STUDENT’S INDUSTRIAL WORK EXPERIENCE SCHEME

(SIWES)

TECHNICAL WORK REPORT

HELD AT

LIFE FLOUR MILL LIMITED

354 OGORODE INDUSTRIAL ESTATE,
SAPELE,
DELTA STATE.

BY
JEBBA E. KENNY
MATRIC NO: FOS/16/17/240061

INDUSTRIAL CHEMISTRY DEPARTMENT

FACULTY OF SCIENCE
DELTA STATE UNIVERSITY, ABRAKA
MARCH 2019 – AUGUST 2019

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 SUBMISSION LETTER

Department of Industrial Chemistry,

Faculty of Science,
Delta State University, Abraka,
Delta State,
September, 2019.

The Director,
Industrial Training Coordinating Centre,
Delta State University, Abraka,
Delta State..

Dear Sir,

SUBMISSION OF INDUSTRIAL TRAINING REPORT

In partial fulfillment of the requirement for the student Industrial work experience program
(SIWES) which took place at LIFE FLOUR MILL LIMLITED, 354 OGORODE
INDUSTRIAL ESTATE, SAPELE, DELTA STATE, I, JEBBA E. KENNY with
matriculation number FOS/16/17/240061 a student of Industrial Chemistry Department
hereby write this report based on the experience gained from 24th March 2018 – 8th August,
2019 and apparent knowledge and information gathered in the course of the training. I will be
grateful if this report is evaluated and given a satisfactory mark.

Yours faithfully,

___________________________
Jebba Kenny.

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 CERTIFICATION
This is to certify that this industrial training exercise was carried out by JEBBA E. KENNY
with matriculation number FOS/16/17/240061 in the department of Industrial Chemistry,
School of Science, Delta State University, Abraka.

___________________________ ___________________________

MR KANGAROO DATE
SUPERVISOR

___________________________ ___________________________

JEBBA KENNY DATE

STUDENT

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AKNOWLEDGEMENTS
First and foremost, I will like to acknowledge GOD ALMIGHTY; my provider, protector and
the giver of knowledge and understanding. May His name forever be praised and glorified.

Secondly, my gratitude goes to my wonderful parents, MR AND MRS JEBBA for their
financial, moral and spiritual support.

Thirdly, my sincere appreciation goes to my industrial supervisor, MR PATRICK

OSHEVIRE CLAUDE for his relentless efforts in making sure that I understand all that is
expected of me.

Finally, I want to thank my colleagues and siblings; Kenneth, Esther, Favour, Silas,
Johnny, Abigail, Mojeskey, Alfred, Christopher, and others who made this training a
successful one. May God bless you all abundantly.

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ABSTRACT
This report focuses on the experiences gained during the six (6) months Students Industrial
Work Experience Scheme (SIWES).

The training took place at LIFE FLOUR MILL LIMITED (LFM) which centers on the
production of flour from wheat grain. The report consists of four chapters which show detailed
explanation about wheat grain and the various parts of the wheat grain.

Chapter one of this report gives an insight of the objectives of the quality control department,
the equipments, chemicals used in the laboratory and the different analysis carried out in the
laboratory as well as the functions.

Chapter two entails a detailed explanation of the wheat grain, the types of wheat, anatomy of
the wheat and types of products produced from the wheat

Chapter three discusses the various analysis carried out in the laboratory, the aim of the
analysis, procedures of the analysis, apparatus used to carry out the analysis, and also, the
results obtained from various analysis.

Chapter four concludes this report with recommendations.

