Wheat meal and flour من القمح الى الدقيق

يضم ما يخص جودة القمح - جودة الدقيق - جودة السميد - جودة الردة الخشنة - جودة الردة الناعمة - جودة السنون من تحليلات واختبارت جودة القمح - Wheat Quality والمنتجات من دقيق و سيمولينا "سميد" و ردة خشنة وناعمة وسنون وجنين و مواصفات الدقيق المناسب للصناعات المختلفة ، كل ما يخص اساليب ضبط الجودة من اختبارات وتحاليل وتحقيق مواصفات وما يتعلق بنظم توكيد الجودة و شهادات الجودة & الاختبارات والاجهزة المعملية وقيمها ودلالتها - Laboratory Instruments ويضم الاختبارات والتعاريف والمانيوال الخاصة بالاجهزة المستخدمة فى المعامل وقيمها ودلالتها
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اشترك في: الخميس مايو 03, 2018 2:46 pm
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Wheat meal and flour من القمح الى الدقيق

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Wheat meal and flourMeal and flour can be made from various grains, including wheat, rye, oats, corn, rice and barley. The most commonly used grain is wheat.

Written by
Wouter Burggraaf
Monday 25 July 2016
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The wheat grain consists for 85% of endosperm (flour body), 13% bran (various layers) and 2% germ.

The chemical composition of the wheat grain is:

59% carbohydrates (starches and sugars)
14% moisture
13% protein
10% of dietary fiber
2% fat
2% minerals
Different types of meal and flour can be produced from wheat grains. The criteria for flour is that it can only contain the endosperm; meal also consist of bran parts. Whole meal has a very coarse structure, because it contains the entire husk of the grain, namely the bran. In contrast, Super Patent flour is of a very fine structure, containing only the endosperm. The similarities between the different types of flour is the fact that the germ is always removed. This is due to the fact that the high fat content of the germ speeds up the oxidative spoiling, resulting in a rancid smell and flavor.

The flour quality, and especially the protein content, is determining for its applications. For instance, flour with a low protein content (below 10%) is suitable for use in confectionery products, such as biscuit, and cake. Flour with a protein content of between 10 and 15% is suitable for use in bread. An even higher protein content (higher than 15%) is used in the production of rusk.

The protein content of the flour is determined by the degree of grinding. The core of the grain contains the most proteins; towards the outside of the grain, the protein contents becomes gradually lower. The husk layers virtually do not contain any protein. The higher the degree of milling, the higher the protein content of the meal. The skin layers contain virtually no more protein. So the higher the degree of milling, the higher the protein content of the flour.

كود: تحديد الكل

Wheat meal and flour
Meal and flour can be made from various grains, including wheat, rye, oats, corn, rice and barley. The most commonly used grain is wheat.

Written by
Wouter Burggraaf
Monday 25 July 2016
Share on LinkedIn
The wheat grain consists for 85% of endosperm (flour body), 13% bran (various layers) and 2% germ.

The chemical composition of the wheat grain is:

59% carbohydrates (starches and sugars)
14% moisture
13% protein
10% of dietary fiber
2% fat
2% minerals
Different types of meal and flour can be produced from wheat grains. The criteria for flour is that it can only contain the endosperm; meal also consist of bran parts. Whole meal has a very coarse structure, because it contains the entire husk of the grain, namely the bran. In contrast, Super Patent flour is of a very fine structure, containing only the endosperm. The similarities between the different types of flour is the fact that the germ is always removed. This is due to the fact that the high fat content of the germ speeds up the oxidative spoiling, resulting in a rancid smell and flavor.

The flour quality, and especially the protein content, is determining for its applications. For instance, flour with a low protein content (below 10%) is suitable for use in confectionery products, such as biscuit, and cake. Flour with a protein content of between 10 and 15% is suitable for use in bread. An even higher protein content (higher than 15%) is used in the production of rusk.

The protein content of the flour is determined by the degree of grinding. The core of the grain contains the most proteins; towards the outside of the grain, the protein contents becomes gradually lower. The husk layers virtually do not contain any protein. The higher the degree of milling, the higher the protein content of the meal. The skin layers contain virtually no more protein. So the higher the degree of milling, the higher the protein content of the flour.
مدونة تكنولوجيا الطحن Millingtec
https://millingtec.blogspot.com
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اشترك في: الخميس مايو 03, 2018 2:46 pm
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Re: Wheat meal and flour من القمح الى الدقيق

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Meal and flour production process
Harvesting and threshing


The harvesting of wheat preferably takes place when the grain is sufficiently dry and the grass is properly matured. The harvest takes place during autumn. Threshing can damage the grains, especially when the moisture levels in the grains are low. The combine harvester has to be adjusted properly, ensuring as little grain damage as possible, but with sufficient threshing. Also impurities (like stem and leaf residues) should be avoided. The stems of the wheat plants can be processed into straw.

