Key issues and challenges in whole wheat flour milling and storage

Andres F. Doblado-Maldonado, Oscar A. Pike, Jess C. Sweley, Devin J. Rose

Research output: Contribution to journalReview article

82 Citations (Scopus)

Abstract

Whole wheat flour is increasingly popular as research continues to reveal the benefits of whole grains and the food industry offers more whole grain options for consumers. The purpose of this review is to address milling and shelf-life issues that are unique to whole wheat flour. No standard methods are available for whole wheat flour milling, resulting in very different bran particle sizes. Literature suggests that moderate bran particle size is the best for bread production, while small particle size is better for non-gluten applications. Shelf-life of whole wheat flour is shorter compared to white flour due to the presence of lipids and lipid-degrading enzymes. Lipolytic degradation leads to reduction in functionality, palatability and nutritional properties. Strategies to stabilize whole wheat flour have focused on controlling lipolytic enzyme activity and have marginally succeeded.

Original languageEnglish (US)
Pages (from-to)119-126
Number of pages8
JournalJournal of Cereal Science
Volume56
Issue number2
DOIs
StatePublished - Sep 1 2012

Fingerprint

whole wheat flour
Flour
Triticum
Particle size
particle size
Particle Size
whole grain foods
Lipids
bran
Enzyme activity
shelf life
Degradation
palatability
lipids
Food Industry
Bread
breads
Enzymes
food industry
flour

Keywords

  • Bran
  • Bread
  • Enzymes
  • Nutrition
  • Shelf-life
  • Stability

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

Cite this

Key issues and challenges in whole wheat flour milling and storage. / Doblado-Maldonado, Andres F.; Pike, Oscar A.; Sweley, Jess C.; Rose, Devin J.

In: Journal of Cereal Science, Vol. 56, No. 2, 01.09.2012, p. 119-126.

Research output: Contribution to journalReview article

Doblado-Maldonado, Andres F. ; Pike, Oscar A. ; Sweley, Jess C. ; Rose, Devin J. / Key issues and challenges in whole wheat flour milling and storage. In: Journal of Cereal Science. 2012 ; Vol. 56, No. 2. pp. 119-126.
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