processing of wheat-by madhavi sharma

this slide tells about the milling of wheat.

1. P rocessing of Wheat (milling) Madhavi sharma JV-U/13/6311 JVWU

2. Milling Milling is the process of grinding the wheat into flour or semolina. To make white flour, the bran and germ must be carefully separated from the endosperm.

3. Gluten Gluten is the protein in wheat flour that helps yeast breads stretch when they rise. Gluten works like bubble gum. The gluten traps the air bubbles from the yeast and keeps them in the dough. The tiny holes in a slice of bread are formed by gluten bubbles

4. Contd. When durum is milled, the product is called semolina rather than flour. Semolina resembles fine sand or sugar and is a yellow or amber color. Semolina and water are mixed together to make pasta dough. The dough is kneaded and then forced through dies (metal disks with holes) to create more than 300 pasta shapes. The wet pasta is carefully dried before packaging and shipping. When good quality pasta is cooked in water, it retains its yellow color, its shape and its firmness.

5. 5 main steps reception cleaning tempering and conditioning crushing and grinding storage

6. Step #1 The wheat is received by the processing industry. R eception takes place after a series of tests like density, size, weeds etc. after reception the lot is send to the processing line for being processed.

7. Step #2 cleaning process generally includes removal of any undesirable kind of material present in the grains. cleaning methods usually includes mechanisms of air, water, physical forces, etc. cleaning generally is done by washing, blowing, density washing, etc.

8. Step #3 Tempering and conditioning means to increase the moisture content of the grains to about 17-19%. T his process is carried out so as to easily remove the outer layer of the wheat grain. the grains are kept in contact with water for about 17-18 hours

9. Step #4 Wheat grains are then crushed with different forces to get different products. T he wheat grains undergo shearing, crushing, scrapping, etc. for the products to be formed. T his process is also called gradual reduction process .

10. Step #5 Storage is the last step of wheat processing. Storage area must be hygienic, having no rodents, dry, etc. flour is supposed to be stored in plastic bags, plastic woven bags(similar to gunny bags), paper bags, etc

11. Thank you For the attention