European Food Research and Technology

, Volume 213, Issue 6, pp 465–469

Effect of different milling methods on chemical composition of whole wheat flour

  • Pichan Prabhasankar
  • Punaroor Haridas Rao
Original paper

DOI: 10.1007/s002170100407

Cite this article as:
Prabhasankar, P. & Haridas Rao, P. Eur Food Res Technol (2001) 213: 465. doi:10.1007/s002170100407


In order to assess the effect of different types of milling methods on protein and lipid composition of whole wheat flour, two types of wheat varieties belonging to strong and weak wheat type were selected and milled in different mills such as plate, hammer, stone and roller mills. The temperatures generated during grinding of wheat in stone, plate, hammer and roller mills were 90, 85, 55 and 35 °C respectively. The studies on SDS-PAGE indicated degradation in proteins of whole wheat flour obtained from stone and plate mills, especially in the high molecular glutenin regions. Greater loss of total amino acids was also observed in the above milled flours when compared with that of hammer and roller milled samples. Free lipid content was lower in flours milled in stone and plate mills when compared with that of flours milled in other mills. Unsaturated fatty acid content, particularly linolenic acid, was lower in stone milled flour (1.3%) followed by plate mill (2.2%), hammer mill (2.8%) and roller flour mill (3.8%). The trends in the above values as influenced by different milling methods remained similar both in the weak and strong wheat types.

Whole wheat flour Milling methods Electrophoresis Amino acid Fatty acid 

Copyright information

© Springer-Verlag 2001

Authors and Affiliations

  • Pichan Prabhasankar
    • 1
  • Punaroor Haridas Rao
    • 1
  1. 1.Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore 570 013, India

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