文献类型： 外文期刊
作者： Wang, Kai 1 ; Zhang, Changyu 1 ; Zhao, Wei 1 ; Zhang, Aixia 1 ; Sheng, Qinghai 3 ; Liu, Jingke 1 ;
作者机构： 1.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, Shijiazhuang 050051, Hebei, Peoples R China
2.Hebei Univ Econ & Trade, Coll Biosci & Engn, Shijiazhuang 050061, Hebei, Peoples R China
3.Hebei Agr Univ, Coll Food Sci & Technol, Baoding 071001, Hebei, Peoples R China
关键词： Dry and wet ball milling; Foxtail millet; Physicochemical properties
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 483 卷
页码：
收录情况： SCI
摘要： As a high-quality cereal rich in various nutritional elements, the impact of different processing methods on the characteristics of foxtail millet flour has attracted widespread attention. The study aimed to investigate the physicochemical properties of foxtail millet flour after both dry and wet ball milling processes. The results revealed wet ball-milled millet flour (WMF) exhibited a reduced particle size and an increased specific surface area, while the processed foxtail millet flour demonstrated heightened whiteness and brightness. Moreover, the starch in WMF exhibited minimal damage, higher relative crystallinity, and superior oil-holding and thermal stability. Conversely, dry ball-milled millet flour (DMF) degraded the starch crystal structure, resulting in enhanced hydration, reduced pasting temperature, increased gelation capacity, and improved viscoelasticity. In summary, the most suitable ball milling technique could be chosen based on the specific production requirements. This study would contribute to improving the quality of foxtail millet flour and its food applications.
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