Wheat Blending and Annealing Processes - عمليات خلط القمح والترطيب
Noyan Erik who is a renowned expert in the milling industry in Turkey has stated in an article that “the art of milling starts with finding the right wheat and purchasing it at the right price. The process continues with the cleaning and annealing the wheat in a right manner”. Just like Noyan Erik, many experts renowned for their respective works on the milling industry state that the processes such as the cleaning and annealing the wheat have a tr82kapakentryemendous impact on the production efficiency and the quality of the wheat.
Changes in people’s consumption habits and the globalization of the world lead to the continuous development of new products. Despite this, the wheat and thus, flour has preserved its grace throughout history. Well, have you ever wondered from which processes the wheat harvested on the fields goes through from the milling to their being served at our dining tables?
As the Milling Magazine, we touched upon the supply of the raw material in the production of flour and the process of wheat cleaning. In this issue, we have dwelled on the blending and annealing procedures carried out after the processing process. Based on the articles and interviews of the leading names in the industry, we tried to prepare a compilation by specifying the significance of the blending and annealing processes and the issues to be paid utmost importance. You can find in this compilation any information regarding the process to clean the wheat and prepare it for annealing, wheat blending, blending process and the factors affecting the annealing.
Noyan Erik who is a renowned expert in the milling industry in Turkey has stated in an article that “the art of milling starts with finding the right wheat and purchasing it at the right price. The process continues with the cleaning and annealing the wheat in a right manner”. Just like Noyan Erik, many experts renowned for their respective works on the milling industry state that the processes such as the cleaning and annealing the wheat have a tremendous impact on the production efficiency and the quality of the wheat.
CLEANING OF THE WHEAT The most important thing to consider in the milling industry is the classification of the wheat in terms of its color and hardness and its cleaning and blending. For this reason, the foreign materials such as the straw, waste, stones, sand and black seeds must be removed with the cleaning machinery manufactured for various purposes.
The cleaning process is as follows: the incoming raw material must be purified through the waste material purifier from the materials larger than wheat (straw, waste) and those materials smaller than the wheat (sand and small black seeds). Then, the gran lighter than wheat must be separated through the air duct. And large and small stones are separated at the stone separator machine. The wheat is sent to the peeling machines after the purification from the foreign materials. Here, wheat shells are rubbed and brushed and thus, the dust particles on the wheat are cleaned. After this procedure, the peeled shells and light grains are separated from the wheat through the air ducts. After the separation procedure, the wheat is separated from the small and round black seed mix ingredients in small and large grains trieur machines and from long grains in the long grains trieur machines.
PURPOSE, SIGNIFICANCE AND DURATION OF THE ANNEALING The purpose of the flour factories is to produce various types of flour for different practices. Various practices include flour for baklava, pastry, bread, special breads, bagel and shredded dough sweet and with additives, angelfood, cakes, pizza and similar products. The production of the desired quality of flour is possible with the separation of endosperm from the wheat shells and wheat milling, not milling of the wheat together with its shells just like traditional stone mills. For this purpose, rolls have been developed and instead of milling the wheat at once, there have been developed some ways to separate the endosperm from the wheat shells and mill the wheat. So, annealing of the wheat is compulsory.
The aim of annealing the wheat is to ensure the optimum level of water in the wheat. With the provision of the optimum level of water in the wheat, rendering the physical properties of the wheat suitable for the milling and in particular, enhancing the nutritional values is the main target. The quenching process of the grain in order to ensure the optimum level of water prior to the milling or drying up the excessive water in the grain is called annealing. The temperature and resting periods are of great importance in the successful conclusion of the annealing of the wheat, wetting the wheat and distributing the water to the overall grain.
The annealing procedure is rather a complicated and significant procedure in contrast to how it looks. Any trivial modification or change in the annealing of the wheat is directly reflected on the quality of the wheat.
Today, the wheat the cleaning procedures of which are completed at the flour factories is transferred to the angled annealing machines for the annealing procedure through elevator. The newly developed angled annealing machines ensure the more intense blending of the wheat and distribute the water throughout all the wheat. This procedure is known as the 1st annealing procedure. The resting period in the 1st annealing may be shortened and extended according to the softness or hardness of the wheat. For instance, the resting period of the 1st annealing of the red and hard wheat varies between 10 and 15 hours. After the 1st annealing procedure, the humidity of the wheat is measured and the humidity is adjusted at 15,5%-16% for the white and soft wheat and 16,5%-17% for the red and hard wheat and according to the type of the wheat, it is transferred to the 2nd annealing procedure. In the 2nd annealing procedure, just like the 1st one, the angled annealing machine is used.
The resting period in the second procedure of annealing lasts 4-5 hours for white and soft wheat and 8-10 hours for the red and hard wheat. In annealing procedures, the resting period and annealing rates of the wheat for biscuits and soft white wheat, a different type of wheat, may be reduced. The annealing period for the red and hard wheat can be up to 48 hours. The annealing period for the durum wheat (pasta wheat) is 10-15 hours for the 1st annealing and 5-6 hours for the 2nd annealing. As the removal of the barley and oats and black spots on the durum wheat is of great importance, the long grains trieur machine must be definitely used.
Transfer of the wheat with its wet shell during the annealing procedure to the B1 section will be influential in the prevention of the breakages.
