Significance of different milling methods on white proso millet flour physicochemical,rheological, and baking properties

Proso millet is a nutritious, sustainable, and gluten free food which is currently underutilized. They can be incorporated into the grain industry and provide much needed healthy alternatives. Efficient grinding method should be adopted for easy incorporation. This study aimed to investigate the effect of three different methods of grinding namely, roller milling (RM), pin milling (PM), and hammer milling (HM) on proso millet flour rheology and baking properties for food application. The milling flow sheet was developed toward the production of the quality whole grain flour. The particle size distribution of all the flours showed bi-modal distribution except for the RM flour. The PM produced the flour with the finest particles with geometric mean diameter of 82 μm. The study also revealed that starch damage in the PM flour (4.64%) was higher than RM (2.46%) and HM flour (2.51%). The nutritional composition was not significantly affected by different grinding methods. Pasting properties of the flour were also affected by the grinding method applied. Rapid Visco Analysis profile showed pin mill flour to have a higher peak viscosity (PV) (2,295 cP) compared to HM (2,065 cP) and RM flour (2,130 cP). Finally, this study demonstrated that the production of bread from proso millet flour with desirable quality and texture is possible. The grinding method did not affect the specific volume of bread loaves and C-cell characteristics. The specific volume of the breads ranged from 2.40 to 2.52 cm³/g. This study will help in promoting and producing value-added proso millet food products with enhanced nutritional quality.     

The Effects of Whole Grain High‐Amylose Maize Flour as a Source of Resistant Starch on Blood Glucose,Satiety, and Food Intake in Young Men

The objective of this study was to determine the dose response effect of whole grain high‐amylose maize (HAM) flour as a source of resistant starch (RS) on blood glucose, appetite and short‐term food intake. In a repeated‐measures crossover trial, healthy men (n = 30, 22.9 ± 0.6 y, BMI of 22.6 ± 0.3 kg/m²) were randomly assigned to consume 1 of 3 cookies once a week for 3 wk. Cookies were control (100% wheat flour), low‐dose (63% wheat flour,37% HAM flour), and high‐dose (33% wheat flour, 67% HAM flour) providing 53.5, 43.5, and 36.3 g of available carbohydrate, respectively. Ad libitum food intake was measured 120 min at a pizza meal, blood glucose and subjective appetite were measured after consumption of the cookie (0 to 120 min) and after the pizza meal (140 to 200 min). Blood glucose concentrations were lower at 30 and 45 min after high‐dose treatment, and at 120 min after both high‐ and low‐dose treatments compared to control (P < 0.05). Blood glucose AUC before the pizza meal (0 to 120 min) was 44% and 14% lower, and higher by 43% and 41% after the pizza meal (140 to 200 min) compared with control. Yet despite the higher response following the meal, cumulative AUC (0 to 200 min) was still 22% lower after the high‐dose treatment (P < 0.05). All treatments equally suppressed subjective appetite and there was no effect on food intake. In conclusion, HAM flour as a source of RS and incorporated into a cookie was associated with better glycemic control in young men.     

Nutrient composition and the use of solubility to estimate rumen degradability of food proteins in cattle

The use of protein solubility to estimate protein degradability in cattle was tested using 12 by‐products representing agricultural and distillers' food raw materials (RM). Agricultural RM included cereals (rice bran, maize gluten feed), legumes (field beans, soybean hulls) and oil‐seeds (rape meal, sunflower meal). Distillers' RM involved dark grains (DG1, DG2, DG3) and malts (MT1, MT2, MT3). Soluble proteins, as proportions of total soluble N (TSN), were extracted from RM and their undegraded residues (RU) after 18 h of in sacco rumen incubation in cattle (dg₁₈) by using water (albumin), salt (globulin), acid (glutalin 1) and alkali (glutalin 2) in succession. RM and RU differed significantly for all soluble proteins (P < 0.001). While albumin was the major protein in legume RM (0.74TSN), glutalin 1 was the major protein in legume RU (0.54TSN). Cereals were the most variable group, where maize gluten contained five times more albumin and two times more TSN in RM and three times more glutalin 1 + 2 in RU than those in rice bran. Distillers' RM contained slightly less albumin (0.53 vs 0.56TSN) but over twice as much glutalin 1 (0.29 vs 0.12TSN) as agricultural RM. Albumins were the most (0.55TSN, RM; 0.16TSN, RU) and glutalin 1 the least (0.21TSN, RM; 0.48TSN, RU) degradable proteins. There were moderate to strong correlations between protein solubility, dg₁₈ and acid detergent‐insoluble N (ADIN). ADIN correlated satisfactorily with glutalin 1 + 2 (r = ?0.55, RM and ?0.70, RU), TSN (r = ?0.75, RM and RU) and slowly degradable N, (SDN; r = ?0.70, all). TSN in all RM related well with SDN (r = 0.65) and dUN (r = 0.72). TSN in distillers' RM correlated closely with SDN (r = 0.91) and dUN (r = 0.96). Glutalin 1 in distillers' foods correlated extremely well (r = 0.94, RM and 0.93, RU) with dUN. Globulins correlated most consistently with SDN (r = 0.82, all; r = 0.77, agricultural; r = 0.92, distillers' RM). It is possible to predict protein degradability from the presence or absence of soluble proteins in various foods. While ADIN may be more suitable to predict DUN, globulins showed more potential to predict SDN in various foods. However, it may be necessary to be selective in choosing solvents for various foods. Further studies must validate this method by using a greater range of foods before suggesting its routine use for food evaluation. © 2001 Society of Chemical Industry     

