Particle distribution and composition of retail whole wheat flours separated by sieving

Andrés F. Doblado-Maldonado, Devin J. Rose

Research output: Contribution to journalArticlepeer-review

7 Scopus citations


The purpose of this study was to evaluate the differences among four retail whole wheat flours with respect to particle size distribution and composition of fractions separated by sieving. Interestingly, not only were significant differences discovered among the brands for particle size distribution, but lots within two of the brands were significantly different (P < 0.05), suggesting that flour particle size produced by the same company is not always consistent. Starch damage ranged from 4.67 to 7.69%. As expected, darker colors were associated with the larger particle size fractions, and the colors lightened as particle size decreased. This observation suggested that the differences in particle size resulted from differences in the degree to which the bran fraction of the kernel was milled, an observation substantiated by the distribution of ash in each fraction, which ranged from 0.37 to 38.0% of total ash. Distribution of protein ranged from 0.19 to 61.8% of total protein. These data are relevant because differences in particle size distribution and composition affect functionality, sensory acceptability, nutritional properties, and shelf life of whole wheat flour.

Original languageEnglish (US)
Pages (from-to)127-131
Number of pages5
JournalCereal Chemistry
Issue number2
StatePublished - 2013

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry


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