Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics

ConclusionsThis review highlights the importance of selecting the most suitable technique. Stone milling has a few, clear advantages. These include: ease of use and the simplicity of the system; higher concentrations of macroelements, microelements, and polyphenols in flour; increased whole wheat bread volume; and popularity with consumers. Roller milling, on the other hand, also has advantages. These include: greater efficiency and flexibility; less heat generation; and better dough rheological performance. This review has not declared a “winner”, as both techniques have advantages and disadvantages. The optimal milling system is a function of the aim to be achieved, bearing in mind business needs and product demand.Graphical abstract

Source: Trends in Food Science and Technology - January 15, 2020 Category: Food Science Source Type: research