Changes on Dough Rheological Characteristics and Bread Quality as a Result of the Addition of Germinated and Non-Germinated Soybean Flour

The increasing interest in functional and healthy food products has promoted the use of germinated soybean flour in the manufacture of foods for human consumption. Considering the beneficial effects of soy and its germination, farinograph and extensograph were used to study the effect of adding defatted flour of germinated (32 °C, 72 h) or non-germinated soybean—at different dry protein ratios (0, 0.5, 1.0, 1.5%)—to wheat flour on: water absorption (WA), maximum consistency time (MCT), dough stability (S), maximum resistance to extension (R _max), and dough extensibility (L). Baking tests (straight-dough procedure) were also performed to evaluate the effect of this addition on bread characteristics: loaf volume, texture (firmness, compression force, resilience), color (L*, a*, b*), crumb–grain structure (cell density, mean cell area, shape factor), and consumer acceptance (sensory analysis). Addition of both kinds of soybean flours increased the values of farinographic parameters (WA, MCT, S), although they did not have significant effects (p > 0.05) on extensographic properties (R _max, L). Loaf volume and crumb color were improved as soy flour addition was increased, whereas crust color was not affected (p > 0.05). Texture analysis showed that the addition of soy flour produced breads similar or better than the control, whereas the addition of GSF produced a coarser crumb grain. No detectable differences were found among samples during the sensorial analysis. Germinated soybean flour was better to improve dough breadmaking properties.     

Decreased fat accumulation in 3T3‐L1 pre‐adipocytes treated with extracts of heat‐processed soy flour and breads

The potential anti‐adipogenic effects of gluten‐free soy breads made from germinated soybean (GS), steamed soybean (SS) or roasted soybean (RS) were evaluated in an in vitro adipocyte cell model. GS and RS increased the total phenolic (TP) and total flavonoid (TF) contents of flours compared with the raw soybean (NS) flour. RS and GS had the highest TP (1.04 GAE mg g^?1) and TF (0.92 CAE mg g^?1) contents. Baking increased the TP content of breads, 0.09–0.26 GAE mg g^?1, compared with the flours. Fermentation during breadmaking increased the DPPH scavenging activities compared with the flours. The ABTS scavenging exhibited similar patterns to those of DPPH. Lipid accumulation in 3T3‐L1 cells shows that the alcoholic extracts (100 μg mL^?1) of SS flour and bread decreased adipocyte differentiation by 1.6‐ and 2.1‐fold, respectively, compared with control. SS bread extract substantially downregulated the adipogenesis‐related genes such as acetyl‐CoA carboxylase and glycerol‐3‐phosphate dehydrogenase.     

