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The book covers Nutrient Composition of Wheat Grain, Structure of Wheat, Ingredients made from
wheat, Types and Grades of Flour, Drum Wheat and Flour, Quality Characteristics of Wheat Varieties,
Wheat Milling , Flour Preparation, Technology and Manufacture of Mini flour Mill, Food Grades,
Standards, Laws and Regulations, Quality and Type of Wheat Flour for Various End-products, Wheat
Germ: Technology for Separation and Stabilization, Milling of Wheat , Wheat processing Technology,
Role of Wheat Flour, Selection of Packaging Material for Storing Wheat Germ, Soft Wheat Based
Products, Automatic Whole Wheat Chakki Plant, 5 Tons Wheat Flour Mills, 10 Tons Mini Wheat Flour
Milling Machine, Wheat Milling Machine, 30 Tons Wheat Flour Mill Plant, 300-450 kg/h Wheat Flour
Mill, 250 TPD Flour Mill Process Line, Grain Cleaning Equipment, Flour Milling Equipment, Packaging,
Plant Economics of Chakki flour Mill, Plant Economics of Flour Mill (Atta, Maida, Suji, Brans),Plant
Economics of Mini Flour Mill, Plant Economics of Roller Flour Mill (Atta, Maida, Suji), Plant Economics of
Mini Flour Mill (Maize, Sorghum, Millet), Plant Economics of Roller Flour Mill (Mini) 50 TPD/Day, Plant
Economics of Wheat Flour Mill (115 MT/Day), Plant Economics of Roller Flour Mill (300 MT/Day), Plant
Economics of besan Plant, Plant Economics of Channa Dall and Basen, Supplier of Flour Mill Machinery.
START YOUR OWN WHEAT FLOUR MILL (ATTA, MAIDA, SUJI, BRAN, & BESAN PLANT) WITH PROJECT
PROFILES
WHEAT
• Chemical Composition of Whole Wheat Grain and its Various parts (per cent on dry matter
basis)
• Moisture
• Protein
• Gluten
• Lipids
• Carbohydrates
• Distribution of Carbohydrates in wheat fractions
• Vitamins
• Distribution of B-Vitamins in the Wheat Kernel
• Minerals
• Mineral Composition of Wheat
• Enzymes
• amylase (Diastase)
• Proteases
• Lipase
• Lipoxidase
• Phenol and Aromatic Amine Oxidases
• Peroxidases
STRUCTURE OF WHEAT
• Endosperm
• Bran Layer
• Germ
• Pericarp
• Seed Coat and Nucellar Epidermis
• Aleurone Layer
• Morphology of the Wheat Grain
• Germ or Embryo
• Endosperm
• Peripheral
• Prismatic
• Central
• Introduction
• Wheat
• Commercial Wheat Varieties
• Composition of Wheat
• Ranges of major components in U.S. Wheat
• Wheat endosperm proteins classified by Osbome's Methods
• Proteins
• Carbohydrates
• Essential amino acids in wheat fractions
• Solubility and structural features of wheat proteins
• Sugars and polysaccharides in wheat kernels
• Lipids
• Fatty acid composition of wheat and products
• Minerals and vitamins
• Mineral and phytate content of wheat kernels
• Fiber
• Pigments
• Enzymes
• Utilization of wheat
• Products produced by conventional milling of wheat
• Applications specific to soft wheat
• Applications specific to hard wheats
• Determining the Quality of wheat
• What should be Tested
• Tests for hardness
• Quality Assurance Testing of Soft wheat
• Quality Assurance Testing of Hard Wheat
• Milling quality predictors
• General Tests for Cereal Flours
• Chemical and Physical Tests
• Tests of Gluten Quality
• Dough testing instruments
• White flour
• Breakdown of flour production
• Brown flour
• Whole Meal Flour
• Germ enriched Flour
• Multigrain Flour
• Organic Flour
• Bread making Flour
• Biscuit Flours
• Plain or Self raising Flour
• Cake Flours
• Composite and Alternative Flours
• Raw Mateials Suitable for Composite Products
• Proportion of Non wheat Material (as per cent of totel flour) for Blending with wheat for
breadmaking
• Quality of Raw Materials
• Grades of flour
• Straight Flour
• Patent Flours
• Clear Flours
• Red Dog Flours
• Bran
• Wheat Shorts
• Germ
• Introduction
• Materials and Methods
• Results and Discussion
• Wholemeal
• Flour
• Quality characteristics of bread wheat durum wheat and triticale
• Changes in fat acidities of wholemeals/flours of bread wheat, durum wheat and triticale
• Percent decrease in fat acidities in wholemeals/flours of bread wheat, durum wheat and tritical
WHEAT MILLING
FLOUR PREPARATIONS
• Wheat
• Bran
• Germ
• Endosperm
• Classification
• Hard wheats
• Soft wheats
• Durum wheat
• Flour
• Receiving
• Cleaning
• Conditioning
• Milling
• Milting of Wheat Flour
• Specifications of wheat flour
• Raw Material
• Opportunity Rationable
• Proposed product Mix
• Production Process
• Manufacturing Process of Wheat flour
• Washing & Sorting
• Conditioning
• Gristing
• Milling
• Wheat Flour Making Machine
• Packaging & Dispatching
• Flour production process
• Flour production process flow
• Introduction
• Types of standards
• Definition
• Designation
• Composition
• Additives
• Quality
• Hygiene
• Pesticide Residues
• Packaging
• Marketing and Labelling
• Sampling, Analysis and Standards
• Permissive
• Mandatory
