Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics

Abstract Background Grain milling might be the oldest manufacturing process in the world, and many techniques are currently used in the food industry. The two predominant methods used in wheat milling are stone milling and roller milling. The selected technique significantly influences flour quality, dough rheological properties, and bread characteristics. Choosing the most suitable method is essential; therefore, here we summarise the advantages and disadvantages of each technique and suggest specific improvement strategies. Scope and approach The first aim is to summarise current knowledge regarding the effects of stone milling and roller milling on wheat flour quality, dough rheology, and bread characteristics. The second aim is to propose specific strategies to improve the two techniques. Key Findings and Conclusions This review highlights the importance of selecting the most suitable technique. Stone milling has a few, clear advantages. These include: ease of use and the simplicity of the system; higher concentrations of macroelements, microelements, and polyphenols in flour; increased whole wheat bread volume; and popularity with consumers. Roller milling, on the other hand, also has advantages. These include: greater efficiency and flexibility; less heat generation; and better dough rheological performance. This review has not declared a “winner”, as both techniques have advantages and disadvantages. The optimal milling system is a function of the aim to be achieved, bearing in mind business needs and product demand.