Furthermore, the direct milling of the unannealed wheat may cause the wheat to break just like bulgur wheat and the failure to separate the shell from the wheat and thus, leading to the milling the wheat with its shell. The resulting milled wheat may cause the production of the black-colored flour. The importance of the annealing procedure is manifested here. The annealed and rested wheat may lead to loosening of the shell due to the humidity and the water permeates deep into the wheat essence thanks to the humectation. The annealing procedure ensures the color change of the wheat and accelerates the separation of the shell and provides advantages for the processing of the wheat.
WHEAT BLENDING The gluten, sedimentation and index values of any type of wheat must be measured in the blending procedures and these values must be as follows: Wet gluten (min): 27 1st sedimentation (min): 28 2nd sedimentation (min): 35 Index (min): 70 and the blending procedure must be concluded in accordance with these values. Carrying out the blending procedure after the 2nd annealing is of utmost importance because in case where the blending and humidity procedures are carried out at the same time, then great imbalances in humidity may be observed during the blending of two different types of wheat. While a certain type softens greatly, the other type may remain dry. Another result that may emerge in case where the blending procedure is carried out in the 1st annealing, the aforementioned values may not be secured and the result may be unqualified and imperfect production of flour at the end of the milling. But, the aforementioned values may be secured if the blending is carried out during the transition from the 2nd annealing procedure to blending. In case of a small change in these values, the blending rates can be changes and the deterioration of the product quality can be prevented.
FACTORS AFFECTING THE ANNEALING PROCEDURE • Effects of the Wheat Types on the Annealing Procedure The wheat is generally classified into three groups as durum wheat, wheat for bread and for biscuits. While the semolina factories process the durum wheat, the flour factories generally mill the wheat for bread. Some special facilities process the wheat for biscuits. For this reason, in the case of the flour factories, the first thing that comes to mind is those facilities milling the wheat for bread.
The wheat for bread includes many types in terms of its hardness, planting time and breeds. That is why their features vary considerably. In the annealing procedure, the hardness of the wheat must be taken into consideration. The period of annealing may vary between 6 and 72 hours in terms of the hardness of the wheat.
• Effects of the ambient air on the annealing procedure The humidity of flour produced in accordance with the standards must be 14.5% at most. The excessive humidity causes such effects as bitterness and speedy deterioration during the storage and waiting period. For this reason, rather than the humidity of the wheat to be milled, the humidity of the resulting flour is of significance. The wheat is provided with humidity according to the humidity of the finished product. While providing this humidity, the ambient temperature is important. The humidity which is 17% in the summer months may be decreased to 15% in the winter months. This depends on the temperature and the moisture in the air.
• Effects of the Wheat Blending on the Annealing Procedure Blending is one of the most important factors on the quality of milling. The blending of different wheat therefore requires more annealing silos given that their annealing period varies and more types of wheat are blended.
EFFECTS OF THE ANNEALING ON THE QUALITY OF MILLING AND YIELD The aim of annealing wheat is, as specified above, to ensure the wheat shall become more elastic with water. Given that unannealed wheat shell is more fragile, the wheat shell will crumble at the first rolls. At the last rolls, it is impossible to get the flour under the shell; on the contrary, the wheat shell will break up more. The crumbling of the shell causes the deterioration of the milling.
The yield is the rate of the resulting flour amount to the milled wheat amount. The annealing is the procedure that ensures the prevention of the crumbling of the shell by increasing the elasticity of the wheat shell. In the milling of the ideally-annealed wheat, the yield will be at the desired level and approximately 80-82% flour and 18-20% bran must be obtained.
The wheat with humidity levels different than these values causes significant changes on the yield. Excessive level of humidity cause the flour near the shell to stick to the shell and thus, the flour is wasted. For this reason, while the resulting flour level decreases, the amount of bran increases. On the other side, low level of humidity will cause the fragility of the shell and the resulting flour amount will increase while the amount of bran decreases. It must be noted that the increased amount of flour shows that the flour includes bran and the low quality of flour.
ANNEALING METHODS Classic Annealing (Cold Annealing) It is the annealing procedure carried out at the ambient temperature. It is thought that the resting period of the wheat varies between 24 and 72 hours according to its features and environmental conditions. With this method, while the wheat gets the required level of water in a few minutes, its distribution in the grain takes a long time.
Given that a long period of time is required for the uniform distribution of the water in the grain, there is a need for high annealing silo capacity. This is evaluated as a disadvantage as it increases the costs.
Warm and hot annealing While a 1-3 day-long-period is needed for the balanced distribution of the water in the case of the cold annealing, this time is reduced to 1-1.5 hours in the warm resting conditions carried out at a temperature between 30 °C and 46 °C. Despite that, a 24 hour-resting-period is recommended in order for the grain to regain its optimum physical features.
The hot annealing procedure is carried out through a modification of the warm annealing method. What’s different is that the annealing stage may have a temperature between 46 °C and 60 °C. Even though it is possible to increase the temperature up to 70 °C, the procedure time is quite critical at this temperature and the annealing is concluded in a shorter period of time. As the gluten and baking values of the wheat may be reduced at the excessive heat, the application of hot annealing procedure is low. This type of annealing method is mainly applied in the reduction of the proteolytic activity.
Steam Annealing In recent years, the steam annealing method that requires a short period of time and that is easy to control and a more uniform annealing has started to be adopted first in Germany followed by the United States of America and Canada. The steam annealing method includes the increase in the heat of the wheat via the steam and the loss of evaporation resulting from the cooling of the wheat till the temperature required for the milling and provision of water. Through the application of steam, the penetration of the heat into the grain takes 20-30 seconds. This period is 3 minutes for the annealing with dry air and radiator. With the steam method, the grain is dampened. The heat increases by nearly 10 °C for the 1% water condensation of the grain.
