, milling chickpeas with 10% moisture content at 320 RPM (milling speed) seems to be the best compromise between milling operative parameters, particle size, and chickpea flour composition.

Wheat milling across history altered sugar bioaccessibility assessed using TIM-1 in vitro digestion model

The differences in wheat flour characteristics caused by ancient (pestle and mortar), old (stone hand mill), and modern (roller and cyclone) milling techniques and their effect on in vitro starch digestibility of wheat porridge using the simulated TIM Gastrointestinal Model (TIM-1) were investigated. Ancient flour (AF) was the coarsest flour (∼70 % is >1000 µm), followed by old wholemeal flour (OWF) and old refined flour (ORF) with similar particle size distribution showing one prominent peak (at ∼1000 µm for OWF and ∼800 µm for ORF). Modern refined flour (MRF) had a monomodal distribution centered at a particle size of ∼100 μm, while modern wholemeal flour (MWF) particle size was distributed between 40 and 600 μm. MRF and MWF porridges had higher cumulative sugar bioaccessibility than OWF and AF porridges, with ORF porridge having an intermediate cumulative sugar bioaccessibility. Characterizing the cumulative sugar bioaccessibility profile with a shifted logistic model allows identifying that the maximum sugar bioaccessibility and rate of sugar release were significantly higher (p < 0.05) for MRF and MWF compared to OWF and AF porridges, while the induction times were shorter, demonstrating the importance of processing on modulating starch digestibility.

Investigation of the functionality of macromolecules in the rheological and baking properties of oat milling fractions

The aim of this work was to investigate the role of oat constituents in rheological (mixing and pasting) properties and baking performance. To accomplish this, oat milling fractions with different particle size and dietary fibre contents were produced and analysed. Our results showed that with increasing flour particle size, in addition to fibre components, the level of proteins and lipids increased as well, while the digestible carbohydrate content decreased. There were changes also within the fine composition of macro components such as proteins (based on SDS-PAGE), starch (amylose to amylopectin ratio) and β-glucans (molecular weight distribution). With increasing fibre content, dough matrices were characterised by higher water absorption, longer development time, and lower softening, while flour slurries formed more viscous gels. Regarding baking properties of oat milling fractions, it was found that higher fibre content resulted in better crumb structure, supported by images of cross-sections and texture profile analysis. In addition, higher amylose to amylopectin ratio might have contributed to the formation of less resilient crumb structure. Correlation analysis between baking performance and rheological properties showed that doughs with higher water content and lower softening degree, as well as slurries with higher viscosity values resulted in better crumb structure. In conclusion, high-fibre oat milling fractions were found suitable to produce breads with acceptable quality traits. Our work might also contribute to expand our knowledge about the functionality of oat constituents and to develop new, fibre-rich oat-based products supporting the consumption of more dietary fibre.

Effect of Pumice Powder on Mechanical, Thermal, and Water Absorption Properties of Fiberboard Composites

Abstract Composites were produced using medium-density fiberboard (MDF) flour with pumice powder which was mixed at various ratios by the hand lay-up technique. Mechanical properties, such as tensile and three-point bending strengths, were determined by ASTM D3039 and ASTM D790 respectively. The best three-point bending and tensile strength properties were maximum values obtained from composites containing 20wt% pumice powder (pp) and 50wt% pumice powder (pp) respectively. It is observed that the water absorption rate into the composites decreases with an increase in the pumice powder-to-ratio. The composite filled with 50wt%pumice powder absorbed the least amount of water compared to the other composites. All composites were characterized by scanning electron microscopy (SEM), Fourier transforms infrared spectroscopy (FTIR), and differential scanning calorimetry analysis (DSC). SEM images revealed a near-homogeneous surface partly free of defects and holes. However, lateral profile images showed the presence of MDF flour particles agglomerated and a considerable number of bubbles and cavities that could interfere with the mechanical properties of the composites. The results of the mechanical, and thermal properties suggested that pumice powder epoxy composites with MDF flour can increase their tensile, three-point-bending strength, and glass transition temperature for the pure MDF flour composite.

