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The cumulative ash curve: a best tool to evaluate complete mill performance.

Suresh, D.Sakhare and Aashitosh, A. Inamdar (2014) The cumulative ash curve: a best tool to evaluate complete mill performance. Journal of Food Science and Technology, 51 (4). pp. 795-799. ISSN 0022-1155

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Slick test is carried out by a flour miller to qualitatively segregate the flour from different streams in a roller flour mill. This test is done manually by pressing flour samples on tray using thin bladed paddle (the slick) and inspecting color or dress of the sample. However, the test is subjective and totally depends on human judgment. Cumulative ash curve relates to cumulative flour ash content and cumulative flour yield, which could help a flour miller to be more precise while selecting flour streams for different needs. In this study, cleaning and conditioning of wheat was carried out in the pilot plant of International School of Milling Technology (ISMT). Further, roller flour milling of wheat was done. Flour from different streams (four breaks, five reductions) was collected. Each flour stream was analyzed for ash content using standard AACC methods. The analytical values of ash content were used to plot the cumulative ash curve. It was found that ash content increased in the break passages from first to last break, with exception of first break (ash content 0.71%). An increase in percentage of ash was observed in the reduction passages (C1 to C5), however, C3 ash (0.76%) was slightly higher than that of C4 (0.65%). Higher yield of flour with minimum ash content was obtained from the front reduction passages C1 and C2; whereas, the break passages and the tail end reduction passages produce less flour with higher ash content.

Item Type: Article
Uncontrolled Keywords: Wheat flour milling . Cumulative ash curve . Millstream
Subjects: 600 Technology > 08 Food technology > 04 Milling
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Apr 2014 10:06
Last Modified: 25 Apr 2014 10:06
URI: http://ir.cftri.com/id/eprint/11467

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