| 摘要 |
An air attrition mill is used to make an ultra-fine whole wheat flour having a granulation profile substantially as fine as conventional patent flour. In particular, the granulation profile is characterized in at least 98 wt% of the whole wheat flour has a particle size of 150 microns or less. This ultra-fine whole wheat flour is significantly different from conventional fine whole wheat flour. Baked products made with this ultra-fine whole wheat flour have substantially improved textural characteristics. In terms of water absorption rate, gas retention properties, and other processing characteristics, ultra-fine whole wheat flours perform significantly better than conventionally milled fine whole wheat flours in many applications. Examples are described in which this ultra-fine whole wheat flour is used in bread, cake, cookies, pastry, extruded snack foods, pancakes, pasta, biscuits, tortillas, extruded cereals and related product mixes. |
