Shifting Suffered by wheat Flour components by Pin Milling at several Speeds

摘要

Wheat flour was by pin-milled at several high peripheral speeds (90 m/s; 120 m/s; 150m/s) and sieved to three differnet grnaules size fractions 9<160mum; 40-15 mum; <15 mum). A rapid non-enzymic (McDermott) and a enzymic method were used to determien starch damage. Results show that pin milling at high speeds doesn't effect extremely the mineral and protein contents of flour in the fraction <160 mum.