Department of Agri-Food Science and Technology, Food Science University Campus, University of Bologna, 47521, Cesena, Italy.
J Sci Food Agric. 2013 Nov;93(14):3617-24. doi: 10.1002/jsfa.6208. Epub 2013 Jun 7.
Glume removal represents the preliminary step of hulled wheat grain processing for human consumption. Einkorn and emmer wheat are two hulled species, cultivated in marginal areas, from the Mediterranean to the Caucasian region, and the subject of investigation in this paper. An experiment has been carried out to compare the yield of the traditional process, used in Turkey and Armenia, and an updated Italian procedure, by means of on-plant samplings.
Crushed grains represent a product from all the plants examined. However, the relative amounts of fractions of different size and use, according to each country, varied consistently. The main Italian product is whole pearled grain. The calculated yield factors varied in the following ranges: dehulling: 0.73-0.81 kg kg(-1); food product: 0.82-0.96 kg kg(-1); overall yield: 0.56-0.95 kg kg(-1) excluding unwanted losses, and 0.42-0.74 kg kg(-1) including unwanted losses.
This first comparative assay of hulled wheat processing showed that, not considering the kind of product obtained, glume removal can be carried out with good efficiency in continuously operating traditional plants. Modern schemes, however, allow yielding of intact kernels. Some yield factors were highly affected by the available technology, especially when the process was operating discontinuously.
麦粒脱皮是人类食用带壳小麦的初步加工步骤。单粒小麦和二粒小麦是两种带壳品种，种植于地中海到高加索地区的边缘地带，也是本文的研究对象。本实验通过田间采样，对土耳其和亚美尼亚使用的传统方法和意大利更新的方法进行了比较。
所有被检查的植株都产生了破碎的麦粒。然而，根据每个国家的不同，不同大小和用途的粒级的相对数量始终存在差异。意大利的主要产品是完整的珍珠粒。计算得出的出粉率因素变化范围如下：脱皮：0.73-0.81kg/kg；食用产品：0.82-0.96kg/kg；整体出粉率：0.56-0.95kg/kg（不包括不必要的损失）和 0.42-0.74kg/kg（包括不必要的损失）。
本次对带壳小麦加工的首次比较研究表明，不考虑获得的产品类型，传统连续作业的工厂可以有效地进行麦粒脱皮。然而，现代方案可以生产完整的麦粒。一些出粉率因素受现有技术的影响很大，特别是当工艺不连续运行时。