TABLE OF CONTENT
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Title Page 1

Letter of Submission 2

Certification 3

Acknowledgement 4

Abstract 5

Table of Content 6

CHAPTER ONE

INTRODUCTION

1.0 Objective of SIWES 8

1.1 Introduction to the firm 8

1.2 Quality Control 9

1.3 Objectives of Quality Control 9

1.4 Equipment’s and chemicals used in the Q.C laboratory 10

1.5 Types of analysis carried out in the Q.C laboratory 11

CHAPTER TWO

2.0 Introduction to wheat grain 12

2.1 Anatomy of wheat grain 13

2.2 Wheat flour 16

CHAPTER THREE

3.0 Analysis done on wheat in the Q.C laboratory 17

3.1 Moisture content analysis 17

3.2 Ash content determination 18

3.3 protein analysis 20

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3.4 Falling number analysis 21

3.5 Ascorbic acid pekar test 22

3.6 Gluten analysis 23

3.7 Farinograph analysis 26

3.8 Other analysis done in the Q.C laboratory 29

3.9 Baking test 30

CHAPTER FOUR

Conclusion 33

Recommendation 34

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 CHAPTER ONE
INTRODUCTION

1.0 OBJECTIVE OF SIWES

The Student Industrial Work Experience Scheme (SIWES) provides students with appreciable
skills designed to expose students with real life working experience. Students gain advanced
knowledge of the work and a better understanding of their own career goals. This scheme helps
to bridge the gap between the theoretical aspects taught in class with the practical knowledge
that will be gotten from the various firms or industries for better understanding. The Students
Industrial Work Experience Scheme (SIWES) was carried out at LIFE FLOUR MILL
LIMITED.

1.1 INTRODUCTION TO THE FIRM (LIFE FLOUR MILL LIMITED)

Life Flour Mill is a flour milling company. It produces semolina and flour from wheat for bread
making, pastries, and other confectionaries. It is one of the biggest flour milling company in
Nigeria located in Sapele, Delta State. It is owned by Seaboard Corporation, Kansas City, USA
and some Eminent Nigerians. There are various departments in the organization which carry out
different activities with respect to their domain to achieve a common goal, which is to produce
high quality flour. These departments include:

 Accounts / Audit Department

 Production Department
 Security Department
 Clinic
 Sales and Marketing Department
 Transportation Department
 Warehouse
 Shipping Department
 Maintenance Department
 Quality Control Department
 Personnel (Human Resources) Department
 Weigh Bridge Department

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1.2 QUALITY CONTROL

Quality control (QC) can be defined as part of quality management focused on fulfilling quality
requirements. It is a set of measures and procedures to follow in order to ensure that the quality
of a product is maintained and improved against a set of benchmarks, and that any error
encountered is either eliminated or reduced. The focus of quality control is to ensure that the
product and the product manufacturing are not only consistent but also in line with customer
requirement.

1.3 OBJECTIVES OF QUALITY CONTROL

 To ensure that all incoming raw materials and packaging materials meet laid down
quality specifications.
 To carry out a periodic sampling of all production samples of all products as
well as the finished products. These products are tested for compliance with
the standard in all critical quality parameters before releasing for sale to
customers.
 To provide technical support to customers and resolve customer complaints in
liaison with the sales and marketing department.
 To ensure the production of a consistently good product.
 To carry out competitive analysis of competitor’s products on monthly basis
so as to determine the performance and proper positioning of products against the
competitors.
 To ensure customer satisfaction is sustained.

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1.4 EQUIPMENTS AND CHEMICALS USED IN THE QUALITY CONTROL
LABORATORY
There are different equipment’s used in the Q.C laboratory and these equipment’s have their
different functions and the type of analysis they are used for.
 Gluten index machine
 Wet gluten machine
 Farinograph machine
 Sieve sifter
 Moisture Oven
 Electric muffle furnace
 Falling number machine
 Rapid visco analyzer
 Amylograph
 Mixograph
 Alveograph
 Extensigraph
 Desiccator
 Near infra-red Reflectance Spectrophotometer (NIR machine)
 CNA (Combustion Nitrogen Analyses) protein analyzer
 Digital scale
 Analytical scale
 Bulk density machine
 Milling machine

CHEMICALS AND ADDITIVES: Some of these chemicals and additives include:

 Conc. H2SO4
 Ammonium heptamolybdate tetrahydrate { (NH4)6 MO7 O24 . 4H2O }
 Normal saline solution
 Nutrase PBS
 Oxem 23 (Azodicarbonamide)
 Vitamin A

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 Vitamin C (Ascorbic Acid)
 Alphase 50000
 Alphamalt EFX etc.

