Effect of the size of triticale kernel on milling energy consumption, flour yield and granulometric composition of flour

• Autorzy: Warechowska M. , Warechowski J. , Stepien A. , Wojtkowiak K.

Warianty tytułu

PL

Wpływ wielkości ziarna pszenżyta na energochłonność przemiału, wydajność i skład granulometryczny mąki

• Języki publikacji: EN

Abstrakty

EN

This study assessed the effect of kernel size on the milling properties of triticale grain,particularly on the flour yield, energy consumption of the milling process and the granulometric composition of flour. The samples of two spring triticale varieties were segregated by kernel size into four kernel-size fractions. The grain fractions were milled in a Brabender Quadrumat Jr. roll mill.The kernel size had a significant effect on flour yield and on the milling efficiency coefficient. The milling yield increased with an increased triticale kernel size. The energy required to produce 1 kg of flour from triticale grain increased gradually, assuming the lowest value for the smallest kernels and the highest value for the kernel thickness fraction from 2.75 to 3.0 mm. The kernel size was found to have an effect on the protein and ash content in the flour. Flour milled from thesmallest-kernel fraction had a significantly lower protein content and a higher ash content. Segregating grain into kernel-size fractions before milling caused significant changes in the minimum and average size of the flour particles

PL

Celem badań była ocena wpływu wielkości ziarniaków na właściwości przemiałowe ziarna pszen-żyta, w szczególności na energochłonność przemiału oraz wydajność i skład granulometryczny mąki. Ziarno dwóch odmian pszenżyta jarego było segregowane na podstawie wielkości na cztery frakcje rozmiarowe. Każdą z uzyskanych frakcji ziarna mielono w młynie walcowym Brabender®Quadrumat Jr.Wielkość ziarniaków miała znaczący wpływ na wydajność mąki i współczynnik efektywności mielenia. Wraz ze wzrostem wielkości ziarna pszenżyta zwiększała się wydajność mąki. Energia wymagana do wyprodukowania 1 kg mąki z ziarna pszenżyta stopniowo rosła, przyjmując najniższą wartość dla ziaren najmniejszych i najwyższą wartość dla frakcji ziaren o grubości od 2,75 do 3,0 mm.Stwierdzono wpływ wielkości ziarna na zawartość białka i popiołu w uzyskanej mące. Mąka z ziaren frakcji najmniejszych charakteryzowała się istotnie niższą zawartością białka i wyższą zawartością popiołu w porównaniu z mąką z pozostałych frakcji. Segregacja ziarna przed przemiałem na frakcje rozmiarowe spowodowała istotne zmiany w minimalnej i średniej wielkości cząstek uzyskanych mąk

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2016
• Tom: 31
• Numer: 3
• Opis fizyczny: p.433-444,fig.,ref.

Twórcy

autor

Warechowska M.

• Chair of Fundamentals of Safety, University of Warmia and Mazury, J.Heweliusza 10, 10-719 Olsztyn, Poland,

autor

Warechowski J.

• Chair of Process Engineering and Equipment, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

autor

Stepien A.

• Chair of Agroecosystems, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

autor

Wojtkowiak K.

• Chair of Fundamentals of Safety, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

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