EXPERIMENT-1

Aim: Determination of gluten content of wheat flour by hand washing method.

Requirement: Wheat flour,𝐻2 𝑂, china dish, spatula, oven, glass jar & distilled water.

Procedure:

1. 10gm of wheat flour is taken

2. 5ml water is added to it.
3. Cohesive dough is made which is not to lose.
4. Dough is allowed to rest under water for half an hour.
5. It’s then washed under gentle steam of water to remove all the washable material.
6. Left out is crude gluten, which contains some contents of lipids, starch etc.
7. It’s completely washed until it is free of washable material.
8. A test is done to check weather all washable matter has been removed or not.
Gluten is squashed in a beaker full of distilled water if white colour starched comes
in drop squashed water. Then all the washable matter has not been completely
removed it’s then washed again so that turbidity appears in water.
9. Record the weight of wet gluten.
10. It is then dried out at 100°C till a constant rate is obtained.
11. After drying weight is again taken and then by knowing the difference hydration
capacity can be known.

Precaution:

1. Dough should not be sticky/dry.

2. Dough should be washed properly until turbidity disappears.
 EXPERIMENT-2
Aim: Estimation of ash content of cereal flour sample.

Requirements: Sample of cereal flour, silica crucible, trays, muffle furnace, gas burner &
weighing balance etc.

Theory: Ash content is directly proportional to extraction rate i.e. ash extraction rate
increases ash content also increases.

Ash content ὰ 1/10 of volume

As the ash content increases loaf volume decreases for bread. Ash content must be less than
0.4%. If it’s greater than this volume, then it will effects the quality of the bread whole flour
ash content is 1.4%.

Procedure:

1. Weight accurately 5gm of flour sample in a clean dried silica crucible.

2. Crucible is heated over gas burner to volatilize as much of organic matter as possible
until no more smoke is given out.
3. Crucible is transfer to muffle furnace where temperature is 575-600°C.
4. The crucible is kept for 2hours till all carbon is oxidized.
5. It’s cooled in a desiccator & difference in weight is calculated.

Precautions:

1. Weight of sample & crucible should be taken carefully.

2. For cooking crucible is transferred to desiccator immediately.
 EXPERIMENT-3
Aim: Test baking of cookies.

Ingredients:

Maida 100gm
Sugar 35gm
Fat 35gm
Ammonium Bicarbonate 1gm
Baking Powder 1gm
Water 8ml
SMP 1gm
Salt 0.5gm
Vanilla Essence 1ml

Procedure:

1. Sugar, fat and vanilla were creamed together.

2. Wheat flour, creamed sugar & other ingredients were dry mixed.
3. Dough was prepared with water.
4. Dough was sheeted on aluminium platform {thickness less than 2.5mm}.
5. Cutting was done in to circular cookies.
6. Baking was done at 250°C for 7-8minutes.
7. Cooling was done at room temperature.
8. Cookies were packed in polypropylene pouches and were stored at room
temperature.
 EXPERIMENT-4
Aim: Determination of water adsorption power of different milling fractions obtained from
flour mill by CF method.

Requirements: Test tubes, distilled water, samples of different milling fractions obtained
from flour mill such as Maida, Atta, coarse bran, fine bran & centrifuge.

Procedure:

1. 10ml of water is taken in test tube.

2. Adding 2gm of sample each from Maida, Atta, fine bran.
3. Keep it for half an hour for rest.
4. Centrifuge it at 3000rpm for half an hour.
5. It is taken out and amount of water adsorbed by sample is measured. This will give
water adsorption.

Precautions:

1. Test tubes should be properly balanced in the centrifuge.’

2. The level of water adsorption by samples should be measured very carefully.

Conclusions: We conclude that coarse bran has highest water adsorption capacity followed
by fine bran, Atta, semdina etc.
 EXPERIMENT-5
Aim: Test baking of bread.

Theory: All process which have evolved for the manufacture of bread have a single common
aim namely to convert wheat flour in to an aerated & palatable food. Bread of good quality
is characterized by “sufficient loaf volume”. Attractive appearance with regards to shape
and colour

Soft crumb texture

Ingredients of bread are divided in to 2 main categories:

Essential: These include flour, water, yeast & salt.

Optional: These include malt, sugar, fat, emulsifier, yeast food, soya flour, gluten & milk
product.

Requirements: Mixer, proving cabin, bread pans, beakers, weighing balance, glass rod,
oven.

Formulation:

INGREDIENTS AMOUNT
Flour 100gm
Yeast 2.5gm
Salt 2gm
Fat 3gm
Sugar 5gm
Water 60ml

Procedure:

1. Check the water adsorption capacity of flour by farino graph.

2. Mix flour & salt in a mixer, dry mixing is done, yeast is mixed in water (37°C)
containing sugar.
3. Then this solution containing the yeast is added to the above mix & mixing is done
for 4minutes.
4. Fermentation is done at 30-37°C for 50minutes at RH85%.
5. Remixing is done for 10minutes and fermentation again done followed by moulding
7 paning.
6. Prooping is done for 25minutes at 30-37°C.
7. Cooling is done for 2hours then volume is measured & bread is sliced.
8. Baking is done for 25minutes at 225°C.

