G H I are available on page The versions E a B3SV-20-C Bevel-helical gear Reduction Box B3

Flender/Flender Gear Units/Bevel-helical gear Reduction Box B3

oken down to form dextrins and fermentable sugars, which are subsequently broken down to release carbon dioxide. The - and-amylase, naturally present in the our, actually work on the damaged starch to start the process. While physical damage of the starch is primarilyinuenced by milling variables, such as grinding pressure, tempering, ratio of break andreduction ours, and wheat hardness, the -amylase activity is dependent on the wheat Grain-Milling Operations 3 quality. If the wheat is too sound then there is very little activity and as the sprout damage level increases in wheat the activity intensies. If the wheat has very little -amylase activity, obviously, there will be insufcient gas production at the end; therefore, to ensureoptimum gas production it is necessary to supplement the -amylase in the form of an additive. The -amylase can be obtained from three different sources: fungal, cereal-based, and bacterial. The use of fungal -amylase became more popular in Canada little over 2 years ago. Before that mills were using malt our (cereal-based). The advantages of using thefungal-amylase as compared with the addition of malt our are as follows: Better standardization. Its thermal death point is lower; therefore, there is built-in protection against over- treatment. It can be concentrated in its production; therefore this allows addition of only smaller quantities. In Canada popular product for fungal -amylase addition is referred to as DOH TONE. similar product is also used in the United States. 3.4.1.4 Additives for Gas Retention The dough must have appropriate gas retention properties whereby it will be expanded easily by the gas that is produced, without collapsing or causing big rupture. The gasretention properties are dependent on the protein content as well as protein quality. Whena our is decient in protein content, adding gluten in powder form is common practice to overcome the deciency. Although good protein quality is an attribute of wheat qualit