Effect of Different Grinding Methods on the Physicochemical Properties of Millet Flour
Millet has superior nutritional properties compared to other grains such as rice,maize and wheat,and is an important part of the diversity of modern foods.In order to study the effect of different grinding methods on the physicochemical properties of millet flour,this experiment used direct crushing,ball milling and wet milling methods to treat the raw materials,analyzed the dispersion and the particle size of the processed millet flour with the Mastersize 2000 laser particle sizer.The pasting characteristics of three processed millet flour were also investigated using a rapid viscosity analyzer(RVA).The results showed that a significant difference existed in the particle size of the millet flour obtained from the three different milling methods,in which the average particle size of the millet flour obtained from the wet milling treatment method was the smallest,19.88 μm,and the average particle size of the millet flour obtained from the direct pulverization was the largest,34.424 μm.The angle of repose of millet flour with wet milling treatment was the smallest among the three different milling methods,while the angle of slip changed insignificantly.The packing density and oil-holding capacity of millet flour were negatively affected by its particle size.The slip angle,angle of repose and water-holding capacity,on the other hand,increased and then decreased with the decrease in the particle size of millet flour.The color of millet flour with different milling methods varied slightly,with higher L* values obtained from ball milling and wet milling.The pasting characteristics of millet flour also varied by the type of milling method used,and the results of the RVA analysis showed that wet milled millet flour had a higher peak viscosity compared to direct pulverization and ball milling.In summary,wet milling in the processing process reduces the particle size of millet flour at the same time,as well as the damage to the starch particles smaller,and then makes its physicochemical properties change less,which is of great significance for the future development of millet processing food industry.
grinding methodmillet powderphysical and chemical properties
万方数据
维普
