The study looked at how adding larger particles of flour, semolina, and fine bran to the flour produced by a mill affected its properties. By changing some pipes in the milling process, the researchers found that increasing the particle size led to higher flour extraction rate, moisture content, ash, and protein levels. The bigger particles also increased water absorption in the flour, but didn't significantly affect dough stability. Overall, these changes in the milling process could boost flour extraction rate and reduce pressure on the mill rolls without major changes in the flour's properties.