The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics

The effect of botanical origin, the flour particle size, and the content of damaged starch on flour pasting properties, dough behavior during a uniaxial deformation test, and bread characteristics were evaluated on rice and buckwheat flours. The rice flour with a median particle size D(0.5) of 60.2, 70.6, 106.8, and 189.4 μm, and buckwheat flour with a D(0.5) of 56.4, 68.4, and 95.8 μm were prepared using the same milling technology. The botanical origin of the flours was the strongest factor influencing the flour pasting properties, stress accumulated in dough during the uniaxial deformation test, loaf characteristics, texture, and sensory characteristics of breads. The flour particle size significantly influenced mainly the flour pasting properties. The effect of the content of damaged starch was the weakest among the studied factors. The flour particle size and the content of damaged starch were closely related. The flour botanical origin was the strongest factor; therefore, it seems not to be possible to predict the bread-baking potential of gluten-free flours based on the results obtained for flour of a different botanical origin. More research on flours from different plants prepared by the same milling process is required to support this hypothesis.

Alternative dental impression fillers made of nanorod glutinous rice flour particles through precipitation

In this work, nanorod particles were synthesized from a locally available source, glutinous rice flour, using sodium hydroxide (NaOH) through a simple precipitation process. The synthesized nanofillers were then presented as an alternative organic filler for dental impression application to support the making of a diagnostic and working model. Dynamic Light Scattering, Scanning Electron Microscope, Fourier Transform Infrared Spectroscopy, x-ray Diffraction, Energy Dispersive Spectroscopy, Thermogravimetric Analysis, and Differential Scanning Colorimeter were used to characterize the fillers. The particle size measurement, morphology interaction, and composition of glutinous rice flour nanorod particles were also investigated. The cell viability using 3T3L1 cells was assessed to determine the safety of nanorod particles using the MTT assay and trypan blue solution. All treated samples exhibit a change in particle morphology from polyhedral to rod. Additionally, a decrease in crystallinity, dehydration, and gelatinization temperature was observed. The functional group interacting with sodium hydroxide also changes slightly after size reduction. The samples treated with 3000 centrifugation speed without surfactant addition showed changes from the control sample’s 3931.71 nm to the smallest average width particle size of 73.26 nm with an average length of 865.15 nm. All of the treated samples with NaOH and NaOH-surfactant additions met the non-cytotoxicity acceptance criteria in the range of 73.54%–99.58%, according to the cell viability results. The incorporation of 15 wt% of the synthesized nanorod fillers resulted in a 20 μm continuous line as the impression materials specimen, yielding a satisfactory detail reproduction test result. In conclusion, nanorod particles with biocompatible properties have been successfully manufactured and can potentially be used in the future as an alternative dental impression filler materials.

Sorghum Flour Features Related to Dry Heat Treatment and Milling.

Heat treatment of sorghum kernels has the potential to improve their nutritional properties. The goal of this study was to assess the impact of dry heat treatment at two temperatures (121 and 140 °C) and grain fractionation, on the chemical and functional properties of red sorghum flour with three different particle sizes (small, medium, and large), for process optimization. The results showed that the treatment temperature had a positive effect on the water absorption capacity, as well as the fat, ash, moisture and carbohydrate content, whereas the opposite tendency was obtained for oil absorption capacity, swelling power, emulsion activity and protein and fiber content. Sorghum flour particle size had a positive impact on water absorption capacity, emulsion activity and protein, carbohydrate and fiber content, while oil absorption capacity, swelling power and fat, ash and moisture content were adversely affected. The optimization process showed that at the treatment temperature at 133 °C, an increase in fat, ash, fiber and carbohydrate content was experienced in the optimal fraction dimension of red sorghum grains. Moreover, the antioxidant performance showed that this fraction produced the best reducing capability when water was used as an extraction solvent. Starch digestibility revealed a 22.81% rise in resistant starch, while the thermal properties showed that gelatinization enthalpy was 1.90 times higher compared to the control sample. These findings may be helpful for researchers and the food industry in developing various functional foods or gluten-free bakery products.

Influence of Non-Thermal Plasma Treatment on Structural Network Attributes of Wheat Flour and Respective Dough.

