Abstract In the present study, the effect of particle size (PS) on phenolic acid content and proximate composition (moisture, ash, protein, total fat, crude fiber and total carbohydrates) of whole-wheat flour (WWF) was determined. Five different particle size fractions 0.43, 0.30, 0.15, 0.08 mm, and 0.43 mm PS fractions. The maximum moisture content (8.12–8.98 g/100 g) was observed in the two lower PS ( 0.43) i.e. 2.10–2.77 mg/100 g and 10.9–11.8 mg/100 g respectively. The total fat (0.24-0.53 mg/100 g) and crude fiber (0.40-0.59 mg/100 g) were highest in 0.30 PS fraction of all wheat varieties. The average carbohydrates (g/100 g) and energy (kilojoules) were ranged from 77.4-79.9, 1502.0-–1518.8 for Imdad; 79.7-84.3, 1518.8-–1527.2 for Benazir; and 78.4-81.1, 1506.2-–1518.8 for TJ-83 wheat varieties. Pearson correlation showed negative correlation between particle size and carbohydrate and energy content and positive correlation with phenolic acids content. This study concludes that particle size has direct influence on the distribution of phenolic acids, carbohydrate, protein, crude fiber, ash, crude fat and moisture in the three wheat varieties.

中文翻译：

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面粉粒度对商品小麦品种营养成分和酚酸组成的影响

摘要 本研究确定了粒径 (PS) 对全麦面粉 (WWF) 酚酸含量和近似组成（水分、灰分、蛋白质、总脂肪、粗纤维和总碳水化合物）的影响。五种不同的粒度级分 0.43、0.30、0.15、0.08 毫米和 0.43 毫米 PS 级分。在两个较低的 PS (0.43) 中观察到最大水分含量 (8.12–8.98 g/100 g)，即分别为 2.10–2.77 mg/100 g 和 10.9–11.8 mg/100 g。所有小麦品种的 0.30 PS 部分的总脂肪 (0.24-0.53 毫克/100 克) 和粗纤维 (0.40-0.59 毫克/100 克) 最高。Imdad 的平均碳水化合物（g/100 g）和能量（千焦）范围为 77.4-79.9、1502.0--1518.8；Benazir 为 79.7-84.3、1518.8-–1527.2；TJ-83 小麦品种为 78.4-81.1、1506.2-–1518.8。Pearson 相关性表明粒径与碳水化合物和能量含量呈负相关，与酚酸含量呈正相关。本研究得出的结论是，粒径对三个小麦品种中酚酸、碳水化合物、蛋白质、粗纤维、灰分、粗脂肪和水分的分布有直接影响。