Scholarlink

<p>Intermediate wheatgrass (<i>Thinopyrum intermedium</i>) grain has emerged as a viable perennial food crop for the human population. Grain milling is a crucial step in producing grain-based food ingredients. This study evaluated the significance of milling methods on the nutritional, physical, and flowability properties of intermediate wheatgrass flour. Hammer, pin, and roller milling methods were used to produce intermediate wheatgrass flour for evaluation. The milling method used had significant (<i>p</i> &lt; 0.05) effects on the proximate and amino acid composition of wheatgrass flours. Hammer milling produced wheatgrass flours with lower (<i>p</i> &lt; 0.05) mineral content, and finest (<i>p</i> &lt; 0.05) flour particle size among the milling methods used. The milling method used did not affect (<i>p</i> &gt; 0.05) majority of the flour particle shape, density, and bulk characteristics. Roller milled flours were the most permeable (<i>p</i> &lt; 0.05), and least flowable under aerated, stable, and variable flow conditions. Milling method did not affect (<i>p</i> &gt; 0.05) the shear cell flow and wall friction angle characteristics of the flours produced. This study showed the importance of milling methods on the properties of intermediate wheatgrass flour. These results can help establish efficient handling parameters for processing whole grain intermediate wheatgrass flour.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Impact of milling process on the composition and flow characteristics of intermediate wheatgrass (Thinopyrum intermedium) whole grain flours

  • 期刊论文

  • 发表日期：

    2025年4月9日

查看全文
  • Jared Lou Rivera,
  • Kayla Adams,
  • P. V. Vara Prasad,
  • Kaliramesh Siliveru

摘要

Intermediate wheatgrass (Thinopyrum intermedium) grain has emerged as a viable perennial food crop for the human population. Grain milling is a crucial step in producing grain-based food ingredients. This study evaluated the significance of milling methods on the nutritional, physical, and flowability properties of intermediate wheatgrass flour. Hammer, pin, and roller milling methods were used to produce intermediate wheatgrass flour for evaluation. The milling method used had significant (p < 0.05) effects on the proximate and amino acid composition of wheatgrass flours. Hammer milling produced wheatgrass flours with lower (p < 0.05) mineral content, and finest (p < 0.05) flour particle size among the milling methods used. The milling method used did not affect (p > 0.05) majority of the flour particle shape, density, and bulk characteristics. Roller milled flours were the most permeable (p < 0.05), and least flowable under aerated, stable, and variable flow conditions. Milling method did not affect (p > 0.05) the shear cell flow and wall friction angle characteristics of the flours produced. This study showed the importance of milling methods on the properties of intermediate wheatgrass flour. These results can help establish efficient handling parameters for processing whole grain intermediate wheatgrass flour.