Production of gluten‐free bread using soybean flour

The effect of soybean flour on gluten‐free bread quality was studied. Full‐fat enzyme‐active, semiactive and inactive soybean flours were evaluated. Active soybean flour improved the volume and structure of gluten‐free bread, while semiactive and inactive soybean flours did not have positive effects on bread quality. The particle size and concentration of the soybean flours also affected bread quality. Levels of addition between 125 and 150 g kg^?1 and particle sizes between 90 and 120 µm of active soybean flour yielded the best results. Heating the active soybean flour destroyed its improving effect. The analysis of proteins by sodium dodecyl sulphate polyacrylamide gel electrophoresis and size exclusion chromatography showed that heating soybean flour at 60–200°C caused protein aggregation. The overall results indicated that the addition of active soybean flour improved gluten‐free bread quality, and this effect seemed to be due to both the structural proteins and the enzymatic activities of the soybean flour. Copyright © 2004 Society of Chemical Industry     

Synergism between lipoxygenase‐active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread

BACKGROUND: The interaction between lipoxygenase‐active soybean flour (LOX) and ascorbic acid (AA), on colour, rheological and sensory properties of wheat bread was studied with the aim of reducing the applied quantity of additives in bread formulations. RESULTS: The ascorbic acid (0–500 ppm) and active soybean flour (0–1%) mixture improved bread‐crumb colour by lowering the yellow hue in a higher proportion than those expressed by the components alone, characterising a synergistic mechanism (?_b = 15.1? (1.7 × LOX) ? (0.5 × AA) ? (5.8 × LOX × AA), where ?_b represent the estimated value for the yellow hue parameter). No differences in flavour and porosity were seen between the samples. As supported by the instrumental methods, breads made with active soybean flour and ascorbic acid (LOX + AA) had whiter crumbs and were softer and springier than controls as assessed by a trained sensory panel. In summary, the combination of both active soybean flour and ascorbic acid showed synergism, promoting a greater bleaching effect than when used alone. CONCLUSION: These results suggest the potential use of active soybean flour as a synergistic ingredient in the substitution of artificial additives in bread making. Since the interaction on the bleaching response was not linear and active soybean flour showed a higher iron concentration (66.40 ± 4.23 µg g^?1) than non‐active soybean flour (52.30 ± 0.40 µg g^?1), more studies are warranted to establish the biochemical mechanisms involved in this interaction. Copyright © 2007 Society of Chemical Industry     

Successive Reduction Dry Milling of Normal and Waxy Corn: Grain,Grit, and Flour Properties

Dry milling of different corn types resulted in varied proportions of germ, pericarp, grit and flour. Grit and flour produced during different reduction stages varied in particle size and chemical constituents, hence applications in food industry. In this study, recovery of different fractions and variation in physicochemical and pasting properties of grit and flour fractions obtained during 3 successive reduction dry millings of 2 normal (African tall, HQPM1) and 1 waxy corn (IC 550353) were evaluated. Waxy corn grains had the highest L*, a*, b*, ash, fat, and protein content and the lowest weight. Waxy and African tall gave the highest recovery of germ and pericarp, respectively. Waxy corn showed lower grit and flour recovery as compared to normal corn. Flour fractions showed higher L* and lower a* and b* values than grit fractions. Particle size of grit and flour fractions ranged from 840 to 982 μm and 330 to 409 μm, respectively. Fractions with larger particle size showed lower L* value. The b* value showed positive correlation with yellow pigment content. Grit and flour from the 1st reduction stage showed higher ash and fat content. Protein content was correlated positively with ash content and negatively with L* value. Grit and flour fractions with higher protein content had lower pasting viscosities. Pasting viscosities were higher for flours than their corresponding grits. Protein profiling of grit and flour fractions from different stages showed quantitative and qualitative differences in medium (22, 28, and 35 kDa) and low molecular weight (16, 17, and 19 kDa) polypeptides and were related to grit and flour yield.     

Effects of physicochemical factors and in vitro gastrointestinal digestion on antioxidant activity of R‐phycoerythrin from red algae Bangia fusco‐purpurea

R‐phycoerythrin (R‐PE) was purified from the red algae Bangia fusco‐purpurea after 35–50% ammonium sulphate fractionation followed by ion‐exchange column chromatography on DEAE‐Sepharose, resulting in a purity (A₅₆₅/A₂₈₀) ratio of 5.1. The circular dichroism spectroscopy results suggested that the structure of R‐PE is predominately helical. The antioxidant activity of R‐PE was studied and revealed changes in conformation and antioxidant activity at different temperatures and pH values. After in vitro‐simulated gastrointestinal (GI) digestion of R‐PE, the scavenging activity of ABTS radical (EC₅₀, 769.9 μg mL^?1), DPPH radical (EC₅₀, 421.9 μg mL^?1), hydroxyl radical (EC₅₀, 32.4 μg mL^?1) and reducing power (A₇₀₀ = 0.5, 625.8 μg mL^?1) were measured. Gel filtration chromatography analysis showed that the molecular weight distribution of the final GI digest that still contained high antioxidant activity was <3 kDa. Our present results indicate that digestion‐resistant antioxidant peptides of R‐PE may be obtained by in vitro GI proteinases degradation.     

