Slide 1

Processing of Wheat(milling)Madhavi sharmaJV-U/13/6311JVWU

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

Gluten Gluten is the protein in wheat flour that helps yeastbreads stretch when they rise. Gluten works likebubble gum. The gluten traps the air bubbles from theyeast and keeps them in the dough. The tiny holes ina slice of bread are formed by gluten bubbles

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 300pasta shapes. The wet pasta is carefully dried beforepackaging and shipping. When good quality pasta iscooked in water, it retains its yellow color, its shapeand its firmness.

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

Step #1 The wheat is received by the processing industry. Reception 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.

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.

Step #3 Tempering and conditioning means to increase the moisture content of the grains to about 17-19%. This 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

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

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

Thank you For the attention