The Effect of Pin and Attrition Milling on Starch Damage in Hard Wheat Flours
Abstract
Starch damage of 10.9 and 15.7%, respectively, in break and reduction flours of commercial hard wheats was increased to 16.0 and 28.6%, respectively, by pin milling. Attrition milling and cryofreezing prior to pin milling resulted in less pronounced starch damage, apparently due to reduced heat evolution and mechanical stresses as evidenced by the intensities of the X‐ray diffraction patterns. Pin‐milled flours exhibited chipping and splitting of starch granules as compared to surface abrasions and deep pitting on the granules from attrition‐milled flours. It appeared that the latter flours would be more suitable for air classification of hard wheat flours into protein concentrates and starch fractions.
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Such changes in the pre-Neolithic oral microbiota have been further exacerbated by the evolution of food-processing techniques that emerged during the Industrial Revolution, ~200 years ago, consistent with the invention of mechanical steel roller mills in the 19th century, in which the nutritive properties of grains were significantly altered by the isolation of starch-rich components and removal
“Such changes in the pre‐Neolithic oral microbiota have been further exacerbated by the evolution of food‐processing techniques that emerged during the Industrial Revolution, ~ 200 years ago, consistent with the invention of mechanical steel roller mills in the 19th century, in which the nutritive properties of grains were significantly altered by the isolation of starch‐rich components (flour) and”
From The oral microbiome: Role of key organisms and complex networks in oral health and disease (2021) · cites this paper as [248]
Processing techniques remove the outer fibrous bran layer of grains to isolate the inner starch-rich endosperm components.
“Processing techniques seek to remove the outer, fibrous bran layer of grains to isolate the inner starch‐rich endosperm components.”
From The oral microbiome: Role of key organisms and complex networks in oral health and disease (2021) · cites this paper as [248]
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The oral microbiome: Role of key organisms and complex networks in oral health and disease
Sedghi, L., DiMassa, V., Harrington, A., Lynch, S. V., & Kapila, Y. L. (2021) · Periodontology 2000 · doi:10.1111/prd.12393 · Cited by 755 · see citing works
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- Authors
- Nowakowski, D., Sosulski, F. W., & Hoover, R.
- Affiliations
- University of Saskatchewan (CA)
- University of Ottawa (CA)
- Venue
- Starch - Stärke
- Publisher
- Wiley
- Published
- 1986-01
- Volume
- 38
- Issue
- 8
- Pages
- 253-258
- ISSN
- 0038-9056 (ISSN-L)
- 1521-379X
- OpenAlex
- W2051559230
- Cited by
- 15
- References
- 9
- Citations by year
- 2023: 1 · 2022: 1 · 2021: 1 · 2018: 4 · 2016: 1 · 2015: 1 · 2013: 1
- FWCI
- 0.45
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Starch - Stärke (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Physical Sciences › Engineering › Mechanical Engineering › Agricultural Engineering and Mechanization
- Physical Sciences › Engineering › Mechanical Engineering › Mineral Processing and Grinding
- Keywords
- starch damage, attrition milling, hard wheat flour, heat evolution, mechanical stress, air classification, protein concentrate, starch fractions
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