Resistant starch type 4‐enriched diet lowered blood cholesterols and improved body composition in a double blind controlled cross‐over intervention

A metabolic health crisis is evident as cardiovascular diseases (CVD) remain the leading cause of mortality in the United States. Effects of resistant starch type 4 (RS4), a prebiotic fiber, in comprehensive management of metabolic syndrome (MetS) remain unknown. This study examined the effects of a blinded exchange of RS4‐enriched flour (30% v/v) with regular/control flour (CF) diet on multiple MetS comorbidities. In a double blind (participants–investigators), placebo‐controlled, cluster cross‐over intervention (n = 86, age≥18, 2–12 week interventions, 2‐week washout) in the United States, individuals were classified as having MetS (With‐MetS) or not (No‐MetS) following International Diabetes Federation (IDF)‐criteria. RS4 consumption compared with CF resulted in 7.2% (p = 0.002) lower mean total cholesterol, 5.5% (p = 0.04) lower non‐HDL, and a 12.8% (p < 0.001) lower HDL cholesterol in the With‐MetS group. No‐MetS individuals had a 2.6% (p = 0.02) smaller waist circumference and 1.5% (p = 0.03) lower percent body fat following RS4 intervention compared to CF. A small but significant 1% increase in fat‐free mass was observed in all participants combined (p = 0.02). No significant effect of RS4 was observed for glycemic variables and blood pressures. RS4 consumption improved dyslipidemia and body composition. Incorporation of RS4 in routine diets could offer an effective strategy for public cardio‐metabolic health promotion.     

Urinary isoflavone excretion in Korean adults: comparisons of fermented soybean paste and unfermented soy flour

BACKGROUND: This study compared the 24 h urinary excretion of isoflavone algycones after the consumption of fermented soybean paste or unfermented soy flour in a population of healthy Koreans (four males and five females). An equivalent amount (20 mg) of total isoflavone was consumed as either 52 g of soybean paste or 12.2 g of soy flour in a randomised, crossover trial consisting of two single‐time‐point feedings and having 3 day run‐in and washout periods between feedings. RESULTS: Analysis of starting materials indicated that daidzein (1.4%) and genistein (1.4%) constituted a smaller proportion of the total isoflavones in soy flour as compared with soybean paste (55.3% daidzein and 45.7% genistein). Free and glycosidic forms of isoflavones differed significantly between the two soy products. Levels of β‐glycosides as well as total glycosides (β‐glycosides, malonyl and acetyl forms) were two‐fold higher in soy flour as compared with soybean paste. Malonyl forms predominated in soy flour. CONCLUSIONS: The consumption of soybean paste resulted in significantly higher urinary excretion of both daidzein and genistein as compared with soy flour (P < 0.05 and P < 0.01 respectively). Copyright © 2007 Society of Chemical Industry     

Effect of Welsh Onion (Allium fistulosum L.) on Breadmaking Properties

Breadmaking properties, such as bread height and specific volume, were improved in bread, made with wheat flour blended with Welsh onion (Allium fistulosum L.) powder, which is high in di‐n‐propyl disulfide (Pro₂S₂). Breadmaking properties also were improved in bread prepared from wheat flour blended with Pro₂S₂ alone. Brabender farinographs of Welsh onion powder/wheat flour and Pro₂S₂/wheat flour showed interesting properties in modifying the width of the tail. Size‐exclusion high performance liquid chromatography of the wheat proteins in the control and blended flours showed a profile of low, medium, and high molecular weight peaks. The area of the high molecular weight peak was larger in the 2 blended flours than in control, indicating this protein was important for the improvement.     

