EP1232793A2 - Farines de blé avec capacité d'absorption d'eau élevée, ainsi que procédé et appareil pour les fabriquer - Google Patents

Farines de blé avec capacité d'absorption d'eau élevée, ainsi que procédé et appareil pour les fabriquer Download PDF

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Publication number
EP1232793A2
EP1232793A2 EP02000504A EP02000504A EP1232793A2 EP 1232793 A2 EP1232793 A2 EP 1232793A2 EP 02000504 A EP02000504 A EP 02000504A EP 02000504 A EP02000504 A EP 02000504A EP 1232793 A2 EP1232793 A2 EP 1232793A2
Authority
EP
European Patent Office
Prior art keywords
ball mill
flour
water absorption
agitator ball
wheat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP02000504A
Other languages
German (de)
English (en)
Other versions
EP1232793A3 (fr
EP1232793B1 (fr
Inventor
Oskar Dipl.-Ing. Degant (Fh)
Dieter Dr.-Ing. Schwechten
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hosokawa Alpine AG
Original Assignee
Hosokawa Alpine AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hosokawa Alpine AG filed Critical Hosokawa Alpine AG
Priority to DK02000504T priority Critical patent/DK1232793T3/da
Publication of EP1232793A2 publication Critical patent/EP1232793A2/fr
Publication of EP1232793A3 publication Critical patent/EP1232793A3/fr
Application granted granted Critical
Publication of EP1232793B1 publication Critical patent/EP1232793B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C17/00—Disintegrating by tumbling mills, i.e. mills having a container charged with the material to be disintegrated with or without special disintegrating members such as pebbles or balls
    • B02C17/16—Mills in which a fixed container houses stirring means tumbling the charge
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C11/00—Other auxiliary devices or accessories specially adapted for grain mills
    • B02C11/08—Cooling, heating, ventilating, conditioning with respect to temperature or water content
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C17/00—Disintegrating by tumbling mills, i.e. mills having a container charged with the material to be disintegrated with or without special disintegrating members such as pebbles or balls
    • B02C17/18—Details
    • B02C17/1815—Cooling or heating devices
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C17/00—Disintegrating by tumbling mills, i.e. mills having a container charged with the material to be disintegrated with or without special disintegrating members such as pebbles or balls
    • B02C17/18—Details
    • B02C17/20—Disintegrating members
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C9/00—Other milling methods or mills specially adapted for grain
    • B02C9/04—Systems or sequences of operations; Plant

