Digital Re-print - July | August 2010
Added value by Flour Heat Treatment
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Heat Treatment Feature Feature Heat Treatment
increase the water absorption capacity of the ters serve as binders between the meat or
bread dough. fish and the dry panada. Their purpose is to
ensure that the bread crumbs will adhere
Binders permanently to the meat. It is not allowed to
The hot viscosity of flour can be selective- rupture or blister, even when deep-frozen
ly increased by the FHT process. Such flours or deep-fried.
are used as thickeners in soups and sauces. The higher the cold viscosity, the thicker
The action of the heat dries the flour. the wet panada coating that can be applied.
Flours used in instant soups must have a low
water content to prevent them from releas- Carriers
ing moisture to the other ingredients. Untreated flours are hardly ever used
Microorganisms and enzymes are inacti- as carriers for flavorings, spices, or enzymes
vated by the process heat. This increases the because the flour component substances
shelf life of the products. might affect the actual product.
Hydrothermally modified flours with an FHT flours, on the other hand, can be
increased cold viscosity and water absorp- applied as carriers. The reactivity of their lise bran and germ (for example of wheat).
tion capacity can be applied for making component substances is minimised, for the This extends the shelf life to a significant
sausages or instant desserts. gluten has been denatured and the enzy- extent. The thermal action largely inactivates
matic activity and the microorganism count the enzymes, which appreciably slows down
Coatings have been reduced. The water content of the rancidity process.
Hydrothermally-treated flour is excellent- such carriers must be low to ensure that no In addition, microbially induced spoilage is
ly suited as a batter (liquid dough) for coating water will diffuse from the carrier into the reduced because a large part of the micro-
fish, meat, and vegetables with breading. actual product. organisms has been inactivated by the heat.
The optimised cold viscosity allows wet Stabilized bran and germ are characterised
panadas to be uniformly applied to the Other applications by their nut-like taste. They can be used in
product virtually without dripping. Such bat- In the FHT process, it is possible to stabi- bread, breakfast cereals, cereal bars, etc.
Added value by Eco Dry – The new
Generation of Cereal Dryers
Flour Heat Treatment by Urs Schwendener, Process Engineer, Bühler AG, Uzwil, Switzerland
The Flour Heat Treatment (FHT) process provides modified grain-based milling products
with specific characteristics for a wide range of applications in the food industry. Heat-
treated flours are opening up new market segments for the grain milling industry
T
he physical and chemical In addition, such flours do not have to divided into the following groups: bakery
properties of flour depends be declared. products, binders, coatings, and carriers: Your benefits:
on the original grain quality. Flour Heat Treatment (FHT) allows the ● Energy saving potential of up to 20 %
However, the grinding process allows physical, rheological, microbiological, enzy- Bakery products (drying maize using our continuous cooling column)
the baking characteristics to be matic and chemical flour properties to be Thermally-treated flours with a strength- ● gentle drying process
controlled to a certain extent. selectively modified. ened gluten structure are used for making ● uniform drying temperatures reducing
During thermal treatment, the flours are high-ratio cakes, where high proportions of hotspots
Thermal and hydrothermal treatment exposed to the action of heat in order to sugar and fat are applied. ● minimized discharge of fines (canola, flax)
modifies flours in such a manner that they strengthen the gluten and to reduce the To obtain a long shelf life of fresh doughs, Contact us. We would like to discuss our dryer
can be applied not only for baking, but also water content. The purpose of hydrothermal raw materials are required which have a low innovations and new developments with you.
in numerous other areas of food processing. treatment is to partially gelatinise the starch level of microbiological contamination. The
Thermally-treated flours are a response to and to inactivate enzymes and microorgan- heat treatment hygienizes the flour by inacti-
the issues of recipe optimisation, enhance- isms. vating a large portion of the microorganisms.
