H4-VV-22B tion of our coupling components aims for maximum Helical gear reducer H4

Flender/Flender Gear Units/Helical gear reducer H4

ged following this operation. 3.3.1 Production of Oat Flour and Oat BranThe rollermills, as in wheat our mills, may be used or even hammermills may be used to grind different-sized groats or ner products into one type of our with all the branand our pulverized to ne granulation. This our may be referred to as whole oat our. By being more selective in terms of grinding and then sifting to remove coarse material, oat our is produced. This coarse material may be ground again for removal of somemore our from it. The our obtained in this gradual manner would be low ash oatour, and the coarse material remaining now may be referred to as oat bran. Fig. 3 Processed oat products. (Courtesy of Can-Oat Milling Products, Inc.) 3 Sarkar 3.4 Finished Oat Products Quality Requirements and Specications There are many types of oat products that are produced in an oat-processing plant; that is, various types of rolled oats, oat our, and oat bran (Fig. . These products are usedas major or minor ingredient in wide range of end product application. These applica- tions include manufacturing of cookies, crackers, cold and hot cereals, and the like. Apart from enriching the various end products with the nutritional benets, these oat productsare also required to have certain quality attributes that are necessitated by the processingrequirements when these oat products are used as an ingredient. Some of these qualityattributes are as follows: 1. Absorption rate and capacity 2. Flake durability/integrity 3. Neutralizing the enzyme activity4. Flavor formation5. Texture The end use quality (functional properties) of wheat our is strongly inuenced by the quality of wheat from which it is milled and, to much lesser extent, the milling process variables. For example, ours for cookies and cakes require soft wheat with low protein content and weak protein quality relative to the our for white sandwich bread,which requires wheat of higher protein content and stronger protein quality. Table 1