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KMID : 1011620220380040241
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Korean Journal of Food and Cookey Science
2022 Volume.38 No. 4 p.241 ~ p.249
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Effect of the milling conditions of an ultra-centrifugal mill on the quality characteristics of purple-colored whole wheat flour
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Avarzed Enkhtungalag
Moon Yu-Jin
Kweon Mee-Ra
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Abstract
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Purpose: The present study was to explore the effect of the milling condition of an ultra-centrifugal mill on the quality characteristics of whole wheat flour milled from purple-colored wheat ‘Ariheuk’.
Methods: Six purple-colored whole wheat flours were obtained using an ultra-centrifugal mill mounted with one sieve of two sizes (0.5, 1.0 mm opening) operating at three rotation speeds (6000, 10000, 14000 rpm). The quality characteristics of the whole wheat flours (S group and L group for the flour with 0.5 mm and 1.0 mm opening sieve, respectively) were analyzed.
Results: The particle size of the purple-colored whole wheat flours was smaller for the S group than for the L group. The solvent retention capacity in water and sodium carbonate showed a similar trend to the particle size. The sodium dodecyl sulfate sedimentation volume of the S group was larger than that of the L group, indicating greater gluten strength. However, total phenolic compound and total anthocyanin content and antioxidant activity by DPPH free radical scavenging activity showed no significant difference between the two groups.
Conclusion: Overall, purple-colored whole wheat flours with different particle sizes and quality characteristics were produced by varying the milling conditions of an ultra-centrifugal mill.
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KEYWORD
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purple-colored whole wheat flour, milling condition, ultra-centrifugal mill, particle size, quality characteristic
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