The grinding energy as an indicator of wheat milling value

• Autorzy: Dziki D. , Cacak-Pietrzak G. , Biernacka B. , Jonczyk K. , Rozylo R. , Gladyszewska B.

Warianty tytułu

PL

Energochlonnosc rozdrabniania jako wskaznik wartosci przemialowej ziarna pszenicy

• Języki publikacji: EN

Abstrakty

EN

PL

Słowa kluczowe

EN

wheat; Triticum aestivum var.vulgare; milling; flour; wheat grain; flour milling production; milling value; wheat processing; grinding energy

• Wydawca: -
• Czasopismo: Teka Komisji Motoryzacji i Energetyki Rolnictwa
• Rocznik: 2012
• Tom: 12
• Numer: 1
• Opis fizyczny: p.29-33,fig.,ref.

Twórcy

autor

Dziki D.

• Department of Thermal Technology, University of Life Sciences, Doswiadczalna 44, 20-280 Lublin, Poland

autor

Cacak-Pietrzak G.

autor

Biernacka B.

autor

Jonczyk K.

autor

Rozylo R.

autor

Gladyszewska B.

Bibliografia

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• 2. Cacak-Pietrzak G., Gondek E. 2010. Milling value of spelt wheat and wheat. Acta Agrophysica, 182, 16(2), p. 263-273. (in Polish).
• 3. Dziki D., Laskowski J., Łysiak G. 1997. Układ pomiarowy do maszyn rozdrabniających z komputerową rejestracją danych. IV Krajowa Konf. „Komputerowe wspomaganie badań naukowych”. Świeradów Zdrój. Materiały konferencyjne, p. 59-60 (in Polisch).
• 4. Dziki D., Laskowski J. 2004. Influence of kernel size on grinding process of wheat at respective grinding stages. Polish Journal of Food and Nutritional Sciences, 1(54), p. 29-33.
• 5. Dziki D. 2005. Wheat kernel physical properties and milling process. Acta Agrophysica 6(1), p. 59-71.
• 6. Dziki D., Przypek-Ochab D. 2009. Ocena energochłonności rozdrabniania ziarna pszenicy zróżnicowanego pod względem twardości. Inżynieria Rolnicza. Nr 5 (114), p. 61-67.
• 7. Fang Ch., Campbell G.M. 2003. On Predicting Roller Milling Performance V: Effect of moisture content on the particle size distribution from first break milling of wheat. Journal of Cereal Sciences, 37(1), p. 31-41.
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• 11. Haddad Y., Mabille F., Mermet A., Abecassis J. & Benet J.C. 1999. Rheological properties of wheat endosperm with a view on grinding behaviour. Powder Technology, 105(1-3), p. 89-94.
• 12. Hrušková M., & Švec I. 2009. Wheat hardness in relation to other quality factors. Czech Journal of Food Sciences, 27(4), p. 240-248.
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• 15. Lin, P.Y., Czuchajowska, Z. 1997. General characteristic and milling performance of Club Wheat vs. Soft White Winter Wheat. Cereal Foods World, 42 (11), p. 861-866.
• 16. Muhamad I.I., Campbell G.M. 2004. Effects of kernel hardness and moisture content on wheat breakage in the single kernel characterization system. Innovative Food Science and Emerging Technologies, 5(1), p. 119-125.
• 17. Ownes G. 2000. Cereals processing technology (pp. 345-364). Published in North and South America by CRC Press LLC, Corporate Blvd, NW.
• 18. Posner E.S., Hibbs A.N. 1997. Wheat flour milling. American Association of Cereal Chemists (pp. 82-120) St. Paul, USA.
• 19. Prabhasankar P., Rao P.H. 2004. Effect of different milling methods on chemical composition of whole wheat flour. European Food Research and Technology, 213(6), p. 465-469.
• 20. Rydzak L., Andrejko D. 2011. Effect of vacuum impregnation and infrared radiation treatment on energy requirements in wheat grain milling. TEKA Kom. Mot. i Energ. Roln. 11c: p. 291-299.
• 21. Turnbull K.M., Rahman S. 2002. Endosperm texture in wheat. Journal of Cereal Science, 36(3), p. 327-337.