Particle Size as an Indicator of Wheat Flour Quality: A Review

被引：1

作者：

Dziki, Dariusz ^{[1
]}

Krajewska, Anna ^{[1
]}

Findura, Pavol ^{[2
,3
]}

机构：

[1] Univ Life Sci Lublin, Dept Thermal Technol & Food Proc Engn, PL-20612 Lublin, Poland

[2] Slovak Univ Agr, Inst Agr Engn Transport & Bioenerget, Fac Engn, Trieda Andreja Hlinku 2, Nitra 94976, Slovakia

[3] Univ South Bohemia Ceske Budejovice, Fac Agr & Technol, Dept Agr Machinery & Serv, Na Sadkach 1780, Ceske Budejovice 37005, Czech Republic

来源：

PROCESSES | 2024年 / 12卷 / 11期

关键词：

grinding; wheat hardness; particle size distribution; bread; pasta; noodles; cookies; texture; sensory acceptance; ANTIOXIDANT PROPERTIES; MECHANICAL-PROPERTIES; FUNCTIONAL-PROPERTIES; CHEMICAL-COMPOSITION; MILLING PERFORMANCE; KERNEL SIZE; BRAN; DOUGH; PRODUCTS; HARDNESS;

D O I：

10.3390/pr12112480

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Wheat flour is one of the most important food raw materials, with its quality determined by various indicators. One such indicator is particle size and granulometric distribution. In recent years, numerous studies have focused on the effect of flour and bran particle size on the properties of cereal products such as bread, pasta, noodles, and cookies. The aim of this review was to analyze the extent to which this parameter influences the properties of these cereal products. Additionally, the relationships between flour particle size and its chemical composition were presented. Key factors affecting the granulometric composition of flour, related to wheat grain properties and the grinding process, were also discussed. The study specifically focuses on research conducted in the last five years.

引用

页数：16

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