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 articlepeer-review

200 Scopus citations


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
Issue number2
StatePublished - Sep 2012


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

ASJC Scopus subject areas

  • Food Science
  • Biochemistry


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