Suitability of Whole-Wheat Flours Milled Using Different Mills and Conditions for Dough- and Batter-Based Sweet Goods

The present study investigated the effects of milling conditions, particle size, and wheat variety on the properties of whole-wheat flour (WWF) and its performance in baking dough- and batter-based sweet goods. Two milling methods, ultra-centrifugal and cutting milling, were used to produce WWFs with varying particle sizes (four groups) from two wheat varieties, Goso (GS) and Joongmo (JM). WWFs with smaller particle sizes (two groups) exhibited higher damaged-starch content and pasting viscosities, which benefited batter-based sweet goods such as muffins by increasing their volume. In contrast, larger particle sizes (two groups) were associated with lower damaged-starch content and pasting viscosities, favoring dough-based sweet goods such as cookies by yielding larger diameters and smaller heights. Although the wheat variety influenced the cookie- and muffin-making performance, its impact was less significant than the particle-size variations resulting from milling. GS WWFs demonstrated equal or marginally superior performance compared to JM WWFs in both batter- and dough-based sweet goods. In summary, the particle size exhibited a more pronounced effect on the baking performance of sweet goods than the wheat variety. These findings highlight the critical role of milling conditions and particle size in optimizing the functional properties of WWFs for diverse baking applications. PRACTICAL APPLICATIONS: Optimizing milling conditions and particle size can improve product quality. The present study provides practical guidance for millers and bakers seeking to maximize the value of whole-wheat ingredients.