Flour Particle size

Evaluation methods &

Factors Responsible for Variation quick review
 #1
Often evaluated subjectively by the
‘feel’ & described as :

Sharp
Smooth
Silky
Granular
Fluffy
 #2
Objective evaluation includes :

Sieve analysis
Microscopy
Sedimentation
NIR
Laser Diffraction
 #3
Sieve analysis VS Laser Diffraction :

During sieving , soft wheat flour particles tend to stick

to the sieve mesh and cannot pass easily through the
sieve openings during the sieving process, whereas
hard wheat can move through the sieve mesh without
sticking.

Therefore Laser Diffraction is more accurate

measurement method.
 #4
Flour granulometry affected by wheat
variety :

Hard wheat results in coarser flour compared to soft

Durum wheat results into coarser flour compared to the

rest wheats

Soft Hard Durum

 #5
The differences in the starch-protein
matrix between hard and soft wheats
affects granulometry :
Hard wheat endosperms possess a more continuous protein
matrix, greater starch-protein adhesion, and less intracellular
space, resulting in a pliable and cohesive texture

Conversely, soft wheat endosperms have less continuity in

their protein matrix, weaker starch-protein adhesion, and
more intracellular space, resulting in a crumbly texture

Soft Hard
Wheat Wheat
 #6

Protein content is a contributing

factor to flour particle size variations :

In most cases the higher the protein content, the larger

granular size of the flour is
 #7
The distribution of flour particles are
attributable to differences in the
quantities of A-type & B-type starch
granules :
A-type starch granules typically range in size from 10-50μm,
with larger granules related to cultivar and growing season
B-type starch granules typically range in size from 1-10μm
Flour particles ranging from 1-20μm are protein-free
Flour particles ranging from 20-35μm are free starch granules
Flour particles above 35μm are endosperm chunks with
adhering protein
 #8
Milling factors :

The number of break and reduction roll sections

The variations in roll gap settings
The roll speed differentials
The roll configurations
Wheat conditioning time & moisture
 #9
Flour Particle Distribution Table :

Particle size range in %

Wheat type <10μm 10-41μm 41-300μm

Hard 4 12 84

Soft 9 30 61

Durum 2.5 5.5 92

Note: the above values are indicative and depending on milling settings , wheat growing
conditions and rest factors mentioned above.
 Dimitrios Argyriou
Managing Director

Thank You