ment of convenience and product safety, A very wide range of applications exist The high temperature denatures part of the Schmidt-Seeger GmbH
which are omnipresent in today’s food for such thermally and hydrothermally modi- enzymes, making them incapable of reaction. Eichstaetter Strasse 49, 92339 Beilngries – Germany
processing industry. fied flours. Generally speaking, they can be This also has a positive effect on the shelf life. Telephone: +49 8461 701-0, Fax: +49 8461 701-133
Certain proportions of FHT flour may info@schmidt-seeger.com, www.schmidt-seeger.com
22 | July - august 2010 Grain &feed millinG technoloGy Grain &feed millinG technoloGy PREVIOUS PAGE NEXT PAGE July - august 2010 | 23
Heat Treatment Feature
Back in 1900, a Swiss man invented muesli. Our passion for the finest flakes and
grains has just as long a tradition. Buhler has mastered the entire process from
obtained. With in a medium degree of
the kernel to the flake, and from oats, millet, barley, and spelt to corn and soy. Talk to
gelatinisation, the FHT and extrusion proc- us – we’ve developed equipment and methods that are highly effective at every
esses overlap to some extent. The extrusion
process allows a starch gelatinization degree stage of the process, with high yields, unparalleled cleanliness and outstanding
up to 100 percent to be achieved.
Flours that are subjected solely to thermal product quality. We owe all this to the inventor of the breakfast cereal. And to muesli
treatment will to some degree retain their
baking properties and therefore differ funda- lovers all over the planet.
mentally from extruded flours.
FHT is the optimal process for modifying
flours on a customer-specific basis. Such
A new field of application is the stabiliza- stream of product flowing at a rate up flours open up a wide range of applications
tion of rice polishings as a preliminary stage to 2500kg/h. in the most diverse fields of the food produc-
to subsequent oil extraction from rice hulls. In a conditioner, steam and – depend- tion industry. Bühler AG, Grain Milling, CH-9240 Uzwil, Switzerland, T +41 71 955 11 11, F +41 71 955 66 11
ing on the type of treatment – water are Buhler is a global leader in the supply milling@buhlergroup.com, www.buhlergroup.com
Flour heat treatment process injected into the flour. Then the flour is of process engineering solutions, especially
Thermally and hydrothermally treated transferred to the retention screws, where technologies for grain processing plants and
flours can be produced on the same the actual “cooking process” takes place. nutrition solutions. Buhler is present in over
system when the Buhler FHT process is Thermopneumatic conveying systems dry 140 countries and has some 6600 employ-
used. A loss in weight dosing scale sup- the moist product to the required water ees worldwide.
plies the system with a constant, defined content. Agglomerated product is removed
by sifting, reduced to a defined More inforMation:
particle size, and returned to
Urs Schwendener
the flour. After the end product
Process Engineer
has passed through the metal Bühler AG
detector, it is conveyed to the Uzwil
finished-product bins, from Switzerland
where it is bagged or loaded Tel: +41 71 9552259
out in bulk into trucks. Email: urs.schwendener@buhlergroup.com
The most important process Website: www.buhlergroup.com
parameters are the through-
put rate, the steam and water
quantity, the temperature, the
Related companies
retention (dwell) time, and the
drying temperatures. These
parameters are permanently
controlled and monitored by a
PLC control system. They are
visualised and recorded online, Cimbria A/S
enabling the entire process to Faartoftvej 22 PO Box 40
be carefully logged. Thisted, DK-7700 DK
Tel: +45 96 17 90 22
Fax: +45 96 17 90 19
FHT process versus Email: jyn@cimbria.com
extrusion Website: www.cimbria.com
Frequently, the question aris-
es as to the difference between
the FHT process and extru-
sion. The two processes do not
compete with each other.
Unlike extrusion, where the
flours are exposed to the very
powerful action of heat, mois-
ture and mechanical forces, the John Staniar & Co.
flour in the FHT process is 34 Stanley Road Whitefield
treated only hydrothermally or Manchester, M45 8QX GB
Tel: +44 161 767 1500
thermally.
Fax: +44 161 767 1502
Hydrothermal treatment Email: sales@johnstaniar.co.uk
allows a low to medium starch
The solution behind the solution.
Website: www.johnstaniar.co.uk
gelatinisation degree to be
24 | July - august 2010 Grain &feed millinG technoloGy PREVIOUS PAGE NEXT PAGE
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August 2010 • See the full issue
• Mycotoxin
testing:
ready for this year’s
harvest?
• Visit the GFMT website
In this issue:
• Added value • Technical design
• Contact the GFMT Team
by Flour Heat and equipment
Treatment - Key to improving
feed quality and
nutrition
• Factors affecting
pelleting
• Making Feed and energy
Pellets consumption
• Fusarium
mycotoxins
– What’s all the
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