LAPSE:2021.0727
Published Article
LAPSE:2021.0727
Wheat Grinding Process with Low Moisture Content: A New Approach for Wholemeal Flour Production
Waleed H. Hassoon, Dariusz Dziki, Antoni Miś, Beata Biernacka
September 21, 2021
The objective of this study was to determine the grinding characteristics of wheat with a low moisture content. Two kinds of wheat—soft spelt wheat and hard Khorasan wheat—were dried at 45 °C to reduce the moisture content from 12% to 5% (wet basis). Air drying at 45 °C and storage in a climatic chamber (45 °C, 10% relative humidity) were the methods used for grain dehydration. The grinding process was carried out using a knife mill. After grinding, the particle size distribution, average particle size and grinding energy indices were determined. In addition, the dough mixing properties of wholemeal flour dough were studied using a farinograph. It was observed that decreasing the moisture content in wheat grains from 12% to 5% made the grinding process more effective. As a result, the average particle size of the ground material was decreased. This effect was found in both soft and hard wheat. Importantly, lowering the grain moisture led to about a twofold decrease in the required grinding energy. Moreover, the flour obtained from the dried grains showed higher water absorption and higher dough stability during mixing. However, the method of grain dehydration had little or no effect on the results of the grinding process or dough properties.
Keywords
drying, grinding energy, particle size, wheat dough, wholemeal flour
Suggested Citation
Hassoon WH, Dziki D, Miś A, Biernacka B. Wheat Grinding Process with Low Moisture Content: A New Approach for Wholemeal Flour Production. (2021). LAPSE:2021.0727
Author Affiliations
Hassoon WH: Department of Animal Production, Faculty of Agriculture, University of Al-Qasim Green, Babylon 964, Iraq
Dziki D: Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland [ORCID]
Miś A: Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland [ORCID]
Biernacka B: Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland
Journal Name
Processes
Volume
9
Issue
1
First Page
pr9010032
Year
2020
Publication Date
2020-12-25
Published Version
ISSN
2227-9717
Version Comments
Original Submission
Other Meta
PII: pr9010032, Publication Type: Journal Article
Record Map
Published Article

LAPSE:2021.0727
This Record
External Link

doi:10.3390/pr9010032
Publisher Version
Download
Files
[Download 1v1.pdf] (542 kB)
Sep 21, 2021
Main Article
License
CC BY 4.0
Meta
Record Statistics
Record Views
315
Version History
[v1] (Original Submission)
Sep 21, 2021
 
Verified by curator on
Sep 21, 2021
This Version Number
v1
Citations
Most Recent
This Version
URL Here
https://psecommunity.org/LAPSE:2021.0727
 
Original Submitter
Calvin Tsay
Links to Related Works
Directly Related to This Work
Publisher Version