This document discusses the process of milling wheat flour, including:
1. Conditioning the grain through tempering to allow water penetration before milling
2. Using roller mills and sifting to gradually reduce the grain through a series of grindings and separations to extract flour
3. The various byproducts produced during milling including bran, germ, shorts, and low-grade flour
4. Potential post-treatment processes that can be applied to the milled flour such as oxidation, addition of enzymes, and sieving.
This training was co-organized by SARD-SC and ANRLD of the Ethiopian Institute of Agricultural Research for women farmers drawn from four regions of Ethiopia, vis. Oromia, Tigray, Amhara and Southern.
Basic information about wheat and its uses in the bakery department. Gives knowledge on wheat milling process and the types of Flour used in the bakery
This training was co-organized by SARD-SC and ANRLD of the Ethiopian Institute of Agricultural Research for women farmers drawn from four regions of Ethiopia, vis. Oromia, Tigray, Amhara and Southern.
Basic information about wheat and its uses in the bakery department. Gives knowledge on wheat milling process and the types of Flour used in the bakery
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice Ajjay Kumar Gupta
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice (Rye, Triticale, Millets, Flour, Bread, Cookies, Starches, Sorghum Malt, Sweet Corn, Lager Beer, Sour, Opaque Beer, Dry Milling, Cutting and Flaking, Rolling-Milling, Drying and Cooling,)
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. There are many species of wheat which together make up the genus Triticum the most widely grown is common wheat.
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryzaglaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.
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Wheat Processing, Wheat Milling Process, Processing of Wheat, Wheat and Grain Processing, How Wheat is Processed into Flour, Wheat Processing Methods, Wheat Processing Plant, Organic Wheat Production and Processing, Cereal and Grain Processing, Wheat Processing Line, Rice Processing, Rice Processing Methods, Rice Processing Plants, Rice Processing Equipment, Corn Processing, Processing Maize, Corn Processing Industry, Corn Processing Products, Oats Process, Processing of Oats, Processing Oats Food, Oat Processing Plant, Agro-Processing of Maize and Oats, Barely Processing, Grain Processing, Seed & Grain Processing, Whole Grain Processing, Grain Processing Industry, Processing of Sorghum, Processing and Utilization of Sorghum, Processing of Maize and Sorghum, Wheat, Rice, Corn, Oat, Barley and Sorghum Processing, Grain Sorghum Processing, Cereal Food Processing, Cereal Processing, Cultivation of Grain, Rice, Barely, Oats and Sorghum, Cereal Food Processing Equipment, Small Scale Cereal Processing, Cereals and Cereal Products, Processing Maize Flour and Corn Meal Food Products, How to Process Raw Wheat to Flour, Milling Process of Wheat Flour, Wheat Milling Plant, Whole Wheat Processing, Milling and Processing on Wheat, Processing of Wheat into Flour, Wheat Flour Mill Process, Rolling Milling Process of Wheat, Rice Milling, Rice Milling and Processing, Rice Utilization, Drying Method of Rice, Corn Utilization, Oat Utilization, Rye Processing, Milling Process for Rye, Growing Triticale, Growing Wheat, Cultivation of wheat, X-M Rice Milling Process, Rice Bran Oil, Sweet Corn Processing, Cutting and Flaking, Oat Flour Processing, Rye Flour, Vitamins, Minerals, Sorghum Molt Processing, Production of Sorghum Beer,
A cracker is a flat, dry baked food typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking.[1] Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice Ajjay Kumar Gupta
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice (Rye, Triticale, Millets, Flour, Bread, Cookies, Starches, Sorghum Malt, Sweet Corn, Lager Beer, Sour, Opaque Beer, Dry Milling, Cutting and Flaking, Rolling-Milling, Drying and Cooling,)
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. There are many species of wheat which together make up the genus Triticum the most widely grown is common wheat.
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryzaglaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.
