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

2019 ◽  
Vol 97 (2) ◽  
pp. 172-182 ◽  
Author(s):  
Sen Ma ◽  
Chongchong Wang ◽  
Li Li ◽  
Xiaoxi Wang
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Quality Attributes ◽  
Milling Process

Effects of particle size on the quality attributes of reconstituted whole-wheat flour and tortillas made from it

2016 ◽  
Vol 71 ◽  
pp. 145-152 ◽  
Author(s):  
Ting Liu ◽  
Gary G. Hou ◽  
Bon Lee ◽  
Len Marquart ◽  
Arnaud Dubat
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Quality Attributes ◽  
Whole Wheat Flour ◽  
Whole Wheat

scholarly journals Understanding the Effect of Granulation and Milling Process Parameters on the Quality Attributes of Milled Granules

Processes ◽  
2020 ◽  
Vol 8 (6) ◽  
pp. 683
Author(s):  
Lalith Kotamarthy ◽  
Nirupaplava Metta ◽  
Rohit Ramachandran
Keyword(s):  
Particle Size ◽  
Bulk Density ◽  
Quality Attributes ◽  
Milling Process ◽  
Oral Dosage ◽  
Impeller Speed ◽  
Unit Operation ◽  
Particle Size Reduction ◽  
The Impact ◽  
Milled Product

Milling is an essential unit operation used for particle size reduction in solid oral dosage manufacturing. The breakage of particles in a comil is due to the intense shear applied on the particles between impeller and the screen. Breakage also occurs due to the impact from a rotating impeller. Particles exit the mill based on their size relative to the aperture size of the screen bores. This study was set up to understand the working of the comil better. A new CPP (Critical Process Parameter), in the form of batch loading was identified. It was found that there are two different regimes (quasi static regime and impact regime) in which a comil generally operates, and the effect of the CPP’s (batch loading and impeller speed) on these regimes was studied. Knowledge of the effect of upstream operations on a particular unit operation is of significant importance, especially for pharmaceutical industry. For this reason, the effect of granulation variables such as liquid-to-solid ratio, granulator impeller speed and the amount of binder in the formulation were analyzed. Milled particle size distribution and other critical quality attributes such as bulk density, friability, and porosity were studied. Batch loading and the interaction effect of batch loading with impeller speed are significant parameters that affect the quality attributes of the mill. Predictive regression models were developed for throughput of the mill, milled product bulk density and milled product tapped density (with an R2 of 0.987, 0.953, 0.995 respectively) to enable their use in downstream process modeling.

Effect of Supplementation of Amaranth Flour on Various Quality Attributes and Antioxidant Activities of Bread

2020 ◽  
Vol 16 (3) ◽  
pp. 391-396
Author(s):  
Huma Mukhtar ◽  
Amir Gull ◽  
Tariq A. Ganaie ◽  
Sajad A. Rather ◽  
Farooq A. Masoodi ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Wheat Flour ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Quality Attributes ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Water Retention Capacity ◽  
Whole Wheat Bread ◽  
Amaranth Flour

Background: The present investigation was carried to develop amaranth based wheat flour bread. Products were developed by using different levels of amaranth flour and wheat flour in the ratio of 0:100,5:95, 10:90 and 15:85 respectively. Methods: Physico-chemical, antioxidant activity, total phenolic content and physical properties of amaranth supplemented bread were evaluated. Results: Results revealed an increase in moisture content from31.41 -33.35%, ash content 0.95- 1.52%, protein content 12.19% -13.23%, fat content 2.21% -2.81% and crude fiber 1.13-1.74%, and decrease in nitrogen free extract, alkali water retention capacity 52.11-47.35% and 137.66-112.00% respectively. Also it was observed that amaranth flour supplemented bread showed decrease in total phenolic content, antioxidant activity and FRAP assay with increase in substitution level. Color evaluation showed increase in L* and a* value of bread crust, while as bread crumb shows decrease in b* and L* value respectively. Nutritional evaluation revealed that among the samples tested 85% wheat flour and 15% amaranth flour supplemented bread was rated best as it was also evident from nutritional analysis. Conclusion: Maximum substitution of wheat flour with amaranth flour were 10% in terms of desirable bread quality attributes. The composite breads would serve as functional food, because of its high nutritional value than whole-wheat bread.

scholarly journals The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics

2021 ◽  
Vol 13 (9) ◽  
pp. 5317
Author(s):  
Sonja Simić ◽  
Jovana Petrović ◽  
Dušan Rakić ◽  
Biljana Pajin ◽  
Ivana Lončarević ◽  
...  
Keyword(s):  
Particle Size ◽  
Sugar Beet ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Sugar Beet Pulp ◽  
Sensory Characteristics ◽  
Total Dietary Fiber ◽  
Beet Pulp

Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.

scholarly journals Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
Author(s):  
Min Jeong Kang ◽  
Mi Jeong Kim ◽  
Han Sub Kwak ◽  
Sang Sook Kim
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Water Solubility ◽  
Principal Component ◽  
Hammer Mill ◽  
Particle Sizes ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Milling Method ◽  
Dough Extensibility