1.5 TYPES OF ANALYSIS CARRIED OUT IN THE QUALITY CONTROL

LABORATRORY
Analysis done on wheat and wheat flour in QC laboratory include:
 Moisture content analysis
 Ash content determination
 Protein content analysis
 Falling number analysis
 Gluten analysis
 Ascorbic acid test
 Baking test
 Sieve analysis
 Farinograph analysis
 NIR Analysis
 Bulk density analysis

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CHAPTER TWO

2.0 INTRODUCTION TO WHEAT GRAIN

Wheat is a grass widely cultivated for its seed, a cereal grain which is worldwide staple food.
The many species of wheat together make up the genus Triticum; the most widely grown wheat
is Triticum aestivum .The archaeological records suggests that wheat was first cultivated in the
regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit
called a caryopsis. Wheat is an important source of carbohydrates. Globally, it is the leading
source of vegetal protein in human food, having a protein content of about 13%, which is
relatively high compared to other major cereals but relatively low in protein for supplying
essential amino acids. It is the most popular cereal grain grown. It is mostly used in the
production of bread and other pastry products. There are different varieties of wheat which are;
 Triticum vulgare
 Triticum durum
 Triticum aestivum
 Triticum compactum

Winter wheat is higher in yield and better in quality. Wheat is produced generally in the
temperate zone where the weather is cold. The wheat grain consists basically of; Endosperm,
Bran, and Germ. Based on strength of, wheat is classified into two namely:

 Hard wheat
 Soft wheat

Hard wheat has about 13% protein content using 15% reference. It makes strong dough, resist
leavening agent and it is used for bread production. The soft wheat contains about 8-10%
protein. It makes weak dough and is used for biscuits and cakes.

2.1 ANATOMY OF WHEAT GRAIN

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 FIGURE 1: STRUCTURE OF WHEAT GRAIN

STRUCTURE OF A WHEAT GRAIN

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The modern day wheat kernel consists of three main constituent: the germ, bran, and
endosperm.

THE ENDOSPERM

The endosperm is the part that produces the white flour which contains 85% of the total wheat
grain. It is the main constituent of wheat flour, it consists the greatest amount of protein and
starch (carbohydrates), along with some water (12% to 14%) and a small amount of lipid (1%).
It also contains some of the other B-vitamins as well. It is a source of soluble fiber.

THE BRAN

The bran consists of tannins and polypeptide, and some enzymes which break down the colour
of the bran to produce foul smell. 75% extraction is recommended and this makes part of the
bran present in wheat flour. The presence of bran in wheat flour reduces its whiteness and also
helps economically. The bran layer contains fibrous layer such as; dietary fiber, cellulose,
hemi cellulose and some pentosans. The bran has dark colour which could cause undesirable
darkening of the flour colour. The bran is rich in fiber which is easily digested by human being
and helps to prevent constipation by speeding up the digestion process. It is also rich in phytic
acid that can bind divalent minerals. The bran portion represents 12% to 13% of the kernel. It
has a decreasing influence on the baking quality of bread e.g. crumb, the dough volume, and the
crust. It contains vitamins and minerals such that when removed, the nutrients are also removed.

THE GERM

The germ is mainly fat and will reduce the shelf life of the flour, it can give unattractive odour.
The germ portion contains the embryonic plant, along with oils, vitamins and other nutrients. It
represents 2% to 3% of the total kernel weight. It is the sprouting section of the seed. It is
usually separated during the milling process because it contains the most fat, and therefore, has
a shorter shelf life. It contains a higher protein content, more B-vitamins, such as niacin,
riboflavin, thiamine, and iron.

Kernels that’s are crushed or milled without regard to separation of the individual fractions
yield “whole wheat flour” containing the germ, bran, and the endosperm. Usually, however,

14
these three constituents are separated, either partially or nearly completely, in the milling step,
yielding refined flours of endosperm, with little or no germ or bran.

