文章基本信息

标题：The Effects of the Different Warm Conditioning Procedures on Milling Quality
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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：2001
卷号：26
期号：6
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, four kinds of conditioning applications were applied for two separate soft and hard wheat types, as shown below; At 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 forth, all of the water additions with hot water. Then soft wheat 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 yield and quality of break extraction, cumulative load and, flour yield, were examined, and as a results of these, the effect of warm conditioning with warm water addition on milling quality was proved to be satisfactory and the total ash contents of break extraction was the best parameter in the milling quality estimation on a flour mill (p<0.05).