Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours

Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans arabinoxylans, as well bioactive substances accompanying dietary fiber. Most types whole-wheat have unfavorable baking sensory properties. The finest granulation bran particles in the flour has significant effect on reducing or eliminating these deficiencies. Special disintegration equipment is required to achieve fine particles. In this study, we tested special type impact mill (originally intended for grinding plastics) produce finely ground wholemeal with lower starch damage higher farinographic absorption. Moisture content studied was significantly (7.4–9.8%) than common standard (13–14%). According results analyses obtained several cereal sources, it seems that rye wheat, technology suitable both achieving terms not very substantial granules.