Importance of Besatz for the cereal processing industry
1985
Seibel, W. (Federal Research Centre of Cereal and Potato Processing, Detmold (Germany, F.R.). Inst. of Baking Technology)
The term Besatz replies to all components of a wheat/rye sample which differs from the normal basic variety. The most important Besatz fractions are: broken grains, shrivelled/shrunken grains, other grains, weed seeds, and impurities (ICC Standard no. 102/1 and no. 103/1). There are significant correlations between different Besatz fractions and the processing value (milling and baking value) of bread grain. Therefore all international grain standards include - in one way or the other - the Besatz. Millers do prefer sound and clean wheat and rye, to get a high flour yield, a good flour colour, and a normal ash content. Besatz does interfere with this aim and is therefore a factor for price corrections: the higher the Besatz content, the lower the price. Worldwide there exist different methods for the determination of Besatz. ICC has two standard methods (wheat and rye) which were also taken over by the EEC authorities. Until now, most methods are done by hand separation which is time consuming, and the reproducibility is not sufficient. Therefore efforts are undertaken to mechanize the Besatz determination by using air classification, sifting, and trieur. With the mechanical Besatz determination we will find a good correlation with the cleaning loss in a mill
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