Air Classif ication of Flo ur

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.-, Wheat endosperm upon grinding is

fragmented
❖ f l,aur contains mixture of' particles

✓ Whole endosperm cel~ls (singly or irn

lur11ps), segments of en do~perr11 ceUs.,
& clusters of starch granules and
protein (>15,.mlndla} Ma a ■

✓ Large and me dium sized starc h

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granul es, sjo me with protein attached

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{HJI ,an In dlaj

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✓ Small chips (wedges) of protein and

detached starch granules (<l5pmlndlal Enda• perm een1.
- . .~ ,,~.,, ,, ~. . .....,. ~ f flll.
~om& :1~ rruHma)

- ~
 Crmtd.. h

• Soft wheat 001ntains about 50% of medium..1sized an1d s.maU particles

(below 35 µm) in flour
hap111Wi11.g

• Hard wheat containson,y ·1 0~

•
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Further fin.e 1rind'in11 separates the components with in,crreasing
prop01rtions, of starc.h & priotein (pinned disc grinder)

• Particles ,below al.lout 80 ,i ,m ar·e consid1ered as su'b-sle"elrange

• Sep arations at 15 µm and 35 µmis.'frac.tionated by air classiflcatiio1n
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• Air flassifi'r:atlon process involves elu:triation In which pa1rticles are

subjected. to the· 0pposin&e·ffe cts of centrifugal ·force and air drag
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• SmaH particles! are influenced by air drag

• Air c.lassificati,on results i1n prorein -rlch (< 15 µm) fraction, staicll-
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rich (15-35 itJ.m) fracticn and 0th.er· 'fractions (> 35 µm) of cells at
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 Results of Ai rM
Classification of W he at Flour

26
24
22
20
D
,a
~ j
rs
c. ,4· Parent : 13 ..4 °/o
·-...IV 12 protein
0
1-, ro
L a
6
4
2
.,
- .
iiiiii,
N
• II
.,.,
I : Cut size (pm)
0 10 20 30 40 50 eo 70 80 9D l(X )
YieL,d, 0/o
 ,., •Tr .....,tA·- ---/ IIIHll'IIM. . . . . . 1nc11, c-,- am1J
Calcium Iodate Patus[um bramaUI [50 ppm Max)•
Patlstlum lad1t e, Pat.u(um ladat■ lSD ppm MalC) 11
N11rogen1axldt Ca ~c ium brom.ate
Nitrosy I chic ride Chlorine
L<,n1ln1,and ltl hvdmchlarida1~1adiull'I chlor~ n1e d [oxide
• pota1llum ulb (90 ppm Ma1)rai
~ m~ .1 IIUU ,.11g •..,.,. , Sr;..¢i'"'
Pata&s ~um pe.rchl orate Az:cd It___________ _ ___
Amrnmn~umperchtorate Carbamlde [urea)
- - ---!t-- -
• mmonlum chtnrid1 (500 ppm Max)• B1n1ayl p•raxJde (40 ppm Mav)•
- - --;-....___
AC!eblne peroxide calcium pero~lde
Arny1au1 (furnp~ 100 p Ma1e)• Ficin
Pr101eases Magnesium ~actate
Papaln MonocalcJum orthophosphate
Bramelain Amrnanium ph111:11h•t. l2500 ppm Max)•
Ammonium peraulphau [2S.OO ppm Max).• calcium p'.ha.5pl\•t• (2500 ppm1MaxJ•
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C~.. •t...,r.-ii
1... ~
~~ _ __
t,. .. ....... ppm
nale (5000
_____ Mai)•
__ _ _ • ForBraad1
....._____
=,.;.__ _ ; '_ far _ _ and
_ Biscult _ BEU-d
_ _ =---==eo_ _ ------111
 Pa1Nl&N FIDurTINtmtntAlalll/lmprovlaln lndl■ (a per~ 2011)
Calcl um ~od ate I
Pataulum fflrnate (50 ppm Ma~)•
I(
Pot iilSSIl,J m ,ooate IPota1-1rum lodat■ (SD ppm Max)•
Nttr:01en ox~de calcium brcmate I

,_
Nitrosyl ch lo.ride Chlo.line =-al ! ~ Hl"'I ,1 ~ti•t ttg ~111.r irffff' IIII= --

l m-CVR1ln111d Ml hydrachlarid1•1oclium
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Chlorine dh:nclde
& pa1a11lu11111lb1t90 ppm Ma:xJ•
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Pousslum peroh ~orate 1

Amcl~carbonamide
- -

Am monl um1pen:hlora!ie Carbamlde [ur,ea)

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Anuno.nlu m c111tur1d• (500 p pm1M,a.;)• B•nzay;I p•roxi de (40 ~ pm M amc J11 '
-

Acetone pe rOKlde 1C2ldum peroxide

An,wlalH ~f11n1~d 100 ppm Max)~ F"ICHl
.
Prote1i1es Magnesium iacta'lie
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-

PiJu1in Monocaicjumorthaphmphate
Brorinelalrn Ammonium phosphaa l2500 ppm IMa:.J •
AmrRoriiumn p•111ilphalle (,2500 ppm Max)• ,CaJelurn phmpkate t2soo p pm Max)•·1

~ ~~~~'f:'~ J:"bonda (SOOD ppm Max)• I' ·• Far 1ra-ad; 1 far BJscwt and ■mad
I i~ I 1: p.J
,:,
 Contd•..

