Food Industry. Машутина Е.А. - 19 стр.

      8 Text 7 Purpose of Milling

         The purpose of milling is to separate the wheat endosperm (the source of
flour) from the germ and the bran layers, and to reduce the endosperm chunks to a
fine powder. In conventional milling processes this is accomplished by passing the
wheat kernels and their products through a series of pairs of rolls and sieves. The
initial sets of rolls break open the seed coat and strip out the friable endosperm.
Subsequent sets of rolls grind the products finer, or perform other essential
functions such as flattering the germ which facilitates its separation from the
endosperm. At each stage, stacks of screens separate the ground material into
several streams. These streams may be further processed by grinding, they may be
drawn off for seed, or they may be combined to yield flours of different qualities.
        By selecting the proper streams, the miller can furnish flours of widely
varying quality from the same wheat blend. Of course, the inherent quality of the
wheat places an upper limit on the excellence of flour which can be obtained from
it. Ordinarily, about 70% of the wheat kernel, emerges as flour of some sort.
Usually the first endosperm fractions obtained from the wheat kernel, constituting
perhaps 50-90% of the total flours, are combined to make a so-called “patents”
flour. The remaining flour would then be called a “clear” flour, and is considered
to be of inferior quality because it is of darker colors and usually exhibits poorer
baking performance. If all of the flour streams are combined to make only one
product, the latter is called a “ straight” flour.

      8.1 Words to remember

1 chunk – большой кусок
2 conventional – общепринятый
3 to accomplish – выполнять, достигать
4 sieve – сито, просеивать
5 seed coat – оболочка семени
6 to strip out – освобождать
7 friable – хрупкий, рыхлый
8 subsequent – последующий, следующий
9 to grind – размалывать
10 stacks of screens – штабеля сит
11 draw off – откачивать, выбирать
12 yield flour – выход муки
13 blend – смесь
14 inherent – неотъемлемый, присущий
15 to emerge – выходить, появляться
16 fraction – часть, доля
17 patent flour – сеяная мука
18 inferior quality – плохое качество
19 straight flour – мука средних сортов
20 chunks – система веяных сходов
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