The latest innovations in wheat flour milling: a review

• Autorzy: Dziki Dariusz

Identyfikatory

DOI

10.2478/agriceng-2023-0011

Warianty tytułu

PL

Najnowsze trendy w przemiale ziarna pszenicy

• Języki publikacji: EN

Abstrakty

EN

The milling process has evolved over time, employing various techniques to produce flour with different particle sizes and applications. This paper discusses the advancements in the wheat flour milling process and examines their impact on flour quality. The concept of wheat milling value is also introduced, which refers to the ability of wheat to produce flour with desirable properties and high yield. The importance of wheat cleaning in the milling process is highlighted, along with technological advancements such as color sorting machines and debranning of wheat grains before grinding, which facilitate efficient cleaning and increase flour yield. The progress of wheat conditioning in preparing wheat for milling is also discussed, along with current trends in grinding the wheat kernel. These advancements collectively contribute to enhancing flour quality, production efficiency, and overall milling performance.

PL

Sposób przemiału ziarna pszenicy ewoluował na przestrzeni ostatnich lat, poprzez wykorzystanie nowych technik, pozwalających na uzyskanie mąki o zmiennym składzie granulometrycznym i różnych zastosowaniach. W niniejszej pracy omówiono najnowsze trendy związane z produkcją mąki pszennej, analizując wpływ różnych metod i technologii na jej jakość. Omówiono także wartość przemiałową ziarna, pod kątem otrzymywania mąki o wysokim wyciągu i pożądanych właściwościach wypiekowych. Skupiono się również na innowacjach w procesie oczyszczania pszenicy, omawiając maszyny do sortowania ziarna względem barwy oraz urządzenia do obłuskiwania. Przeanalizowano także postęp w procesie kondycjonowania i rozdrabniania ziarna pszenicy. Wszystkie omówione innowacje przyczyniają się do poprawy jakości mąki oraz efektywności i wydajności produkcji mąki.

Słowa kluczowe

EN

wheat; milling value; flour; cleaning; tempering; grinding; micronization

PL

pszenica; wartość przemiałowa; mąka; czyszczenie; kondycjonowanie; rozdrabnianie; mikronizacja

• Wydawca: Polskie Towarzystwo Inżynierii Rolniczej
• Czasopismo: Agricultural Engineering
• Rocznik: 2023
• Tom: Vol. 27, No. 1
• Strony: 147--162
• Opis fizyczny: Bibliogr. 75 poz., rys.

Twórcy

autor

Dziki Dariusz

• Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St, 20-612 Lublin, Poland

• https://orcid.org/0000-0003-4879-4404

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).