NY/T 1094.3-2006 Experimental flour milling of wheat Part 3: Buhler milling for soft wheat with low extraction rate NY/T1094.3-2006 Standard download decompression password: www.bzxz.net
This part specifies the basic principles and methods for using Buhler mills for soft wheat. This part is applicable to processing soft wheat into flour with high quality, low protein fine particles with 40% extraction rate, which can be further processed into cake flour.

ICS67.060
Agricultural Industry Standard of the People's Republic of China
NY/T1094.3—2006
Wheat experimental milling
Part 3: Bihler method for soft wheat short-extraction
Wheat experimental milling
Part 3: Bihler method for soft wheat short-extraction Flour2006-07-10 Issued
2006-10-01 Implementation
Ministry of Agriculture of the People's Republic of China
NY/T1094 Experimental milling of wheat" is divided into 5 parts: Part 1: Equipment, sample preparation and tempering; Part 2: Buhler method for hard wheat;
Part 3: Buhler method for low extraction rate of soft wheat;
Part 4: Buhler method
Part 5: BrabenderQuadrumatJr, (Quadruplex) experimental milling method. This part is the third part of NY/T1094.
NY/T1094.3—2006bzxz.net
This part corresponds to AACC26-30A:1999 Experimental milling Buhler method for low extraction rate of soft wheat".
This standard is proposed and managed by the Ministry of Agriculture of the People's Republic of China. The drafting unit of this standard is the Grain and Product Quality Supervision, Inspection and Testing Center of the Ministry of Agriculture (Harbin). The main drafters of this standard are: Wang Lekai, Cheng Aihua, Zheng Jiafeng, Zhang Yuanpei, Lan Jing, Zhao Naixin and Dai Changjun. I
1 Scope
Experimental flour milling of wheat
NY/T1094.3—2006
Part 3: Buhler milling for low extraction rate of soft wheat This part specifies the basic principles and methods for using Buhler milling for soft wheat. This part is applicable to the processing of soft wheat into flour with a high-quality, low-protein fine powder with a 40% extraction rate, which can be further processed into cake flour1). 2 Normative references
The provisions in the following documents become the provisions of this part through reference in this part. For dated references, all subsequent amendments (excluding errata) or revisions are not applicable to this part. However, parties to agreements based on this part are encouraged to investigate whether the latest versions of these documents can be used. For undated references, the latest versions apply to this part. NY/T1094.1—2006 Experimental milling of wheat Part 1 Equipment, sample preparation and tempering NY/T1094.2—2006 Experimental milling of wheat Part 2 Buhler method for hard wheat 3 Equipment
Pneumatic conveying laboratory mill, Buhler MLU-202 model or laboratory mill with equivalent performance. 4 Adjustment of laboratory mill
4.1 Adjustment of roller spring tension
Adjust the length of the springs at both ends of each pair of rollers to 52mm. 4.2 Sieve
For soft wheat, use the following nitex sieve (aperture in um) or a stainless steel sieve with equivalent mesh size. 1B
4.3 Adjustment of sieve chains
Adjust the three chains of each sieve so that the eccentricity from the center of the chain to each side is 1.25 cm. 4.4 Setting of grinding mill
According to 4.5 of NY/T1094.2-2006. 5 Operating steps
5.1 Environmental conditions and sample preparation
Environmental conditions, sample preparation and tempering shall be carried out in accordance with Chapter 3 and Chapter 4 of NY/T1094.1-2006. For precautions in flour making, please refer to Appendix C of NY/T1094.2-2006. 1) Flour with low flour extraction rate can be ground by impact mill (pin-miled hammer mill) to reduce its flour particle size, and then treated with chlorine to make cake flour with a pH of about 4.8.
NY/T1094.3—2006
5.2 Cleaning method
5.2.1 When all the wheat samples for preheating have passed through the first skin mill, let the mill run idle for 12 minutes. Occasionally tap the sieve and clean it as much as possible with a brush. Stop the mill and remove all the material. 5.2.2 Weigh 500% of the moistened wheat sample into the hopper and start recording the time. Use this sample to adjust the mill feed rate, set the roller spacing and clean the mill. When the hopper is empty, record the time again, then let the mill run for 12 minutes, tap the mill and clean it with a brush. 5.2.3 Stop the mill and weigh the material to determine whether the flour extraction rate is satisfactory. Remove all the material. If satisfactory, proceed with the formal sample grinding according to the steps in 5.2.2.
5.2.4 Collect and mix the flour streams of 1 skin, 2 skins and 1 heart. Sieve the wheat flour with a 118cm sieve until the mass of wheat flour accounts for 40% of the total product. If the yield of 40% is not reached, or a higher yield is required, sieve the 2-cent wheat flour until the required yield is reached. Mix the 2-cent wheat flour with the mixed wheat flour thoroughly. The final result is wheat flour with low extraction rate. )2》5.2.5 For detailed characteristics of various grinding materials, please refer to Appendix A5.3 Continuous method in NY/T1094.2-2006
5.3.1 Do not stop the mill after grinding preheated wheat or grinding the previous sample. Put about 1000g of moistened wheat sample into the hopper, adjust the feeding speed to ensure good flow of the mill, and adjust the grinding roller spacing if necessary. 5.3.2 After all the formal samples have passed the first skin mill, let the mill run for 12 minutes to ensure that the material is discharged. 5.3.3 Tap and clean with a brush.
5.3.4 Operate according to 5.2.4 and finally obtain wheat flour with low extraction rate. 6 Calculation of
The extraction rate is calculated according to formula (1):
X=l×100%
Where:
Extraction rate:
The mass of wheat flour passing through the 118gm screen, in grams (g)): The sum of the total mass of wheat flour and fine bran and bran of 1B, 2B, 3B and 1R, 2R, 3R, in grams (g). ·
1) Roller setting: When the recommended screen is used, when the first skin mill scrapes 9%~13% of the material through the 118m screen, it is suitable for most soft wheat grinding.
2) Feed rate: The wheat milling speed is an important consideration in evaluating wheat samples. The Buhler mill is more suitable for measuring the wheat milling speed than the batch mill. No cleaning is required between grinding two samples to keep the mill running stably. The average feed rate for wheat with good milling quality is 118 g/min. The feed rate for hard wheat can be increased. The optimal feed rate for each wheat sample is the maximum feed rate that achieves the most satisfactory flour yield.
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