Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains.

With a suitable milling system, it is achievable to produce wholegrain flours that match the granulation and technological properties of refined flours while maintaining a complete nutritional profile. This process also minimizes the generation of additional industrial waste. This study aimed to characterize wholemeal flours with a fine granulation size of less than 160 µm: wheat (MWF), rye (MRF), spelt (MSF), barley (MBF), buckwheat (MBWF), and sorghum (MSGF).

Buckwheat Flour ( Moench)-A Contemporary View on the Problems of Its Production for Human Nutrition.

Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential health benefits. Secondly, because buckwheat, and buckwheat flour especially, are suitable raw materials for the production of gluten-free foods. Buckwheat flours are classified similarly to wheat flours, but the different anatomy of wheat grains and buckwheat seeds makes this classification partly misleading.

Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features.

The mixolab, a rheological device developed recently, combines approved farinograph and amylograph test procedures. Analysing wheat flour composites with hemp, teff, or chia in terms of all three mentioned rheological methods, correspondence of farinograph, and amylograph versus mixolab features was examined by principal component analysis. The first two principal components, PC1 and PC2, explained 75% of data scatter and allowed a satisfying confirmation of presumed relationships between farinograph or amylograph and mixolab parameters.