文档介绍：7
Flour Quality
Introduction Table shows typical proportions of flour streams
(expressed as percentages of the wheat) from a
In the milling of cereals by the gradual reduc-
well-equipped and well-adjusted mill in the .
ti’n system (see Ch’ 6),flour is produced by every
making flours of fairly low ash yield. The ash
machine in the break, scratch and reduction
yield of the individual flour streams is also shown.
systems of the normal mill-flow. The stock fed
Flour streams with the lowest ash yield (.
to each grinding stage is distinctive position
group 1 in Table ) may be described as ‘patent’
-in terms of proportions of endosperm, embryo
flour. Those from the end of the milling process
and bran contained in it, and the region of the
with high ash yield are called ~l~~-~~~d~’in the
grain from which the endosperm is derived -
and each machine flour is correspondingly distinc-
tive in respect of baking quality, colour and Typical Proportions and Ash Yields of Flour Streams
granularity, contents of fibre and nutrients, and
Proportions Ash yield
the amount of ash it yields upon incineration. (% of feed (%, .)
By far the most abundant flour consumed in Flour streams to I Bk)
the industrialized world is derived from wheat;
Group 1: High Grade
because of this, and the unique versatility of A 12 .O-2 -
wheaten flour, the majority of this chapter is B - -
devoted to it. Flours from other cereals are C -10 -
Total group 1 3540 -
however given some consideration.
In the . today there are no recognized Group 2: Middle Grade
D - -
standards for flour grades: each miller makes his E - -
grades according to customer’s requirements, and - -
GI
exercises his skill in maintaining regularity of Bk - -
II Bk - -
quality for any particular grade. I1