Classifications

• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
  • B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
  • B02C9/00—Other milling methods or mills specially adapted for grain

Definitions

• the invention relates to a method for producing flour with a minimum of allergenic potential.
• flour In flour processing companies, flour is often pneumatically placed in containers such as kneading kettles promoted; if these are open and not aspirated, flour dust is whirled out of the kettle into the air. The same swirling of flour in the air happens when the kettle is filled out of the sack.
• the processor sprinkles flour (so-called knitting flour) on the work surface and the dough by hand to prevent the dough from sticking to the table, hands or machines.
• flour is swirled in the air.
• Flour once whirled up, can stay in the air for a long time. This is particularly noticeable with the very fine particles. They only sink back very slowly, sometimes they are whirled away and lie down in completely different places near the workplace. Even a small breeze can let them rise into the air here.
• the object of this invention is to find a simpler and more cost-effective solution which is based both on the raw material flour - the core of the problem - and on the conditions of the processing. It is also an object of the invention to produce cereal flours with normal processing properties in such a way that firstly the sinking rate is increased, secondly the risk of whirling up is reduced and thirdly the adherence to the skin is reduced so as to reduce the allergenic potential.
• the product according to the invention can be used everywhere instead of commercially available flour. It is particularly recommended for use where there is a particularly high chance of contact through inhalation and skin contact, e.g. when knitting, flouring dough, equipment and work surfaces. It is not suitable for use where the low fat addition would be disruptive for recipe reasons, e.g. with impact masses.
• the end product only has a residual stock of large particles of at most 3% above 300 my. It is also of great advantage if the treated flour is used as active flour.
• a method for producing cereal flours is proposed, with methods for separating materials other than the plan sifter, in particular using a tarar, a wind sifter, a filter chain, an air jet sieve or a cascade can be used, whereby the end product should only have a residual stock of a maximum of 3% fine dust particles and the resulting flour is subjected to a coating with surface-active fat substances.
• the sinking rate is increased, the risk of whirling up lying particles and getting stuck in skin pores is reduced with larger particles.
• the largest flour particles can be found in the semolina and haze. Semolina 90%> 220 my, haze 90%> 150 my.
• Flour without micro dust or with very little fine dust is produced as follows: In the conventional production of grain flours via roller mills and plan sifters, the sieve passages are guided from the first shot to the indulgence so that the end product flour only has a maximum of 3% fine dust. It is ensured that the majority of the fine dust particles are continuously removed from the system and intercepted separately from the first shot. In the dissolutions and grindings, taking into account suitable passages, these fines are carefully removed. Filter flours containing a particularly large number of very fine particles must not be added. After the indulgence, no long transportation should be with Flour snails or pneumatics are used to prevent fine particles from being created again by abrasion or crushing.
• the indulgence of the flour from the flour-collecting screw is finally carried out in such a way that only small residues of dust-fine products are present in the end product.
• bread flour portions with a not too low protein content and a relatively high hardness value are used in the production of the flours according to the invention.
• the threshold values for wheat should not be below 12.5% or 45%.
• Flours with a reduced fine dust content can still be produced from the coarse fraction of the wind sifting, with the help of filters connected in series, with the help of the cascade or with the help of the tarar known from grain cleaning. Powdery mixtures are guided over baffles in the air flow. By taking advantage of the different sinking speeds of particles of different sizes, they can be separated from one another.
• the introduction of a deflection air flow, which only detects the lighter particles, is also in accordance with the invention. Larger plants for this, however, are not yet known.
• Coating (coating) of the flour according to known methods with vegetable or animal fats is suitable for completely eliminating the risk of even the last micro dusts.
• Fats can be obtained from dairy products, soybeans, sunflower, Linseed or rapeseed from which coconut is used, also lecithin and mixtures thereof.
• Fine particles that are still present are bound / glued to the larger flour particles by the introduction of fat, which makes them even larger.
• Even larger particles adhere to neighboring, equally sized particles, forming a group of larger units.
• the risk of being whirled up by a draft is also significantly reduced. This shortens the time in which this product can be inhaled because it is released in the course of processing or is accidentally released into the air by up to 90% and the risk of inhalation is significantly reduced.
• the added fat should be surface-active and should therefore be able to thinly enclose large parts of the flour, so to speak encapsulate it.
• the adherence of the flour is significantly reduced, so that the skin of the processor does not come into contact with the fine dust which may trigger allergy, but only with the fat. This reduces the risk of developing skin eczema.
• the addition of fat should be between a minimum of 1 kg and a maximum of 3 kg of fat per 100 kg of flour.
• a maximum protective effect can be determined with just 3% fat. With a fat content of less than 1%, no significant effect can be seen. Increasing the amount of fat by more than 3% reveals significant processing differences compared to a commercially available flour. The increase is therefore prohibited if the flour is to be used normally.

Landscapes

• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Cereal-Derived Products (AREA)
• Grain Derivatives (AREA)
• Noodles (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)

Applications Claiming Priority (2)

Publications (3)

Family

ID=6457948

Family Applications (1)

Country Status (4)

Families Citing this family (1)

Citations (4)

• 1992
  • 1992-05-06 DE DE4214435A patent/DE4214435A1/de not_active Withdrawn
• 1993
  • 1993-05-04 AT AT93107228T patent/ATE146703T1/de active
  • 1993-05-04 EP EP93107228A patent/EP0568981B1/fr not_active Revoked
  • 1993-05-04 DE DE59304855T patent/DE59304855D1/de not_active Revoked
  • 1993-05-04 DK DK93107228.4T patent/DK0568981T3/da active

Patent Citations (4)

Non-Patent Citations (2)

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