Estimating the relative efficiency of separation between endosperm and bran in the wheat flour milling process

Fišteš, Aleksandar and Šoronja-Simović, Dragana and Nikolić, Ivana: Estimating the relative efficiency of separation between endosperm and bran in the wheat flour milling process. Review of faculty of engineering : analecta technica Szegedinensia 1-2. pp. 66-71. (2011)

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Abstract

The aim of the w heat flour milling process, along with the size reduction, is to obtain the best possible dissociation of the starchy endosperm from the other parts of the kernel. Milling tends to concentrate various section of the kernel into different flour mill streams but the complete separation of the anatomic parts can not be achieved. The gradinets of ash. protein and cellulose content increase while the starch content decreases from the center portion to the outer portion of the kernel. Considering the significant dilTerencies between the chemical composition of the kernel layers, distribution of chemical compounds in intermediate, final and subproducts of the milling process come as a result of the level of dissociation achieved during the milling process. These differences serve as a basis for the mill process control. Ash determination is probably the most widely used tool while even greater differencies exist in cellulose and especialy stach content. In this work mathematical model has been defined and used to evaluate the relative efficiency of the separation of endosperm from the outer pericarp leyers of the kernel. The model is based on quantity rates (flour extraction and subproducts yield) and qulitative analyses (starch and cellulose content in the wheat, flour and subproducts).

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2011
Number: 1-2
Page Range: pp. 66-71
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Mérnöki tudományok
Additional Information: Bibliogr.: p. 70-71. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:24
Last Modified: 2019. Jan. 04. 12:28
URI: http://acta.bibl.u-szeged.hu/id/eprint/11877

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