Due to its "generally recognized as safe status" (GRAS) and moderate treatment temperatures, non-thermal plasma (NTP) has lately been considered a suitable replacement for chemicals in the modification of food properties and for preserving food quality. One of the promising areas for the application of NTP is the treatment of wheat flour, leading to improved flour properties and product quality and consequently to higher customer satisfaction. In the present research, the German wheat flour type 550, equivalent to all-purpose flour, was treated using NTP in a rotational reactor to determine the influence of short treatment times (≤5 min) on the properties of flour (moisture and fat content, protein, starch, color, microbial activity, and enzymes), dough (visco-elastic properties, starch, wet and dry gluten, and water absorption), and baking products (color, freshness, baked volume, crumb structure, softness, and elasticity). Based on the properties of NTP, it was expected that even very short treatment times would have a significant effect on the flour particles, which could positively affect the quality of the final baking product. Overall, the experimental analysis showed a positive effect of NTP treatment of wheat flour, e.g., decreased water activity value (<0.7), which is known to positively affect flour stability and product shelf life; dough stability increased (>8% after 5 min. treatment); dough extensibility increased (ca. 30% after 3 min treatment); etc. Regarding the baking product, further positive effects were detected, e.g., enhanced product volume (>9%), improved crumb whiteness/decreased crumb yellowness, softening of breadcrumb without a change in elasticity, and limited microorganism and enzymatic activity. Furthermore, no negative effects on the product quality were observed, even though further food quality tests are required. The presented experimental research confirms the overall positive influence of NTP treatment, even for very low treatment times, on wheat flour and its products. The presented findings are significant for the potential implementation of this technique on an industrial level.

Characterization of flo4-6, a Novel cyOsPPDKB Allele Conferring Floury Endosperm Characteristics Suitable for Dry-Milled Rice Flour Production

Rice cultivars with floury endosperm provide a useful raw material for producing dry-milled rice flour, helping to enhance the processed rice food industry. To expand the genetic resources for breeding floury endosperm rice cultivars, we developed Samkwang(SA)-flo3 (SK-flo3), a floury endosperm mutant line derived from the chemical mutagenesis of Samkwang, an elite Korean japonica rice cultivar. Compared with Samkwang, SK-flo3 showed significantly lower grain hardness, which is suitable for producing dry-milled flour without the soaking and drying processes required in regular wet rice milling. The dry-milled flour of SK-flo3 exhibited excellent physicochemical properties with less damaged starch and finer flour particles relative to Samkwang. Genetic analyses revealed a G-to-A point mutation in exon 7 of cyOsPPDKB, substituting glycine with aspartic acid as a causative mutation for the floury endosperm of SK-flo3. We named this allele flo4-6 and developed a molecular marker to efficiently transfer it to commercial rice cultivars. Our results provide useful genetic resources and information for developing specialty rice cultivars for high-quality rice flour production with reduced milling costs.

Effect of cavitation jet technology on instant solubility characteristics of soymilk flour: Based on the change of protein conformation in soymilk

The protein conformation of soymilk is the key to affecting the instant solubility of soymilk flour. This study aimed to evaluate the effect of cavitation jet treatment time (0, 2, 4, 6, and 8 min) on the instant solubility of soymilk flour based on the conformational changes of protein in soymilk. The results showed that the cavitation jet treatment for 0–4 min significantly unfolded the protein structure of soymilk and increased the content of soluble protein, which reduced the particle size and increased the electrostaticrepulsion and the viscosity of soymilk. This was beneficial for soymilk droplets fully atomized and repolymerized in the spray drying tower, forming soymilk flour particles with large size, smooth surface, and uniform distribution. When the cavitation jet treatment time was 4 min, the wettability (from 127.3 ± 2.5 s to 84.7 ± 2.1 s), dispersibility (from 70.0 ± 2.0 s to 55.7 ± 2.1 s), and solubility (from 56.54% to 78.10%) of soymilk flour were significantly improved. However, when the time of the cavitation jet treatment was extended to 8 min, the protein of soymilk aggregated and the stability of soymilk decreased, which reduced the particle size and hurt the surfacecharacteristics of soymilk flour after spraydrying. It resulted in a decrease in the instant solubility of soymilk flour. Therefore, the cavitationjet treatment with proper time increases the instant solubility of soymilk flour by improving the protein conformation of soymilk.

Structural support of zein network to rice flour gluten-free dough: Rheological, textural and thermal properties

Zein forms viscoelastic network with water to support the weak structure of gluten-free dough, but which requires temperature above 40 °C. A new method preparing zein network at room temperature using food-grade acetic acid was reported in our previous research. The current research explored the influence of zein network containing acetic acid on the rheology, texture, and tensile properties of rice gluten-free dough, as well as the interaction between zein network and rice flour. Results showed that zein network could act as a structural support material by binding rice flour particles to transmit its viscoelasticity and extensibility to rice dough, thus enhancing the ability of rice dough to resist external forces. The structural characteristics of zein-rice dough were both zein network-dependent and rice flour-dependent. α-Zein network could mix with rice flour particles more evenly than total-zein (T-zein, comprising α-, β- and γ-zein) network due to the thinner and denser fiber bundles, so the stretchability and thermal stability of α-zein-rice dough were greater than that of T-zein-rice dough, and the cooking loss of α-zein-rice noodle was less than that of T-zein-rice noodle. Compared with japonica rice dough and indica rice, waxy rice had less amylose, so the elasticity of zein-waxy dough was weaker than that of zein-japonica dough and zein-indica dough. And the gel network formed by amylose in rice during heating increased the elasticity of zein-rice dough. Additionally, the interaction between zein network and rice flour increased the ordered structure of starch in rice flour.

