Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours
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- 作者：Antonios Drakosa ; antdrakos@aua.gr" class="auth_mail" title="E-mail the corresponding author ; Georgios Kyriakakisa ; jeorg1@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Vasiliki Evagelioua ; evageliou@aua.gr" class="auth_mail" title="E-mail the corresponding author ; Styliani Protonotarioua ; s.protonotariou@yahoo.gr" class="auth_mail" title="E-mail the corresponding author ; Ioanna Mandalaa ; imandala@aua.gr" class="auth_mail" title="E-mail the corresponding author ; Christos Ritzoulisb ; critzou@food.teithe.gr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Rye flour ; Barley flour ; Jet mill ; Particle size ; Physicochemical parameters ; Mechanical properties
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：326-332
- 全文大小：309 K
文摘
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Finer barley and rye flours were produced by jet milling at two feed rates.
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Jet milling as well as its feed rate were of great importance.
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Particle size affected the composition and mechanical properties of flours.
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The solvent retention capacity profile was also affected by particle size.
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The effect of particle size depended on the botanical origin of the flour.