FIGURE 2: WHEAT KERNEL/GRAIN

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2.2 WHEAT FLOUR

Wheat Flour is a powder made from grinding of wheat used for human consumption. Wheat
varieties are called “soft” or “weak” if gluten content is low, and are called “hard” or “strong” if
they have high gluten content. Hard flour (used majorly in bread production) is high in gluten,
with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well
when baked. Soft flour is comparatively low in gluten, and thus results in a loaf with a finer,
crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and
pastry flour, which has slightly more gluten than cake flour.

TYPES OF FLOUR

Flour is generally considered treated (containing additives) or plain (without additives). Treated
flour are often used in producing baked products with rising effect such as bread and sausages,
whereas, plain flour are used in producing baked products with no rising effect such as cakes,
noodles and biscuits. Besides improving the nutritional value of flour, flour treatment helps to
improve the quality of baked products in terms of appearance.

1. ALL-PURPOSE FLOUR: Usually produced with a gristing and fortification type

that can serve multiple purposes.
2. BREAD FLOUR: Usually treated, produced primarily for bread making.
3. SOFT FLOUR: Usually a plain flour produced for baking cakes and other pasteries.
4. WHOLE WHEAT FLOUR: It contains the wheat germ, endosperm and bran.
5. NOODLES FLOUR: Usually a plain flour, produced for making noodles.

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CHAPTER THREE
3.0 ANALYSIS DONE ON WHEAT IN THE QUALITY CONTROL LABORATORY
There are different analysis carried out on wheat flour in the laboratory to ensure that the flour
meets the desired standard. Life Flour mill uses the American Association of Cereal Chemists
(AACC) approved methods for determining the properties of flour. The results of this test done
can be related to the flour performance in the bakery. The basic test includes: proximate test;
moisture content, ash content, protein content and falling number, rheological test; (the dough
and gluten strength test) Farinograph test, Extensigraph test, Alveograph test and Mixograph
test and the baking test which is done in the bakery section of the laboratory to see the
appearance of the flour when baked.

3.1 MOISTURE CONTENT ANALYSIS

Method:
1. A small amount of flour or ground wheat (2 grams) is weighed and placed in a moisture dish
(crucible).
2. The sample is heated at 1300C in an air oven for 2 hours.
3. The sample is cooled to room temperature in a desiccator containing silica gel (a drying
agent), and the residue is then weighed.

Result:
1. Moisture content is determined by heating a flour or ground wheat sample in an air oven and
comparing the weight of the sample before and after heating.
2. The difference in weight is the moisture content.
3. Moisture content results are expressed as a percentage. An example of a wheat moisture
content is 12%

Why is this important?

 Determining moisture content is an essential first step in analyzing wheat or flour quantity
since this data is used for other tests. Flour millers adjust the moisture in wheat to a standard

17
 level before milling. Moisture content of 14% is commonly used as a conversion factor for
other tests in which the results are affected by moisture content.
 Moisture is also an indicator of grain storability Wheat or flour with high moisture content
(over 14.5%) attracts mold, bacteria and insects, all of which cause deterioration during
storage. Wheat or flour with low moisture content is more stable during storage.
 Moisture content can be an indicator of profitability in milling. Flour is sold by weight,
grain is bought by weight and water is added to reach the standard moisture level before
milling. The more water is added, the more weight and profitability gained from the wheat.
Wheat with too low moisture, however, may require special equipment or processes before
milling to reach the standard moisture level.

Apparatus: Ground wheat or flour sample, crucible or dish, analytical scale, spatula, moisture
oven, desiccator (containing a drying agent such as silica gel).

3.2 ASH CONTENT DETERMINATION

Method: 1. A sample of flour or ground wheat (2 grams) is weighed and placed in a crucible.
2. The sample is heated at 600oC in an ash oven (muffle furnace) until its weight is stable.
3. The residue is cooled to a room temperature and then weighed.

