INFLUENCE OF KERNEL SIZE ON GRINDING PROCESS OF WHEAT AT RESPECTIVE GRINDING STAGES.
 
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Pol. J. Food Nutr. Sci. 2004;54(1):29–33
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ABSTRACT
The aim of the present work was to determine the influence of kernel size on wheat grinding properties. The samples of kernel were divided into three fractions according to different thickness: small (2.0-2.5 mm), medium (2.7-2.9 mm) and large (3.1-3.5 mm). The results showed that the kernel size had an influence on bulk density, PSI hardness index and ash content. As kernel size increased, the bulk density also increased. The large kernel (fraction 3.1-3.5 mm) had the lowest values of PSI hardness index and ash content. Laboratory milling results showed that the kernel size had the largest influence on grinding process at the first grinding stage. After the first grinding stage of small kernels (fraction 2.0-2.5 mm) the highest values of average particle size, grinding ability index and grinding efficiency index and the lowest values of total flour yield were observed. The flour obtained from fraction 2.0-2.5 mm also had the highest ash content. This shows that the energy-consuming indices can be a useful tool for describing the grinding process.
ISSN:1230-0322