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Milling
1. MILLING of WHEAT
• Milling refers to the size reduction and
separation operations used for processing of
food grains into edible form.
2. Types of milling
water used in both methods but they differ in extent of time and temperature
combination of water treatment
Wet milling-It is a • Dry milling- It is a
maceration process in fractionating process in
which complete this endosperm merely
dissociation of the fragmented into cells.it
endosperm cell is done by soaking
contents with the wheat in water for 8-12
release of the starch hrs.
granules from the
protein network.it is
done by steeping wheat
for 10 days
3. Milling separates germ, because it
contains lipids that could cause the
flour to go rancid.
and bran, because it is unappealingly
dark
4.
5. Cleaning the wheat
• Separation –any mixture of solid materials can be
separated into different fractions according to their
difference in length ,width ,thickness
,density,roughness,drag in moving air,electrical
conductivity and other physical properties.
• Aspirator-This device works like a vacuum cleaner. The
aspirator sucks up foreign matter which is lighter than
the wheat and removes it.
• Disc separator-it moves the wheat over a series of disks
with indentations that collect objects the size of a grain
of wheat. Smaller or larger objects pass over the disks
and are removed.
6. • Scourer-it scrape off dirt and hair by vigorous
rubbing action of beaters.
• Magnetic separator-with the help of magnets
it removes small pieces of metals.
• Washer stoner-high speed rotors spin the
wheat in the water bath.excess water is
thrown out by centrifugal force.stones drop to
the bottom and are removed. Lighter material
float off leaving only the clean wheat.
7. Preparing the wheat for grinding
• Tempering-moisture is added to aid the
separation of bran from the endosperm and to
provide controlled amount of moisture and
temperature throughout the milling.
8. Grinding the wheat
• Entoleter-a device with rapidly spinning disks
which hurl(Throw an object with great force ) the
grains of wheat against small metal pins. Those
grains which crack are considered to be
unsuitable for grinding and are removed.
• Breaker rollers-These rollers are of two different
sizes and move at different speeds. They also
contain spiral grooves which crack open the
grains of wheat and begin to separate the interior
of the wheat from the outer layer of bran.
9.
10. • Sifter and Purifier-The product of the breaker rolls
passes through metal sieves and air current to separate
it into three categories.
• The finest material resembles a coarse flour and is
known as middlings or farina. The middlings move to
the middlings purifier and the other materials move to
another pair of breaker rolls. About four or five pairs of
breaker rolls are needed to produce the necessary
amount of middlings.
• Larger pieces of the interior are known as semolina.
• The third category consists of pieces of the interior
which are still attached to the bran.
11. • Reducing rollers-Middlings are ground into flour by
pairs of large, smooth metal rollers.
• Each time the flour is ground it passes through sieves
to separate it into flours of different fineness.
• These sieves are made of metal wire when the flour is
coarse, but are made of nylon or silk when the flour is
fine.
• By sifting, separating, and regrinding the flour, several
different grades of flour are produced at the same
time. These are combined as needed to produce the
desired final products.
• Yield-maximum 72% wheat is converted into flour.
12. Processing the flour
• Bleaching agents(in small amounts)are added to
flour to make it appear whiter (freshly milled
flour is yellowish) and
• Oxidizing agents(oxidizing agents are added to
flour to help with gluten development.) are
usually added to the flour after milling.
• Reducing agents help to weaken the flour by
breaking the protein network. This will help with
various aspects of handling a strong dough.
• Aging The flour is matured for one or two
months.
Notes de l'éditeur
breaking the grain open and grinding it in a process called milling, which is one of the common processes for making grains digestible and making their nutrients available to us. Stone milling was the only way to make grain into flour for millennia. Stone mills were powered by water or wind to grind the grain between two large stones. Stone mills were common throughout Europe and they were excellent for grinding soft wheat varieties. The grain is poured into a hole in the upper stone, called the runner, and is distributed across the bottom stone, called the sleeper. The movement of the stones crushes the entire grain, which gives the flour a nutty flavor and retains all the vitamins, enzymes, amino acids and fiber contained in the grain (Marriage). The friction between the stones heats the flour up gradually preventing the loss of the enzymes and the vitamins in the flour without compromising the baking quality. The grain is ground once and then sifted to remove large parts of leftover grain. These pieces can be milled once again to even out the size of the flour. Screens are also used to remove the bran, because it is unappealingly dark, and the germ, because it contains lipids that could cause the flour to go rancid.