# Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemal Flows
## 3 Results and Discussion
### Solvent Retention Capacity Profile of Flours  
While previous results relate to the physical impacts of the disintegration process, the SRC method is intended to outline a rough picture of the state of the microstructure of the endosperm after disintegration. SRC values of the analyzed wholemeal flows are presented in Table 4.  
Within the bounds of possibility provided by this method, the following can be stated. The SRC values in water correspond to a higher farinographic water absorption, although the results of farinographic binding are more balanced for individual flours. The SRC values for the sucrose solution correspond to the content of pentosans (arabinoxylans) and are relatively high, which is not a problem. High values for the lactic acid solution correspond to a higher presence of glutenins proteins in whole-wheat flours (both in common wheat and in spelt); in rye, endosperm proteins have different properties than in wheat, and in buckwheat they are practically absent. For our research, the most significant values were those of SRC in sodium carbonate solution, which correspond to the degree of starch damage. From their values, the degree of starch damage in the examined wholemeal flows appears to be higher in comparison with the values for common flours in both wheat and spelt, as well as in the case of rye. The values for buckwheat are difficult to interpret in relation to wheat or rye because its flours behave very differently when determining SRC values (there was a partial separation of \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & \multicolumn{4}{c}{**SRC Values (\%)**} \\ \hline
**Flour** & **Water** & **Sucrose** & **Lactic Acid** & **Sodium Carbonate** \\ \hline Wheat WM FG & 89 \(\pm\) 2 b & 125 \(\pm\) 2 b & 101 \(\pm\) 1 a & 114 \(\pm\) 2 c \\ Rye WM FG & 133 \(\pm\) 3 c & 113 \(\pm\) 2 a & 117 \(\pm\) 2 b & 123 \(\pm\) 2 c \\ Spelt WM FG & 80 \(\pm\) 2 b & 106 \(\pm\) 2 a & 95 \(\pm\) 2 a & 102 \(\pm\) 2 c \\ Buckwheat WM FG & 96 \(\pm\) 4 b & 143 \(\pm\) 3 b & 103 \(\pm\) 4 a & 98 \(\pm\) 4 b \\ Wheat white (T530) & 59 \(\pm\) 1 a & 94 \(\pm\) 2 a & 114 \(\pm\) 1 b & 71 \(\pm\) 2 a \\ \hline \hline \end{tabular} Data represent the means of three replicates. Small letters in the same column denote significant differences according to [PERSON]’s new multiple range test (MRT) (\(p\leq\) 0.05).  
\end{table} 
Table 4: SRC values of the wholemeal finely granulated flours (WM FG). Data are the means of three replicates (\(\pm\)standard deviation). SRC values are expressed as percent of flour weight, on a 14% moisture basis. \begin{table}
\begin{tabular}{c c} \hline
**Flour** & **Water Absorption (\%)** \\ \hline Wheat WM FG & 78.0 \(\pm\) 0.1 b \\ Rye WM FG & 59.2 \(\pm\) 0.2 a \\ Spelt WM FG & 70.0 \(\pm\) 0.2 b \\ Buckwheat WM FG & 63.4 \(\pm\) 0.3 a \\ Wheat white (T530) & 60.5 \(\pm\) 0.1 a \\ \hline \hline \end{tabular} Data represent the means of three replicates. Small letters in the same column denote significant differences according to [PERSON]’s new multiple range test (MRT) (\(p\leq\) 0.05).  
\end{table} 
Table 3: Recalculated farinographic water absorption of the wholemeal finely granulated flours (WM FG). Data are the means of three replicates (\(\pm\)standard deviation). the layers during determination in sodium carbonate solution). Why it occurs still needs to be investigated in future research. Determination of Characteristics of the Saccharide-Amylase Complex Using Falling Number and Amylograph  
Values of Falling Number (FN) of the analyzed wholemeal flours are listed in Table 5.  
This method indirectly informs about the amyloidtic activity of the investigated material and the degree of damage to starch, which occurs during disintegration, affects only secondarily. Rather, if other methods indicate a higher degree of starch damage, the FN values illustrate to what extent it is enzymatic damage and to what extent physical. With examined wholemeal flours in the case of wheat, spelt, and rye, the FN values do not indicate increased amyloidtic activity.