EVALUATION OF THE EXTRACTION LEVEL OF MAIZE AND WHEAT FLOUR THROUGH A ROLL MILL

Abstract

It was evaluated the milling yield and the chemical composition of maize and wheat flour extracted through a roll mill, type colonial. Wheat grains (Triticum aestivum L.) and maize grains (Zea mays L.) acquired from local commerce were submitted to cleaning, polishing, conditioning (wheat) and degermination (maize) operations, and grounded in the roll mill. The flour was evaluated regarding the milling yield, grinding time, granulometric and chemical compositions. The results allow concluding that both moisture and the conditioning time do not interfere significantly in the characteristics of wheat flour. The milling yield and ash content of the wheat flour are proportional to the opening of the sieves whereas the flour that passes through the 250 mm sieve shows an effect inversely proportional. For the integral maize flour the parameters of milling yield, crude protein, and carbohydrate contents are proportional to the opening of the sieves. This behavior was similar for the degerminated maize flour; being verified higher carbohydrate and lipid contents and reduced concentration of crude protein.