Authors:
Cristina Danciu, I. Danciu, M. Vaduva
Volume 16, Issue 2;
Pages: 141-143;
ISSN:1453-1399, Agroprint;
ISSN (online):2068 – 9551
 Abstract:
In the milling process, a well wheat preparation by conditioning is at least half the battle toward mill balance, which results in the most favorable flour extraction and flour quality and also a lower energy consuming process. The conditioning is influenced by the physical and chemical state of the wheat. An optimum rest time in the wheat conditioning can provide a higher flour yield with 2-5%, a much more satisfactory flour colour and an reduced grinding energy consumption with 10-20%.
Keywords:
wheat, conditioning, rest time, grinding resistance, energy
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Faculty of Food Processing Technology
Royalty