Electrophoresis to determine the molecular weight distribution in soluble proteins from various foods and their rumen‐resistant residues in cattle

Electrophoresis was used to visually identify and determine the molecular weight (MW) distribution of rumen‐degradable and rumen‐resistant or escape peptides in soluble proteins from 12 agricultural and distillers' food raw materials (RM) and their residues (RU) following 18 h of in sacco rumen incubation (dg₁₈) in cattle. Soluble proteins were extracted by using water, salt, acid and alkali in succession to represent albumins, globulins, glutalin 1 and glutalin 2 respectively. RM and RU differed substantially in the MW range, number and intensity of bands for various soluble proteins. The bands were mostly below the MW range of 66 kDa. Low‐MW (<25 kDa) peptides were greater in number than high‐MW (>25 kDa) peptides in almost all soluble proteins from RM. Individual peptides behaved differently during rumen incubation. Their resistance to or escape from rumen degradation varied with the class of food, type of soluble protein and their MW range. On average, low‐MW albumins in agricultural foods were more resistant to rumen degradation (0.41 RM vs 0.12 RU; 29%) than their high‐MW counterparts (0.12 RM vs 0.02 RU; 21%). In contrast, high‐MW glutalin 1 was more resistant (0.03 RM vs 0.22 RU) than low‐MW glutalin 1 (0.09 RM vs 0.26 RU) in most agricultural foods. Globulins contained the least and glutalins the most resistant peptides in distillers' foods. While this study reveals an association between dg₁₈ and protein type, structure and size, we do not recommend the immediate use of electrophoresis for routine food evaluation unless more studies are undertaken. It may, however, be suitable for further characterisation of the degradation of specific, selected peptides by specific micro‐organisms. © 2001 Society of Chemical Industry     

Effect of soybean substitution on some physical,compositional and sensory properties of<Emphasis Type="Italic"> kokoro</Emphasis> (a local maize snack)

Kokoro was prepared from maize–soybean flour mixtures in ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. The physical, compositional, and sensory characteristics of kokoro were evaluated. Protein and fat contents increased, while carbohydrate content decreased as the soy flour proportion of the flour mixture used in the kokoro was increased. The bulk density and water-holding capacity increased with increasing proportion of soybean flour, while the swelling capacity was found to decrease. High soy-substitution significantly reduced the sensory acceptance of kokoro. Sensory evaluation indicated that maize:soybean flour mixture ratios of 100:0 and 90:0 were the most acceptable to the panellists.     

Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk

The influence of soy protein subunit composition on the particle size distribution and solid content of soymilk and various supernatant fractions was investigated. A well-established seed variety (Harovinton), containing all protein subunits, and eleven null soybean genotypes lacking specific glycinin and β-conglycinin subunits were investigated, to determine the effect of protein composition on the physico-chemical characteristic of soymilk. Soymilk made from Harovinton and soybean lines null in glycinin showed significantly higher total solid yields than the other genotypes evaluated. Soymilks prepared from soybeans null for glycinin or lacking glycinin's group I (A₁, A₂) showed a smaller particle size distribution compared to soybean lines containing glycinin. In general, unheated soymilk made from lines having glycinin showed a bimodal size distribution with large particles, with a decrease in the particle size distribution after heating and heating with homogenization. The results of this work will help in the evaluation of breeding lines with a specific protein composition tailored to a specific processing functionality.     

Influence of maize flour particle size on gluten‐free breadmaking

BACKGROUND: Maize, one of the suitable grains for coeliac consumption, is, together with rice, the most cultivated cereal in the world. However, the inclusion of maize flour in gluten‐free bread is a minority and studies are scarce. This paper analyses the influence of different maize flour types and their particle sizes on the quality of two types of bread without gluten (80% and 110% water in the formulation) obtained from them. We also analysed the microstructure of the dough and its behaviour during the fermentation. RESULTS: Finer flours had a lower dough development during fermentation in all cases. Among the different types of flour, those whose microstructure revealed compact particles were those which had higher specific bread volume, especially when the particle size was greater. Among the formulations, the dough with more water gave breads with higher specific volume, an effect that was more important in more compact flours. The higher volume breads had lower values of hardness and resilience. CONCLUSION: The type of corn flour and mainly its particle size influence significantly the dough development of gluten‐free bread during fermentation and therefore the final volume and texture of the breads obtained. The flours having coarser particle size are the most suitable for making gluten‐free maize bread. © 2012 Society of Chemical Industry     

Effect of seed moisture content on the grinding kinetics,yield and quality of soybean oil

Grinding kinetics of soybeans at different moisture content (6%, 8% and 12%) were investigated. The hardness of soybean particles increased and showed brittle characters as the moisture content decreased. Three theoretical models for grinding, such as the Rittinger, Kick, and Bond model, were applied to characterize the grinding process of soybeans. The lower moisture content showed less grinding constants including Bond’s work index. Sigmoid model was successfully applied to describe the changes in particle size of soybeans at different moisture contents during grinding (r² > 0.96). The TBARS (thiobarbituric acid reactive substances) at different size of soybean flours were measured at 25 °C and 50 °C for 20 days and the yield of oil composition at different size of soybean flours were measured. As the particle sizes decreased, the TBARS values increased during storage, while the oil yield from soybean flours increased.     