Annealing with microwave The microwave is used in the food industry for such procedures as cooking, defrosting, tempering, drying, freeze drying, pasteurization, sterilization, cooking and heating in an oven. There are a lot of researches on the use of the microwaves in the grain industry.
In a research where Elgün and Türker (1995) analyzed the shell-endosperm separation by the use of the microwaves in the annealing of the wheat and their effects on the features of the wheat, the samples of the annealed wheat were milled with and without the microwave application. It was observed that the microwave application increased the yield of flour and decreased the amount of ashes. But the increase in the yield causes an increase in the ash amount. As this means more production of flour in a unit of wheat, it may provide an economical contribution. The increase in the amount flour and the decrease in the amount of ash through the application of microwave is an indication of better shell-endosperm separation.
Annealing with Ultrasound The ultrasound method is extensively used in many fields of the food industry for the homogenization, crystallization, cleaning, extraction, foam breaking, degassing, and drying, mixing and similar applications. Its application is quite limited in the grain processing. It is also used to increase the efficiency of the drying and sieving procedures and the acceleration of the damping process and germination in the production of malt.
For further information of the annealing and blending procedures, you can obtain 50th issue of the Milling Magazine dated February 2014.
Wheat Blending and Annealing Processes - عمليات خلط القمح والترطيب
Noyan Erik who is a renowned expert in the milling industry in Turkey has stated in an article that “the art of milling starts with finding the right wheat and purchasing it at the right price. The process continues with the cleaning and annealing the wheat in a right manner”. Just like Noyan Erik, many experts renowned for their respective works on the milling industry state that the processes such as the cleaning and annealing the wheat have a tremendous impact on the production efficiency and the quality of the wheat.
صرح نويان إريك ، وهو خبير مشهور في صناعة الطحن في تركيا ، في مقال له أن "فن الطحن يبدأ بإيجاد القمح المناسب وشرائه بالسعر المناسب. تستمر العملية بتنظيف وترطيب القمح بطريقة صحيحة ". تماما مثل نويان إريك ، يذكر العديد من الخبراء المشهورين بأعمالهم في صناعة الطحن أن العمليات مثل تنظيف وترطيب القمح لها تأثير هائل على كفاءة الإنتاج وجودة القمح.
Changes in people’s consumption habits and the globalization of the world lead to the continuous development of new products. Despite this, the wheat and thus, flour has preserved its grace throughout history. Well, have you ever wondered from which processes the wheat harvested on the fields goes through from the milling to their being served at our dining tables?
تؤدي التغييرات في عادات الاستهلاك لدى الناس وعولمة العالم إلى التطوير المستمر لمنتجات جديدة. على الرغم من ذلك ، حافظ القمح وبالتالي الدقيق على قيمته عبر التاريخ. حسنا ، هل تساءلت يوما عن العمليات التي يمر بها القمح الذي يتم حصاده في الحقول من الطحن إلى تقديمه على طاولات الطعام لدينا؟
As the Milling Magazine, we touched upon the supply of the raw material in the production of flour and the process of wheat cleaning. In this issue, we have dwelled on the blending and annealing procedures carried out after the processing process. Based on the articles and interviews of the leading names in the industry, we tried to prepare a compilation by specifying the significance of the blending and annealing processes and the issues to be paid utmost importance. You can find in this compilation any information regarding the process to clean the wheat and prepare it for annealing, wheat blending, blending process and the factors affecting the annealing.
بصفتنا مجلة الطحن ، تطرقنا إلى توريد المواد الخام في إنتاج الدقيق وعملية تنظيف القمح. في هذا العدد ، تناولنا إجراءات الخلط والترطيب التي تتم بعد عملية المعالجة. استنادا إلى المقالات والمقابلات مع الأسماء الرائدة في الصناعة ، حاولنا إعداد تجميع من خلال تحديد أهمية عمليات الخلط والترطيب والقضايا التي يجب إيلاؤها أهمية قصوى. يمكنك أن تجد في هذا التجميع أي معلومات تتعلق بعملية تنظيف القمح وإعداده للترطيب وخلط القمح وعملية الخلط والعوامل التي تؤثر على الترطيب.
Noyan Erik who is a renowned expert in the milling industry in Turkey has stated in an article that “the art of milling starts with finding the right wheat and purchasing it at the right price. The process continues with the cleaning and annealing the wheat in a right manner”. Just like Noyan Erik, many experts renowned for their respective works on the milling industry state that the processes such as the cleaning and annealing the wheat have a tremendous impact on the production efficiency and the quality of the wheat.
صرح نويان إريك ، وهو خبير مشهور في صناعة الطحن في تركيا ، في مقال له أن "فن الطحن يبدأ بإيجاد القمح المناسب وشرائه بالسعر المناسب. تستمر العملية بتنظيف وترطيب القمح بطريقة صحيحة ". تماما مثل نويان إريك ، يذكر العديد من الخبراء المشهورين بأعمالهم في صناعة الطحن أن العمليات مثل تنظيف وترطيب القمح لها تأثير هائل على كفاءة الإنتاج وجودة القمح.
CLEANING OF THE WHEAT The most important thing to consider in the milling industry is the classification of the wheat in terms of its color and hardness and its cleaning and blending. For this reason, the foreign materials such as the straw, waste, stones, sand and black seeds must be removed with the cleaning machinery manufactured for various purposes.
