B - Operations – Transporting – 02 – B
Patent
B - Operations, Transporting
02
B
B02B 1/04 (2006.01) B02B 5/02 (2006.01) B02C 9/00 (2006.01) B02C 9/04 (2006.01)
Patent
CA 2196637
Raw wheat grains are polished after being subjected to a first water addition and being tempered, and the polished wheat grains are ground after being subjected to a second water addition and being tempered. The first water addition is to cause the raw wheat grains to have a water content of 12 - 14%. The tempering of the raw wheat grains is performed for 16 - 36 hours so that the water sufficiently penetrate into the inside of the raw wheat grains. The method of flouring includes the steps of measuring a water content of the flour obtained by the grinding of the grains, comparing the amount of the measured water content with a predetermined target water content of the flour, and adjusting the amount of water to be added during the second water addition if there is a difference between the measured water content and the predetermined target water content. Thus, it is possible to reduce the time required for the tempering of the polished wheat grains and to adjust the second water addition based on the water content in the flour.
Des grains de blé bruts sont polis après une première addition d'eau et un mouillage, et les grains polis sont moulus après une deuxième addition d'eau et un mouillage. Après la première addition d'eau, les grains bruts ont une teneur en eau de 12 à 14 %. Le mouillage des grains bruts dure de 16 à 36 heures pour que l'eau pénètre suffisamment dans les grains bruts. La méthode de farinage comprend la mesure de la teneur en eau de la farine obtenue par mouture des grains, la comparaison de la teneur en eau mesurée avec une teneur en eau cible pré-établie de la farine, et l'établissement de la quantité d'eau à ajouter au moment de la deuxième addition s'il existe une différence entre la teneur mesurée et la teneur pré-établie. Il est donc possible de réduire le temps de mouillage nécessaire des grains de blé polis et d'ajuster la quantité d'eau ajoutée la deuxième fois en s'appuyant sur la teneur en eau de la farine.
Kanemoto Shigeharu
Kato Akihiko
Maehara Hiroyuki
Matsumoto Nobuhiro
Satake Satoru
G. Ronald Bell & Associates
Satake Corporation
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