PRODUCTS WITH DIFFERENT GRINDING METHODS
Wheat, the unique heritage offered to us by the soil and the staple food of mankind, has played an important role in our nutrition chain for thousands of years. Wheat and cereal products, which rank first among food sources, have played an important role in shaping human history. Wheat plant, which is the creature that affects the ecological tolerance in the world the most after human beings, is planted on approximately six million square kilometers in the world. In addition to being the main source of starch and energy, wheat consumption has increased to 66.8 kg/person globally due to its protein, vitamins, dietary fiber, phytochemicals and antioxidant activity necessary for human health.
Wheat and wheat products are the raw materials of many foodstuffs such as flour, semolina, bran, crushed wheat, gluten, germ and starch. It is estimated that there are 15 and 30 thousand wheat varieties. Economically, wheat varieties are divided into three; durum (triticum durum), bread (triticum aestivum) and biscuit (triticum compactum). Bread, pasta, biscuits, cakes and crackers with high commercial value are obtained with wheat and milling products with different properties.
The wheat grain consists of a multi-layered structure; some of these layers are: embryo, endosperm, aleuron layer, pericarp (inner shell) and seed coat. In general, the wheat grain consists of bran (14.5%), endosperm (83%) and embryo (2.5%). The purpose of milling wheat is to separate the flour or semolina (endospermia) from the shell and embryo layers. Wheat grain is divided into parts such as bran, flour and germ by grinding, and the chemical compositions of these separated parts differ.
It was determined that in Göbeklitepe, known as the zero point of history, was the beginning of the grinding process centuries ago. It has been seen that the homeland of wheat is Mesopotamia, Şanlıurfa and many grain goddesses are accepted and depicted on cylinder seals. Many evidences of rich bread diversity have been found in Mesopotamia, and findings proving the existence of bread wheat dating back 9 thousand years have been obtained in Çatalhöyük.
First of all, it was seen that grinding technology was used in Mesopotamia, in Göbeklitepe, Şanlıurfa, 12,000 years ago when the human beings were hunting and during the gathering period of collecting wild wheat and barley varieties and grinding them with grinding stones. Apart from hunting, it has been observed that they consume fermented foods by leaving the foods to fermentation.
Mills are one of the oldest traditional production structures. Rotary stone mills operating with human and animal power were discovered approximately 2300 years ago. Grinding became an industry between 1850-1900 and its use on this scale started in France and Hungary in the 19th century. Pneumatic conveying began to be used frequently in industry in the 20th century and computers were used to control the process.
The two main products obtained by grinding the wheat grain are wheat flour and bran grain. For the miller who first processes the wheat, the quality is that the white flour yield and grinding quality of the wheat is high, but the energy consumption is low. Wheat flour yield is not only an important feature of the milling industry, but also an important feature of wheat quality.
The main processes in the processing of wheat in the milling industry can be grouped under three headings. Reception and storage of wheat, cleaning and separating from foreign materials, blending, washing and tempering if needed are preparatory processes. In the second stage, crushing and thinning rollers and sieve sets; The grinding process is carried out with the help of semolina-bran purification devices. The last stage is flour storage and blending processes. All these process steps performed during the processing of wheat affect the qualitative and quantitative properties of the milling products to be obtained.
Grinding techniques can be examined under the headings of dry, semi-wet and wet grinding. The purpose of dry milling is to produce high quality refined or whole grain flour. Dry grinding or, in its general use, milling includes the processing of grain products tempered in the 14-18% moisture range, especially wheat, into flour or semolina, more often using roller milling systems.
Semi-wet grinding products are used in the production of corn semolina, which is used in the formulation of breakfast cereals and snacks. The moisture content of corn varies between 20-30% in the milling process using pin/needle, hammer or roller milling systems. In dry and semi-wet grinding technique, grain products are reduced in size in a controlled manner. Simultaneously, its anatomical parts are purified and flour or semolina is obtained as the main product, and bran and germ are obtained as by-products.
Wet milling is industrially separating the basic components of grain or pseudo grains by physical, chemical, biochemical and mechanical processes. The wet grinding technique takes place in a rich water environment. By using wet grinding technology of pseudo-cereal proteins under different conditions, protein additives with high functional properties can be produced.
In the dry milling technique, the main chemical components in the grain cannot be obtained separately, while in the wet milling technique, some grain parts of the grain such as germ bran and some chemical components like protein and starch can be obtained separately. While wet grinding requires a high amount of clean water, dry grinding uses less water than wet grinding.
In the milling industry, the main objective is to provide a product of specific quality to the customer and to effectively separate the main parts of the wheat grain (bran, embryo and endosperm). Quality for the producers who process the wheat into the final product is that it has the most suitable chemical, rheological, physical and physicochemical properties for the product they are processing.
Maintaining the stability of criteria that are important from the milling flow such as ash, yield and capacity is important for the sustainability of mill performance. Factors affecting the grinding performance in the mill; These are the distance settings of the rollers used in the grinding process, the sandblasting of the liso rollers at regular intervals and the sieve performance.
By using experimental grinding methods (AACC 1983, 26-20, 26-21, 26-30), commercial grinding performance can be determined by grinding wheat with the help of laboratory research mills. With Bastak Brand 4000, 4500, 4500S, 1800, 1600, 1650 1900 and 1900S model laboratory type double passage mills, the values of the sample to be ground in the factory are determined in advance and necessary changes and arrangements are made in the process.
Bastak company produces roller, hammer and burner mills with 8 different types of mills. It is the only manufacturer in the world with such a wide range of mills. With the different types of mills mentioned, especially humidity, it allows physical, chemical, microbiological, physicochemical, photochemical, rheological and organoleptic tests to be performed. Our mills are used in many sectors that the industry needs. More than 20,000 devices of Bastak technology, including laboratory mills, are actively working in 150 countries around the world. A very significant amount of economic assets in the global scope are classified by testing the samples prepared by Bastak Laboratory mills. These mills have been offered to be use in all universities, academicians, research centers and international quality control laboratories in the world by taking the ICC standard and have received international standards.
Its results have become unquestionably acceptable around the world. With the values obtained from these mills, the quality control of the semi-finished product is carried out starting from the analysis of the raw material at the entrance of the factory. Thus, the quality control of the semi-finished material to be released is predetermined. By giving millions of dollars, companies classify the raw materials they buy with the help of our laboratory mills with sensitive international standardization, determine their economic value and are sure of the product they make. They benefit from Bastak laboratory mills in order to reach the target quality by identifying the problem they will encounter before producing the product, taking the necessary precautions, and providing the raw material blends.