تنظيف القمح أهم شيء يجب مراعاته في صناعة الطحن هو تصنيف القمح من حيث لونه وصلابته وتنظيفه وخلطه. لهذا السبب ، يجب إزالة المواد الغريبة مثل القش والشوائب والحجارة والرمل والبذور السوداء باستخدام آلات التنظيف المصنعة لأغراض مختلفة.
The cleaning process is as follows: the incoming raw material must be purified through the waste material purifier from the materials larger than wheat (straw, waste) and those materials smaller than the wheat (sand and small black seeds). Then, the gran lighter than wheat must be separated through the air duct. And large and small stones are separated at the stone separator machine. The wheat is sent to the peeling machines after the purification from the foreign materials. Here, wheat shells are rubbed and brushed and thus, the dust particles on the wheat are cleaned. After this procedure, the peeled shells and light grains are separated from the wheat through the air ducts. After the separation procedure, the wheat is separated from the small and round black seed mix ingredients in small and large grains trieur machines and from long grains in the long grains trieur machines.
تتم عملية التنظيف على النحو التالي: يجب تنقية المواد الخام الواردة من خلال جهاز تنقية الشوائب من المواد الأكبر من القمح (القش ، الشوائب) وتلك المواد الأصغر من القمح (الرمل والبذور السوداء الصغيرة). بعد ذلك ، يجب فصل الأجزاء الأخف من القمح من خلال شفط الهواء. ويتم فصل الأحجار الكبيرة والصغيرة في آلة فاصل الزلط والحجارة. يتم إرسال القمح إلى آلات التقشير – فرش القمح التي تستخدم لصنفرة حبوب القمح - بعد التنقية من المواد الغريبة. هنا ، يتم فرك قشور القمح وتنظيفه ، وبالتالي يتم تنظيف جزيئات الغبار الموجودة على القمح. بعد هذا الإجراء ، يتم فصل ناتج الصنفرة والحبوب الخفيفة عن القمح عبر خطوط اسبريشن الهواء. بعد إجراء الفصل ، يتم فصل القمح عن مكونات مزيج الحبة السوداء الصغيرة والمستديرة في آلات الترير trieur الحبوب الصغيرة والكبيرة وعن الحبوب الطويلة في آلات الترير trieur الحبوب الطويلة.
PURPOSE, SIGNIFICANCE AND DURATION OF THE ANNEALING The purpose of the flour factories is to produce various types of flour for different practices. Various practices include flour for baklava, pastry, bread, special breads, bagel and shredded dough sweet and with additives, angelfood, cakes, pizza and similar products. The production of the desired quality of flour is possible with the separation of endosperm from the wheat shells and wheat milling, not milling of the wheat together with its shells just like traditional stone mills. For this purpose, rolls have been developed and instead of milling the wheat at once, there have been developed some ways to separate the endosperm from the wheat shells and mill the wheat. So, annealing of the wheat is compulsory.
الغرض من الترطيب وأهميته ومدته
الغرض من مصانع الدقيق هو إنتاج أنواع مختلفة من الدقيق لصناعات وممارسات مختلفة. تشمل الممارسات المختلفة دقيق البقلاوة والمعجنات والخبز والخبز الخاص والخبز والعجين المبشور الحلو ومع الإضافات والكعك والبيتزا والمنتجات المماثلة. يمكن إنتاج الجودة المطلوبة من الدقيق مع فصل الاندوسبيرم عن قشرة القمح وطحن القمح ، وليس طحن القمح مع القشرة تماما مثل المطاحن الحجرية التقليدية. لهذا الغرض ، تم تطوير سلندرات الطحن وبدلا من طحن القمح دفعة واحدة ، تم تطوير بعض الطرق لفصل الاندوسبيرم عن قشرة القمح وطحن القمح. لذلك ، ترطيب القمح إلزامي.
The aim of annealing the wheat is to ensure the optimum level of water in the wheat. With the provision of the optimum level of water in the wheat, rendering the physical properties of the wheat suitable for the milling and in particular, enhancing the nutritional values is the main target. The quenching process of the grain in order to ensure the optimum level of water prior to the milling or drying up the excessive water in the grain is called annealing. The temperature and resting periods are of great importance in the successful conclusion of the annealing of the wheat, wetting the wheat and distributing the water to the overall grain.
الهدف من ترطيب القمح هو ضمان المستوى الأمثل للمياه في القمح. مع توفير المستوى الأمثل من المياه في القمح ، مما يجعل الخصائص الفيزيائية للقمح مناسبة للطحن وعلى وجه الخصوص ، فإن تعزيز القيم الغذائية هو الهدف الرئيسي. تسمى عملية تبريد الحبوب من أجل ضمان المستوى الأمثل للمياه قبل الطحن أو تجفيف الماء الزائد في الحبوب الترطيب. تعتبر درجة الحرارة وفترات الراحة ذات أهمية كبيرة في الاختتام الناجح لترطيب القمح وترطيب القمح وتوزيع الماء على الحبوب الكلية.
The annealing procedure is rather a complicated and significant procedure in contrast to how it looks. Any trivial modification or change in the annealing of the wheat is directly reflected on the quality of the wheat.
إجراء الترطيب هو إجراء معقد ومهم على عكس مظهره. أي تعديل أو تغيير تافه في ترطيب القمح ينعكس مباشرة على جودة القمح.
