Abstract
AbstractIn milling industry, the object of milling is to separate endosperm and bran parts of wheat, and to recover flour. The most important and the highest energy requirement operation is grinding. The quantity and quality of flour depends on: the variety of wheat that will be milled, the type of grinding equipment and the condition used before the grinding. During our experiments two different grain structured varieties of wheat were milled in laboratory conditions with disk, stone grinder and roller miller in air-dry, and conditioned states. The performance of the equipment and the particle size distribution (PSD) of the produced grist were measured, then the energy requirements of the grinders were calculated. In the milling experiments the ash contents of the different particle sized fractions were compared to map particular properties of wheat cultivars.
Highlights
Unauthenticated | Downloaded 11/02/21 05:29 PM UTCProgress in Agricultural Engineering Sciences 16 (2020) S1, 75–86 extends to the animal feed as well, but its main role is in the milling and baking industry, as the basic raw material (Ragasits, 1998).The grading based on kernel hardness is extremely important for milling and other industries as well
During our experiments two different grain structured varieties of wheat were milled in laboratory conditions with disk, stone grinder and roller miller in air-dry, and conditioned states
The hard endosperm structure is closely related to the high flour extraction rate, the proportion of yields is higher of valuable fractions, besides the water absorption capacity being higher
Summary
The grading based on kernel hardness is extremely important for milling and other industries as well. The kernel hardness specifies the conditioning parameters, the flour particle size, the density, the starch damage rate and through this the flour water absorption ability and the flour extraction rate. Soft wheat cultivars usually give U-shape distribution, which means that the proportion of small and larger particles is large, and mid-size range is lower, hard genotypes have more even distribution (Campbell et al, 2007). The industries are processing various flours based on kernel hardness and protein content (Gaines et al, 1996). The hard endosperm structure is closely related to the high flour extraction rate, the proportion of yields is higher of valuable fractions, besides the water absorption capacity being higher. Hard varieties are used mainly by the baking industry, soft wheat is suitable for the brewing and confectionary industry (Rakszegi et al, 2000)
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