Study of Particle Size in Food Industry: Wheat Flour

The particle size distribution of particulates has been studied for a wide variety of food and beverages, such as coffee, sugar, flour, chocolate, milk powder, and spices. The size not only affects taste, but also appearance, stability, processability, and functionality of the finished product. Although traditional sieving method has provided a means of differentiating particle sizes with simplicity at low cost, the technique has pronounced drawbacks.