Rozdíl ve zpracování pšenice a žita na mouku

This bachelor thesis is focused on the difference between flour production from wheat and from rye. The work is in the form of literary recherche. There are two parts, the first one focuses on the caryopsis structure and chemical components. The main difference in chemical components of wheat and rye is that the wheat gluten is composed of proteins whereas rye gluten is composed of non-starch polysaccharides and pentosanes. The second part describes the technology of grain processing from the intake, through the milling, where there are different diameters of milling rollers for wheat and for rye. The work delienates the mixing, expedition and characteristics of the single types of passage flours. It also characterizes the given machines and their function in the grain flow and the following grist by the mill another difference between wheat and rye is the colour of the flour, which is caused by the diverse content of the covering layers. The last part evaluates the given problematic of the mill technology