• prohibitory
• Presumptive
• Recipe
• The Degree of Standardization Sought
• Complete
• Partial
• Minimum
• Platform
• Trading
• Commercial
• The binding force of the standard
• Legal or Statutory
• Voluntary
• Draft
• Temporary
• Field of application of the standard
• Factory
• ContractualContractual
• Selection of Method
• National
• International
• Development of grades and standards of quality
• Methods of Measurements
• Establishing a Scale
• Weighting of the Quality Characteristics
• Applications
• Food Laws and Regulations
• Food Laws
• Food Standards in India
MILLING OF WHEAT
• Milling of Wheat
• Composition of Endosperm, Germ and Bran of Wheat
• Relationship Between the Physiological and Technological Parts of the Wheat Kernel
• Milling Process
• Traditional Milling
• Modern Milling
• Graining Cleaning
• Conditioning or Tempering
• Roller Milling
• Debranning Diagram between Clean wheat and first Break
• A Milling Diagram showing two parts of break rolls and three pairs of reduction rolls together
with sifters
• The Break System
• The reduction system
• End products of milling and Their Application
• Millng Quality
• Milling of Soft wheat vs Hard wheat
• Flour Treatments Bleaching
• Maturing
• Receipt
• Pre cleaning
• Fine cleaning
• Grading
• De stoning
• Dust Collection
• Storage Silos
• Flour
• Hard wheat
• Soft wheat
• Colour
• Strength
• Tolerance
• Water Absorption
• Uniformity
• pH
• Composition
• Cookies
• Baked Product Classification
• Batter type cookies
• Foam Type Cookies
• Rotary Mold Cookies
• Wire Cut, Rout Press, and Rotary Molder
• Typical Formula for Rotary mold Cookies
• Cutting Machine Cookie
• Wire cut Cookies
• Sugar Wafers
• Typical formula for Wafers or Ice Cream Cones
• Sheeting and Gauging, Rotary Cutting, and Reciprocating Cutting
• Cookie Ingredients Flour
• Sugar
• Shortening
• Eggs
• Milk Solids
• Chemical Leavening Agents
• Suggestions in Cookie
• Making
• Problems in Cookie Making
• Cookie Dough Crumbles When handled and Rolled
• Cookie Dough is Soft and Sticky
• Cookie Dough is Tough and Resists Rolling Out
• Cookies Shrink After Cutting
• Cookies Spread Too Much During Baking
• Cookies have Uneven Colour and May have spots
• Cookies vary in size and shape
• Crackers
• Typical Saltine Cracker Formulab
• Biscuits
• Formulae for Sweet, Safty and Protein Enriched Biscuits
• Mixing and Kneading
• Sheeting and Shaping
• Baking and Cooling
• Packaging
• Cakes and Pastries
• Cake Types
• Shortened
• Unshortened Cake
• Cake Making Ingredients
• Essential Ingredients
• Optional Ingredients
• Structure Builders
• Tenderizers
• Moisteners
• Driers
• Flavours
• Flour
• Sugar
• Shortening
• Eggs
• Milk
• Water
• Salt
• Leavening Agents
• Mechanical Aeration
• Chemical Aeration
• Vapour Pressure
• Flavour
• Cake Making Methods
• Sugar batter Method
• Flour Batter Method Advantages
• Blending Method
• Boiled Method
• Sugar water Method
• All in Process
• Half a Minute at Low Speed
• Two Minute at Fast Speed
• Two Minutes at Medium Speed
• One Minute at Slow Speed
• Panning of Cake Batter
• Baking
• Baking and Cooking Losses
• Characteristics of Cakes
• External Characteristics
• Volume
• Colour of Crust
• Symmetry of Foam
• character of Crust
• Internal Characteristics
• Grain
• Colour of Crumb
• Aroma
• Taste
• Texture
• Cake Faults and Remedies
• Wrong Quality of Raw Material
• Sugar
• Shortening
• Eggs
• Baking Powder
• Fruits
• Improperly Balanced Formula
• Baking Powder
• Operational Mistakes
• Types of Cakes
• Formula for Sponge Cake and Agel Cake
• Sponge Cake
• Straight Sponge
• Short Sponge
• Angel Cake
• Pound Cake
• Other Baked Products
• Pastry
• Danish Pastry
• Puff Pastry
• Short Pastry
• Hot Process Fie Paste
• Wafers
• Wafer Oven
• Crisp Bread
PACKAGING
• Packaging Needs of Whole Grains
• Packaging Requirements of Flours
• Recommended Packaging Materials
• 1 Kg Unit Packs of Atta, Sooji and Maida
• 5 kg Packs
• 10 kg Packs
• Basin
• Fully Automatic Weigh Filler Machine
• Technical Specifications
• Introduction
• Wheat is besan
• Nutritional benefits of besan
• Uses in Indan cuisine
• Pakoras
• besan Ladoo
• Bikaneri Bhujia
• Kadhi
• Other Delicacies made of Besan
• Besan for face, skin, and hair care
• As a body pack and scrub
• As a facial pack
• As a hair pack
• Make good use of gram flour
• Manufacturing process
• Plant Economics of Besan Plant
• Plant and Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Turn Over/Annum
PLANT ECONOMICS OF CHANNA DALL AND BASEN
• Introduction
• Process of manufacture
• Manufacturing process of besan
• Gram Pulse Dehusker
• Gram (Chana)
• Cleaning
• Washing
• Milling
• Plant Economics of channa dall & besan
• Plant & Machinery
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Total Capital Investment
• Turn Over/Annum