A Critical Process Step Affecting Flour Quality in Wheat Milling: Tempering

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A Critical Process Step Affecting Flour Quality in Wheat Milling: Tempering

Objective: The quality of wheat flour depends on the characteristics of the wheat(s) used in its production and the processing steps applied in the production of the wheat flour. In flour milling, tempering, which is the last process step applied to the wheat before the milling process, has a vital role in wheat processing technology. With the tempering process carried out in order to make the physical properties of the wheat grain suitable for grinding and to increase the grinding quality, the optimum amount of water is given to the grain and the wheat cluster is rested for a certain period of time. The water given to the wheat by tempering enters into the grain by diffusion and spreads. In this way, wheat shell, which has a very rigid structure, is broken more easily by reaching an elastic structure, the energy consumption of the enterprise is reduced, and the bonds between the shell and endosperm layers of the tightly connected grain are loosened, making it easier to separate the flour from the bran and the flour yield increases. In this study, tempering, which is a critical process step affecting the flour quality in wheat milling, has been discussed in detail.

 

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