The conditioning technology allows the wheat suitable for wheat flour milling process. It makes the bran tough and endosperm soft, keeping the bran complete....
The conditioning technology allows the wheat suitable for wheat flour milling process. It makes the bran tough and endosperm soft, keeping the bran complete. The endosperm is completely scraped off, increasing flour extract. Then the wheat is ground into flour by wheat flour milling machine to produce wheat flour products.
The wheat bran is composed of seed coat, nucellar tissue and aleurone layer which are mainly fast water absorbed crude fiber. However, they differ in absorption capability and speed. The thin nucellar tissue is difficult to absorb water under 50℃; the endosperm contains much starch and little protein, which leads to big water absorption amount but slow expansion speed; the germ is easy to absorb water at a fast speed. After conditioning process, the parts of wheat move slightly to reduce bonding strength. The bran becomes tougher while the endosperm softer, which greatly decreases bonding strength, beneficial for scraping of bran. The technology obviously affects activity of enzymes, free amino acid, improving biochemicalproperty of the wheat flour. Besides, It decreases acid value, kills some ovum, reducing the harm to human body. The stable conditioning process guarantees relative stability of wheat flour milling process and wheat quality.
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