<abstract xmlns="http://www.w3.org/1999/xhtml"><p> The aim of the research was to determine how time of infrared radiation heating of grains influences the falling number of flour gained from wheat variety Waluta and spelled wheat variety Schwabenkorn. Moisture content was determined in the first stage of the study and it was 12% ± 1%. Then grain was moisturized to the moisture of: 14, 16 and 18%. Prepared material was subjected to infrared radiation heating at the temperature of 150°C for 30, 60, 90 and 120 seconds. The heated material was sent to milling, and the falling number was determined. It has been found that the infrared radiation heating of wheat grains prior to milling significantly affects the falling number of flour, which increases with the duration of heating grain.</p></abstract>

The aim of the research was to determine how time of infrared radiation heating of grains influences the falling number of flour gained from wheat variety Waluta and spelled wheat variety Schwabenkorn. Moisture content was determined in the first stage of the study and it was 12% ± 1%. Then grain was moisturized to the moisture of: 14, 16 and 18%. Prepared material was subjected to infrared radiation heating at the temperature of 150°C for 30, 60, 90 and 120 seconds. The heated material was sent to milling, and the falling number was determined. It has been found that the infrared radiation heating of wheat grains prior to milling significantly affects the falling number of flour, which increases with the duration of heating grain.

Impact of Pretreatment of Wheat Grain Using Infrared Radiation on Flour Falling Number

Department of Biological Bases of Food and Feed Technology, University of Life Sciences in Lublin,

Department of Mathematics and Informatics Usage, University of Life Sciences in Lublin,

Agricultural Engineering

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

The aim of the research was to determine how time of infrared radiation heating of grains influences the falling number of flour gained from wheat variety...

Impact of Pretreatment of Wheat Grain Using Infrared Radiation on Flour Falling Number

Data publikacji: 09 lut 2017

Zakres stron: 77 - 84

Otrzymano: 01 sie 2016

Przyjęty: 01 wrz 2016

DOI: https://doi.org/10.1515/agriceng-2016-0066

Słowa kluczowe
grain, infrared radiation, flour falling number, wheat flour

© 2017

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Impact of Pretreatment of Wheat Grain Using Infrared Radiation on Flour Falling Number

Data publikacji: 09 lut 2017

Zakres stron: 77 - 84

Otrzymano: 01 sie 2016

Przyjęty: 01 wrz 2016

DOI: https://doi.org/10.1515/agriceng-2016-0066

Słowa kluczowegrain, infrared radiation, flour falling number, wheat flour

© 2017

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Słowa kluczowe
grain, infrared radiation, flour falling number, wheat flour