See more
https://goo.gl/TM26tf
https://goo.gl/adMMBY
https://goo.gl/aF542q
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Wheat Processing, Wheat Milling Process, Processing of Wheat, Wheat and Grain Processing, How Wheat is Processed into Flour, Wheat Processing Methods, Wheat Processing Plant, Organic Wheat Production and Processing, Cereal and Grain Processing, Wheat Processing Line, Rice Processing, Rice Processing Methods, Rice Processing Plants, Rice Processing Equipment, Corn Processing, Processing Maize, Corn Processing Industry, Corn Processing Products, Oats Process, Processing of Oats, Processing Oats Food, Oat Processing Plant, Agro-Processing of Maize and Oats, Barely Processing, Grain Processing, Seed & Grain Processing, Whole Grain Processing, Grain Processing Industry, Processing of Sorghum, Processing and Utilization of Sorghum, Processing of Maize and Sorghum, Wheat, Rice, Corn, Oat, Barley and Sorghum Processing, Grain Sorghum Processing, Cereal Food Processing, Cereal Processing, Cultivation of Grain, Rice, Barely, Oats and Sorghum, Cereal Food Processing Equipment, Small Scale Cereal Processing, Cereals and Cereal Products, Processing Maize Flour and Corn Meal Food Products, How to Process Raw Wheat to Flour, Milling Process of Wheat Flour, Wheat Milling Plant, Whole Wheat Processing, Milling and Processing on Wheat, Processing of Wheat into Flour, Wheat Flour Mill Process, Rolling Milling Process of Wheat, Rice Milling, Rice Milling and Processing, Rice Utilization, Drying Method of Rice, Corn Utilization, Oat Utilization, Rye Processing, Milling Process for Rye, Growing Triticale, Growing Wheat, Cultivation of wheat, X-M Rice Milling Process, Rice Bran Oil, Sweet Corn Processing, Cutting and Flaking, Oat Flour Processing, Rye Flour, Vitamins, Minerals, Sorghum Molt Processing, Production of Sorghum Beer,
A cracker is a flat, dry baked food typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking.[1] Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
rice fortification : how it is done and methods of fortifying rice.pptxrimalchatrath1
Rice fortification stands as a beacon of innovation in the realm of food science, offering a potent solution to address malnutrition and its associated health challenges worldwide. At its core, rice fortification involves the deliberate addition of essential vitamins and minerals to rice grains, thereby enriching its nutritional profile and ensuring that it serves as more than just a source of calories.The process of fortifying rice is a delicate balance of science and nutrition. It begins with the careful selection of essential nutrients that are often lacking in traditional rice varieties. Key among these are iron, folic acid, vitamin A, and other B vitamins such as thiamine, riboflavin, and niacin. These nutrients play pivotal roles in vital bodily functions, ranging from red blood cell formation to immune system support and neurological health.Fortifying rice involves incorporating these vital nutrients into the rice grains themselves. This can be achieved through various techniques such as coating the grains with a nutrient-rich powder or incorporating the nutrients into the rice during the milling process. Each method is meticulously designed to ensure uniform distribution of nutrients throughout the rice, thereby guaranteeing that every serving provides a consistent and reliable source of essential vitamins and minerals.
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Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
1. 5/6/2017
1
Milling of Wheat Flour
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
The Cereal Kernel
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
2. 5/6/2017
2
SEM Wheat kernel
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
Aluron Layer
The Aleurone layer is part of the
endosperm but contains almost no
starch
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
3. 5/6/2017
3
Wheat Starch Granules
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
4. 5/6/2017
4
Grain Cleaning
• There are two simple objectives in grain
cleaning
• Remove non-grain (e.g. non-wheat) material
• Remove grain not fit for milling
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
5. 5/6/2017
5
Conditioning of grain
Conditioning
• To prepare the cleaned grain for milling, we begin
with the conditioning process.
• Defined as the application of water, steam, or heat to
the grain
Tempering
• After water is applied in the conditioning step, the
grain requires a rest period called tempering. The
tempering step allows water to penetrate the inner
endosperm.
• Tempering can last up to 24 hrs before milling.
