Air classification of flour

Details Air classification of flour Air classification of flour

A - Human Necessities

21

D

A21D 10/00 (2006.01) A21D 6/00 (2006.01) A23L 1/0522 (2006.01) B02C 9/00 (2006.01) B07B 4/00 (2006.01) B07B 7/00 (2006.01) B07B 9/02 (2006.01)

Patent

CA 2089224

Air-classification of flours with a particle size of 5-160 µm is best performed on flours that are remilled at least once to give a remilled flour with an x-50 of less than 40 µm. The remilling, preferably being carried out by using a jet air mill, a Retsch mill or an extruder. In this way a higher yield of a fraction, enriched in protein (up to 40% protein) and a higher yield of a starch fraction with a low protein content (even less than 3 wt%) can be obtained. Wetting of the remilled flour, prior to remilling and drying of the remilled flour, prior to air classification lead to improved results.

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