Definitions

  • the invention relates to wheat flour for preparing dough for the bakery Application for other applications inside and outside of the Food industry, a process for the production of these wheat flours and a device for performing the method.
  • the dough stability is measured in minutes and is the time starting from Reaching 500 Brabender Farinogram units until falling below 500 Brabender Farinogrammtechniken.
  • Dough softening is in Brabender Farinogram units (FE) measured as the difference between 500 Brabender Farinogram units and the value of Brabender farinogram units 12 Minutes after the start of the drop below 500 Brabender farinogram units.
  • FE Brabender Farinogram units
  • a high water absorption or dough yield of a flour is for bakery First of all, applications are important because they relate to what is used Flour high pastry yields allowed.
  • Advantages for the end user include a significantly better taste of the Pastries, better loosening, associated with a larger volume, one prolonged freshness and delayed staling, so longer Shelf life or edibility. Also pasteurized sliced bread, which is made by the Pasteurization process loses crumb moisture and thus taste quality, benefits from the highest possible moisture in the crumb, with which the Loss of moisture is pre-compensated.
  • the increased water absorption capacity brings the flours if the same dough yield is used as for another flour becomes drier, less sticky dough.
  • pretzels it is e.g. important, to use a firm dough that is used for pretzel loops and on them following lye is dimensionally stable. This is usually due to a lesser Water flow reached with the result of unsatisfactory keeping fresh baked pretzel.
  • An increased water absorption of the flour carries both Necessities (dough firmness and good freshness of the pastries) and makes a compromise superfluous.
  • British Patent No. 1,108,911 describes a method in which flours with a high proportion of damaged starch. In principle, are suitable for Damage to the thickness of roller mills. In the usual production of "light” Flour does not initially damage the starch, but energetically strived for inexpensive and effective separation of the shell components with the The aim is to obtain a flour that is low in minerals and with the highest possible yield low proportion of bran and by-products rich in minerals win.
  • the roller speed changes during this grinding process. The Relative speed of the rollers of a pair of rollers to each other (advance) is increased, the roll gap is reduced, the contact pressure of the rolls is increased elevated.
  • Roughened rollers and corrugated rollers are also used instead of smooth rollers used, the corrugation and angle of attack are modified. It will be there extremely high roller relative speeds (advance 1: 8 to 1:80) specified, the corrugation constellation is of great importance.
  • the German specification DE-AS 26 22 748 relates to a method with which followed by a compaction of a rye flour by at least 10 percent from shredding the compacted material, improving the Baking properties of the flour and the freshness properties of the resulting baked goods to be produced.
  • the water absorption is one Rye flour significantly increased.
  • the application of the process to wheat flour according to the revelations there, has a similar effect.
  • the achieved Effect was limited due to the change in the protein and the resulting resulting improvement in adhesive properties to an increase in Pastries volume. Information on the water absorption of untreated and treated wheat flours are not disclosed, even values for that assumed starch damage is neither for wheat nor for Rye flour before.
  • European patent EP 0 919 294 B1 describes a dry one Agitator ball mill for processing cereal flours. There it comes with the applied conditions do not damage the starch. These intended task is to detach the protein from the starch granules what is achieved with very high effectiveness. The proteins can be Separate the downstream sighting in a high concentration.
  • Swelling agents to increase the water absorption through the natural raw material flour to reach previously given limits.
  • Swelling starches and other vegetable hydrocolloids such as additives E 412 guar gum, E 411 locust bean gum, E 401 sodium alginate.
  • the invention relates to a novel wheat flour, starting from a normal, using a conventional roller mill grinding process Wheat flour obtained with an also claimed as an invention Process was modified so that it is one order compared to the starting flour has more than 10 percentage points increased water absorption, the Dough stability and the dough softening of the dough made from it the corresponding values of the dough from the original flour noticeably negatively influenced or even improved.
  • the Solve the tasks described at the beginning replacement of source flours, Swelling starches and hydrocolloids from the additive catalog and implementation all the advantages mentioned for consumers, processors in the baking industry and Upstream suppliers (manufacturers of ready-made flour and baking agents).
  • the influences of the grinding process on those in the Farinograph measured parameters (water absorption, dough stability and dough softening) of flour are not limited to Starch damage.
  • the protein component can also be changed; here is think of an oxidative adhesive strengthening, but also damage to the Proteins through shear and temperature effects are possible.
  • the delicacy of flour particles also play a role.
  • different Grinding systems influence the above parameters in different ways. As a consequence, this means that a Grinding system the strength "selectively" damaged and at the same or even leads to a higher water absorption than another grinding system harmful effects on other components, e.g. Proteins and Pentosans lead to lower dough stability and higher dough softening.
  • an agitator ball mill allows the inventive Task a high water absorption with high specific To achieve energy inputs without the known disadvantages.
  • the temperature of the treated flour during grinding below 60 ° C, preferably between 30 ° C and 50 ° C, measured at the outlet from the Agitator ball mill, is thermal damage to the protein and the other ingredients excluded.
  • very high energy input can be a direct or indirect cooling of the grinding balls be made, for example with air, liquid nitrogen or liquid or solid carbon dioxide. In fact, it was found that the Air cooling of the balls is sufficient in most operating conditions, but yes by increasing the amount of balls held in the ball reservoir Extension of the cooling time is achieved.