Today, the wheat the cleaning procedures of which are completed at the flour factories is transferred to the angled annealing machines for the annealing procedure through elevator. The newly developed angled annealing machines ensure the more intense blending of the wheat and distribute the water throughout all the wheat. This procedure is known as the 1st annealing procedure. The resting period in the 1st annealing may be shortened and extended according to the softness or hardness of the wheat. For instance, the resting period of the 1st annealing of the red and hard wheat varies between 10 and 15 hours. After the 1st annealing procedure, the humidity of the wheat is measured and the humidity is adjusted at 15,5%-16% for the white and soft wheat and 16,5%-17% for the red and hard wheat and according to the type of the wheat, it is transferred to the 2nd annealing procedure. In the 2nd annealing procedure, just like the 1st one, the angled annealing machine is used.
اليوم ، يتم نقل القمح الذي يتم الانتهاء من إجراءات التنظيف في مصانع الدقيق إلى آلات الترطيب ذات الميل لإجراء الترطيب من خلال ساقية القواديس. تضمن آلات الترطيب ذات الميل المطورة حديثا خلط القمح بشكل أكثر كثافة وتوزيع الماء في جميع أنحاء القمح. يعرف هذا الإجراء باسم إجراء الترطيب الأول . يمكن تقصير فترة الراحة في الترطيب الأول وتمديدها وفقا لليونة أو صلابة القمح. على سبيل المثال ، تتراوح فترة الراحة للترطيب الأول للقمح الأحمر والصلب بين 10 و 15 ساعة. بعد إجراء الترطيب الأول ، يتم قياس رطوبة القمح ويتم ضبط الرطوبة عند 15.5٪ - 16٪ للقمح الأبيض واللين و 16.5٪ - 17٪ للقمح الأحمر والصلب ووفقا لنوع القمح ، يتم نقله إلى إجراء الترطيب الثاني. في إجراء الترطيب الثانى ، تماما مثل الترطيب الأول ، يتم استخدام آلة الترطيب ذات الميل.
The resting period in the second procedure of annealing lasts 4-5 hours for white and soft wheat and 8-10 hours for the red and hard wheat. In annealing procedures, the resting period and annealing rates of the wheat for biscuits and soft white wheat, a different type of wheat, may be reduced. The annealing period for the red and hard wheat can be up to 48 hours. The annealing period for the durum wheat (pasta wheat) is 10-15 hours for the 1st annealing and 5-6 hours for the 2nd annealing. As the removal of the barley and oats and black spots on the durum wheat is of great importance, the long grains trieur machine must be definitely used.
تستمر فترة الراحة في الترطيب الثاني من الترطيب من 4-5 ساعات للقمح الأبيض واللين و 8-10 ساعات للقمح الأحمر والصلب. في إجراءات الترطيب ، قد يتم تقليل فترة الراحة ومعدلات الترطيب للقمح للبسكويت والقمح الأبيض اللين ، وهو نوع مختلف من القمح. يمكن أن تصل فترة الترطيب للقمح الأحمر والصلب إلى 48 ساعة. فترة الترطيب للقمح القاسي (قمح المعكرونة – القمح الديورم) هي 10-15 ساعة للترطيب الأول و 5-6 ساعات للترطيب الثاني. نظرا لأن إزالة الشعير والشوفان والبقع السوداء على القمح القاسي له أهمية كبيرة ، يجب استخدام آلة الترير trieur .
Transfer of the wheat with its wet shell during the annealing procedure to the B1 section will be influential in the prevention of the breakages.
سيكون نقل القمح بقشرته الرطبة أثناء إجراء الترطيب إلى قسم B1 مؤثرا في منع الكسور – تكسير حبوب القمح .
Furthermore, the direct milling of the unannealed wheat may cause the wheat to break just like bulgur wheat and the failure to separate the shell from the wheat and thus, leading to the milling the wheat with its shell. The resulting milled wheat may cause the production of the black-colored flour. The importance of the annealing procedure is manifested here. The annealed and rested wheat may lead to loosening of the shell due to the humidity and the water permeates deep into the wheat essence thanks to the humectation. The annealing procedure ensures the color change of the wheat and accelerates the separation of the shell and provides advantages for the processing of the wheat.
علاوة على ذلك ، فإن الطحن المباشر للقمح غير المرطب قد يتسبب في كسر القمح تماما مثل البرغل والفشل في فصل القشرة – الاغلفة – طبقات الردة عن القمح وبالتالي يؤدي إلى طحن القمح بقشرته. قد يتسبب القمح المطحون الناتج في إنتاج الدقيق الأسود اللون. تتجلى أهمية إجراء الترطيب هنا. قد يؤدي القمح المرطب والمكيف إلى تخفيف طحن القشرة بسبب الرطوبة ويتخلل الماء عمق قلب حبوب القمح بفضل الترطيب. يضمن إجراء الترطيب تغيير لون القمح ويسرع فصل القشرة ويوفر مزايا لمعالجة القمح.
WHEAT BLENDING The gluten, sedimentation and index values of any type of wheat must be measured in the blending procedures and these values must be as follows: Wet gluten (min): 27 1st sedimentation (min): 28 2nd sedimentation (min): 35 Index (min): 70 and the blending procedure must be concluded in accordance with these values. Carrying out the blending procedure after the 2nd annealing is of utmost importance because in case where the blending and humidity procedures are carried out at the same time, then great imbalances in humidity may be observed during the blending of two different types of wheat. While a certain type softens greatly, the other type may remain dry. Another result that may emerge in case where the blending procedure is carried out in the 1st annealing, the aforementioned values may not be secured and the result may be unqualified and imperfect production of flour at the end of the milling. But, the aforementioned values may be secured if the blending is carried out during the transition from the 2nd annealing procedure to blending. In case of a small change in these values, the blending rates can be changes and the deterioration of the product quality can be prevented.