Results:
1. Ash content is determined by high temperature incineration in an electric muffle furnace.
2. When a sample is incinerated in an ash oven, the high temperature drives out the moisture
and burns away all the organic materials (starch, protein and oil), leaving only the ash. The
residue (ash) is composed of non-combustible, inorganic minerals that are concentrated in the
bran layer
3. Ash content results for wheat or flour ash are expressed as a percentage of the initial sample
weight; for example, wheat ash of 1.58% or flour ash of 0.52%. Wheat or flour ash is usually
expressed on a common moisture basis of 14%.

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Why is this important?

 The ash content in wheat and flour has significance for milling. Millers need to know the
overall mineral content of the wheat to achieve desired or specified ash levels in flour. Since
ash is primarily concentrated in the bran, ash content in flour is an indication of the yield
that can be expected during milling.
 Ash content also indicates milling performance by indirectly revealing the amount of bran
contamination in flour. Ash in flour can affect color, imparting a darker color to finished
products. Some specialty products requiring particularly white flour call for low ash content
while other products, such as whole wheat flour, have a high ash content.
Apparatus: Ground wheat or flour sample, spatula, electric muffle furnace, analytical scale, ash
cup (crucible), desiccator, tong.

PLATE 2: EQUIPMENT USED FOR MOISTURE CONTENT AND ASH CONTENT

ANALYSIS

MOISTURE OVEN DESICCATOR CONTAINING SILICA GEL

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ELECTRIC MUFFLE FURNACE TONG

3.3 PROTEIN ANALYSIS: Inframatic Moisture Analyzer or NIR (Near Infrared Reflectance
spectrophotometer) machine is used for protein analysis.

Method (NIR):

1. A sample of flour or ground wheat is poured into the machine which is then locked.
2. This process is fully automated and the sample is analyzed immediately the start button
is pushed.
3. Result is displayed on the screen as a percentage.
Result:
1. Protein content results are expressed as a percentage of the total sample weight; for example,
10% protein content on 12% moisture basis for flour.

Why is this important?

 Protein content is a key specification for wheat and flour purchase since it is related to
many processing properties, such as water absorption and gluten strength. Protein content
can also be related to finished product attributes, such as texture and appearance. Low
protein content is desired for crisp or tender products, such as snacks or cakes. High protein
content is desired for product with chewy texture, such as pan bread and hearth bread.
 Bakers use protein content to anticipate water absorption and dough development time for
processed and products, because higher protein content usually requires more water and a
longer mixing time to achieve optimum dough consistency.

Apparatus: Ground wheat or flour sample, spatula, NIR machine.

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3.4 FALLING NUMBER ANALYSIS
Method:
1. A 7-gram sample of ground wheat or flour is weighed and combined with 25ml of distilled
water in a glass falling number tube with a stirrer and shaken to form a slurry.
2. As the slurry is heated in a boiling water bath at 100 0C and stirred constantly, the starch
gelatinizes and forms a thick paste.
3. The time it takes the stirrer to drop through the paste is recorded as the falling number value.

Results:

1. The falling number instrument analyzes viscosity by measuring the resistance of a flour and
water paste to a falling stirrer.
2. Falling number results are recorded as an index of enzyme activity in a wheat or flour sample
and the results are expressed in time as seconds.
3. A high falling number (for example, above 300 seconds) indicates minimal enzyme activity
and a sound quality wheat or flour.
4. A low falling number (for example, below 250 seconds) indicates substantial enzyme activity
and sprout- damaged wheat or flour.

Why is this important?

 The level of enzyme activity measured by falling number test affects product quality. Yeast
in bread dough, for example, requires sugar to develop properly and therefore needs some
level of enzyme activity in the dough. Too much enzyme activities, however, means that too
much sugar and too little starch are present. Since starch provides the supporting structure of
bread, too much activity results in sticky dough during processing and poor texture in the
finished product. If the falling number is too high, enzymes can be added to the flour in
various ways to compensate. If the falling number is too low, enzymes cannot be removed
from the flour or wheat, which results in a serious problem that makes the flour unusable.

