Exploration And Analysis Of Triticale Flour Milling Technology

Triticale is a kind of high-quality wheat with high nutritional value and can grow in a poor environment.At present,study and utilization of triticale is concentrated on its nutrition,and its utilization in processing has not been fully developed,which has caused a waste of resources.Based on the wheat flour milling process,this topic explores the grinding and sieving system required to scrape,grind,and sieve the triticale endosperm,and seeks the milling method and technical parameters of triticale.The quality differences between the two kinds of flour and the various system powders under the designed technology,and explores the suitable products of triticale flour.The conclusion is as follows:(1)Triticale can be cleaned of the endosperm after four break systems.In the design process,three or four break systems can be set according to product requirements.After the third and fourth break systems,use bran finishing or bran brushing equipment.The Break release rates of the first three break system can be set to 30.4%,52.2%and 43.4%,In the break system,the content of large and medium coarse materials is large,and the content of small coarse materials and dunst materials is small.The granulation curve of each break system is convex,the content of materials below 200?m and 350?450?m is less,and the content of materials between 500?600?m is the most.Except for 54GG/10XX,the ash content of each particle size of the intermediate product has a tendency to gradually increase with the stepwise grinding.(2)Design the cleaning process according to the characteristics of the triticale grains and the impurities.Two times of tempering is set in the process.The initial cleaning section is set as scales,sieve.The cleaning section of dirty wheat is set as sieve,stoner,magnetic separator,dehull,sieve.The cleaning section of wheat after first conditioning is set as stoner,dehull,color selection,atomizing dampening.(3)Daily processing of 100 tons of triticale straight run flour,process setting 4 break system,5 reduction system,the first reduction system is divided into coarse and fine,1 sizing system,1 tailing reduction,2 bran finishing,flour yield 75%,coarse bran accounted for 13%,fine bran accounted for 12%.The specified roll surface is 12 mm/(100kg·24h),The unit sifter surface of plansifter is 0.077 m~2/(100kg·24h).(4)The powders under the two processes are similar in ash,fat content,gluten index,gelatinization temperature,attenuation value,water absorption and b*value,there are differences in water content,protein content,starch content,damaged starch content,wet gluten content,pentosan content,whiteness,brightness,a*value,formation time,stability time,weakening degree and farinograph quality index.The break milling system powder has a gradual upward trend in protein content,damaged starch content and wet gluten content,and has a gradual downward trend in gluten index,whiteness and pentosan content,there is no obvious trend in water content,ash content,brightness,fat content and starch content;The reduction system powder has a gradual upward trend in ash content,damaged starch content,a*value and b*,and has a gradual downward trend in moisture content,whiteness,peak viscosity,minimum viscosity,final viscosity,attenuation value and retrogradation value,there is no obvious trend in fat content,gluten content and pentosan content.(5)The specific volume and width-to-height ratio of the steamed bread made by the powders under the two processes are large,and the adhesion of the steamed bread made by the straight run flour is larger,the color,internal structure,taste and total score are not as good as the special steamed bread flour,and the steamed bread made by the Buhler flour is similar to the special steamed bread flour in texture characteristics and sensory evaluation.The specific volume,color,and sensory score of the bread made by the flour under the two processes are inferior to that of the special bread flour.