Mill byproduct
A mill by-product is a product that results from the manufacture of flour . Mill byproducts are sometimes viewed as waste; individual initiatives are currently trying to research economic usability. Examples of mill by-products are bran , Bollmehl, Nachmehl and feed meal . The protein content is 14-21%. Some by-products are used in the production of high-fiber foods to aid digestion (bran) and in animal feed (bran, feed meal). Bollmehl is used both in animal feeding and as scattered meal in the production of rye meal.
bran
Fine rye bran can be used to extract two mill byproducts at pH 4.5 under vacuum and heat. Spray drying then gives two fractions with proportions of ~ 75 to ~ 25%:
Water-insoluble mill byproduct
(100 g each):
| Strength | Fiber |
|---|---|
| 17 g | 55 g |
Mainly used in industrial baked goods to increase the fiber content.
Water-soluble mill byproduct
(100 g each)
| protein | Fiber | Minerals |
|---|---|---|
| 16 g | 5 g | 16 g |
The water-soluble extraction has good emulsifying properties, which has already been used in the first application trials to reduce the oil content in desserts. The application is limited to the delicatessen sector.
Individual evidence
- ↑ Determination of value-adding possible uses for rye bran by splitting the bran into two ingredient fractions with different techno-functional properties , short project report by the Research Group for Nutrition.
- ↑ Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food Lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 .