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PLATE 3: EQUIPMENT FOR PROTEIN ANALYSIS AND FALLING NUMBER
ANALYSIS

NIR (NEAR INFRA-RED REFLECTANCE VISCOMETER FALLING NUMBER

SPECTROPHOTOMETER) PROTEIN MACHINE

ANALYSIS MACHINE

3.5 ASCORBIC ACID PEKAR TEST

Method: Flour sample is collected using a dry spatula and it is placed against a wood with the
spatula. The wood containing the flour is immersed into water for few seconds as shown in
figure 1.a below. After which, a solution of water, conc. H 2SO4 and Ammonium hexamolybate
tetrahydrate is poured on the flour as shown in figure 1.b, and it is left to sit for a few minutes as
shown in figure 1.c.

Result: After few minutes, appearance of dotted blue marks are observed on the flour indicating
the presence of ascorbic acid – a component of the premix - (hence other additives) that has
been added to the flour. The accepted dotted mark is usually 90ppm (parts per million) and it is
taken as the standard level of the acid that should be present. The ranges are (30ppm, 60ppm,
90ppm, 120ppm).

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Why is it important?
 To confirm the concentration and presence of ascorbic acid – a component of the premix -
(hence other additives) in the flour is the essence of this test.
 NOTE: Too much additives in the flour will make the flour to be too soft. Hence, 90ppm
level should be used.

Apparatus: spatula, flour sample, ascorbic acid, rectangular wood, water, bowl

3.6 GLUTEN ANALYSIS

GLUTEN: Gluten is a water –insoluble protein that is formed when water is mixed with wheat
flour. Proteins are very large molecules composed of amino acids. Two of the naturally
occurring protein in flour are glutenin and gliadin. When sufficient water is added to dry flour,
the two proteins emerge from a “frozen state” and become flexible and are able to move about
forming gluten. The gluten analysis is used to determine the quantity and quality of gluten
present in the flour samples. The analysis could be considered either in the wet gluten form or
the gluten index form.

DETERMINATION OF THE QUANTITY USING THE WET GLUTEN ANALYSIS

Wet gluten provides a quantitative measure of the gluten forming proteins in flour that are
primarily responsible for its dough mixing and baking properties.

Method:

1. A 10gram sample of flour or ground wheat is weighed and placed into the glutomatic
washing chamber on top of the polyester screen.
2. The sample is mixed and washed with 2% salt solution for 5 minutes.
3. The weight of the gluten is weighed and recorded. The value obtained is multiplied by 10 to
obtain the quantity of the gluten present in the sample.

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Result:

1. Wet gluten is determined by washing the flour or ground wheat sample with a salt solution to
remove the starch and other solubles from the sample. The residue remaining after washing is
the wet gluten.

2. Wet gluten content results are expressed as a percentage on a 14% moisture basis; for
example, 35% for high protein, strong gluten wheat or 23% for low protein, weak gluten wheat.

Why is this important?

The wet gluten test provides information on the quantity of gluten in wheat or flour samples.
Gluten is responsible for the elasticity and extensibility characteristics of flour dough. Wet
gluten reflects protein content and is a common flour specification required by end-users in the
food industry.

Apparatus: Analytical weighing scale, spatula, flour or ground wheat sample, glutomatic
machine.

DETERMINATION OF THE QUALITY USING THE GLUTEN INDEX ANALYSIS

Method:
1. After the wet gluten has been weighed and recorded, it is placed in the centrifuge holder, and
centrifuged.
2. The residue obtained on the top of the screen and through the screen is weighed.

Result:

During centrifugation, the gluten is forced through a sieve. The percentage of the gluten
remaining on the sieve is defined as the gluten index, which is an indication of gluten strength.
A high gluten index indicates strong gluten.

Apparatus: Gluten index machine (centrifuge), wet gluten, analytical weighing scale.

