Roller mill

Abstract: In order to assess the effect of different types of milling methods on protein and lipid composition of whole wheat flour, two types of wheat varieties belonging to strong and weak wheat type were selected and milled in different mills such as plate, hammer, stone and roller mills. The temperatures generated during grinding of wheat in stone, plate, hammer and roller mills were 90, 85, 55 and 35 °C respectively. The studies on SDS-PAGE indicated degradation in proteins of whole wheat flour obtained from stone and plate mills, especially in the high molecular glutenin regions. Greater loss of total amino acids was also observed in the above milled flours when compared with that of hammer and roller milled samples. Free lipid content was lower in flours milled in stone and plate mills when compared with that of flours milled in other mills. Unsaturated fatty acid content, particularly linolenic acid, was lower in stone milled flour (1.3%) followed by plate mill (2.2%), hammer mill (2.8%) and roller flour mill (3.8%). The trends in the above values as influenced by different milling methods remained similar both in the weak and strong wheat types.

Abstract: In recent years there has been growing interest in whole grain products. However, few studies have analyzed the influence of whole wheat flour on the quality of Chinese steamed bread. This study determined the influence of different milling processes on the physicochemical properties and steamed bread quality of whole wheat flour. A medium hard red wheat, soft white wheat and Canada hard wheat was used as raw materials. The milling processes including three entire grain grinding and four bran recombining processes. The wheat flour ground by roller mill was used as a control. Results showed that whole wheat flour made from entire grain grinding processes had higher viscosity values but lower particle size than bran recombining processes. Appropriate processes can improve the farinograph characteristics of whole wheat flour. Chinese steamed bread of whole wheat flour obtained from bran recombining had larger height/diameter ratio, specific volume than that from entire grain grinding processes. Ultrafine entire grain grinding process especially when using white wheat improved the color of steamed bread. The texture differences of steamed bread between whole wheat flour and flour were significant. Steamed bread of red wheat from heat-treated bran recombining (HTBR) process got the highest sensory score.

Abstract: Obtaining finely ground, homogeneous plant and soil samples for chemical analysis without cross contamination is a major concern when using direct combustion procedures for determination of total n...