The Effects of Milling Conditions on the Particle Size, Quality, and Noodle-Making Performance of Whole-Wheat Flour: A Mortar Mill Study

In this study, we investigated the effects of mortar milling conditions on the quality and noodle-processing suitability of whole-wheat flours (WWFs). The WWFs were milled at varying pestle speeds (50 and 130 rpm) and for varying durations (10, 20, 40, and 60 min) and analyzed to determine their particle size distribution, physicochemical properties, dough-mixing characteristics, antioxidant activities, and noodle-making performance. High pestle speed (Group H) produced significantly smaller particle sizes, higher flour temperatures, greater moisture loss, and increased starch damage compared to that produced at low pestle speeds (Group L). Compared with Group L, Group H exhibited higher water and sodium carbonate solvent-retention capacity (SRC) values, increased pasting viscosities, and greater gluten strength owing to finer particles. Total phenolic content increased with reduced particle size, whereas antioxidant activity (ABTS radical scavenging) exhibited inconsistent trends. Fresh noodle properties varied with milling conditions; finer WWF particles improved dough resistance but reduced extensibility when water was adjusted according to water SRC. Thus, WWF particle size strongly influences flour functionality and noodle quality, which highlights the need for precise milling control. This study demonstrates, for the first time, the applicability of a mortar-type mill for producing WWFs, with implications for enhancing WWF functionality.