Laboratory-scale milling of whole-durum flour quality: effect of mill configuration and seed conditioning

BACKGROUNDResearch was conducted to develop a laboratory milling procedure to make whole-durum flour. An ultracentrifugal mill was evaluated by determining the effect of mill configuration and seed conditioning on particle size distribution and quality of whole-wheat flour. RESULTSParticle size of whole-wheat flour decreased as screen aperture decreased from 1000 to 250 mu m; as rotor speed increased from 6000 to 18 000rpm; and as seed conditioning moisture content decreased from 150 to 90gkg(-1). Feed rate during milling did not affect particle size distribution. Starch damage decreased as screen aperture increased; as rotor speed increased from 6000 to12 000rpm; and as seed conditioning moisture content decreased from 150 to 90gkg(-1). Flour temperature varied with milling parameters but did not exceed 34 degrees C. CONCLUSIONAn ultracentrifugal mill configured with a rotor speed of 12 000rpm, screen aperture of 250 mu m, and seed conditioning moisture of 90gkg(-1) resulted in a fine whole-wheat flour where 82% of particles were <150 mu m, starch damage was 59gkg(-1), and flour temperature was below 35 degrees C. (c) 2016 Society of Chemical Industry