Comparison of Nutrition and Processing Characteristics of Whole Wheat Flours with Different Particle Sizes
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Abstract:
This study investigated the chemical composition, viscosity changes and processing characteristics of the whole wheat flours with different particle sizes, in order to provide a theoretical basis for the application of whole wheat flour in food processing. The results showed that the whole wheat flour samples with various particle sizes had insignificantly different ash contents but significantly different protein, fat and starch contents. The whole wheat flour with the particle size <100 μm had the highest protein and fat contents (15.34% and 2.25%, respectively), with the four with the particle size of 300~600 μm having the lowest protein content (10.91%), and the flour with the particle size >1430 μm having the lowest fat content (0.81%), respectively. The highest starch content (66.23%) was found in the sample with the largest size (>1430 μm), with the others flour samples showing in significant differences. In addition, the content of damaged starch in whole wheat flour increased gradually with the decrease in particle size. When the particle size was reduced from>1430 μm to <100 μm, the content of damaged starch in whole wheat flour increased from 0.28% to 4.79%. In terms of processing characteristics, the reduction of particle size from>1430 μm to <100 μm increased the viscosity of whole wheat flour, and raised the water-holding and oil-holding abilities by 33.19% and 39.32%, respectively, and increased the solubility and swelling degree. In the meantime, the decrease in particle size of whole wheat flour could improve its freeze-thaw stability, and made the water separation rate at the initial stage of a freeze-thaw cycle reduce effectively from 68.67% (>1430 μm) to 48.69% (<100 μm). These results indicate that inappropriate particle size of whole wheat flour (too large or too small) could have negative influences on the nutrition and processing characteristics of whole wheat flour, and it is possible to ensure the nutritional properties while improving the processing quality of wheat products through monitoring precisely the particle size of whole wheat flour.
