Wheat Flour Milling

Posner, Elieser S.; Hibbs, Arthur N.

doi:10.1094/1891127403

Cited by 132 publications

(192 citation statements)

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“…This is similar to North American hard wheat mills that produce a ratio of patent to clear flour for different price considerations (9). In the case of debranning, the ability to designate and maintain high-value flour products that can be sold at a premium price affects the economic benefits derived through careful operation of a mill to obtain the best possible separation of endosperm from nonendosperm components.…”

Section: Resultsmentioning

confidence: 94%

“…However, a significant capacity increase in existing mill equipment, with appropriate changes in the flow sheet, can result in a reduction in energy costs (kWhr/ton of wheat) with use of prebreak debranning. Hard wheat milling is one area in which adaptation of the milling system to debran the wheat grain prior to milling is an option that reportedly results in a practical economic pay back (9). The ideal debranning operation in hard wheat milling would evenly remove the outer layers of the pericarp without removing any endosperm or breaking kernels.…”

mentioning

confidence: 99%

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Profiling Endosperm Purity of Commercial Mill Streams Preceded by Debranning Using Quantitative Chemical Imaging

Boatwright

Posner²,

Lopes³

et al. 2015

Cereal Foods World

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A brasive debranning is commonly used with hulled grains, such as rice, to remove the outer hull or husk and produce, for example, "polished" white rice (2). At present, preceding the break system with debranning equipment is not commonplace in wheat milling. The increased energy and capital costs of the hardware are issues that require economic justification based on overall mill efficiency and product purity considerations. However, a significant capacity increase in existing mill equipment, with appropriate changes in the flow sheet, can result in a reduction in energy costs (kWhr/ton of wheat) with use of prebreak debranning. Hard wheat milling is one area in which adaptation of the milling system to debran the wheat grain prior to milling is an option that reportedly results in a practical economic pay back (9). The ideal debranning operation in hard wheat milling would evenly remove the outer layers of the pericarp without removing any endosperm or breaking kernels. Potential benefits include the removal of harmful elements from the kernel surface, flour streams with higher "brightness, " and increased flour extraction and mill capacity (3).Direct endosperm purity assessment of individual mill streams using a chemical imaging technique has been described previously (1,11,12). Previous studies were restricted to individual unit processes, such as an individual purifier, laboratory table-top milling study of the break system, or ranking flour stream purity for an experimental pilot mill. Laboratory sieving of postbreak fractions has also been reported (4,5). In this article, we report on the endosperm purity profiles of 29 flour streams from a commercial flour mill running at a capacity of 204 metric tons/24 hr in which the break system is preceded by abrasive debranners (3). Our investigation team included the head operative miller on-site, who shouldered the responsibility for each operational parameter setting and supervised the stopwatch-timed collection of each of the product streams for weighing and various quality analyses. The specimens were produced on-site in Brazil during a routine commercial production process and were sent by air courier to the Kansas State University Microbeam Molecular Spectroscopy Laboratory, where endosperm purity was determined using quantitative chemical imaging with a research model imaging spectrometer (7).We believe that this is the first reported wheat flour endosperm purity profile for a common wheat commercial milling operation in which a debranning process precedes the break system. The goal was to use the best possible chemical definition of wheat endosperm purity to produce this profile. Traditionally, the miller is concerned with the "brightness" of flour and considers a low ash value as being a good attribute. However, flour brightness involves only the part of the electromagnetic spectrum that the human eye can see. In contrast, chemical endosperm purity profiling is selective for endosperm in the presence of nonendosperm, and thus, a binary chemical mixture is...

