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Air Classification of Wheat Flour by Aryaman Chauhan is a document available to read on EtoBox.

What is Air Classification of Wheat Flour about?

The document discusses air classification of wheat flour. It explains that air classification involves subjecting wheat flour particles to centrifugal force and air drag, which separates them by size into different fractions. The smallest particles below 15 μm are rich in protein, while particles from 15-35 μm are starch-rich. Larger particles above 35 μm contain cell fragments. Commercial applications of the different fractions are also mentioned.

Author

Aryaman Chauhan

Language

EN