The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD), falling number (FN), water absorption index (WAI), water solubility index (WSI), pasting and Mixolab® properties, and dough extensibility of WWF were measured. Significant differences were observed in proximate compositions as well as in color, particle size, FN, and WAI between the distinct milling methods and cultivars (p<0.001). The particle sizes of each cultivar milled with a HM (K: 188.5 µm; J: 115.7 µm; A: 40.34 µm) were larger than those milled with a JM (K: 41.8 µm; J: 50.7 µm; A: 20.8 µm). The final viscosity of WWF milled with a HM (K: 1304 cP; J: 1249 cP; A: 1548 cP) was higher than that of cultivars milled with a JM (K: 1092 cP; J: 1062 cP; A: 994 cP). Dough extensibility and resistance to extension also differed among the cultivars, and the C2 Mixolab® parameter (an indicator of protein weakening) was influenced by the milling method. Overall, results from principal component analysis showed that, among the three cultivars, Keumkang WWF was the most affected by the milling method.

Influence of Particle Size of Wheat Powder on Roller Wear Properties

2015 ◽  
Vol 1120-1121 ◽  
pp. 1316-1319
Author(s):  
Liang Peng Jiang ◽  
Ke Ping Zhang ◽  
Jun Min Ma
Keyword(s):  
Weight Loss ◽  
Particle Size ◽  
Wear Behavior ◽  
Low Cycle Fatigue ◽  
Milling Process ◽  
Wear Properties ◽  
Fatigue Wear ◽  
Wear Performance ◽  
Powder Particles ◽  
Three Body

Wheat milling process involves multiple grinding procedures, the wheat powder particles size in different grinding procedure are difference. In order to study the influence of particle size of wheat powder on roller wear performance in different grinding procedure, abrasion experiments were carried out by MLS-225 three-body abrasive wear tester, while different sizes were chosen as abrasive, alloy white iron which frequently used as roller metal materials was chosen as wear sample, wear weight loss and surface microstructure were chosen as the main evaluation indicators. The results showed that the weight loss of samples were showed a linear relationship with wheat the size of wheat powder. The main wear behavior was mainly mechanical polishing while particle sizes was smaller one. For the larger size, wear was made by multiple plastic deformation and low cycle fatigue wear mechanism.

Quality by Design Approach for Development and Optimization of Rifampicin Loaded Bovine Serum Albumin Nanoparticles and Characterization

2021 ◽  
Vol 18 ◽  
Author(s):  
Monica Joshi ◽  
Khushwant S. Yadav ◽  
Bala Prabhakar
Keyword(s):  
Particle Size ◽  
Bovine Serum Albumin ◽  
Serum Albumin ◽  
Bovine Serum ◽  
Quality By Design ◽  
Entrapment Efficiency ◽  
Quality Attributes ◽  
Albumin Nanoparticles ◽  
Therapeutic Benefits ◽  
Intravenous Application

Background: Rifampicin is one of the first line drugs used for tuberculosis therapy. The therapy lasts for a long time. Thus, there is a need to develop sustained release formulation of rifampicin for intravenous application. Aim: This study is focused on preparing rifampicin loaded bovine serum albumin nanoparticles (RIF BSA NPs) suitable for intravenous application using systematic quality by design (QbD) approach. Objectives: The main objective of this study is optimizing particle size and entrapment efficiency of rifampicin loaded bovine serum albumin nanoparticles (RIF BSA NPs) and making it suitable for intravenous application using QbD approach. Methods: Quality target product profile was defined along with critical quality attributes (CQAs) for the formulation. 32 factorial design was used for achieving the predetermined values of CQAs, i.e., mean particle size <200 nm and percent entrapment efficiency>50%. Incubation time of drug with colloidal albumin solution and ratio of rifampicin: albumin, were selected as independent variables. Check point analysis was performed to confirm the suitability of regression model for optimization. Results: : The optimized RIF BSA NPs were characterized by FTIR, DSC, 1H NMR techniques. The NPs observed by transmission electron microscopy were spherical in shape. The rifampicin release could be sustained for 72 hours from BSA NPs matrix. RIF BSA NPs dispersion was stable at 5 ± 3°C for 72 hours. Non-toxicity of nanoparticles to RAW 264.7 cell line was proved by MTT assay. Conclusion: Development of RIF BSA NPs with desired quality attributes was possible by implementing QbD approach. The optimized formulation suitable for intravenous application can potentially improve the therapeutic benefits of rifampicin.

Effect of wheat flour particle size on the quality of fresh white salted noodles

2020 ◽  
Vol 44 (12) ◽  
Author(s):  
Yuan‐Hui Wang ◽  
Qiong‐Qiong Zhang ◽  
Shuai‐Hua Jiang ◽  
Fei Xu
Keyword(s):  
Particle Size ◽  
Wheat Flour
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