The function for estimating the separation efficiency of the wheat flour milling process

Abstract

Considering the significant differencies between the chemical composition of the kernel layers, distribution of chemical compounds in intermediate, final and subproducts of the milling process come as a result of the level of dissociation achieved during the milling process. These differences serve as a basis for the mill process control. Ash determination is probably the most widely used tool while even greater differencies exist in cellulose and especialy starch content. In this work efficiency function has been defined and used to evaluate the relative efficiency of the separation of endosperm from the outer pericarp leyers of the kernel. It is based on quantity rates (flour extraction and subproducts yield) and qulitative analyses (starch and cellulose content in the wheat, flour and subproducts). © 2012 Association of Food Scientists & Technologists (India).