خلط القمح يجب قياس قيم الجلوتين والترسيب والمؤشر لأي نوع من القمح في إجراءات الخلط ويجب أن تكون هذه القيم على النحو التالي: الجلوتين الرطب (الحد الأدنى): 27 الترسيب الأول (الحد الأدنى): 28 الترسيب الثاني (الحد الأدنى): 35 مؤشر الجلوتين – جلوتين اندكس (الحد الأدنى): 70 ويجب الانتهاء من إجراء الخلط وفقا لهذه القيم. يعد إجراء عملية الخلط بعد الترطيب الثانى ذا أهمية قصوى لأنه في حالة تنفيذ إجراءات الخلط والرطوبة في نفس الوقت ، يمكن ملاحظة اختلالات كبيرة في الرطوبة أثناء خلط نوعين مختلفين من القمح. بينما يلين نوع معين بشكل كبير ، قد يظل النوع الآخر جافا. نتيجة أخرى قد تظهر في حالة تنفيذ إجراء الخلط في الترطيب الأول ، قد لا يتم تأمين القيم المذكورة أعلاه وقد تكون النتيجة إنتاج غير مؤهل وغير كامل للدقيق في نهاية الطحن. ولكن ، يمكن تأمين القيم المذكورة أعلاه إذا تم تنفيذ الخلط أثناء الانتقال من إجراء الترطيب الثانى إلى الخلط. في حالة حدوث تغيير بسيط في هذه القيم ، يمكن تغيير معدلات الخلط ويمكن منع تدهور جودة المنتج.
FACTORS AFFECTING THE ANNEALING PROCEDURE • Effects of the Wheat Types on the Annealing Procedure The wheat is generally classified into three groups as durum wheat, wheat for bread and for biscuits. While the semolina factories process the durum wheat, the flour factories generally mill the wheat for bread. Some special facilities process the wheat for biscuits. For this reason, in the case of the flour factories, the first thing that comes to mind is those facilities milling the wheat for bread.
العوامل المؤثرة على إجراء الترطيب
• آثار أنواع القمح على إجراء الترطيب يصنف القمح عموما إلى ثلاث مجموعات مثل القمح القاسي والقمح للخبز والبسكويت. بينما تقوم مصانع السميد بمعالجة القمح القاسي ، تقوم مصانع الدقيق عموما بطحن القمح من أجل الخبز. تقوم بعض العمليات الخاصة بمعالجة القمح للبسكويت. لهذا السبب ، في حالة مصانع الدقيق ، فإن أول ما يتبادر إلى الذهن هو تلك العمليات التي تطحن القمح للخبز.
The wheat for bread includes many types in terms of its hardness, planting time and breeds. That is why their features vary considerably. In the annealing procedure, the hardness of the wheat must be taken into consideration. The period of annealing may vary between 6 and 72 hours in terms of the hardness of the wheat.
يشمل قمح الخبز أنواعا عديدة من حيث صلابته ووقت زراعته وسلالاته. هذا هو السبب في أن ميزاتها تختلف اختلافا كبيرا. في إجراء الترطيب ، يجب مراعاة صلابة القمح. قد تختلف فترة الترطيب بين 6 و 72 ساعة من حيث صلابة القمح.
• Effects of the ambient air on the annealing procedure The humidity of flour produced in accordance with the standards must be 14.5% at most. The excessive humidity causes such effects as bitterness and speedy deterioration during the storage and waiting period. For this reason, rather than the humidity of the wheat to be milled, the humidity of the resulting flour is of significance. The wheat is provided with humidity according to the humidity of the finished product. While providing this humidity, the ambient temperature is important. The humidity which is 17% in the summer months may be decreased to 15% in the winter months. This depends on the temperature and the moisture in the air.
• تأثيرات الهواء المحيط على إجراء الترطيب يجب أن تكون رطوبة الدقيق المنتج وفقا للمعايير 14.5٪ (طبقا للمواصفات القياسية المصرية لا تزيد رطوبة الدقيق عن 14%) على الأكثر. تسبب الرطوبة الزائدة تأثيرات مثل المرارة والتدهور السريع أثناء فترة التخزين والتكدس. لهذا السبب ، بدلا من رطوبة القمح المراد طحنه ، فإن رطوبة الدقيق الناتج لها أهمية. يتم تزويد القمح بالرطوبة وفقا لرطوبة المنتج النهائي. مع توفير هذه الرطوبة ، فإن درجة الحرارة المحيطة مهمة. الرطوبة التي تبلغ 17٪ في أشهر الصيف قد تنخفض إلى 15٪ في أشهر الشتاء. هذا يعتمد على درجة الحرارة والرطوبة في الهواء.
• Effects of the Wheat Blending on the Annealing Procedure Blending is one of the most important factors on the quality of milling. The blending of different wheat therefore requires more annealing silos given that their annealing period varies and more types of wheat are blended.
• آثار خلط القمح على إجراء الترطيب يعد الخلط أحد أهم العوامل على جودة الطحن. لذلك يتطلب خلط القمح بأنواع مختلفة المزيد من صوامع الترطيب نظرا لاختلاف فترة الترطيب وخلط المزيد من أنواع القمح.