Commercial app Ilea tlons of alrwdassifl'e d wheat flo1

ur
❖ Fine fiadian:

,✓ Increasing protein content of bread,flours

•✓ Usage In the
1 tnanufacture a/ gluten,.,enriched bread & stare-ft
p raducts
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.:, Medlum,Jractlan:

✓ Use in spong,e cakes &. pre-mix flours

-:• Coa,rse fraction :

✓ For bi~cuit man,ufacture1 where 'the iuniform particle' siz,e, ian'd g,ranular
nature are advantage.,aus
,✓ Bleaching Agen,ts

❖ Flau1r contains a yellowish pigment, consisting mainly Manth0 ph1

ylls 1

or its este,rs (9 5%) & has nD nutrltlon1ral 'Signifl canc,e

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•:• With bleached flour, a white coloured flout ~-~,n11~~ ~ ~ 1111:

coloured l0 af ca1n be abta,ined
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❖ Bleachin1 of the natural pigment, by oxiclatlon occurs rap,i dly when

flour l1s e,cposed to atmos1phere,,; more slo·wly w lh entcit is stored In
b1.dk
•:• However, this can be accellerated by chemical tre,a tments
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❖ A1
dvantage to miller! A white,r· flour can be a btained at a hlgher
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extraction rate (prafitabi lity),

•~ I tnt1 m, ,m IP\IPI nT tr'P,:::r tmiPnT r :,a1n n• ni,a.T111rn,Jnilit1 niu rro::aT1no wn1 iF
 •:" Benzoyl peroKide l( C.H 5CO)1 O2) 'is a solid bleaching agent
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supplied as mbcture with inert, inorganic fi llers such as CaHP,O41

Ca3(P 0 1 ) 2, sodium ah.1minum1phosphate,! chalk, etc.
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0

❖ Advantage over gaseous agents; nan·-hazardou.s

<• It has ant~ 1Jleachlng actlo11 and no Improving action

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+ Bleaching action occurs In 48 hrs

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,. ) Dosage rate : 4,5-.50 mg/kg (In India: 40 ppm

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Ma•J
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!Iii
 Contd .. ,

,:. Chlorine dioNide ICt0 2 J is widely used as improving and bleachln1

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agent
~:- The CI02 gas is released (l.n, situ) by 11as-sing Cl gas throu gh an
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aqueous salutian1of sodium dllarlte

•> Air is then1passed thro1ugh the so,utian1to obtain a gas 1m1lxturie

wit,h 49' CI02 and is applied 'to fiour at ·12-,2 4 m,gJkg
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❖ Beins a 1as1
, can'trol of feed rates isl net·easy
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❖ Un/ortunatefy ft alsa d,estru.,s tfle ta cap hero's

❖ Permil tted in the UK, the USA, Australia, Canada and Japan
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,.;. Chlorine gas is usuanv used for treatm1ent of' m,ainly cake f11our
[1000-1800 mg/kg)
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 t:anu:I ..•

"' Ascorbic ac:jld

❖ It has been used for rmany years In bra1a1d making

• • : •
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Comm1only us-ed o,:i1dant (additive I improver)

~ a m i,j, rdliinfit11 !P-}Yt iCl■l!lii
·> In
-

bread making it is used to improver gas r@L~nllltJ!n lrlfULil&CU ID

effect on gluten structure

+ It is a reducin1 a1ent but durin1 dough m1hcing AA is readily

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converted ta dehydraasc:orbic acid in the presence of· oxyeen and

ascorbic Ok,ida S@
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OldclMe·•■t~
~~Iii~

DEHiYDAOAiCQ~ ACID UlMA,

 Contd .. ,

·<• It involves oxidation. of sulfhydryl glioups f~S,..ff-J of gluten~formin:1

proteins and the formation of dl,su.lfide bonds t-s-s-J
•> Results in, improved ability ·t o retaiir-1 gos and yields bread1w;th a
finer crumb ciell ll'l'lifl'P. ~ ·~LhiliJlfl11 ....,,._, lkJIP - ,

❖ The quantities o\ aiir incorporated during dough mixing pla y o 1

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signifie:ant role tn promoting oxidation

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+ Tha 01id1izing effect o,f .AA is mainly Umited tc d10 ugh mixing period
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because y·e,u st will rem·vve oxygen in 'the air bubbles by thie end of
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m,x,ng
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•!• The acti0 n of AA durin1g m·ixi1n1 also bri1n1 :abou't changes in the
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rheology of the d0u1h makin11it more resisran't to defc rmation

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