Study on Flour Protein Content in Superfine Comminution

Abstract

Abstract: The three flour samples were analyzed,which have been comminuted and classified by the CH-300 mechanic impact instrument designed by ourselves.The results showed that the average powder diameter of the finest flour comminuted was 5.98μm and powder shape approximated to sphere symmetry.The flour protein content increased as powder getting finer.It became two times more as power diameter D90 being smaller than 10μm ,thus providing a new way for high protein flour blending.

Key words: Flour , Impact comminution , Classification , Power diameter distribution , Protein

SHENG Yong, LIU Cai-Bing, TU Ming-Jing, ZHANG Shi-Nian, CHEN Wei-Ping, CHEN Zhi-Gang. Study on Flour Protein Content in Superfine Comminution[J]. FOOD SCIENCE, 2002, 23(9): 37-39.

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Study on Flour Protein Content in Superfine Comminution

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