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Section: Resultsmentioning

confidence: 94%

mentioning

confidence: 99%

Profiling Endosperm Purity of Commercial Mill Streams Preceded by Debranning Using Quantitative Chemical Imaging

Boatwright

Posner²,

Lopes³

et al. 2015

Cereal Foods World

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“…In the second explanation, the epoxy layer changed the rear and the cutting angles of the corrugations making them smoother. In a previous study published (Posner and Hibbs, 2005), authors reported that smooth rollers produce finest particles compared to corrugated rollers. This may explain the high number of particles in the case of the coated rollers compared to the uncoated ones.…”

Section: Numbers Of Particles (N T )mentioning

confidence: 95%

“…In addition, a finer milled product can be achieved by adjusting roller speeds and gaps. Roller machines also generate lower temperatures on the roller surface during milling compared with other types of milling machine (Posner and Hibbs, 2005;Prabhasankar and Rao 2001).…”

Section: Introductionmentioning

confidence: 99%

Influence of metal coating on sorghum milling process subjected to three body abrasion

Al-Sandooq

Yousif

Jensen

2015

IJPTECH

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Abstract:The decline in feedstock quality related to corrugation wear, in milling machine rollers, is a significant factor in milling operation performance. The coating of materials exposed to such loading is a new technique which may assist in preserving the equipment performance. In the current study, mild steel rollers were coated with an epoxy matrix to investigate the influence of the coating on milling performance. Sorghum seeds were selected for milling under different rotational speed rollers with different gaps between the rollers. The milling performance was based on the number of milled particles, production rate (kg/h) and power consumption (kJ/kg). Scanning electron microscopy illustrated better cutting of sorghum particles for the epoxy coated rollers. In addition, statistical analysis shows that coating rollers with the epoxy matrix exhibited significant increases in the number of particles and in power consumption, and a reduction in production rate compared with uncoated rollers.Keywords: roller mill machine; tribology; coating; production rate and power consumption.Reference to this paper should be made as follow: Al-Sandooq, J.M., Yousif, B.F. and Jensen, T.A. (2015) 'Influence of metal coating on sorghum milling process subjected to three body abrasion', Int.

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“…Before milling, physical properties of the tempered kernels were measured using the SKCS. For grinding, the experimental laboratory mill (Ross, Oklahoma City, OK) was used in a flow that consisted of four breaks (BK), one sizing (SIZ), two tailings (T), and five reductions (M) (Posner et al 1997). The Ross mill was chosen in this study as it produced 17 product streams compared with the eight streams produced by the Buhler mill.…”

Section: Wheat Preparation and Milling Processmentioning

confidence: 99%

Effect of Enzymatic Tempering of Wheat Kernels on Milling and Baking Performance

et al. 2009

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This study examined the effect of cell-wall-degrading enzymes added to temper water on wheat milling performance and flour quality. An enzyme cocktail consisting of cellulase, xylanase, and pectinase and five independent variables (enzyme concentration, incubation time, incubation temperature, tempered wheat moisture content, and tempering water pH) were manipulated in a response surface methodology (RSM) central composite design. A single pure cultivar of hard red winter wheat was tempered under defined conditions and milled on a Ross experimental laboratory mill. Some treatment combinations affected flour yield from the break rolls more than that from the reduction rolls. However, a maximum for flour yield was not found in the range of parameters studied. Though treatments did not affect the optimum water absorption for breadmaking, enzyme-treated flours produced dough exhibiting shorter mixing times and slack and sticky textures compared with the control. Regardless of differences in mixing times, specific loaf volumes were not significantly different among treatments. Crumb firmness of bread baked with flour milled from enzymetreated wheat was comparable to the control after 1 day but became firmer during storage up to 5 days. This study examined the effect of cell-wall-degrading enzymes added to temper water on wheat milling performance and flour quality. An enzyme cocktail consisting of cellulase, xylanase, and pectinase and five independent variables (enzyme concentration, incubation time, incubation temperature, tempered wheat moisture content, and tempering water pH) were manipulated in a response surface methodology (RSM) central composite design. A single pure cultivar of hard red winter wheat was tempered under defined conditions and milled on a Ross experimental laboratory mill. Some treatment combinations affected flour yield from Disciplines Food Science | Human and Clinical Nutrition

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Wheat Flour Milling

Cited by 132 publications

References 0 publications

Profiling Endosperm Purity of Commercial Mill Streams Preceded by Debranning Using Quantitative Chemical Imaging

Profiling Endosperm Purity of Commercial Mill Streams Preceded by Debranning Using Quantitative Chemical Imaging

Influence of metal coating on sorghum milling process subjected to three body abrasion

Effect of Enzymatic Tempering of Wheat Kernels on Milling and Baking Performance

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