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Centrifugal milling of wheat bran
Author(s) -
Khalid Khairunizah Hazila,
Manthey Frank,
Simsek Senay
Publication year - 2018
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10037
Subject(s) - bran , tempering , chemistry , fineness , food science , particle size , germ , moisture , pulp and paper industry , materials science , raw material , metallurgy , mathematics , mathematical analysis , organic chemistry , engineering
Background and objectives Bran and germ are by‐products of wheat flour milling. These milling fractions generally consist of large flakes, and flour particles often adhere to the bran fragments. Commercially, flour particles are removed via bran finishers. The aims of the study were to, investigate the effect of the flour removal process on ground bran characteristics and to determine the milling parameters required to produce a high yield of fine bran flour. Different tempering levels (10%–16%) were applied to bran prior to size reduction using centrifugal mill. Mill parameters studied were mill rotor speed (6,000–15,000 rpm) and feed rate (6–12 g/min). Findings Results showed that the bran and germ fraction contained 10% flour and the flour was 1.4‐fold higher in protein content compared with the bran. Ground bran moisture content was positively correlated with moisture level during tempering. Ground bran particle size increased as tempering level increased. Conclusions Overall, ground bran milled from centrifugal mill at high mill rotor speed (12,000–15,000 rpm) with low tempering level (10%–12%) and low‐feed rate (6 g/min) produced ground bran with high yield of fine particle size (52%–59%) regardless whether flour was removed or not. Significance and novelty However, recovering the flour from the bran fraction may be beneficial to increase the extraction rate of refined flour.