Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours.

@article{Drakos2017InfluenceOJ,
  title={Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours.},
  author={Antonios Drakos and Georgios Kyriakakis and Vasiliki Evageliou and Styliani Protonotariou and Ioanna G. Mandala and Christos Ritzoulis},
  journal={Food chemistry},
  year={2017},
  volume={215},
  pages={326-32}
}
Finer barley and rye flours were produced by jet milling at two feed rates. The effect of reduced particle size on composition and several physicochemical and mechanical properties of all flours were evaluated. Moisture content decreased as the size of the granules decreased. Differences on ash and protein contents were observed. Jet milling increased the amount of damaged starch in both rye and barley flours. True density increased with decreased particle size whereas porosity and bulk density… CONTINUE READING