Characterization of HRS wheat stone-milled refined flour: A comparative study with conventional flours

Roller milled refined flour (RRF) provides improved baking and sensory attributes but at the cost of nutritional losses due to the removal of bran and germ. In contrast, traditional stone-milled whole wheat flour (SWF) retains these components but often exhibits inferior sensory and functional properties. This study provides a systematic evaluation of stone-milled refined flour (SRF) produced from three hard red spring wheat varieties as a potential intermediate between RRF and SWF, with the aim of combining enhanced nutritional value with acceptable sensory and functional properties. SRF exhibited a finer particle size (62.85% within 250–105 µm) and higher brightness (L* = 84.75) than SWF, though not matching RRF. Scanning Electron Microscopy revealed more fractured starch granules in SRF, corresponding with the highest starch damage (7.72%), indicating greater water absorption potential. Nutritionally, SRF outperformed RRF, with higher ash (0.95% vs. 0.56%) and dietary fiber content (10.59% vs. 6.85%), including both soluble and insoluble fractions. SRF also showed slightly higher arabinoxylan levels (6.35%) and increased sucrose and fructose, while maintaining low overall FODMAP content. Solvent Retention Capacity profiling placed SRF between RRF and SWF, reflecting balanced functional properties. Additionally, SRF had higher protein (14.50% vs. 13.44%) and wet gluten (34.38% vs. 32.55%) than RRF, with no significant difference in gluten index. Overall, SRF offers a balanced composition, enhanced nutritional quality, and acceptable sensory attributes. Generated information could be utilized by the stone milling and baking industry for health-focused, clean-label, and artisan baking applications.