EFFECTS OF THE ANNEALING ON THE QUALITY OF MILLING AND YIELD The aim of annealing wheat is, as specified above, to ensure the wheat shall become more elastic with water. Given that unannealed wheat shell is more fragile, the wheat shell will crumble at the first rolls. At the last rolls, it is impossible to get the flour under the shell; on the contrary, the wheat shell will break up more. The crumbling of the shell causes the deterioration of the milling.
آثار الترطيب على جودة الطحن والنواتج
الهدف من ترطيب القمح ، كما هو محدد أعلاه ، هو ضمان أن يصبح القمح أكثر مرونة بالماء. بالنظر إلى أن قشرة القمح غير المرطبة أكثر هشاشة ، فإن قشرة القمح سوف تنهار عند سلندرات الطحن الأولى. في سلندرات الطحن الأخيرة ، من المستحيل وضع الدقيق تحت القشرة ؛ على العكس من ذلك ، سوف تتفكك قشرة القمح أكثر. يؤدي انهيار القشرة إلى تدهور الطحن.
The yield is the rate of the resulting flour amount to the milled wheat amount. The annealing is the procedure that ensures the prevention of the crumbling of the shell by increasing the elasticity of the wheat shell. In the milling of the ideally-annealed wheat, the yield will be at the desired level and approximately 80-82% flour and 18-20% bran must be obtained.
العائد – الاستخراج - هو معدل كمية الدقيق الناتجة إلى كمية القمح المطحون. الترطيب هو الإجراء الذي يضمن منع انهيار القشرة عن طريق زيادة مرونة قشرة القمح. في طحن القمح المرطب بشكل مثالي ، سيكون العائد عند المستوى المطلوب ويجب الحصول على حوالي 80-82 ٪ دقيق و 18-20 ٪ نخالة.
The wheat with humidity levels different than these values causes significant changes on the yield. Excessive level of humidity cause the flour near the shell to stick to the shell and thus, the flour is wasted. For this reason, while the resulting flour level decreases, the amount of bran increases. On the other side, low level of humidity will cause the fragility of the shell and the resulting flour amount will increase while the amount of bran decreases. It must be noted that the increased amount of flour shows that the flour includes bran and the low quality of flour.
القمح مع مستويات الرطوبة المختلفة عن هذه القيم يسبب تغييرات كبيرة في الناتج. يتسبب المستوى المفرط للرطوبة في التصاق الدقيق بالقشرة وبالتالي يضيع الدقيق. لهذا السبب ، بينما ينخفض مستوى الدقيق الناتج ، تزداد كمية النخالة. على الجانب الآخر ، سيؤدي انخفاض مستوى الرطوبة إلى هشاشة القشرة وستزداد كمية الدقيق الناتجة بينما تنخفض كمية النخالة. تجدر الإشارة إلى أن زيادة كمية الدقيق تظهر أن الدقيق يشمل النخالة والجودة المنخفضة للدقيق.
ANNEALING METHODS Classic Annealing (Cold Annealing) It is the annealing procedure carried out at the ambient temperature. It is thought that the resting period of the wheat varies between 24 and 72 hours according to its features and environmental conditions. With this method, while the wheat gets the required level of water in a few minutes, its distribution in the grain takes a long time.
طرق الترطيب
الترطيب الكلاسيكي (الترطيب البارد) إنه إجراء الترطيب الذي يتم في درجة الحرارة المحيطة. يعتقد أن فترة راحة القمح تتراوح بين 24 و 72 ساعة وفقا لخصائصه وظروفه البيئية. مع هذه الطريقة ، بينما يحصل القمح على المستوى المطلوب من الماء في بضع دقائق ، فإن توزيعه في الحبوب يستغرق وقتا طويلا.
Given that a long period of time is required for the uniform distribution of the water in the grain, there is a need for high annealing silo capacity. This is evaluated as a disadvantage as it increases the costs.
بالنظر إلى أن هناك حاجة إلى فترة طويلة من الزمن للتوزيع الموحد للمياه في الحبوب ، فهناك حاجة إلى قدرة صومعة عالية على الترطيب. يتم تقييم هذا على أنه عيب لأنه يزيد من التكاليف.
Warm and hot annealing While a 1-3 day-long-period is needed for the balanced distribution of the water in the case of the cold annealing, this time is reduced to 1-1.5 hours in the warm resting conditions carried out at a temperature between 30 °C and 46 °C. Despite that, a 24 hour-resting-period is recommended in order for the grain to regain its optimum physical features.
الترطيب الدافئ والساخن
في حين أن هناك حاجة إلى فترة 1-3 أيام طويلة للتوزيع المتوازن للمياه في حالة الترطيب البارد ، يتم تقليل هذا الوقت إلى 1-1.5 ساعة في ظروف الترطيب الدافئة التي تتم عند درجة حرارة تتراوح بين 30 درجة مئوية و 46 درجة مئوية. على الرغم من ذلك ، يوصى بفترة راحة مدتها 24 ساعة حتى تستعيد الحبوب ميزاتها الفيزيائية المثلى.
The hot annealing procedure is carried out through a modification of the warm annealing method. What’s different is that the annealing stage may have a temperature between 46 °C and 60 °C. Even though it is possible to increase the temperature up to 70 °C, the procedure time is quite critical at this temperature and the annealing is concluded in a shorter period of time. As the gluten and baking values of the wheat may be reduced at the excessive heat, the application of hot annealing procedure is low. This type of annealing method is mainly applied in the reduction of the proteolytic activity.