Antioxidant,Antibacterial, and Antiproliferative Activities of Free and Bound Phenolics from Peel and Flesh of Fuji Apple

This study was conducted to investigate the antioxidant, antibacterial, and antiproliferative activities of flesh free (FF), flesh bound (FB), peel free (PF), and peel bound (PB) phenolics from Fuji apple. The PB, which had highest total phenolic contents (126.15 ± 2.41 mg/100 g wet weight) and lowest total carbohydrate contents (34.68 ± 2.78 mg/100 g wet weight), showed the strongest 2,2’‐azinobis‐(3‐ethylbenthiazoline‐6‐sulphonate) (ABTS) radical scavenging activity (EC₅₀ = 0.36 ± 0.02 mg/mL), 1,1‐diphenyl‐2‐picryhydrazyl (DPPH) radical scavenging activity (EC₅₀ = 0.26 ± 0.01 mg/mL), and ferric reducing antioxidant power (Ferric reducing antioxidant power; EC₅₀ = 0.19 ± 0.02 mg/mL) compared with those of FF, FB, and PF. The PB also showed the strongest antibacterial activities on Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes and it also showed the highest antiproliferative effects on Caco‐2 human colonic cancer cell (EC₅₀ = 1.44 ± 0.01 mg/mL) and Hela human cervical cell (EC₅₀ = 2.81 ± 0.01 mg/mL). Both free and bound phenolics from Fuji apple showed good antioxidant, antibacterial, and antiproliferative activities in our study, and bound phenolics had significantly higher activities compared with those of free phenolics.     

PROCESSING AND ACCEPTABILITY OF FRIED CASSAVA BALLS ("AKARA-AKPU") SUPPLEMENTED WITH MELON AND SOYBEAN FLOURS

The processing and acceptability of fried cassava balls (“Akara‐akpu”) supplemented with melon and soybean flours were studied. Cassava flour, defatted soybean flour and cassava mash were produced. Some functional and chemical properties of the flours were determined. Akara‐akpu prepared from 100% cassava mash served as control; 100% cassava flour, 80% cassava flour + 20% defatted soybean and 70% cassava flour + 30% defatted melon flour were prepared. Akara‐akpu balls were subjected to chemical and physical analyses. Akara‐akpu prepared from composite flour blends had higher protein, fat, ash and energy value than Akara‐akpu from 100% cassava mash. The cyanide content and degree of starch gelatinization of Akara‐akpu prepared from 100% cassava mash (control) were higher than Akara‐akpu prepared from cassava mash plus composite flour blends. There was a significant difference (P ≤ 0.05) in weight and yield between Akara‐akpu prepared from 100% cassava mash (control) and cassava mash plus composite flour blends. There was no significant difference (P ≤ 0.05) in volume between Akara‐akpu made from control sample and those cassava plus composite flour blends.     

Effects of ball‐milling on the glass transition of wheat flour constituents

BACKGROUND: Starch and gluten, the major components of wheat flour, greatly influence the structural characteristics of food products made with wheat flour. The effects of ball‐milling on the change in the semicrystalline structure of starch granules to the amorphous state have been reported. However, the effects of ball‐milling of native wheat flour on physicochemical changes in wheat flour constituents have not been elucidated. Therefore in this study the effects of ball‐milling on the glass transition of wheat flour constituents were investigated. RESULTS: Crude gluten, non‐gluten proteins and separated starch were obtained from wheat flour ball‐milled for 0–10 h, and the glass transition temperature (T_g) of these constituents was evaluated. The T_g of all wheat flour constituents decreased with increasing ball‐milling time. Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed that changes in band position and intensity did not occur for gluten but did occur for non‐gluten proteins. X‐ray diffraction revealed decreased crystallinity and greater plasticisation by water in separated starch as the ball‐milling time was prolonged. CONCLUSION: The results showed that the ball‐milling process decreased the T_g of wheat flour constituents as a function of milling time. The decrease in T_g was probably due to changes in conformation of protein subunits in gluten and depolymerisation of the non‐gluten protein fraction. The information obtained here about the physical alteration of wheat flour constituents may enhance the ability to successfully use ball‐milled wheat flour in food applications. Copyright © 2008 Society of Chemical Industry