| 摘要 |
1,020,208. Aggregating, classifying and upgrading wheat flour. CARNATION CO. March 11, 1964 [March 23, 1963], No. 10238/64. Headings A2E and A2Q. In aggregating and classifying wheat flour, e.g. winter wheat flour, to obtain fractions in which the protein and ash contents, computed as percentages by weight, generally increase with increasing size of the aggregates, the flour is moistened, e.g. sprayed with water and steam, as it falls through an ascending current of air, so that its particles mingle and stick together to form random-shaped, moist aggregates, which are then dried, e.g. to attain a moisture content of 14% by weight, and separated into fractions, as by sifting. Some or substantially all of the aggregates may be reduced in size between rolls. In upgrading wheat flour according to the invention, the small aggregates are removed leaving coarser aggregates having higher protein and ash contents than the original flour. |
