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vol. 6, nr. 1 (2005)
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Wheat kernel physical properties and milling process
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Dariusz Dziki, Janusz Laskowski
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Department of Machine Operation in Food Industry, University of Agriculture, ul. Doświadczalna 44, 20-236 Lublin |
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vol. 6 (2005), nr. 1,
pp. 59-71
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abstract:
Studies concerning the relations between wheat kernel physical properties and milling properties have been carried out since the beginning of the cereal processing industry. The aim of the present work was to show the application of the most important physical properties of wheat for the evaluation of wheat technological quality, especially of the milling properties. The paper presents the relations between wheat kernel physical properties and the milling process. Such properties as kernel mass, size, shape, vitreousness, density, bulk density and mechanical properties, especially kernel hardness, and their relations between one another and wheat flour milling process and flour properties are described. It can be concluded that such properties as kernel mass, size, shape and bulk density are not always good indices of wheat milling value. Wheat hardness is arguably one of the most important factors in assessing the quality of wheat, especially its milling value. Wheat hardness has a great influence on the milling process, especially on tempering, grinding and sieving, and thus on the properties of obtained flour. Mills designed for grinding both very soft and very hard wheat always involve compromises in design that will affect either flour quality or flour yield. Thus the relations between wheat hardness and milling process are described very precisely
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keywords:
wheat, physical properties, hardness, milling
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original in:
English
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