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In order to assess the effect of different types of milling methods on protein and lipid composition of whole wheat flour, two types of wheat varieties belonging to strong and weak wheat type were selected and milled in different mills such as plate, hammer, stone and roller mills. The temperatures generated during grinding of wheat in stone, plate, hammer and roller mills were 90, 85, 55 and 35 °C respectively. The studies on SDSPAGE indicated degradation in proteins of whole wheat
flour obtained from stone and plate mills, especially in
the high molecular glutenin regions. Greater loss of total
amino acids was also observed in the above milled flours
when compared with that of hammer and roller milled
samples. Free lipid content was lower in flours milled in
stone and plate mills when compared with that of flours
milled in other mills. Unsaturated fatty acid content, particularly linolenic acid, was lower in stone milled flour
(1.3%) followed by plate mill (2.2%), hammer mill
(2.8%) and roller flour mill (3.8%). The trends in the
above values as influenced by different milling methods
remained similar both in the weak and strong wheat
types.