كود: تحديد الكل

Meal and flour production process
Harvesting and threshing
The harvesting of wheat preferably takes place when the grain is sufficiently dry and the grass is properly matured. The harvest takes place during autumn. Threshing can damage the grains, especially when the moisture levels in the grains are low. The combine harvester has to be adjusted properly, ensuring as little grain damage as possible, but with sufficient threshing. Also impurities (like stem and leaf residues) should be avoided. The stems of the wheat plants can be processed into straw.
مدونة تكنولوجيا الطحن Millingtec
https://millingtec.blogspot.com
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مدونة اعمل صالحا DOSALEH
https://dosaleh.blogspot.com
-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-
قناة زدنى علما zdny3lma
https://www.youtube.com/@zdny3lma
Knowledge is a power
Keep on what you're reading of HOLY QURAN
There is much still to learn
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اشترك في: الخميس مايو 03, 2018 2:46 pm
اتصال:

Re: Wheat meal and flour من القمح الى الدقيق

مشاركة بواسطة Osama Badr »



Storage

First, the grains are stored. This is done in large silos, where dry air is blown through. This dry air is necessary because moisture content of the grain is usually on the high side. By lowering the moisture content below 14%, overheating and deterioration are prevented. Moreover, the brittleness and toughness of the grain can be adjusted, giving it the ideal characteristics for grinding.

كود: تحديد الكل

Storage
First, the grains are stored. This is done in large silos, where dry air is blown through. This dry air is necessary because moisture content of the grain is usually on the high side. By lowering the moisture content below 14%, overheating and deterioration are prevented. Moreover, the brittleness and toughness of the grain can be adjusted, giving it the ideal characteristics for grinding.
مدونة تكنولوجيا الطحن Millingtec
https://millingtec.blogspot.com
-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-
مدونة اعمل صالحا DOSALEH
https://dosaleh.blogspot.com
-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-
قناة زدنى علما zdny3lma
https://www.youtube.com/@zdny3lma
Knowledge is a power
Keep on what you're reading of HOLY QURAN
There is much still to learn
Osama Badr
مؤسس المنتدى
مشاركات: 8630
اشترك في: الخميس مايو 03, 2018 2:46 pm
اتصال:

Re: Wheat meal and flour من القمح الى الدقيق

مشاركة بواسطة Osama Badr »



Cleaning

There are six purification steps to rid the grains of any impurities.

كود: تحديد الكل

Cleaning
There are six purification steps to rid the grains of any impurities.
مدونة تكنولوجيا الطحن Millingtec
https://millingtec.blogspot.com
-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-
مدونة اعمل صالحا DOSALEH
https://dosaleh.blogspot.com
-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-
قناة زدنى علما zdny3lma
https://www.youtube.com/@zdny3lma
Knowledge is a power
Keep on what you're reading of HOLY QURAN
There is much still to learn
Osama Badr
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مشاركات: 8630
اشترك في: الخميس مايو 03, 2018 2:46 pm
اتصال:

Re: Wheat meal and flour من القمح الى الدقيق

مشاركة بواسطة Osama Badr »



Sieving

The grains are sieved, removing any coarse contaminants such as paper, sand, straw, husks and twigs.

كود: تحديد الكل

Sieving
The grains are sieved, removing any coarse contaminants such as paper, sand, straw, husks and twigs.
مدونة تكنولوجيا الطحن Millingtec
https://millingtec.blogspot.com
-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-
مدونة اعمل صالحا DOSALEH
https://dosaleh.blogspot.com
-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-٠-
قناة زدنى علما zdny3lma
https://www.youtube.com/@zdny3lma
Knowledge is a power
Keep on what you're reading of HOLY QURAN
There is much still to learn
أضف رد جديد

العودة إلى ”جودة القمح و منتجاته - جودة الدقيق ومواصفات الدقيق المناسب لكل صناعة و الاختبارات والتحليلات المعملية - wheat and its products Quality ، Flour and Purposes“