AIR CLASSIFICATION OF FLOUR

Air-classification of flours with a particle size of 5-160 mu m is best performed on flours that are remilled at least once to give a remilled flour with an x-50 of less than 40 mu m. The remilling, preferably being carried out by using a jet air mill, a Retsch mill or an extruder. In this way a hig...

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Bibliographische Detailangaben
Hauptverfasser:	LINDERS, LEONIE J. M, GRAVELAND, ARIS, HENDERSON, MATTHIJS H
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING CRUSHING, PULVERISING, OR DISINTEGRATING CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL EDIBLE DOUGHS HUMAN NECESSITIES MILLING GRAIN OTHER SEPARATING BY DRY METHODS APPLICABLE TO BULK MATERIAL,e.g. LOOSE ARTICLES FIT TO BE HANDLED LIKE BULK MATERIAL PERFORMING OPERATIONS PREPARATORY TREATMENT OF GRAIN FOR MILLING PRESERVATION THEREOF SEPARATING SOLIDS FROM SOLIDS SEPERATING SOLIDS FROM SOLIDS BY SIEVING, SCREENING, ORSIFTING OR BY USING GAS CURRENTS SORTING TRANSPORTING TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	Air-classification of flours with a particle size of 5-160 mu m is best performed on flours that are remilled at least once to give a remilled flour with an x-50 of less than 40 mu m. The remilling, preferably being carried out by using a jet air mill, a Retsch mill or an extruder. In this way a higher yield of a fraction, enriched in protein (up to 40% protein) and a higher yield of a starch fraction with a low protein content (even less than 3 wt %) can be obtained. Wetting of the remilled flour, prior to remilling and drying of the remilled flour, prior to air classification lead to improved results.