What is it about?
The particle size of wheat flours contributes to the quality of wheat flour products. Wheat flour of particle size ranging from 358 to 17 µm was produced by the milling and examined by scanning electron microscopy (SEM). Additionally, their rheological properties, sulfhydryl content, creep measurements, and the cooking quality were also evaluated.
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Why is it important?
The results suggested that particle size was a major factor affecting the quality attributes of the wheat flour. The cooking properties and texture of noodles could be modified by the variation of flour particle size.
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This page is a summary of: Effects of particle size on the quality attributes of wheat flour made by the milling process, Cereal Chemistry, October 2019, Wiley, DOI: 10.1002/cche.10230.
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