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Stability of Wheat Flour Properties during Production in Commercial Mill

ثباتية مواصفات دقيق القمح خلال إنتاجه تجارياً

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 Publication date 2015
and research's language is العربية
 Created by Shamra Editor




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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.


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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
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