Improving roller milling technology using the break, sizing, and reduction systems for flour differentiation

Cappelli, Alessio; Mugnaini, Marco; Cini, Enrico

doi:10.1016/j.lwt.2020.110067

Cited by 34 publications

(36 citation statements)

References 33 publications

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“…3 These critical issues are not only related to hotels, restaurants, and cafeterias. In fact, also the traditional food production chains (like, for example, the wheat and cereal mills) 23,24 and the industrial bakeries [25][26][27] and the innovative food production chains (eg, the production chains of insects as food) 28,29 have to face the critical issues related to workers and guests interactions, without the possibility to interrupt the working activity since they produce essential commodities. Moreover, as highlighted by Cappelli and Cini, 2020, 30 the spread of the COVID-19 pandemic led to a big challenge for the food industry, in particular for short food supply chains and local productions.…”

Section: Introductionmentioning

confidence: 99%

<p>Compliance with COVID-19 Preventive and Control Measures among Food and Drink Establishments in Bench-Sheko and West-Omo Zones, Ethiopia, 2020</p>

Qanche¹,

Asefa²,

Nigussie³

et al. 2020

IJGM

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Section: Introductionmentioning

confidence: 99%

<p>Compliance with COVID-19 Preventive and Control Measures among Food and Drink Establishments in Bench-Sheko and West-Omo Zones, Ethiopia, 2020</p>

Qanche¹,

Asefa²,

Nigussie³

et al. 2020

IJGM

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“…It will include both transparency of the composition (raw materials, components) and origin of feed, and transparency of pricing. The advantage will be given to market players, who adapt to a fundamentally new competitive environment earlier than others [10,11].…”

Section: Feed Additivesmentioning

confidence: 99%

“…The proposed grinding technology allows us to produce fine, high-quality powders from almost any type of materials or waste of economic entities. Powdered concentrates have potential in almost all areas of industry, from household chemicals to nuclear power [10,13]. Large volumes of waste in agricultural production make it possible to use them in various sectors of the national economy.…”

Section: Fertilizersmentioning

confidence: 99%

Convergent technologies as conceptual basis for formation of powder industry in agribusiness

Kerimov

Belinskaia

Ognev

2021

20th International Scientific Conference Engineering for Rural Development Proceedings

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The active introduction of new technologies, including those based on the application of the principles of nano-grinding, can significantly reduce energy consumption in the production of agricultural products. The scale of such developments in the world suggests the need to create a scientific concept that forms a unified systematic approach to the use of promising technologies for grinding solids and materials. To solve this problem, the authors have developed a technology for crushing agricultural raw materials, and also designed a working body for a disintegrator-type grinder. The studies carried out by the authors on the use of nanopowders in the production of feed for cattle, as well as mineral fertilizers, made it possible to formulate the goals, objectives and main directions of development of the powder industry based on the use of convergent technologies, as well as mechanisms and ways to achieve these goals. Implementation of the developed concept is of great fundamental and practical importance. It will allow to ensure, in the medium term, the transition of the economy of the agricultural sector to the large-scale application of technologies for nanomilling of raw materials, secondary raw materials and waste processing, which will significantly reduce production costs. A decrease in costs on the scale of the regional economy will be facilitated by: decrease in logistics costs for raw materials in the form of crushed microfractions; increase in productivity and a corresponding increase in profitability by improving the properties of particles, increasing their surface as a result of the use of grinding technologies; improving the quality characteristics of agricultural products.

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“…However, despite the literature showing great potentialities related to the use of BPF flours, the effects of BPF flour substitutions on dough rheology and cake characteristics need to be carefully examined. Particular attention needs to be paid to the milling process (both for wheat and for BPF) [ 37 ], dough rheology [ 4 , 5 ], and final cake characteristics [ 4 , 5 ]. Moreover, to the best of the authors’ knowledge, the literature review mainly highlighted the substitution of WF with interesting alternative flours like insects [ 38 , 39 ], legumes [ 40 ], and other by-products [ 41 ], but only a few studies considered substitutions with BPF flours, which need further investigation, thus motivating this work.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes

Barakat

2021

Foods

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Revalorization of Adansonia digitata L. “Baobab” pulp flour (BPF) to produce a notorious and functional cake in the current study was assessed. Wheat flour (WF 72%) was partially substituted by BPF at 5, 10, and 15% to prepare composite flour (WF + BPF) for potential cake manufacturing. Approximate chemical composition, macro- and microelements content, amino acids (AAs), total phenolic content (TPC), and antioxidant activity (AOA) of partially substituted composite flour (WF + BPF) were determined. The rheological properties of the composite flours were assessed using MIXOLAB. Moreover, an organoleptic evaluation of the baked cakes was performed with 20 trained panelists. The substitution with BPF significantly increased the total ash and crude fiber content in composite flour in a level-dependent manner, while moisture, crude fat, crude protein, available carbohydrates contents, and energy values were not significantly changed. Interestingly, macroelements such as Ca, K, and P were significantly increased, while Na was significantly decreased, whereas Mg content was not significantly changed. Similarly, microelements such as Zn, Fe, and Cu increased with the increase of BPF substitution. Significant increases in TPC and AOA were found by increasing the substitution with BPF. The biological value (BV), essential amino acid index (EAAI), protein efficiency ratio (PER), as well as essential amino acids (EAAs) requirement index (RI) were positively improved in WF + BPF. Adding BPF up to 10% not only improved the water absorption, α-amylase activity, and viscosity, but also caused a slight weakness in the gluten network, to produce a composite flour suitable for cake making. Conclusively, this study revealed that fortification with BPF up to 5–10% improved the nutritional quality without adverse effects on technological, and organoleptic characteristics and providing economic, commercial, and health benefits.

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Improving roller milling technology using the break, sizing, and reduction systems for flour differentiation

Cited by 34 publications

References 33 publications

<p>Compliance with COVID-19 Preventive and Control Measures among Food and Drink Establishments in Bench-Sheko and West-Omo Zones, Ethiopia, 2020</p>

<p>Compliance with COVID-19 Preventive and Control Measures among Food and Drink Establishments in Bench-Sheko and West-Omo Zones, Ethiopia, 2020</p>

Convergent technologies as conceptual basis for formation of powder industry in agribusiness

Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes

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