Han Hyeonsu, Lee Eunji, Kweon Meera
Department of Food Science and Nutrition, Pusan National University, Busan, South Korea.
Kimchi Research Institute, Pusan National University, Busan, South Korea.
J Food Sci. 2025 Apr;90(4):e70191. doi: 10.1111/1750-3841.70191.
This study investigated the effects of mill type, milling conditions, and wheat variety on the mean particle size, particle size distribution, and quality characteristics of whole wheat flour (WWFs). Three wheat varieties (Goso [GS], Hojoong [HJ], and Joongmo [JM]), representing varying protein contents, were milled using two types of mills: an ultra-centrifugal mill (UM) and a cutting mill (CM). The milling conditions were adjusted based on the sieve openings (0.5 and 1.0 mm) and rotor speeds (UM: 6000 and 14,000 rpm; CM: 2000 and 4000 rpm). The mean particle size and particle size distribution of the WWFs were significantly influenced by the mill type, milling conditions, and their interactions. UM and CM produced distinct particle size distributions, with CM yielding a broader range and a more pronounced bimodal distribution. Furthermore, the type of mill and milling conditions, along with their interactions, affected the damaged starch content, water and sodium carbonate solvent retention capacity, pasting properties, and antioxidant activity of the WWFs. The wheat variety influenced parameters such as moisture, ash, damaged starch content, sodium dodecyl sulfate sedimentation volume, rapid viscoanalyzer (RVA) pasting properties, total phenolic content, and antioxidant activity. Notably, selecting an appropriate mill type and milling conditions is critical for producing WWFs with high gluten strength from high-protein wheat varieties. PRACTICAL APPLICATION: Controlling particle size through milling optimization is essential for producing high-quality whole wheat flour, particularly from wheat varieties with high protein content.
本研究调查了磨粉机类型、研磨条件和小麦品种对全麦粉（WWFs）平均粒径、粒径分布和品质特性的影响。选用了三种代表不同蛋白质含量的小麦品种（Goso [GS]、Hojoong [HJ] 和 Joongmo [JM]），使用两种磨粉机进行研磨：超离心磨粉机（UM）和切碎磨粉机（CM）。根据筛孔尺寸（0.5 和 1.0 毫米）和转子速度（UM：6000 和 14,000 转/分钟；CM：2000 和 4000 转/分钟）调整研磨条件。全麦粉的平均粒径和粒径分布受磨粉机类型、研磨条件及其相互作用的显著影响。UM 和 CM 产生了不同的粒径分布，CM 产生的粒径范围更广且双峰分布更明显。此外，磨粉机类型和研磨条件及其相互作用影响了全麦粉的破损淀粉含量、水和碳酸钠溶剂保留能力、糊化特性和抗氧化活性。小麦品种影响了诸如水分、灰分、破损淀粉含量、十二烷基硫酸钠沉淀体积、快速粘度分析仪（RVA）糊化特性、总酚含量和抗氧化活性等参数。值得注意的是，选择合适的磨粉机类型和研磨条件对于从高蛋白小麦品种生产出具有高面筋强度的全麦粉至关重要。实际应用：通过优化研磨来控制粒径对于生产高质量的全麦粉至关重要，特别是对于高蛋白含量的小麦品种。
