Particle size distribution and starch damage in some soft wheat cultivars

M. Di Stasio, P. Vacca, N. Piciocchi, C. Meccariello, M.G. Volpe

Research output: Contribution to journalArticle

17 Citations (Scopus)


The degree of milling of flour of soft wheat is carried out in order to estimate the degree of sifting of the flourmill. Milling technology affects the percentage of damaged starch that it is one of the factors responsible for the rheological-qualitative behaviour of flour during bread-making. In this report we have estimated the distribution of particle dimensions by laser scattering characterised by greater accuracy compared with traditional sieve systems and the percentage of damaged starch by X-ray diffraction techniques. In particular, one variety has been split into fractions by sieves and analysed for further information. The results suggest that there is no clear correlation between the particle size distribution and percentage of damaged starch. © 2007 Institute of Food Science and Technology Trust Fund.
Original languageEnglish
Pages (from-to)246 - 250
Number of pages5
JournalInternational Journal of Food Science and Technology
Issue number2
Publication statusPublished - Feb 2007
Externally publishedYes


All Science Journal Classification (ASJC) codes

  • Food Science

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