0000000000190913
AUTHOR
Cristina Danciu
Research Regarding the Use of Wheat Biodiversity for Obtaining some Cereal-Based Fermented Mashes
International audience; Cereal-based fermented beverages are an opportunity to include probiotics and fiber in human nutrition. Nowadays, increasing the interest for rediscovering the benefits, on scientific basis, of traditional fermented beverages based on cereals. Fermented mashes based on different cereal grist, namely Braga in Romanian, is a healthy and nutritious beverage, a source for new functional products with beneficial effects on human health. Physical-chemical and sensorial characteristics of these beverages depend on the ingredients and method of preparation. In this article was analyzed the influence of the five varieties of wheat on the main physical-chemical and sensorial c…
The Grinding Resistance of the Wheat Grain Related to the Grinding Degree For The First Break In The Wheat Milling
Breakage of wheat grain during first break roller milling depends on the characteristics of the wheat (including the distributions of kernel size, hardness and moisture content) and on the design and operation of the roller mill (including roll speeds and differential, roll disposition, fluting profile, number of flutes, fluting spiral, roll gap, the degree of roll wear and the feed rate). The effects of these factors are manifest in the particle size distribution exiting first break, the compositional distribution of those particles (as large particles tend to be richer in bran, while small particles are pure endosperm), the power required to mill the wheat and the rate of roll wear. For t…