Do you want to publish a course? Click here

Stability of Wheat Flour Properties during Production in Commercial Mill

ثباتية مواصفات دقيق القمح خلال إنتاجه تجارياً

1682   0   20   0 ( 0 )
 Publication date 2015
and research's language is العربية
 Created by Shamra Editor




Ask ChatGPT about the research

The properties of produced flour of wheat are affected by two basic factors: the first is the used wheat properties, the second is the milling technology, and other factors are related to wheat preparation process milling process like the gap between the roller milling and still other random factors. The aim of this research to study the variation of technological properties (moisture content, protein, and ash), color, and rheological properties of produced flour in commercial mill during two month and using a one type wheat and in the same mill, which will show the effects of random factors of the mill process on the variation of produced flour properties at tow point the first at the end of production line and the second at packaging line. Stability of produced flour properties have been determined by using individual control charts. Rheological properties have been studied just for packaging line samples. The variation of technological properties of packaging line sample were greater than production line sample, and laying many sample points out of limiting lines shows that the milling process is out of control. Control charts of rheological properties shows that one sample point out of limiting line, but it still in the range of standard methods repeatability which is mean the process is under control according to packaging line sample rheological properties.


Artificial intelligence review:
Research summary
تناولت الدراسة التي أجراها الدكتور فرحان ألفين دارين منصور موضوع ثباتية مواصفات دقيق القمح خلال إنتاجه تجارياً. ركزت الدراسة على التغيرات في بعض المواصفات التكنولوجية مثل الرطوبة، البروتين، الرماد، اللون، والخصائص الريولوجية للدقيق المنتج من مطحنة تجارية خاصة خلال فترة شهرين. تم استخدام مخططات التحكم الفردية لدراسة الثباتية، حيث أظهرت النتائج أن تباين الخصائص التكنولوجية لعينات التعبئة كان أكبر من تباين هذه الخصائص لعينات الإنتاج، مما يشير إلى أن عملية الطحن غير متحكم بها بشكل جيد. بينما أظهرت مخططات التحكم للخصائص الريولوجية لعينات التعبئة خروج عينة واحدة فقط عن حدود الضبط، مما يعني أن عملية الطحن متحكم بها بشكل أفضل بالنسبة للخصائص الريولوجية للدقيق المنتج. أوصت الدراسة بضرورة ضبط العوامل المؤثرة في عملية الطحن، خاصة عملية الترطيب، لتحسين جودة الدقيق المنتج.
Critical review
دراسة نقدية: تعتبر هذه الدراسة مهمة في مجال صناعة الدقيق، حيث تقدم نظرة شاملة حول العوامل المؤثرة على ثباتية مواصفات الدقيق خلال عملية الإنتاج. ومع ذلك، يمكن توجيه بعض النقد البناء لتحسين الدراسة. أولاً، كان من الممكن توسيع فترة الدراسة لتشمل فصولاً مختلفة من السنة لمعرفة تأثير التغيرات الموسمية على جودة الدقيق. ثانياً، كان يمكن تضمين المزيد من العوامل المتغيرة مثل نوعية القمح المستخدمة من مصادر مختلفة. أخيراً، كان من الممكن استخدام تقنيات تحليلية أكثر تقدماً لتقديم نتائج أكثر دقة وشمولية.
Questions related to the research
  1. ما هي العوامل الأساسية التي تؤثر على خصائص دقيق القمح المنتج؟

    العوامل الأساسية هي خصائص حبوب القمح المستخدم وتقنية الطحن، بالإضافة إلى عوامل أخرى مثل عملية الترطيب والمسافة الفاصلة بين اسطوانات الطحن.

  2. ما هي النتائج الرئيسية التي توصلت إليها الدراسة بشأن ثباتية خصائص الدقيق؟

    النتائج أظهرت أن تباين الخصائص التكنولوجية لعينات التعبئة كان أكبر من تباين هذه الخصائص لعينات الإنتاج، مما يشير إلى أن عملية الطحن غير متحكم بها بشكل جيد. بينما أظهرت مخططات التحكم للخصائص الريولوجية لعينات التعبئة خروج عينة واحدة فقط عن حدود الضبط.

  3. ما هي التوصيات التي قدمتها الدراسة لتحسين جودة الدقيق المنتج؟

    أوصت الدراسة بضرورة ضبط العوامل المؤثرة في عملية الطحن، خاصة عملية الترطيب، لتحسين جودة الدقيق المنتج.

  4. ما هي الأدوات التحليلية التي استخدمت في الدراسة لتقييم ثباتية خصائص الدقيق؟

    استخدمت الدراسة مخططات التحكم الفردية لدراسة الثباتية، بالإضافة إلى تجارب الألفيوغراف والميكسولاب لتقييم الخصائص الريولوجية.