Precautions:

1. Mixing time should be proper.

2. During proofing dough must be covered by a wet muslin cloth.
 EXPERIMENT-6
Aim: To develop different shapes of pasta without pasta machine.

Introduction: Pasta is produced by mixing milled wheat, water, egg( for egg noodles or egg
spaghetti) & sometimes optional ingredients which are added to an extruder equipped with
a variety of dies to give different shapes. The pasta is then dried and packaged.

Origin: Pasta products first introduced in Italy in 13th century.

Different forms of pasta:

1. Macaroni: They should have outer diameter between 3&5mm 7 wall thickness of
1mm. It is of two types
a. Long goods
b. Cut goods
2. Spaghetti: Material should be in form of rods and diameter is about 1mm.
3. Vermicelli: Also in the form of solid rods having diameter between 0.5-1.25mm.
4. Egg noodles: It should be in the form of ribbons & mass of egg solids should be less
than 5.5%.

Raw material: Maida, egg, milk, vegetable oil, spinach, carrot, butter, salt.

Equipment’s: Mixer, Gas stove, pan, sieve, knife.

Procedure:

1. Separately juices were extracted from spinach & carrots & both the clarified juice
were collected in separate beaker.
2. Two type of pasta were prepared one with egg & one without egg.
3. Pasta with egg
 Initially the dry mixing was done. Maida, salt were mixed & then the wet mixing was
carried out by adding egg, milk & oil.
 The flour was kneaded thoroughly & was divided in to two equal parts. To one portion
clarified spinach juice was added & to other portion clarified carrot juice was added.
 Again the batter was kneaded thoroughly to dough form & a pinch of butter was added
to remove the stickiness of dough.
 The dough is wrapped in a plastic bag for 20minutes.
 Then dough was again kneaded & rolled to a sheet form.
 The dough sheet was then cut in to different shapes with the help of knife.
4. Pasta without egg: For the preparation of pasta without egg. The same procedure
was followed without adding egg.
5. The pasta shape obtained was heated in the vat containing hot water as soon as the
pasta started cooking it was transferred to a vessel containing chilled
water(2minute). This is done to make pasta hard so as to reduce the breakage or
further cooking loss.
6. The pasta was then sun dried & packaged.
7. The prepared pasta was then cooked in both traditional & Italian style.
 EXPERIMENT-7
Aim: To study the various operations in milling of wheat.

Requirements: Cleanness, sieves of different mesh size, aspirators, magnetic separators,

disc separators, water tanks, tempering bin, break rolls, reduction rolls, packaging material,
storage room etc.

Procedure: Various steps in milling of wheat are described below:

1. Cleaning: Cleaning of wheat is done by washing & removing all the fine impurities &
dirt sticking to the surface of grain. Loose fine impurities are removed by cleaning,
small pieces of sticks, stones, sand etc. are removed. Iron particles are removed by
magnetic separators. The dirt & loose outer covering are removed by passing the
grain through energy coated rollers & then by aspirating off the light impurities. The
final cleaning step is washing by water which allows the dirt& bits of metal to sink.
The moisture content of wheat is increased by about 1% during washing.
2. Conditioning: During conditioning the temperature of wheat grain should not be
raised above 47°C otherwise the gluten quality will be affected which deteriorates
the baking quality of flour. The moisture content of soft & hard wheat are raised to
15-17% &16-19%. Respectively by soaking & then moisture of grain is equilibrated by
tempering for 18-72hours in tempering bin.

In medium system conditioning is done by direct steaming & both moisturising &
heating are carried out simultaneously in a single operation.

3. Milling: Milling of wheat is carried out by roller mills. The roller milling system is
mainly divided in to break roll & reduction roll system. Both of these rolls are
differentiated with variation of their surface conditions. In the break rolls bran is
cracked. The endosperm adhering to the bran is milled away successively in a few
step. Each set of mills take stock from the proceeding one after each break the mix
of free bran, free endosperm & free germ & endosperm still adhering to the bran is
passed through the next break rolls for proper size reduction to flour. Therefore,
break rolls are used for production of milling & in to proper flow size as many as 12-
14 reduction rolls are used in most flour mills.
4. Storage of finished products: The flour & milled feed (bran, germ & shorts) are
bagged in water proof bags, stitched and stored in cold dry conditions in flat go-
downs.

