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Research Progress on the Impact of Superfine Grinding on Physicochemical Properties and Application of Coarse Cereals

Year: 2025

Type: article

Abstract: With the improvement in living standards, coarse grains have become increasingly popular due to their rich nutritional content and bioactive ingredients, which contribute to the prevention of various cancers, tumors, and chronic diseases. However, issues such as the the poor processing characteristics of coarse grains have constrained their development of related products. As one of the rapidly developing high-tech techniques, superfine grinding can effectively reduce the particle size of coarse grain powder, enhance processing adaptability, and improve the texture of processed products. This paper provides an overview of superfine grinding, focusing on the effects on superfine grinding on the starch, protein, and dietary fiber of coarse grains; it also reveals the regulation mechanism of superfine grinding on the physical and chemical properties of coarse grains, such as crystallization, hydration, gelatinization, and fluidity. Finally, this paper reviews the impact of superfine ground coarse grains in food and its applications, with the aim of providing valuable insights for relevant researchers and the grain processing industry.

Source: DOAJ (DOAJ: Directory of Open Access Journals)

Authors: WANG Kai, LIU Jing, LIU Jing-ke, ZHANG Jia-li, SHENG Qing-hai

Institutions: Hebei University of Economics and Business, Hebei Academy of Agriculture and Forestry Sciences, Hebei Agricultural University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W6924951998

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