Unlocking the Secrets of Special Micronized Wholemeal Flours: A Comprehensive Characterization Study

Abstract

This study aimed to characterize special micronized wholemeal flours with a fine granulation size of less than 160 μm. The flours under investigation included wheat, rye, spelt, barley, buckwheat, sorghum, and teff. Various parameters were investigated to characterize the flours, including moisture, energy value, fat, carbohydrates, sugars, total protein, ash, and total dietary fiber (TDF). The falling number of the flours was assessed using the Hagberg–Perten method. Furthermore, the pasting properties of tested flours were analyzed using an amylograph, and a Rapid Visco Analyser (RVA). The water absorption of the wholemeal flours was examined using a farinograph. Additionally, the technological quality of the tested material was assessed based on the water (WRC) and sodium carbonate Solvent Retention Capacity (SRC) profile. Among the analyzed micronized flours, special wheat flour (WWF) had the highest nutritional value, and rye flour (WRF) was characterized by the lowest nutrient content and the highest amylolytic activity. The lowest levels of water absorption were found in special teff flour (WTF). The lowest TDF content and amylolytic activity were found in special buckwheat flour (WBWF).

Keywords

• wholemeal flours
• micronized flours
• quality
• nutritional composition
• rheological properties