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TSM 486 MT 2
| Question | Answer |
|---|---|
| The receiving separator in a wheat mill uses what principles (2) to achieve separation? | - Air velocity - Particle Size |
| Sifters used in wheat flour milling and corn dry milling use which principle (1) to achieve separation? | - Particle Size |
| The disc separator uses what (1) to achieve separation? | - Particle Size |
| They hydrocyclone uses what to achieve separation (1) | - Density |
| The objectives of tempering in wheat flour milling are (3): | - evenly moisten the kernel - prevent pericarp from breaking into small fragments - help separate flour from rest of kernel |
| Why is ash content monitored closely in a wheat flower mill? | easy to measure and is correlated with bran content, which is related to flour quality and value |
| Tempering factor: evenly moistens kernel (Corn Dry Milling or Wheat Flour Milling) | Wheat flour milling |
| Tempering factor: uneven moisture distribution causes differential swelling of germ and endosperm (Corn Dry Milling or Wheat Flour Milling) | Corn Dry Milling |
| Tempering factor: requires long period of time, 6-24 hours depending on hardness (Corn Dry Milling or Wheat Flour Milling) | Wheat flour milling |
| Tempering factor: requires relatively short time, about 30 minutes(Corn Dry Milling or Wheat Flour Milling) | Corn Dry Milling |
| Tempering factor: occurs at temperatures well below those that would affect starch gelatinization (Corn Dry Milling or Wheat Flour Milling) | Corn Dry Milling |
| Tempering factor: occurs at temperatures well below those that would protein function (Corn Dry Milling or Wheat Flour Milling) | Wheat Flour Milling |
| Process stream consisting of wheat endosperm pieces that are larger than flour particles | Middlings |
| Material flowing over 1041 mm screen after flour passes through break rolls | Bran |
| Lowest ash content of all flours | Patent flour |
| Endosperm particles with bran attached | Shorts |
| Example of low grade flour | clear flour |
| Material that passes through 10XX cloth | Flour |
| same as millfeed | wheat middlings |
| toasted to deactivate enzymes and slow oxidation | germ |
| bran, shorts, and jerm | millfeed |
| correct definition of wheat flour extraction | percent of total flour product relative to total mill products |
| As extraction rate increases: (two things) | - shorts and bran production decrease - straight grade flour production increases |
| types of flour sorted from lowest ash content to highest (long patent flour, short patent flour, straight grade flour, whole wheat flour) | 1. short patent flour 2. long patent flour 3. straight grade flour 4. whole wheat flour |
| which wheat flour milling streams will end up as a coproduct used in animal diets? (2) | - bran - shorts |
| Typical protein content of wheat middlings? | 16-19% |
| Flour is defined as the material that | passes through a 10XX flour cloth |
| what are two major processes for production of wheat gluten? | - wet milling - blackstrap |
| advantages of parboiling rice (3) | - higher yield of head rice from milling - more nutritious - less tendency to become sticky |
| what percentage of the US oat crop is processed into rolled oats and coproducts? | 10-15% |
| what percentage of the US barley crop is used for animal food? | 70-75% |
| what are the characteristic differences between rolled oats and instant oats? | - instant oats are thinner - instant oats are thinner and made from cut groats |
| Oats will begin to... (2 things) | - turn rancid within 4 days once dehulled - turn rancid unless they have been heat roasted |
| Head rice is | whole rice kernels that have been heulled, pearled and polished |
| Of the 209 ethanol biorefineries in the US, how many ethanol plants in the US use sugarcane or sugar beets for ethanol fermentation? | 1 |
| This coproduct remains after the sugarcane has been chopped, washed and pressed and juice has been removed: | bagasse |
| This coproduct is the remaining material after molasses has been fermented in a sugarcane mill | vinasse |
| This material results after juice has been boiled and crystallized sugar has been removed by centrifugation | molasses |
| This coproduct is remaining after all sugar beets have been sliced, washed and the juice removed | pulp |
| Which coproduct has the largest amount of sugars removed by crystallization and centrifugation? | blackstrap molasses |
| what is the primary reason that fermentations are shorter in a sugarcane mill than in a corn dry grind plant? | sugarcane does not require liquefaction and saccharification of starch |
| Why is molasses always produced regardless of whether the sugarcane facility makes ethanol and sugar or sugar alone | It is economic since there are 3 types which can be sold for different prices |
| What is the main reason sugarcane is / is not used in the US to produce ethanol? | b/c sugar is worth production where as ethanol is not, it doesn't make money and is not cost effective |
| Why is corn tempered in dry milling? | to assist separation of pericarp from the rest of the kernel components |
| Waxy sorghum usually has about _______ % amylose and about ______% amylopectin starch molecules | 5, 94-99 |
| Which commodity tends to control value of other coproducts? | corn and wheat |
| Which starch source (potato, wheat, rice) has very large granules? | Potato |
| Which starch source (potato, wheat, rice) has small granules? | Rice |
| Which starch source (potato, wheat, rice) has large and small granules? | Wheat |
| Disadvantage of using a rice polisher? | increases breakage |
| Definition of paddy rice / another name for it? | rice with bran still on, aka rough rice |
| most common coproduct from wheat flour milling? | millfeed |
| most common coproduct from rice milling? | millfeed |
| largest yielding coproduct from corn dry milling? | hominy feed |
| main coproduct from wet wheat milling? | starch |
| what is responsible for fat oxidation that causes rancidity in oat products? | enzymes |
| Barley kernel components (from top to bottom) | Husk, Pericarp, Testa, Aleurone, Endosperm |
| what the process to produce whole kernels with varying degrees of germ and bran removal? | Barley milling |
| process to produce protein | Wheat wet milling |
| process to produce whole kernels with bran and germ removed | Rice Milling |
| process to produce large endosperm pieces | Corn Dry Milling |
| process to produce small endosperm particles (2) | Sorghum wet milling, Wheat dry Milling |
| process to produce ethanol | Corn dry grind |
| process to produce kernel pieces that have been flattened | Oat Milling |
| process to produce high purity starch (2) | Sorghum wet milling, Corn Wet Milling |
Created by:
motmanski