Effects of particle size on the quality attributes of wheat flour made by the milling process

Abstract Background and objectives 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. Findings Wheat flour with smaller particle size had a higher amount of damaged starch and increased creep recovery of gluten protein, as well as the water absorption rate, cooking loss rate, and hardness of the noodle. The sulfhydryl content of gluten protein decreased with the decrease in the particle size of the wheat flour, as it changed the rheology and the pasting properties of starch. In addition, the dynamic viscoelastic properties of starch were enhanced by using wheat flour with bigger particle size. Conclusions 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. Significance and novelty The result can provide useful information about the important effect of particle size on the quality of the wheat flour and its products. Particle size could be used to potentially predict the product quality characteristics or identify proper quality wheat flour.