References used
KIM, Y. S.; DEYOE,C. W.; CHUNG,O. K.; HAQUE, E., Study of Commercial Wheat Flour Milling Process: Relation of Flour Yield, Ash and Protein Contents of Flour Mill and Characteristics of Wheat Blend, Food Science, Vol. 27, No. 11, 2006, p146-152
ATWELL, W. A., Wheat Flour, Eagan press, St. Paul, Minnesota, USA, 2001 pp 134
STEWART, G, Knowledge is the Key to Achieving Consistency, Cereal Food World, 2003, 48(2):56-57
rate research

Read More

Wheat is the most cultivated strategic crop in Syria , it occupied first rank of cultivated area , and second rank of production value , in addition to that bread is the main nutrition in Syria . The aim of present study is to recognize to sectori al structure of wheat production in Syria through studying the spatial concentration, specialization, economic efficiency, and recognizing the dynamic production of wheat during the study period to give a real picture about this strategic crop . The practical significance of this study is to give a real picture about trends of wheat production, areas, yield, and to determine the level of spatial concentration, specialization, and economic efficiency in every governorate in Syria during studying period to show the impact of spatial diversities on wheat production in Syria .
There are many ideas that come to the mind and many questions that keep coming to the mind when it comes to analyzing the phenomenon of using the methods and tools to help in the planning and making appropriate decisions. In this research we tried to display the importance of statistics and the most important methods depending on the number of variables used in this analysis: descriptive statistical indicators in case we had one variable, indexes in case we had two variables, and factor analysis and analysis of variance in case we had several variables. These methods were applied to production of irrigated wheat crop, both types soft and hard, during the period 2000 - 2010 and the factors affecting its production, such as: the cultivated area, yield, fertilizers, water, the average cost and the average price. Then the data were analyzed using the Statistical package SPSS and program Excel. After that, they summarized in two main factors that justify together (86.116%) of the overall variance. The first factor was related to the land and everything related to it through a set of variables, which are: the cultivated area and the need to fertilizers and water., The second factor was the importance of the selling price of the crop per kilogram.
Adding the sifting meals of the Avocado seed to wheat flour mixtures caused increasing in folowing percentages of components: (moisture , fibers , ash , starch and total soluble sugars ) Also the (5,10%) percentages adding caused a slight reducing in gluten quality , while a reducing in gluten quality was clearly at (15 , 20%) percentages. Also the adding of tested meals caused improvement in baking quality (loaf weight during baking and during cooling) , also improvement the sensory properties of produced bread significantly , except (20%) percentage comparing with control sample. Finally , 15 and 20 percentages , only of Avocado seed meals adding caused reducing in taste property of produced bread.
The effects of Syrian wheat class and locally produced flour types on the rheological properties of instant noodles production were investigated. Two wheat classes (soft and durum) and two varieties of each were selected. These varieties were mill ed into standard flour (80% extraction rate) and high quality flour (72% extraction rate). Dough rheological properties were evaluated by farinograph and extensogarph techniques. Noodles cooking properties were measured according to the AACC approved methods. The rheological characteristics and the statistic analysis revealed significant differences among the selected varieties, and reflected directly and significantly on the cooking properties of the resultant noodles samples. This indicated the possibility of using farinograph and extensogarph techniques in predicting the quality of the resulting noodles. Furthermore, F test and distribution of variance analysis showed that wheat class was of a vital and significant effect on dough rheological properties and noodles quality comparing by wheat variety and flour type.
Adding the sifting meals of the terebinth and grape seeds to wheat flour mixtures caused increasing in fibers content , and decreasing in ash content ,meanwhile the protein percentage remained steady , except the highest percentages (10 , 15 % ) . Also the (10,15%) percentages adding caused a slight reducing in gluten quality as showed by related tests : (fermentation time test , SDS test , moisture gluten test ) Also the adding of tested meals caused improvement in baking quality (loaf weight during baking and during cooling) , also improvement the sensory properties of produced bread significantly comparing with control sample. On the other hand , 10 and 15 percentages of grape seed meal adding caused reducing in sensory properties of produced bread. Finally , the determined results related with rheological properties tested by Mixolap apparatus showed improvement in thermal stability of starch enzymatic activity comparing with control sample , meanwhile the other tested properties didn't affected at the same level of addition .
comments
Fetching comments Fetching comments
Sign in to be able to follow your search criteria
mircosoft-partner

هل ترغب بارسال اشعارات عن اخر التحديثات في شمرا-اكاديميا