Miller Magazine Issue: 132 December 2020

57 COVER STORY MILLER / december 2020 grain industry tempering before the debranning is widely known and critical. For bulgur, tempering is made before debranning op- eration. Depend on processing type e.g. Antep and Kara- man (Mut), water is added and kernel is rested (tem- pered). In Antep type, moisture content is increased to 15-17% and tempering time is 15-30 minutes only. Then, debranning was made by using vertical emery stone machine. In Karaman (Mut) type, moisture content is increased to 16-22% and tempering time changes be- tween 6 and 18 hours. In general, stone mill is used for debranning and milling. For rice processing, tempering is made for whiten- ing and polishing operation. A small amount water e.g. 1-2% moisture, is added then emery stone abrasive type debranner is used to remove bran from brown rice. For the polishing, oil or water is added before horizontal or vertical polisher. The tempering time is very short. For flour and semolina, tempering is used before deb- ranning and milling operation. If a new emery stone abra- sive type system is used to separate bran layer, the tem- pering time is shorter than regular tempering operation. References Al-Obaidy,K.,A. 1982. Air stabilization: The effect of at- mospheric relative humidity on flour milling. Unpuhlished M.Sc. thesis. Department of Grain Science and Industry, Kansas State University, Manhattan, KS. American Association of Cereal Chemists. 1983. Ap- proved Methods of the AACC, 8th ed. Method 08-01, ap- proved April 1961, revised October, 1981; Method 44-15A, approved October 1975, revised October 1981; Method 46-13, approved October 1976, revised October 1986. The Association,St.Paul,MN. American Association of Cereal Chemists. 1995. Approved Methods of the AACC 9th ed. Methods 26-10, -21A, -22, -30A, -31, -32, -42, all approved April 1961, final approval October 1988, revised October 1994; Method 26-41, ap- proved April 1961, revised October 1994; Methods 26-50, 26-95, both approved April 1961, reviewed October 1994, The Association, St.Paul,MN. Auer,E.1962.The Miag Multomat. Assoc. Oper. Millers Tech.Bull.Apr.,p.2643. Black,II, C.,and Bushuk,W.1967. Modification of the Buhler laboratory mill for milling semolina. Cereal Sci.Today 12:164-167. Black,II.C.,Preston,K.R.,and Dexter,J.E. 1983.Modifica- tions to the Buhler laboratory mill to produce a flour com- parable in yield and quality to the Allis- Chalmers laboratory mill.Can.Inst.Food Sci. Technol.J.16(3):191-195. Black,II.C.1980.The G.R.L.Pilot Mill.Assoc.Millers Tech. Bull.,Sept.p.3834 Brennan J. G., Butters J.R., Cowell, N.D., Lilley, A.E.V. 1990. Food Engineering Operations. Elsevier Press. Butcher, J., and Stenvert,N.L. 1972. An entoleter for the Buhler lobaratory mill. Milling 154 (Jul.):27. Posner, E.S., Hibbs, A.N., 2005, Wheat Flour Milling, 2nd. Edition, AACC press, Minnesota. Finney,K.F., andBolte,L.C.1985. Experimental micromill- ing: Reduction of tempering time of wheat from 18-24 hours to 30 minutes. Cereal Chem. 62:454. Geahle,II.1965. The Miag ‘‘Vario’’ rollstand-Design and purpose. Assoc. Oper. Millers Tech.Bull.,May p.2861. Kent,N.L., Baker,G. L,and Jones, C.R. 1956. The effects of variations in temperature of the breaking process. Milling Prod.,Aug.p.1. Li, Y.Z., and Posner ,E.S.1989. An experimental mill- ing technique for various flour extraction levels. Cereal Chem.66:324-328. Li,Y,Z.,and Posner,E.S.1987. The influence of kernel size on wheat millability. Assoc. Oper. Millers Tech.Bull.,N- ov.p.5089. Libby,J.J.,and Schellenberger, J.A. 1938. Unique experi- mental mill. Northwest, Miller, Mar.p.37. Martin, D.G, and Dexter,J.E.1991. A tandem Buhler labo- ratory mill: Its development and versatility. Assoc.Oper.Mill- ers Tech. Bull.,Apr.p.5855. Negrini,O.,Spillman,C.K.,Wang,Y.J.,Chung,D.S.,Stee le, J.L., and Posner,E. 1994.Evaluation of laboratory grain cleaning and separating equipment-Part II. Trans. ASAE 37(2):577-580. Posner, E. S., and Deyoe, C. W. 1986. Changes in milling properties of newly harvested hard wheat during storage. Cereal Chem. 63:451-456. Posner, E.S. 1991. Wheat and flour ash as a measure of millabilty. Cereal Foods World 36:626-629. Posner,E.S. 1988. Black to the issuc of wheat grading. Ce- real Food World 33:4, 362. Schafer, W. 1960. Die Beistimıng der Mahlfahigkeit von Getreide: Theroie und Praxis. Mühle 97:369-371 and 9:384-386. Seibel, W., und Zweingelberg, H. 1960. Beurteilung der Mahlfakigkeit von Weizen mit Bühler-Mahlautomaten. Get- reide Mehl 10(11) 129-132. Shellenberger,J.A., and Ward,A.B.1967. Experimental milling.Pages 459-469 in:Wheat and Wheat Improve- ment.K.S.Quisenberry and L.P.Reitz, eds. Am.Soc. Agron., Madison,WI. Shollenberger,J.H.1921. The influence of relative humidity and moisture content of wheat on milling yields and moisture content of flour. Bull.1013.U.S.Dep. Agric., Washington,DC. Shuey, W.c, and Gilles, K.A. 1971. Milling evaluation of hard red spring wheats. Northwest. Miller, Jul. p. 9. Spicher, G., and Zwingelberg. H. 1983. Untersuchungen über das Verhalten der Mikroflora des Durum weizen beim Schalen. Getreide Mehl Brot 37:7, 185-189. Taraibono, C. 1957. Zum Problem Mullerin Leistungsgrad. Mühle 94(32):405-406. Taraibono, C. 1962. Getreidevormalılung in Kolumbien. Mühle 99(39):497-498. Wingfield, J. 1974. Flour mill control. Assoc. Oper. Millers Tech Bull., Sept. Pp.3477-3482. Yamazaki, W. T., and Andrews, I., C. 1982. Experimen- tal milling of soft wheat cultivars and breeding lines. Cereal Chem. 59:41-45.

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