Wheat is a seed which has evolved as a means of allowing a new plant to reproduce itself when provided with the right conditions of warmth and moisture. When consumed by humans or animals, the grain provides a nutritionally balanced blend of carbohydrate, protein, fibre, vitamins and minerals.
THE WHEAT GRAIN CONSISTS OF THREE MAIN COMPONENTS
THE WHEAT GRAIN CONSISTS OF THREE MAIN COMPONENTS
Bran – the outer coating of the grain designed to protect the internal contents of the grain until it is activated. Bran consists of a number of fibrous layers, with the innermost layer, the aleurone layer, being high in non-gluten protein, oil, B vitamins and minerals. Once milled, the high oil content can make the bran susceptible to rancidity and result in off flavours developing if the product is kept for a long time at higher temperatures. Because of its tough fibrous nature, bran tends to maintain a large particle size during milling allowing it to be easily removed during milling by passing the ground wheat over sieves.
Endosperm - The major component of the wheat kernel represents about 85% of the grain weight. It is from this part that white flour is milled. The endosperm is high in starch (carbohydrate) and gluten protein, but it also contains small quantities of hemicellulose. It is almost impossible to obtain pure endosperm in even the whitest flour as there is usually a small amount of contamination with bran and germ.
Millers use a term called extraction rate which refers to the amount of flour obtained from each unit of wheat milled. An extraction rate of 75% therefore means that 750kg of flour (mostly endosperm) is obtained from each tonne of wheat milled.
Germ or Embryo - The part of the seed from which the new plant grows. The germ lies at one end of the grain and represents 2 - 3% of the kernel mass. It is a rich source of oil, B vitamins, vitamin E and has considerable enzyme activity which when activated breaks down the starch contained in the endosperm to provide energy for the growing plant until it is large enough to extract them from the soil and sun.
In traditional milling processes, a significant amount of the germ is removed from the flour in order to limit the amount of rancidity that can occur. Germ can also negatively impact flour baking performance in some processes due to the presence of a natural reducing agent called glutathione. Wheat germ is highly nutritious and has a sweet, nutty flavour making it ideal for addition to many products.
FLOUR NUTRITION
Flour provides an important source of nutrition for people in most parts of the world and is used as the basis for many cereal food products including bread, biscuits, pasta, pastries and cakes. It provides an excellent source of protein, vitamins, fibre and complex carbohydrates. It is also low in fat and cholesterol.
The B vitamins, niacin, riboflavin and thiamin, are essential nutrients that need to be supplied from our diet and must be consumed regularly as they are not stored in our bodies. The main function of thiamin is to break down carbohydrates into sugars to produce energy. Riboflavin is necessary for the production of energy in the body and niacin is essential for making use of the energy produced in all cells. Wheat germ is a very good source of B vitamins, iron, zinc, manganese and copper. It is also the richest plant source of vitamin E.
Dietary fibre is a mixture of many different components that provide the rigid structure to plant cell walls. It helps food pass through our digestion system more easily by providing bulk and has been shown to reduce the effects of some common ailments such as constipation and is the focus of the current trend to increased wholegrain consumption. Wheat bran is one of the richest sources of dietary fibre and it also contains minerals such as manganese and iron and vitamins niacin, vitamin B6.
The nutrient content of flour is affected by its extraction rate (the % of flour removed from the grain). White flour, usually produced with an extraction rate of around 78% (ie 22% of bran, germ and some flour components are removed) contains a lower proportion of some nutrients than 100% wholemeal flour. A comparison of the nutritive values of the two flours is shown in the table below.
Flour provides an important source of nutrition for people in most parts of the world and is used as the basis for many cereal food products including bread, biscuits, pasta, pastries and cakes. It provides an excellent source of protein, vitamins, fibre and complex carbohydrates. It is also low in fat and cholesterol.
The B vitamins, niacin, riboflavin and thiamin, are essential nutrients that need to be supplied from our diet and must be consumed regularly as they are not stored in our bodies. The main function of thiamin is to break down carbohydrates into sugars to produce energy. Riboflavin is necessary for the production of energy in the body and niacin is essential for making use of the energy produced in all cells. Wheat germ is a very good source of B vitamins, iron, zinc, manganese and copper. It is also the richest plant source of vitamin E.
Dietary fibre is a mixture of many different components that provide the rigid structure to plant cell walls. It helps food pass through our digestion system more easily by providing bulk and has been shown to reduce the effects of some common ailments such as constipation and is the focus of the current trend to increased wholegrain consumption. Wheat bran is one of the richest sources of dietary fibre and it also contains minerals such as manganese and iron and vitamins niacin, vitamin B6.
The nutrient content of flour is affected by its extraction rate (the % of flour removed from the grain). White flour, usually produced with an extraction rate of around 78% (ie 22% of bran, germ and some flour components are removed) contains a lower proportion of some nutrients than 100% wholemeal flour. A comparison of the nutritive values of the two flours is shown in the table below.
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In the wheat flour milling processing, different customer had different inquiries.
In differnt countries, the people like eating the flour without bran and germ. Such as in China, our main food is wheat flour , the staple food is made by white flour without brand and germ. In the development of the society, there are more meets and bigger market for the whole flour. There are more and more whole flour are selled in the super market.
In the processing of wheat flour, we always do it in three sections: wheat cleaning section, wheat milling section and flour packing section.
In the wheat cleaning of the flow chart:
Raw material(wheat from farm) → high speed vibrating sieve → magnatic separator → bransher → plan sieve → gravity destoner → magnatic separator → dampering/ washer → mosture bin .
In the milling section of the flow chart:
The moisture wheat → roller mill → sifter
Then go to flour packing.
For the packing machine, it can fill, weight, and seal for 5kg, 10kg, 20kg, 25kg and 50kg.
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| wheat flour mill machine |
If you need any wheat flour milling machines, we can supply desgin different flow chart for producing wheat flour or the whole flour line.
Pls contact with Ms. Jane Liu +86 132 2344 2174(whatsapp/viber/wechat). For more detilas about wheat flour mill machine.
Thank you
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