文章基本信息

标题：The Effects of the Different Warm Conditioning Procedures on Milk Quality II. Overall Control of Milling Quality with Cumulative Ash Curve
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作者：Reha Keskinoğlu ; Adem Elgün ; Selman Türker 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2002
卷号：27
期号：2
出版社：Association of Food Technology, Turkey
摘要：This study has been carried out in order to examine the effects of warm conditioning applications with warm water (33°C) instead of cold water (20°C) on milling quality during the conditioning procedure in a commercial flour mill. In the Factory tests, in June of 1997, lour kinds of conditioning applications were applied for two wheat blend, as shown below; At the first combination the first, second and the last water addition with cold water; at the second, the first water addition with hot water, second and the last ones with cold water; at the third, the first and second water additions with hot water. The last one with cold water; at the last, the first, second and the last water additions with hot water. Then soft and hard wheat were separately conditioned for 24 hours and after blending sent to grinding. The test was carried out with two replications. In order to prove the effect of warm conditioning on milling quality, the patent flour yield, the cumulative ash curve, the ash and gluten amount of the flour passages were examined, and as a results of these, the effect of warm conditioning on milling quality was proved to be satisfactory. Using the warm water in the conditioning decreased the ash amounts of flour passages and the area of under the curves of cumulative ash (p<0,65).