Carcea Marina, Narducci Valentina, Turfani Valeria, Finotti Enrico
Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA), Via Ardeatina 546, 00178 Rome, Italy.
Foods. 2022 Jan 25;11(3):339. doi: 10.3390/foods11030339.
Wholegrain soft wheat flours can be obtained by either roller milling or stone milling. In this paper, we report on the continuation of a study aimed at analysing compositional and technological differences between differently milled wholegrain flours. Eight mixes of soft wheat grains were stone milled and roller milled and the milling products analysed for their phytic acid, lipids composition to determine the presence of trans-fatty acids and damaged starch. A wholegrain flour milled with a laboratory disk mill was also analysed as comparison, as well as seven wholegrain flours purchased on the market. For phytic acid we found that that there is no compositional difference between a stone milled or a roller milled flour if the milling streams are all recombined: the milling streams instead have different amounts of phytic acid which is mainly present in the fine bran and coarse bran. It was not possible to highlight differences in the milling technology due to the presence of trans-fatty acids in the stone milled wholegrain flour whereas it was possible to find that starch damage depended on the milling method with stone milled wholegrain flours having in all cases significantly higher values than the roller milled ones.
全谷物软质小麦粉可以通过辊磨或石磨获得。在本文中，我们报告了一项研究的后续情况，该研究旨在分析不同研磨方式的全谷物面粉在成分和工艺上的差异。对八组软质小麦籽粒分别进行石磨和辊磨，并对研磨产品分析其植酸、脂质组成以确定反式脂肪酸的存在情况以及破损淀粉。还对用实验室盘式磨粉机研磨的全谷物面粉进行了分析作为对照，同时分析了在市场上购买的七种全谷物面粉。对于植酸，我们发现如果将研磨流全部重新组合，石磨面粉和辊磨面粉在成分上没有差异：相反，不同的研磨流含有不同量的植酸，植酸主要存在于细麸皮和粗麸皮中。由于石磨全谷物面粉中存在反式脂肪酸，因此无法突出研磨技术上的差异，而可以发现淀粉破损程度取决于研磨方法，石磨全谷物面粉在所有情况下的值均显著高于辊磨面粉。
