Work

Characterization of HRS wheat stone-milled refined flour: A comparative study with conventional flours

Year: 2026

Type: article

Abstract: Roller milled refined flour (RRF) provides improved baking and sensory attributes but at the cost of nutritional losses due to the removal of bran and germ. In contrast, traditional stone-milled whole wheat flour (SWF) retains these components but often exhibits inferior sensory and functional properties. This study provides a systematic evaluation of stone-milled refined flour (SRF) produced from three hard red spring wheat varieties as a potential intermediate between RRF and SWF, with the aim of combining enhanced nutritional value with acceptable sensory and functional properties. SRF exhibited a finer particle size (62.85% within 250–105 µm) and higher brightness (L* = 84.75) than SWF, though not matching RRF. Scanning Electron Microscopy revealed more fractured starch granules in SRF, corresponding with the highest starch damage (7.72%), indicating greater water absorption potential. Nutritionally, SRF outperformed RRF, with higher ash (0.95% vs. 0.56%) and dietary fiber content (10.59% vs. 6.85%), including both soluble and insoluble fractions. SRF also showed slightly higher arabinoxylan levels (6.35%) and increased sucrose and fructose, while maintaining low overall FODMAP content. Solvent Retention Capacity profiling placed SRF between RRF and SWF, reflecting balanced functional properties. Additionally, SRF had higher protein (14.50% vs. 13.44%) and wet gluten (34.38% vs. 32.55%) than RRF, with no significant difference in gluten index. Overall, SRF offers a balanced composition, enhanced nutritional quality, and acceptable sensory attributes. Generated information could be utilized by the stone milling and baking industry for health-focused, clean-label, and artisan baking applications.

Source: Applied Food Research

DOI: 10.1016/j.afres.2026.101881

Authors: Deepa Pradhan, Yun Zhao, Amrita Ray, Shahidul Islam

Institutions: North Dakota State University, Murdoch University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,050