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PLATE 4: EQUIPMENT FOR ASCORBIC ACID PEKAR TEST AND GLUTEN ANALYSIS

Figure 1.a Figure 1.b Figure 1.c

THE ABOVE ARE THE STEPS IN CARRYING OUT ASCORBIC ACID PEKAR TEST

GLUTEN ANALYSIS EQUIPMENT

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3.7 FARINOGRAPH ANALYSIS

The farinograph tells us the behavior of flour on a graph by mixing the dough mechanically.
The results are then interpreted from the graph.

METHODS

1. A flour sample of 50 0r 300 grams on a 14% moisture basis is weighed and placed into the
corresponding farinograph mixing bowl.
2. Water from a burette is added to the flour and mixed to form a dough.
3. As the dough is mixed, the farinograph records a curve on graph paper.
4. The amount of water added (absorption) affects the position of the graph paper. Less water
increases dough consistency and moves the curve upward.
5. The curve is centered on the 500-Brabender unit (BU) line plus minus 20 BU by adding the
appropriate amount of water and is run until the curve leaves the 500-BU line.

RESULTS

1. The farinograph determines dough and gluten properties of a flour sample by measuring the
resistance of a dough against the mixing action of paddles (blades).
2. Farinograph results include absorption, arrival time, stability time, peak time, departure time,
and mixing tolerance index.

WHY IS THIS IMPORTANT?

The farinograph test is one of the most commonly used flour quality tests in the world. The
results are used as parameters in formulation to estimate the amount of water required to make a
dough, to evaluate the effect of ingredients on mixing properties, to evaluate flour blending
requirements, and to check flour uniformity. The results are also used to predict processing
effect, including mixing requirements for dough development, tolerance to over mixing, and
dough consistency during production. Farinograph results are also useful for predicting finished

26
product texture characteristics. For example, strong dough mixing properties are related to firm
product texture.

FIGURE 4: FARINOGRAPH CHART

DEFINITION OF SOME TERMINOLOGIES

1. Absorption: This is the amount of water required to center the farinograph curve on the 500-
Barbender unit (BU) line. This relates to the amount of water needed for a flour to be
optimally processed into end products. Absorption is expressed as a percentage.
2. Peak time: This indicates dough development time, beginning the moment water is added
until the dough reaches maximum consistency. This gives an indication of optimum mixing
time under standardized conditions. Peak time is expressed in minutes.

27
3. Arrival time: This is the time when the top of the curve touches the 500-BU line. This
indicates the rate of flour hydration (the rate at which the water is taken up by the flour).
Arrival time is expressed in minutes.
4. Departure time: This is the time when the top of the curve leaves the 500- BU line, This
indicates the time when the dough is beginning is break down and is an indication of dough
consistency during processing. Departure time is expressed in minutes.
5. Stability time; This is the difference in time between arrival time and departure time. This
indicates the time the dough maintains maximum consistency and is a good indication of
dough strength. Stability time is expressed in minutes.
6. Mixing Tolerance Index (MTI): This is the difference in BU values at the top of the curve at
peak time and the value at the top of the curve 5 minutes after the peak. This indicates the
degree of softening during mixing. Mixing tolerance index is expressed in minutes.

N.B: Weak gluten has a lower water absorption and shorter stability time than strong gluten
flour.

PLATE 5: EQUIPMENTS USED FOR FARINOGRAPH

F
ARINOGRAPH VALORIMETER

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3.8 OTHER ANALYSIS AND EQUIPMENTS USED IN THE Q.C LABORATORY

 SIEVE ANALYSIS
Sieve analysis is a practice or procedure used to assess the particle size distribution of a granular
material by allowing the material to pass through a series of sieves of progressively smaller
mesh size and weighing the amount of material that is stopped by each sieve as a fraction of the
whole mass.

Procedure: 200g of flour sample is weighed and poured into the first layer of the sieve
machine. It is then allowed to gyrate for few minutes. By means of agitation, the machine sieves
the sample leaving only the residues (larger particles). The residue which is left at the top of the
layer is then collected and weighed.