  • the inventive Agitator ball mill is possible, e.g. commercial bakery flour of the type 550 to be changed in such a way that an increase in Water absorption of significantly more than the previously known 10 percentage points is achieved. Without further ado, bring in the appropriate specific energy the water absorption by up to 29 percentage points increased compared to the original flour.
  • Starch damage was determined using the standard method ICC standard 164 (determination of the content of damaged starch by means of the Enzyme kits from Megazym). This method is expected to be used in the future because of their quick, convenient execution and the easily available standardized reagents to be the most widely used internationally, so that the values obtained with it for cross-comparison with others Investigations can serve.
  • Fig. 1 shows the invention stirred ball mill
  • 2 shows a system diagram with continuous grinding
  • Fig. 3 shows a system diagram with circular grinding.
  • FIGS. 4 to 6 show the evaluations of the test results in Diagrams for the dough stability (Fig.4), the damaged starch (Fig.5) and the Dough softening (Fig.6) for test series each in an inventive Agitator ball mill (Alpine ATR) with steel balls and with aluminum oxide balls (Ceramic), as well as a comparative test series on a pin mill (Alpine CW) According to the state of the art.
  • FIG. 1 shows an ATR type agitator ball mill from Hosokawa Alpine AG & Co. OHG.
  • the mill is a dry or stirred agitator ball mill that can be operated continuously or batchwise.
  • the agitator ball mill 11 is driven by a drive unit consisting of motor 7, clutch 8 and angular gear 9 , which is arranged on a bracket 10 .
  • the drive energy of the motor 7 is introduced into the agitator shaft 5 via the coupling 8 and the angular gear 9 and transmitted as grinding energy via the agitating elements 6 attached to the agitator shaft 5 into the bed of regrind and grinding balls located in the grinding vessel 1 .
  • the grinding material is stressed for comminution in the agitator ball mill 11 in a complex manner by a combination of pressure, impact, thrust and shear between the grinding balls. These have a size of preferably less than 7 mm, usually between 1 and 5 mm. Although even smaller grinding balls would be advantageous from a procedural point of view (higher number of contact points), balls smaller than 1 mm are not used because economic aspects speak against them.
  • the grinding balls have to be separated from the material to be ground in a separation stage following the grinding, for example in a sieving machine 14 (FIGS. 2 and 3).
  • a sieving machine 14 FIGS. 2 and 3
  • the vertical grinding vessel 1 which has a conically tapering lower part 2 , is flowed through uniformly downwards from the grinding material and grinding balls starting from the mill inlet 3 in the direction of the mill outlet 4 , one at the end of the conically tapering lower part 2 of the grinding vessel 1 a horizontal discharge screw 12 is arranged to control the dwell time of the material in the grinding vessel 1 .
  • the speed of the discharge screw 12 can be variably adjusted via a controllable screw drive 13 and thus the throughput through the mill can be regulated over a wide range.
  • the speed of the agitator shaft 5 is variably adjustable via the controllable motor 7 .
  • the agitator shaft and discharge screw speed determine the specific energy entered in the regrind (kWh / t).
  • the grinding vessel 1 Since the energy input is largely converted into heat, the ground material and balls experience a significant increase in temperature even in a single pass through the agitator ball mill 11 .
  • the grinding vessel 1 has a double-walled design and cooling water flows around it, and on the other hand the balls are cooled after leaving and before re-entering the agitator ball mill 11 .
  • air cooling during the ball transport is sufficient to cool the balls sufficiently.
  • it is more effective to let the balls stay longer in the collecting container 15 and to let cold air flow through the collecting container 15 .
  • other refrigerants such as liquid nitrogen (LN2) or dry ice (CO 2 ), can be mixed in the collecting container 15 instead of air.
  • the regrind can either be fed directly onto the agitator ball mill 11 , or - as shown - it is fed into the bucket elevator foot 23 from a regrind supply 25 via a feed screw 26 .
  • the flour treated in a passage in the agitator ball mill 11 is fed by the screw discharge 12 from the lower reaches of the agitator ball mill 11 coming the sieving machine 14 and separated into a fine fraction and a coarse fraction.
  • the fine fraction is tapped off directly at the continuous material outlet 18 and represents the end product.
  • the coarse fraction consists of the balls and is returned to the collecting container 15 .
  • the balls from the collecting container 15 are brought together with the regrind to be fed in from the regrind supply 25 in the area of the bucket elevator foot 23 and conveyed into the agitator bead mill 11 via the bucket elevator 24 .
  • the millbase is first transported from a millbase supply 25 via a feed screw 26 into the intermediate container 19 .
  • the newly added regrind is mixed with recirculated coarse material in the intermediate container and fed to the bucket elevator 24 via a feed screw 27 via the bucket elevator foot 23 .
  • the regrind mixture fed passes through the bucket elevator 24 to the mill inlet 3 of the agitator ball mill 11.
  • the flour treated in the agitator ball mill 11 is fed to the sieving machine 14 from the underflow of the agitator ball mill 11 and into a flour fraction and a spherical fraction separated.
  • the ball fraction is fed back to the collecting container 15 , from here the balls as well as the new ground material combined with the returned coarse material in the intermediate container 19 are conveyed into the bucket elevator foot 23 of the bucket elevator 24 .
  • the flour fraction coming from the screening machine 14 is fed to a wind sifter 16 with the aid of conveying air 17 and is separated there into a fine and a coarse flour fraction.
  • the coarse flour fraction is fed to the intermediate container 19 via the coarse material line 28 and the return screw 29 .
  • the air required for wind sifting is generated by the blower 22 and is at the same time conveying air 17 for the circulating material screened off on the screening machine 14 .
  • the fine flour fraction is fed into the filter 20 together with the classifying air, separated there and is discharged via the product outlet 21 .

