ثلاثة اسباب لزيادة نسبة الرماد فى الدقيق
مرسل: السبت مايو 05, 2018 9:04 pm
ثلاثة اسباب لزيادة نسبة الرماد فى الدقيق
Swanson(23) pointed out three causes of high ash in flour:
1. Some faults in the mechanical operation of the mill, either cleaning the wheat, tempering, or grinding with subsequent separation.
2. Use of wheat which has a high ash in the endosperm.
3. The presence of damaged wheat in the mill mix.
In other words, when milling the same wheat, a high ash content in the flour is attributed to some faults in the mechanical operation of a mill which will cause the incorporation of bran particles.
1. Some faults in the mechanical operation of the mill, either cleaning the wheat, tempering, or grinding with subsequent separation.
2. Use of wheat which has a high ash in the endosperm.
3. The presence of damaged wheat in the mill mix.
In other words, when milling the same wheat, a high ash content in the flour is attributed to some faults in the mechanical operation of a mill which will cause the incorporation of bran particles.
