PROCEDURE AND APPLIANCE TO PERFORM THE PRE-TREATMENT OF WHEAT GRAINS FOR THE MILLING OF FLOURS.

摘要

GROSS WHEAT GRAINS ARE LUSTRATED AFTER BEING EXPOSED TO A FIRST ADDITION OF WATER AND BEING SOFTENED, AND LUSTRATED WHEAT GRAINS ARE GRINDED AFTER BEING EXPOSED TO A SECOND ADDITION OF WATER AND BEING SOFTENED. THE FIRST ADDITION OF WATER IS TO CAUSE THE GROSS OF WHEAT WHEATS TO HAVE A WATER CONTENT OF 12-14%. THE SOFTENING OF THE GROSS OF WHEAT GRAINS IS DONE FOR 16-36 HOURS THAT THE WATER WILL PUSH SUFFICIENTLY INSIDE THE INSIDE OF THE WHEAT GRANOS IN GROSS. THE METHOD FOR OBTAINING THE FLOUR INCLUDES THE STEPS OF MEASURING THE WATER CONTENT OF THE FLOUR OBTAINED BY GRINDING THE GRAINS, COMPARING THE QUANTITY OF THE MEASURED WATER CONTENT WITH A DEFAULT WATER CONTENT OF THE FLOUR, AND ADJUSTING THE AMOUNT OF WATER TO ADD DURING THE SECOND ADDITION OF WATER IF THERE IS A DIFFERENCE BETWEEN THE MEASURED WATER CONTENT AND THE WATER CONTENT SEARCHED, DEFAULT. IN THIS FORM, IT IS POSSIBLE TO REDUCE THE TIME REQUIRED FOR THE SOFTENING OF POLISHED WHEAT GRAINS AND ADJUST THE SECOND ADDITION OF WATER BASED ON THE CONTENT OF WATER IN THE FLOUR.