Comparing the quality of wheat flour produced by roller mill and Astrié stone mill

Abstract An alternative to roller mills, a French-designed stone mill, was evaluated and compared with traditional laboratory roller mills through grinding performance. Developed by the Astrié brothers in the 1950s, the stone mill's slow-rotating granite stones purportedly preserve the full nutritional value of the grain. This study, conducted in collaboration with the Csoroszlya farm, compared flour from the same wheat batch ground by both an Astrié stone mill and a laboratory roller mill. Evaluations included the Pekar test for bran content, sieve analysis, measuring wet gluten content, and gluten index to assess protein quality. Rheological properties of the doughs were analyzed using Farinograph and Mixolab equipment, which indirectly also measured amylase enzyme activity. Results indicated that the stone mill produced flour with finer grain size, higher protein content, and higher enzyme presence, although challenges remain in achieving optimal gluten index and dough stability.