Throughout human history, any society’s capacity to fabricate and refine new materials to satisfy its demands has resulted in advances to its performance and worldwide standing. Life in the twenty-first century cannot be predicated on tiny groupings of materials; rather, it must be predicated on huge families of novel elements dubbed “advanced materials”. While there are several approaches and strategies for fabricating advanced materials, mechanical milling (MM) and mechanochemistry have garnered much interest and consideration as novel ways for synthesizing a diverse range of new materials that cannot be synthesized by conventional means. Equilibrium, nonequilibrium, and nanocomposite materials can be easily obtained by MM. This review article has been addressed in part to present a brief history of ball milling’s application in the manufacture of a diverse variety of complex and innovative materials during the last 50 years. Furthermore, the mechanism of the MM process will be discussed, as well as the factors affecting the milling process. Typical examples of some systems developed at the Nanotechnology and Applications Program of the Kuwait Institute for Scientific Research during the last five years will be presented in this articles. Nanodiamonds, nanocrystalline hard materials (e.g., WC), metal-matrix and ceramic matrix nanocomposites, and nanocrystalline titanium nitride will be presented and discussed. The authors hope that the article will benefit readers and act as a primer for engineers and researchers beginning on material production projects using mechanical milling.

When psyllium husk, wheat bran and germ was added, Incorporation of psyllium and wheat bran may affect the dough structure, dough rheology as well as the final quality of baked Arabic flat bread, which, thus, became important for this study. Scanning Electron Micrographs (SEM) taken on Arabic bread, depicted both intact small and the large starch granules on the outer crust area. This was mainly due to the rapid loss of moisture from the Arabic bread surface during intense baking operation leaving less moisture for gelatinization to take place. With psyllium added to WWF at 0, 3, and 5 % level, the peak time was increased from 3 to 4.5 min. The ascending and descending angle values were more or less identical in all the samples except with wheat germ addition, whereas much lower values (51 to 58°) for these parameters were observed, indicating a faster rate of dough breakdown. With psyllium, fine- and coarse bran addition to WWF, a corresponding increase in peak time was observed. Ascending and descending angles showed similar trends to that of the WWF and psyllium combinations. Use of falling number apparatus is an indirect method of measuring the diastatic enzyme activity in cereal flours. WGF showed lower falling-number values (502 s) than the WWF (607 s). Addition of fine bran to WWF lowered the falling number (607 to 563 s) whereas with coarse wheat bran and germ, these values were increased.