Macinazione a pietra e macinazione a cilindri a confronto: focus sulle caratteristiche delle farine integrali e del pane.

Several properties of wholegrain flours obtained by both stone- and roller-milling were assessed on four samples of wheat varieties. Regardless the type of wheat, wholegrain flours from roller-milling showed a bimodal distribution with large (>1000 μm) and fine (<250 μm) particles, whereas stone-milling led to whole flours with a high number of particles ranging from 315 to 710 μm. On average, the chemical composition of flours was not affected by the milling system. Based on gluten aggregation indices, all stone-milled flours had a slightly higher quality than roller-milled flours, likely due differences in particle size distribution. Consequently, stone-milled flours resulted in bread with slightly higher specific volume but with irregular porous structure. In conclusion, there was no relevant advantage in using stone- as opposed to roller-milling.