يتم إجراء الترطيب الساخن من خلال تعديل طريقة الترطيب الدافئة. ما هو مختلف هو أن مرحلة الترطيب قد تتراوح درجة حرارتها بين 46 درجة مئوية و 60 درجة مئوية. على الرغم من أنه من الممكن زيادة درجة الحرارة حتى 70 درجة مئوية ، إلا أن وقت الإجراء حرج للغاية عند درجة الحرارة هذه ويتم الانتهاء من الترطيب في فترة زمنية أقصر. نظرا لأنه قد يتم تقليل قيم الجلوتين والخبز للقمح عند الحرارة الزائدة ، فإن تطبيق إجراء الترطيب الساخن منخفض. يتم تطبيق هذا النوع من طريقة الترطيب بشكل أساسي في الحد من نشاط التحلل البروتيني.
Steam Annealing In recent years, the steam annealing method that requires a short period of time and that is easy to control and a more uniform annealing has started to be adopted first in Germany followed by the United States of America and Canada. The steam annealing method includes the increase in the heat of the wheat via the steam and the loss of evaporation resulting from the cooling of the wheat till the temperature required for the milling and provision of water. Through the application of steam, the penetration of the heat into the grain takes 20-30 seconds. This period is 3 minutes for the annealing with dry air and radiator. With the steam method, the grain is dampened. The heat increases by nearly 10 °C for the 1% water condensation of the grain.
الترطيب بالبخار في السنوات الأخيرة ، بدأ اعتماد طريقة الترطيب بالبخار التي تتطلب فترة زمنية قصيرة والتي يسهل التحكم فيها والترطيب الأكثر اتساقا أولا في ألمانيا تليها الولايات المتحدة الأمريكية وكندا. تتضمن طريقة الترطيب بالبخار زيادة حرارة القمح عن طريق البخار وفقدان التبخر الناتج عن تبريد القمح حتى درجة الحرارة المطلوبة للطحن وتوفير المياه. من خلال تطبيق البخار ، يستغرق تغلغل الحرارة في الحبوب 20-30 ثانية. هذه الفترة هي 3 دقائق للترطيب بالهواء الجاف والرادياتير. مع طريقة البخار ، يتم ترطيب الحبوب. تزداد الحرارة بحوالي 10 درجات مئوية لتكثيف الماء بنسبة 1٪ للحبوب.
Annealing with microwave The microwave is used in the food industry for such procedures as cooking, defrosting, tempering, drying, freeze drying, pasteurization, sterilization, cooking and heating in an oven. There are a lot of researches on the use of the microwaves in the grain industry.
الترطيب بالميكروويف يستخدم الميكروويف في صناعة المواد الغذائية لإجراءات مثل الطهي وإزالة الجليد والترطيب والتجفيف والتجفيف بالتجميد والبسترة والتعقيم والطهي والتدفئة في الفرن. هناك الكثير من الأبحاث حول استخدام الموجات الدقيقة في صناعة الحبوب.
In a research where Elgün and Türker (1995) analyzed the shell-endosperm separation by the use of the microwaves in the annealing of the wheat and their effects on the features of the wheat, the samples of the annealed wheat were milled with and without the microwave application. It was observed that the microwave application increased the yield of flour and decreased the amount of ashes. But the increase in the yield causes an increase in the ash amount. As this means more production of flour in a unit of wheat, it may provide an economical contribution. The increase in the amount flour and the decrease in the amount of ash through the application of microwave is an indication of better shell-endosperm separation.
في بحث قام فيه Elgün and Türker (1995) بتحليل فصل الاندوسبيرم عن طريق استخدام الموجات الدقيقة في ترطيب القمح وتأثيراتها على ميزات القمح ، تم طحن عينات القمح المرطب مع وبدون تطبيق الميكروويف. وقد لوحظ أن تطبيق الميكروويف زاد من غلة الدقيق وقلل من كمية الرماد. لكن الزيادة في الغلة تسبب زيادة في كمية الرماد. وبما أن هذا يعني المزيد من إنتاج الدقيق في وحدة من القمح ، فقد يوفر مساهمة اقتصادية. الزيادة في كمية الدقيق وانخفاض كمية الرماد من خلال تطبيق الميكروويف هو مؤشر على فصل القشرة الاندوسبيرم بشكل أفضل.
Annealing with Ultrasound The ultrasound method is extensively used in many fields of the food industry for the homogenization, crystallization, cleaning, extraction, foam breaking, degassing, and drying, mixing and similar applications. Its application is quite limited in the grain processing. It is also used to increase the efficiency of the drying and sieving procedures and the acceleration of the damping process and germination in the production of malt.
الترطيب بالموجات فوق الصوتية
تستخدم طريقة الموجات فوق الصوتية على نطاق واسع في العديد من مجالات صناعة الأغذية للتجانس والتبلور والتنظيف والاستخراج وتكسير الرغوة وإزالة الغازات والتجفيف والخلط والتطبيقات المماثلة. تطبيقه محدود للغاية في معالجة الحبوب. كما أنها تستخدم لزيادة كفاءة إجراءات التجفيف والغربلة وتسريع عملية التخميد والإنبات في إنتاج الشعير.
For further information of the annealing and blending procedures, you can obtain 50th issue of the Milling Magazine dated February 2014.
لمزيد من المعلومات حول إجراءات الترطيب والخلط ، يمكنك الحصول على العدد 50 من مجلة الطحن بتاريخ فبراير 2014.
https://millermagazine.com/blog/wheat-blending-and-annealing-processes-2258