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
Conditioning of grain
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
6. 5/6/2017
6
Conditioning of grain
• Mellowing of the endosperm
– Flour extraction can be increased
– Power consumption / noise level of the Rollermills reduced and
– Flour ash content reduced
• Toughening of the bran
– Bran tends to break up less and remains in bigger pieces
– Large bran flakes can effectively be cleaned by the corrugated
rolls
– Less small bran specks in the flour
• Adjustment of the Flour moisture content
– Constant moisture level = constant milling conditions
– Constant moisture level = constant baking conditions
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
Conditioning of grain
• Recommended tempering time, 1BK moisture:
• Hard Wheat: 24 – 36 (48) hours 16.0 – 17.0% (17.5%)
• Semi-hard Wheat: 18 – 24 hours 15.5 – 16.0%
• Semi-soft Wheat: 12 – 18 hours 15.0 – 15.5%
• Soft Wheat: 6 – 12 hours 14.5 – 15.0%
The target moisture content at 1st Break is influenced by:
• Hardness of the Wheat
– energy needed for grinding and moisture loss
• Maximum moisture content of the flour
– government or end user specifications
• Maximum moisture content of the bran
– storage problems
• Operational problems
– sifting performance / mold development
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
7. 5/6/2017
7
Roller Milling
• Flour is extracted from grain in a series of steps called the gradual
reduction process
• Each step involves grinding the stock, followed by a sifting step.
•Stock is ground between two rolls of a roller mill
•Depending on which step the rolls could be corrugated or smooth
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
Sifting
• After the stock is ground on the roller mill we
sift the material to collect the similar sized
particles so that they can be ground again
• Every grinding operation produces flour, after
flour is removed by the sifter it is sent to a
finished product storage bin.
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
8. 5/6/2017
8
Sifting principle
•“Overs” include the coarse material which does not go through
the openings in a bolting cloth.
•“Thrus or throughs” is the finer material which goes through the
openings in a bolting cloth.
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
9. 5/6/2017
9
Composition of Milled products
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
Flour Mill By-products
• Screenings from cleaning system
• Bran from the break system
• Shorts from the residue system
• Red Dog from the low grade system
• Low grade flour from the low grade system
• Germ from the sizings system
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
10. 5/6/2017
10
Bran
• Bran can contain 20-30% residual starch from milling
• May be sold in the raw form or can be pelletized at the flour mill (increase bulk
density)
• May contain a mixture of all mill by-products Bran, Shorts, Red Dog and Germ
depending on the flour mill design
• Bran buyers should know the constituents of the wheat midds or bran they are
buying
• Every flour mill will produce a unique by-product depending on the flour mill
design
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
Germ of Wheat
• Germ is the undeveloped embryo of the wheat kernel
• High concentration of protein and lipid
• Most often processed for human consumption
• Germ recovery rate from a commercial flour mill is ~0.5% of the
wheat milled
• Has a high value as a feed product because of its nutritive value
• High fat content leads to rancidity if not properly handled
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
11. 5/6/2017
11
Shorts
• Small particle size bran pieces
• Most often sold as bran or as a mixture with bran
• Collected from the residue system
• Can have a high amount of residual starch if the flour mill is not
optimized
• Processing equipment called a shorts duster removes attached
flour particles
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
Red dog
• Flour rich bran particles left over from the low grade flour
system
• Consists of bran material slightly larger than flour
• Material that couldn’t pass through a flour sieve in the last
step of the milling process
• May be used as a binder in pelleting
• Can be sold for use in pet foods
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
12. 5/6/2017
12
Low grade flour
• Flour sized particles from the last grinding step in the milling
process
• High ash content with little to no value in commercial baking
• Used for industrial products such as adhesives and pastes
• Used in extruded pet food such as dog biscuits and as a
binder in pelleting
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
Post treatment of flour
• Additions
– Oxidants to overcome the need for storage. It oxidize yellowish pigments
and increases the whiteness of flour
– Alpha-amylase: breakdown starch to dextrin, glucose and maltose.
Amylase containing flour holds less moisture and increase storage period.
– Chemical leavening agents
– Bleaching product: benzoyl peroxide (20-30 mg/kg)
– Chlorination
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
13. 5/6/2017
13
Post treatment of flour
• Treatments
– Air classification
• Further size reduction of flour particles (smaller than 140 micron)
– Pin milling
– Easier with soft wheats
• Sieving not possible anymore
• Wind sifting – air classification
– Fraction 1: < 17 micron : protein rich
– Fraction 2: > 17 micron, < 35 micron : starch rich
– Fraction 3: > 35 micron : flour
Md Rahmatuzzaman Rana
Assistant Professor, Dept of FET, SUST
