Abstract
The grains of Yangmai 20 and Xinmai 26 were used as raw materials in this study. The wheat flour with different particle sizes were milled by the Impact mill, the Hammer mill, and the Universal pulverizer. The basic physical and chemical indexes such as moisture and ash content were measured. The flowability parameters were obtained by laser particle analyzer and powder property testing instrument, and the flowability of wheat flour was analyzed by the Carr index method. The results showed that among the three milling methods, the wheat flour milled by the Impact mill had the best flowability, while no significance was foud in the flowability of the wheat flour milled by two other mills (P≥0.05). Otherwise, the wheat flour obtained by the Hammer mill has low water content.
Publication Date
2-18-2023
First Page
23
Last Page
26
DOI
10.13652/j.issn.1003-5788.2020.11.004
Recommended Citation
MA, Si-yu; TIAN, Xiao-ling; WANG, Xiao-xi; and CAI, Wen-ya
(2023)
"Effect of different milling methods on the powder properties of wheat flour,"
Food and Machinery: Vol. 36:
Iss.
11, Article 4.
DOI: 10.13652/j.issn.1003-5788.2020.11.004
Available at:
https://www.ifoodmm.cn/journal/vol36/iss11/4
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