Baking using oleogels

Baking using oleogels

Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes

Industrial applications of pulses in various food products depend on pulse flour techno-functionality. To manipulate the techno-functional properties of yellow pea flour, the effects of flour particle size (small vs. large), extrusion temperature profile (120, 140 and 160 °C at the die) and air injection pressure (0, 150 and 300 kPa) during extrusion cooking were investigated. Extrusion cooking caused the denaturation of proteins and gelatinization of starch in the flour, which induced changes in the techno-functionality of the extruded flour (i.e., increased water solubility, water binding capacity and cold viscosity and decreased emulsion capacity, emulsion stability, and trough and final viscosities). In general, the large particle size flour required less energy input to be extruded and had higher emulsion stability and trough and final viscosities compared to the small particle size flour. Overall, among all of the treatments studied, extrudates produced with air injection at 140 and 160 °C had higher emulsion capacity and emulsion stability, making them relatively better suited food ingredients for emulsified foods (e.g., sausages). The results indicated air injection's potential as a novel extrusion technique combined with modification of flour particle size distribution and extrusion processing conditions to effectively manipulate product techno-functionality and broaden the applications of pulse flours in the food industry.

Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta

The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 μm (Hemp 1) or 236 μm (Hemp 2) at different percentages of substitution (5%, 7.5%, and 10%, were evaluated. The total polyphenolic content in hemp flour was quantified in the range of 6.38-6.35 mg GAE/g, and free radical scavenging was included in the range from 3.94-3.75 mmol TEAC/100 g in Hemp 1 and Hemp 2, respectively. The phenolic profiles determined by UHPLC-ESI/QTOF-MS showed that cannabisin C, hydroxycinnamic and protocatechuic acids were the most abundant phenolic compounds in both hemp flours. Among the amino acids, isoleucine, glutamine, tyrosine, proline, and lysine were the most abundant in raw materials and pasta samples. Although the hemp seeds were previously subjected to oil extraction, hemp flours retain about 8% of oil, and the fatty acids present in the largest amount were linoleic acid and α-linolenic acid. Characterization of the minerals showed that the concentration of macro and trace elements increased according to fortification percentage. Sensory evaluation and cooking quality indicated that the best performance in terms of process production and consumer acceptance was obtained using Hemp 2 at 7.5%. Hemp supplementation could be a potential option for producing high-quality, nutritionally rich, low-cost pasta with good color and functionality.

The Role of Coupling Agents in the Mechanical and Thermal Properties of Polypropylene/Wood Flour Composites

This work is a collaborative effort between academia and industry to promote the development of new sustainable and profitable materials for manufacturing products. Incorporating wood flour particles (WF) in polypropylene (PP) grants environmental advantages in developing products that use renewable resources to manufacture PP/WF composites using the melt intercalation process. However, the interaction between a hydrophilic strengthening phase (wood flour) with a nonpolar polymer matrix (PP) is poor, resulting in deficient mechanical performance. This investigation details the use of graft and masterbatch coupling agents to evaluate their effects on mechanical parameters. The low compatibility between the constituents favors increasing the composites’ thermal properties because the reinforcing phase acts as a nucleating agent. PP showed typical mechanical behavior, with a marked necking and a wide deformation capacity of approximately 180%. The mechanical behavior of the PP/WF composites revealed an elastic region followed by a termination after their yield point, shortening the stress–strain curves and reducing their ductility at strain values of approximately 2–4%. Graft coupling agents have better intermolecular performance with PP than masterbatch coupling agents. The modulus of elasticity of the composites increased to around 82% relative to PP. Processing methods influenced the thermal properties of the composites. The melt-blending process promoted molecular orientation, while injection molding erased the thermomechanical history of the extruded pellets. The melting temperature was similar in the composites, so there was no evidence of thermal degradation. The results showed that the coupling agents favor the crystallinity of the PP over tensile strength. SEM observations showed insufficient adhesion between the WF and PP, which promotes a reduction in stress transfer during tensile testing. The WF particles act as fillers that increase the stiffness and reduce the ductility of composites.