Analysis of Physico-Chemical Differences Between Flours from Peel and Core Mills-3

Analysis of Physico-Chemical Differences Between Flours from Peel and Core Mills-3

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Finished Flour Monitoring: Ensure that core indicators such as ash, whiteness, protein, moisture, stabilisation time, landing value (reflecting α-amylase activity), flour quality curve, stretching curve, etc. of the finished flour are in line with the standards.      

Raw material and process synergy: Wheat with different hardness, protein content and quality has different characteristics of skin-milled and core-milled flour. The milling process parameters (rolling distance, screen configuration, air volume and air speed) need to be adjusted according to the raw material characteristics in order to optimise the quality of the powder in each system.      

The skin milling system and the core milling system play a clear division of labour in the wheat milling process, and the flours they produce have systematic and essential differences in key physicochemical indexes such as ash, colour, protein content and quality, particle size and starch damage, enzyme activity, and dietary fibre. Skin milling flour is the carrier of bran, paste layer material and outer endosperm, contributing the main ash, enzyme activity and dietary fibre, but posing the challenge of dark colour and impaired gluten quality; core milling flour represents the endosperm essence, providing the core components of low ash, high whiteness, and high gluten quality, but also comes with the risk of starch damage.        

An in-depth understanding of these differences and their causes is the core foundation for quality control of wheat flour. 

Through precise control of the grading and milling process, strict quality monitoring of the system flour, and scientific blending based on the demand of the target products, we can maximise the use of the advantages of different system flours and minimise the disadvantages, and ultimately produce various types of special wheat flours with stable quality, excellent performance, and in line with the market demand, so as to achieve the goal of ‘blending’ from “milling” to ‘blending’. The modern concept of milling is sublimated from ‘milling’ to ‘milling’.