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
EP02000504A 2001-02-16 2002-01-09 Farines de blé avec capacité d'absorption d'eau élevée, ainsi que procédé et appareil pour les fabriquer Expired - Lifetime EP1232793B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DK02000504T DK1232793T3 (da) 2001-02-16 2002-01-09 Hvedemel med foröget vandoptagelsesevne samt fremgangsmåde og indretning til fremstilling heraf

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE10107885A DE10107885A1 (de) 2001-02-16 2001-02-16 Weizenmehle mit erhöhter Wasseraufnahmefähigkeit, sowie Verfahren und Vorrichtung zu deren Herstellung
DE10107885 2001-02-16

Publications (3)

Publication Number Publication Date
EP1232793A2 true EP1232793A2 (fr) 2002-08-21
EP1232793A3 EP1232793A3 (fr) 2003-05-07
EP1232793B1 EP1232793B1 (fr) 2005-04-06

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ID=7674690

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Application Number Title Priority Date Filing Date
EP02000504A Expired - Lifetime EP1232793B1 (fr) 2001-02-16 2002-01-09 Farines de blé avec capacité d'absorption d'eau élevée, ainsi que procédé et appareil pour les fabriquer

Country Status (4)

Country Link
EP (1) EP1232793B1 (fr)
AT (1) ATE292521T1 (fr)
DE (2) DE10107885A1 (fr)
DK (1) DK1232793T3 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103657792A (zh) * 2013-12-03 2014-03-26 河南康隆食业有限公司 一种小麦面粉生产系统

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109225482A (zh) * 2018-09-03 2019-01-18 马鞍山起劲磁塑科技有限公司 中心进气进水式新型化工球磨机

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1108911A (en) 1964-03-13 1968-04-10 Gordon James Baker Improvements in or relating to the milling of wheat and wheat products
DE2622748A1 (de) 1976-05-21 1977-11-24 Muehle Rueningen Ag Verfahren zur behandlung von getreidemehl oder getreideschrot sowie vorrichtung zur durchfuehrung des verfahrens
EP0919294B1 (fr) 1997-11-27 2000-03-22 HOSOKAWA ALPINE Aktiengesellschaft & Co. OHG Procédé pour l'enrichissement en protéine pour céréales, en particulier pour grain et légumineuses

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB474359A (en) * 1936-04-22 1937-10-22 Gustav Gerson Haber Improvements in or relating to the grinding of grain or like cereals and storing of flour so obtained
GB1265735A (fr) * 1969-10-30 1972-03-08
JP3703148B2 (ja) * 1995-06-06 2005-10-05 寿工業株式会社 湿式撹拌ボールミルと方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1108911A (en) 1964-03-13 1968-04-10 Gordon James Baker Improvements in or relating to the milling of wheat and wheat products
DE2622748A1 (de) 1976-05-21 1977-11-24 Muehle Rueningen Ag Verfahren zur behandlung von getreidemehl oder getreideschrot sowie vorrichtung zur durchfuehrung des verfahrens
EP0919294B1 (fr) 1997-11-27 2000-03-22 HOSOKAWA ALPINE Aktiengesellschaft & Co. OHG Procédé pour l'enrichissement en protéine pour céréales, en particulier pour grain et légumineuses

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103657792A (zh) * 2013-12-03 2014-03-26 河南康隆食业有限公司 一种小麦面粉生产系统

Also Published As

Publication number Publication date
DE50202675D1 (de) 2005-05-12
ATE292521T1 (de) 2005-04-15
EP1232793A3 (fr) 2003-05-07
EP1232793B1 (fr) 2005-04-06
DE10107885A1 (de) 2002-09-05
DK1232793T3 (da) 2005-08-22

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