Flour and Feed Meal

Flour and Feed Meal The roller mill is the traditional machine for grinding wheat and lye into high-grade flour. A typical mill used for this purpose is fitted with two pairs of rolls, capable of making two separate reductions. After each reduction the product is taken to a bolting machine or classifier to separate the fine flour, the coarse produc t being returned for further reduction. Feed is supphed at the top, where a vibratoiy shaker spreads it out in a thin stream across the full width of the rolls. 

Flour and feed meal roller, attrition, hammer, and pin mills... 

Soybeans, Soybean Cake, and Other Pressed Cakes After granulation on rolls the granules are generally treated in presses or solvent extracted to remove the oil. The product from the presses goes to attrition mills or flour rolls and then to bolters, depending upon whether the finished product is to be a feed meal or a flour. 

Besides flour properly so-called, there are on the market prepared flours for special cooking purposes, for feeding infants, and for medicinal use, such as self-raising flour, oatmeal, gluten flour, milk flour, etc. In examining these products use is made of microscopic observation to ascertain the nature of the flour, and of the detection and determination of the sugars, saccharin, aromatic or colouring matters. Oat. meal, barley-meal, and the A.C, n. 49 4... 

Edible Products Derived from Soybean Meal. The primary edible products derived from soybean meal/flakes are flour/grits (at 50% protein), protein concentrates (containing 65-70% or more of protein) and protein isolates (90% protein). The nutritional quality, availability, price, and functionahty of these products has resulted in substantial usage in a wide variety of food and feed products. Given current trends in food consumption, strong growth in the use of soy protein products in foods appears assured (8, 9). A number of excellent articles on the manufacture of soy protein products exist processing will not be described in detail here (8, 10-13). 

USE In the production of soybean oil. As food and feed -stuff. Debittered soybean flour contains practically no starch and is widely used in dietetic foods. Soybean meal obtained after expressing the oil is a preferred source of protein for feedstuffs. Other products are soybean lecithin, genistin, monosodium glutamate, soybean milk, soy sauce tofu, a soybean curd ntiso, a fermented mixture with barley or rice nutio, which is soybean cheese. Soybean proteins are used also in the adhesive and plastics industries. 

In the degerming process, the hull, germ, and endosperm are separated before milling. This process is used for the production of grits, flakes, meal, flour, oil, and feeds. 

The sohds remaining after fat removal are generally rich in protein and find a ready market in animal feeds. Some oilseed solids, especially soybean, go into human foods as flours, concentrates, textured particles, or protein isolates. Some oilseed sohds contain toxins or allergens that make them unfit for animal feeds tung nut and castor bean, for example. Unless treated, these solid residues go into fertilizers. Various processes have been developed to remove or chemically destroy undesirable compounds (10). One process developed at Texas A M University for UNIDO (11, 12) uses a chemical additive and extrusion to detoxify and deallergenate castor meal making it suitable for animal feed. 

High nitrogen solubihty index (NSI), soy protein for manufacture of meat analogs is prepared in flash desolventizers. Some soybean extraction plants send part of their marc through a flash desolventizer to serve the high NSI soy flour market and the balance of their marc through desolventizer/toasters to serve the animal feed soy meal market. The first flash desolventizer was commissioned by EMI Corporation (Em. Corp., Des Plaines, Illinois) in 1960 (214). 

The manufacture of fish meal for animal feeds is a crude process. The product has a strong fishy flavor which may be acceptable in countries where people are accustomed to pungent taste, but not elsewhere. The Food and Agriculture Organization in experimenting with fish flours found that in Indonesia one sample which was nearly flavorless was not acceptable, while a different sample having a flavor resembling certain salted fish products was well liked. In Chile the FAO (1952) sponsored a series of tests in which fish flour was added to a number of recipes which were served to a few people. 

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