University of Life Sciences in Lublin

Wydawnictwo Uniwersytetu Przyrodniczego

Issue 9 (3) 2010 pp. 29–35

Mariusz Kania, Dariusz Andrejko

The influence of different wheat grains preparing methods for milling on moisture content of flour

Abstract: The contribution shows the results of the research on the moisture content of flour obtained from grain of wheat subjected to different methods of processing before milling. The research involved 3 varieties of spring wheat. The grain with different initial moisture content was moistened in different pressure conditions and then subjected to infrared radiation for 90 and 150 seconds. After such preparation the grain was subjected to a milling and then the moisture content of the gained flour was tested. The research has shown that flour with higher moistness was obtained from grain subjected to moisturing in the pressure lower than atmospheric in the same duration of infrared radiation heating process.
pub/9_3_29.pdf Full text available in in Adobe Acrobat format:
http://www.agriculturalengineering.actapol.net/volume9/issue3/9_3_29.pdf
Keywords: milling, wheat, moisture content
For citation:

MLA Kania, Mariusz, and Dariusz Andrejko. "The influence of different wheat grains preparing methods for milling on moisture content of flour." Acta Sci.Pol. Tech. Agr. 9.3 (2010): 9.
APA (2010). . Acta Sci.Pol. Tech. Agr. 9 (3), 9
ISO 690 KANIA, Mariusz, ANDREJKO, Dariusz. The influence of different wheat grains preparing methods for milling on moisture content of flour. Acta Sci.Pol. Tech. Agr., 2010, 9.3: 9.
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Streszczenie w języku polskim:
http://www.agriculturalengineering.actapol.net/tom9/zeszyt3/abstrakt-29.html