There’s too much starch in that bran!

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    Authors & editors

    Publisher Milling & Grain
    Year of publication 2017

    Medium Digital

    Cereal processes > Cereal and milling science


    Scope & contentThe detection of residual starch in bran

    By Thomas Ziolko, Bühler AG

    Too much residual starch in bran means foregoing profit for millers. Bühler offers two ways out of the ‘residual starch dead end’ with its online measuring technology: the NIR Multi Online Analyzer MYRG or the Online Color and Speck Measurement MYHB. Both methods measure and report an increase in residual starch without loss of time making prompt correction possible.

    In the grain milling industry the term extraction rate describes the amount of flour that can be made from 100 kg of grain. In modern milling operations, yield calculators continually monitor production and determine the degree of extraction. The goal of every miller when producing white, low-ash flour is to separate as much of the endosperm from the husk (bran) as possible. Bran is considered a by-product in milling and can be used as an additive for feed or sold as it is.

    How can the miller determine whether ‘his’ bran has too much residual starch?

    Read more about:
    Optimum extraction rate
    Polarimetric determination
    Changing the grinding gap
    Online measurement technology
    Calculation example


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