E3S Web Conf.
Volume 296, 20211st International Conference on Environmental Sustainability Management and Green Technologies (ESMGT 2021)
|Number of page(s)||6|
|Section||Food Security and Availability of Healthy and Safe Nutrition|
|Published online||28 July 2021|
Mechanical activation in utilising milling byproducts: a way to improve effectiveness
1 Ural State University of Economics, 8 Marta/Narodnoy Voli St. 62/45, 620144 Ekaterinburg, Russia
2 Kemerovo State Medical University, Voroshilova st., 22а, 650056 Kemerovo, Russia
* Corresponding author: email@example.com
The study focuses on obtaining the finely ground wheat germ flour mix by employing dry mechanical activation. During the study, wheat germ is ground using DESI-11 disintegrator and mechanically activated in PM-10 centrifugal mill with the rotor speed of 1050 rpm. According to the study findings, the finely ground wheat germ flour mix obtained by dry mechanical activation possesses increased bulk density and improved water absorption capacity when compared to the product obtained from wheat germ without mechanical activation applied. The average particle size is reduced from 114 μm to 52 μm. The study findings indicate that obtaining the finely ground wheat germ flour mix by dry mechanical activation prevents the occurrence of the caking effect as well as improves the quality of baked products.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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