Moon Jeonghan, Moon Yujin, Kweon Meera
Department of Food Science and Nutrition, Pusan National University, Busan 46241, Republic of Korea.
Kimchi Research Institute, Pusan National University, Busan 46241, Republic of Korea.
Foods. 2025 May 1;14(9):1609. doi: 10.3390/foods14091609.
In this study, we investigated the effects of mortar milling conditions on the quality and noodle-processing suitability of whole-wheat flours (WWFs). The WWFs were milled at varying pestle speeds (50 and 130 rpm) and for varying durations (10, 20, 40, and 60 min) and analyzed to determine their particle size distribution, physicochemical properties, dough-mixing characteristics, antioxidant activities, and noodle-making performance. High pestle speed (Group H) produced significantly smaller particle sizes, higher flour temperatures, greater moisture loss, and increased starch damage compared to that produced at low pestle speeds (Group L). Compared with Group L, Group H exhibited higher water and sodium carbonate solvent-retention capacity (SRC) values, increased pasting viscosities, and greater gluten strength owing to finer particles. Total phenolic content increased with reduced particle size, whereas antioxidant activity (ABTS radical scavenging) exhibited inconsistent trends. Fresh noodle properties varied with milling conditions; finer WWF particles improved dough resistance but reduced extensibility when water was adjusted according to water SRC. Thus, WWF particle size strongly influences flour functionality and noodle quality, which highlights the need for precise milling control. This study demonstrates, for the first time, the applicability of a mortar-type mill for producing WWFs, with implications for enhancing WWF functionality.
在本研究中，我们调查了研钵研磨条件对全麦粉（WWF）品质及面条加工适用性的影响。将全麦粉在不同的杵速（50和130转/分钟）及不同时长（10、20、40和60分钟）下进行研磨，并对其进行分析以确定其粒度分布、理化性质、面团混合特性、抗氧化活性及制面性能。与低杵速（L组）研磨的全麦粉相比，高杵速（H组）研磨出的全麦粉颗粒尺寸显著更小、面粉温度更高、水分损失更大且淀粉损伤增加。与L组相比，由于颗粒更细，H组表现出更高的水和碳酸钠溶剂保留能力（SRC）值、更高的糊化粘度及更强的面筋强度。总酚含量随颗粒尺寸减小而增加，而抗氧化活性（ABTS自由基清除能力）则呈现出不一致的趋势。新鲜面条的性能随研磨条件而变化；当根据水SRC调整加水量时，更细的全麦粉颗粒改善了面团的抗拉伸性，但降低了延伸性。因此，全麦粉的颗粒尺寸强烈影响面粉的功能及面条品质，这凸显了精确控制研磨的必要性。本研究首次证明了研钵式磨机在生产全麦粉方面的适用性，对增强全麦粉功能具有重要意义。