 BULK DENSITY
This is another type of analysis carried out in the laboratory. It can be defined as the mass of
many particles of the material divided by the total volume they occupy. In flour milling
industries, the bulk density of the wheat is checked regularly to know the volume of wheat grain
left in the silo. If the bulk density starts getting below 80.0kg/Hl (kilogram/Hectoliter), it
indicates a significant presence of dirt or shaft in the wheat grain, signifying that the wheat grain
is getting exhausted. Hectoliter is the mass of a specific volume of wheat grain. It is used as part
of grading of wheat, especially during ship or truck arrival.

PLATE 6: SIEVE MACHINE AND BULK DENSITY MACHINE.

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THE BULK DENSITY SET UP SIEVE ANALYSIS MACHINE

3.9 BAKING TEST FOR PAN BREAD

Flour form the foundation for bread, cakes and pastries. It may be described as the skeleton,
which supports the other ingredients in a baked product. This applies to both yeast and
chemically leavened products. The final and conclusive test of any flour is the kind of bread that
can be made from it. The baking test enables the baker to check the performance of the flour.

Ingredients: salt (1.5g), sugar (6.0g), yeast (1g), flour (100g), water (variable 58-70g),
shortening (3.0g), malted barley (0.2g).

Apparatus: Electric mixer, oven, milling machine, baking pans, scale, bread volume meter.
Loaf height meter

Procedure:

1. FIRST MIX (3 Mins): Flour and other ingredients are mixed with a yeast suspension for one
minute using the “speed one” function of the mixer. The dough is then mixed for two more
minutes using the “speed two” function.
2. RESTING TIME: The dough is then covered or placed in an air tight medium for 20-30 mins
to allow resting.
3. SECOND MIX (3 Mins): The dough is mixed again for three minutes using the “speed two”
function on the mixer..
4. The dough is then milled until it reaches optimum dough development.
5. The dough is rounded and placed into a fermentation cabinet (proover) at 30 0C and 85%
relative humidity for 105 minutes.

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6. After fermenting in the proover an the desired height is reached, the dough is then placed into
the oven where it is baked for 20-25 minutes at 1700C.

Results:

1. Pan bread is evaluated for processing characteristics, external and internal characteristics,
and texture. The results are expressed as a numerical score based on comparison to a control
sample.
2. Pan bread dough is evaluated during processing for strength, extensibility and thickness.
3. Pan bread is weighed and measured for volume. Results are expressed in grams for weight
and in cubic centimeters (cc) for volume. Specific volume is the ratio of volume to weight.
4. Pan bread is scored for exterior appearance, internal uniform crumb grain, and texture.

Why is this important?

The pan bread test provides end-users with information on flour quality characteristics. Bakers
need flour that performs consistently, especially in high speed commercial operations.
Consumers desire a consistent product that meets expectations for volume, color and texture.
Flour to be baked is tested for colour, absorption, etc.

PLATE 7: BAKING EQUIPMENTS

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ELECTRIC MIXER MILLING/MOULDING MACHINE

BREAD HEIGHT METER BREAD VOLUME MACHINE

WEIGHING SCALE ELECTRIC OVEN WITH PROOVER

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BAKED LOAVES FROM LIFE FLOUR MILL NIGERIA LIMLTED

CHAPTER 4

CONCLUSION
My training at LIFE FLOUR MILL LIMLITD exposed me to the production and processing of
wheat flour from the wheat grain/kernel. This program has been able to equip me with the
knowledge about the practical aspect of wheat processing and how flour milling industries
operate and produce different categories of flour. It was indeed a new experience for me
because I was able to know how the wheat grain are supplied, the various procedures that needs
to be carried out when the wheat are supplied, the processing methods of the wheat into flour, as
well as the analysis carried out on flour in the quality control laboratory to ensure that the
produced flour is up to standard and fit for consumption when baked. It was such a great
privilege and opportunity to have undergone this training at the flour mill industry.

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RECOMMENDATION
With the practical knowledge I have gained over the past weeks, I strongly recommend the
continuous process of the student’s industrial training as this would help to bridge the gap
between the theoretical and practical work. I also recommend that proper supervision and
visitation by the ITCC supervisors should be done regularly as this will enhance students focus
and seriousness towards the training.

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