IULIANA BANU*, CONSTANTIN MORARU FACULTY OF FOOD SCIENCE AND ENGINEERING, “DUNAREA DE JOS” GALAŢI UNIVERSITY, 111, DOMNEASCA ST., 800201, GALAŢI, ROMANIA *CORRESPONDING AUTHOR: IULIANA.BANU@UGAL.RO
The milling properties of cereals can be investigated through their milling at laboratory aggregates. The milling indices can be calculated on the basis of the experimental results. In this article we have investigated the milling properties of four Romanian rye varieties. The milling has been made at the Buhler laboratory aggregate using a modified technical scheme (with pre-grinding). The values obtained for the milling indices calculated are inferior to those mentioned in the literature for wheat. The experimental results pointed out the contribution of the main physical properties of rye to the intrinsic milling value, as well as the importance of some factors related to the milling aggregate, to the technical scheme used.
