*2.9. Statistical Data Processing*

The results of analytical and rheological measurements were statistically analyzed with STATISTICA software version 12.0 (StatSoft, Tulsa, OK, USA). One-way analysis of variance (ANOVA) at *p* ≤ 0.05 was calculated and groups were estimated according to Duncan's new multiple range test (MRT).

#### **3. Results and Discussion**

The main research was focused on wheat flour (both sown wheat and spelt), rye, and buckwheat produced on the Görgens mill.

#### *3.1. Chemical Analyses of Flours (Moisture, Ash, Protein, and Fiber Content)*

In the case of ash, protein, and fiber content, the flours show the expected values corresponding to the individual raw materials. Moisture, ash, protein, and fiber content in the analyzed wholemeal flours are shown in Tables 1 and 2.

**Table 1.** Content of moisture, ash, and protein in the wholemeal finely granulated flours (WM FG). Data are the means of three replicates (±standard deviation).


Data represent the means of three replicates. Small letters in the same column denote significant differences according to Duncan's new multiple range test (MRT) (*p* ≤ 0.05).

**Table 2.** Dietary fiber content expressed as soluble (SDF), insoluble (IDF), and total fiber (TDF) in the wholemeal finely granulated flours (WM FG). Data are the means of three replicates (±standard deviation).


Data represent the means of three replicates. Small letters in the same column denote significant differences according to Duncan's new multiple range test (MRT) (*p* ≤ 0.05).

It should be noted that the moisture content of the flour samples examined is significantly lower than is usual for standard flours. With standard flours, the humidity values are usually in the range of 13–14%, while flours produced on a special Görgens mill most often have a humidity in the range of 7–10%. This is due firstly to the fact that the grain is not tempered before this method of grinding and at the same time it is also due to the disintegration method, especially by keeping the flour suspended in an air stream of 60–70 ◦C (Figure 1). At these air temperatures, with the usual residence time of the grist in the grinding chamber for several tens of seconds, the flour is heated to temperatures of 40–50 ◦C. The impact of this intervention on the starch structure is the subject of our investigation. The residence time of the individual particles in the grinding chamber varies according to their size. Coarse particles that do not pass through the control sieve return and their residence time is therefore longer. It does not exceed 1 min at the parameters set during the experimental production of the flours examined.
