title: Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours.
abstract: Finer barley and rye flours were produced by jet milling at two feed rates. The effect of reduced particle size on composition and several physicochemical and mechanical properties of all flours were evaluated. Moisture content decreased as the size of the granules decreased. Differences on ash and protein contents were observed. Jet milling increased the amount of damaged starch in both rye and barley flours. True density increased with decreased particle size whereas porosity and bulk density increased. The solvent retention capacity profile was also affected by jet milling. Barley was richer in phenolics and had greater antioxidant activity than rye. Regarding colour, both rye and barley flours when subjected to jet milling became brighter, whereas their yellowness was not altered significantly. The minimum gelation concentration for all flours was 16%w/v. Barley flour gels were stronger, firmer and more elastic than the rye ones.
authors.affiliation: Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece. Electronic address: antdrakos@aua.gr.
authors.forename: Antonios
authors.initials: A
authors.lastname: Drakos
authors.affiliation: Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece. Electronic address: jeorg1@hotmail.com.
authors.forename: Georgios
authors.initials: G
authors.lastname: Kyriakakis
authors.affiliation: Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece. Electronic address: evageliou@aua.gr.
authors.forename: Vasiliki
authors.initials: V
authors.lastname: Evageliou
authors.affiliation: Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece. Electronic address: s.protonotariou@yahoo.gr.
authors.forename: Styliani
authors.initials: S
authors.lastname: Protonotariou
authors.affiliation: Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece. Electronic address: imandala@aua.gr.
authors.forename: Ioanna
authors.initials: I
authors.lastname: Mandala
authors.affiliation: Department of Food Technology, ATEI of Thessaloniki, PO Box 141, 57400 Thessaloniki, Greece. Electronic address: critzou@food.teithe.gr.
authors.forename: Christos
authors.initials: C
authors.lastname: Ritzoulis
mesh_terms: D003116:Color; D004043:Dietary Fiber; D004548:Elasticity; D005433:Flour / Q000032:analysis*; D001467:Hordeum / Q000737:chemistry*; D010316:Particle Size; D012434:Secale / Q000737:chemistry*; D013213:Starch / Q000737:chemistry
chemical_list: D004043:Dietary Fiber; D013213:Starch
keywords: Barley flour; Jet mill; Mechanical properties; Particle size; Physicochemical parameters; Rye flour