Components of wheat mill:

 Break mill: It consists of twin pain of corrugated lied rolls one roll revolves faster
than other. Differential speed being is proportion 2:1.
 Break shifting system: It can be divided in to 2 types:
a. Plain sifters: This machine removes large bran pieces adhering to the endosperm at
the top. The next serves which are finer sieve removes the endosperm middlings &
bottom rough flavours.
b. Purifiers: The middling’s containing finer bran particles are removed by purifiers.
Reduction sifting system: After each reduction the product is separated by plain sifters
where the finished flour is sifted by 120mesh sieve & removed. The oversized material is
sent back to the reduction rolls for further processing.
 EXPERIMENT-8
Aim: Demonstration of oil extraction & refining of oil from rice bran.

Requirements: Thick sugar bags for filtration, equipment’s for drying & steaming heat.

Solvent extraction method: Three system of solvent extraction operations are in used
namely batch, semi-continuous & continuous. The continuous has advantages over batch as
it can be used for production of oil from various oilseeds. But tha capacity of plant is higher
& initial investment is higher. Pre-treatment of bran prior to extraction is essential step.
Consist of either direct steaming & drying of bran alone at 90-100°C to 6-8% moisture
content. Pre-treatment of bran reduces amount of fines & moisture content thereby
increases particle size & aids in release of oil from bran in lower filtration time & also
eliminates the problem of fine without pre-treatment like resistance to percolation of oil &
low rate of extractability. The treated bran containing 6-8% moisture is charged to fine
stationary batch extraction vessels which are fitted with sugar bag at the glass bottom, each
holding 0.5tonnes of raw bran. Miscella from the extractor passes through a strainer hot
vapour is effectively used for heating the miscella in the heat exchanger.

Moisture content of 8-12% is discharged from the extractor by opening door of extraction
vessel. It takes 21.5hours for each cycle of batch typical capacity of plant is 24-25 tonnes per
year.

Refining of rice bran oil: Following steps preliminary drawing & degumming process to
remove hard water gun, muscilage & some other impurities.

 Neutralization process for removal of FFA ( free fatty acids).

 Decolourization process for removal of odour, rest matter & insaponifiable matters.
 Winterization operation for removal of soft wax.
 EXPERIMENT-9
Aim: To study the various operations involved in milling of pulses.

Requirements: Cleaners, bucket electors, worm (for oiling), roller machines (for pitting), disc
type shelter (For de-husking),. Energy roller machines/ or greater machines, polish,
buffering machines, blowers.

Procedure: Various steps involved in milling of pulses are described below:

Dry milling of pulses:

 Cleaning & grading: Pulses are clean from dust, grits & grated according to size by
real type.
 Pitting: The clean pulses are passed through an energy roller machine. Husk is
cracked & scratched. The clearance b/w energy roller & cage from inlet-outlet. As
the material is passed through the narrowing clearance. This is to facilitate the
subsequent oil penetration process for loosing of husk.
 Pre-treatment with oil: The scratched/pitted pulses are passed through a screw
conveyor & mixed with some edible oil live linseed oil & kept for an hour for
diffusion of oil.
 Conditioning: It is done by alternate wetting & drying after sun drying for a certain
period 3-5% moisture is added to the pulses & tempered for about 8hours. Again
dried in the sun. Pulses are finally dried to about 10-12% moisture.
 De-husking & splitting: Energy roller known as gata machine are used for de-husking
of conditioned pulses. About 50% pulses are de-husked in a single operation. The
husk is aspirated off & de-husked split pulses are separated off by sieving. The whole
process is carried out 2-3 times until all the pulses are de-husked are splitted.
 Polishing: Polish is given to the de-husked & split pulses by treating them with small
quantity of oil and water.
 EXPERIMENT-10
Aim: To study the physical characteristics of grains.

Requirements: Grains of different cereals, vernier calliper, magnifying glass, weighing

balance.

Physical balance:

 Appearance: Visual inspection reveals purity contaminants, infestation. The size,

shape &colour of grains have been used to classify & grade cereal, grains according
to this potential processing quality. Pumps give better extraction & dark glossy
vitreous grains are associated with higher protein content & wheat hardness.
 Size & shape: Size & shape of grains are associated with the extraction rate. The
surface area of grain is inversely proportional to average diameter of grain.
Therefore, expected that larger plump grain will have a lower proportion of grain
length, breath, thickness of grain were measured by vernier calliper to determine the
dimension of different cereal grains.
 Smell: It is important in initial assessment of grain inset contamination test in highly
subjective & variable new methods are being developed that attempt to qualify
smell & odours by the use of thin film conducting polymers & metal oxide sensors as
in the electronic nose.
 Thousand grain weight: It is usually expressed as weight of thousand grain of wheat
in grain. It is normally determined automatically by electronic counting & weighing
1000grains of cleaned wheat. It is highly correlated with milling extraction because it
is directly related to grain size which is known to be related to extraction.