title: Laboratory-scale milling of whole-durum flour quality: effect of mill configuration and seed conditioning.
abstract: BACKGROUND
  Research was conducted to develop a laboratory milling procedure to make whole-durum flour. An ultracentrifugal mill was evaluated by determining the effect of mill configuration and seed conditioning on particle size distribution and quality of whole-wheat flour.
  
  
  RESULTS
  Particle size of whole-wheat flour decreased as screen aperture decreased from 1000 to 250 µm; as rotor speed increased from 6000 to 18 000 rpm; and as seed conditioning moisture content decreased from 150 to 90 g kg-1. Feed rate during milling did not affect particle size distribution. Starch damage decreased as screen aperture increased; as rotor speed increased from 6000 to12 000 rpm; and as seed conditioning moisture content decreased from 150 to 90 g kg-1. Flour temperature varied with milling parameters but did not exceed 34 °C.
  
  
  CONCLUSIONS
  An ultracentrifugal mill configured with a rotor speed of 12 000 rpm, screen aperture of 250 µm, and seed conditioning moisture of 90 g kg-1resulted in a fine whole-wheat flour where 82% of particles were <150 µm, starch damage was 59 g kg-1, and flour temperature was below 35 °C. © 2016 Society of Chemical Industry.
authors.affiliation: Cereal Science Graduate Program, Department of Plant Sciences, North Dakota State University, Fargo, ND 58108-6050, USA.
authors.forename: Lingzhu
authors.initials: L
authors.lastname: Deng
authors.affiliation: Cereal Science Graduate Program, Department of Plant Sciences, North Dakota State University, Fargo, ND 58108-6050, USA.
authors.forename: Frank A
authors.initials: FA
authors.lastname: Manthey
mesh_terms: D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D010316:Particle Size; D012639:Seeds / Q000737:chemistry*; D013213:Starch / Q000032:analysis; D013696:Temperature; D014908:Triticum / Q000737:chemistry*
chemical_list: D013213:Starch
keywords: durum; feed rate; mill configuration; seed conditioning; whole-wheat