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Enzymatic Grain Improvers: A Game-Changer in Flour Milling and Grain Processing

22 March 20247 min reading

The use of biotechnology in flour production is an innovative solution for the traditional flour milling industry. Enzymatic grain improvers are introduced to help grain processors become independent from external factors that can have a negative impact on their business. This is especially useful concerning issues like climate change and promoting sustainability and environmental consciousness within the industry.

A new method for improving the quality of grain and flour in the milling world is being opened up by biotechnology research. The process has been ongoing for many years. This method is a significant breakthrough and enables you to utilize the best that nature has provided in the grain. High-quality flour can now be obtained from affordable grains through innovative grain improvement technology. By reducing production and energy costs, it also enhances business performance.

Unleashing the biological potential of grain

The main objective of grain processing is to achieve a stable grinding result by leveling out deviations in grain quality and obtaining a finished product that meets market demand. The grain processing community is striving to find new solutions to maximize grain yield by finding a balance between costs and customer demands. Regardless of specialty in grain processing, this issue is acutely felt in all areas: flour milling, oilseed production, or deep processing. This revolutionary technology can be used in grinding wheat, corn, rye, and its hybrids.

It’s important to protect business from external threats, so we must think globally. In many parts of the world, producers are searching for grain that meets specific consumer needs while balancing the price and quality of the final product. 

However, the milling stage of grain can result in significant losses in yield, nutrients, protein structure, and starch quality, especially when intensive grinding methods are used. During this stage, the subaleurone layer, which contains high amounts of protein, vitamins, minerals, and enzymes, is lost in the bran. It’s necessary to enhance the efficiency of preparing the grain for grinding to prevent these losses.

Embracing progress with a new phase of research

The grinding process has not seen any significant innovation for over a century. The last major improvement was the introduction of a moistening step in the production process, replacing the old dry grinding method. Since then, the industry has focused on enhancing existing solutions through the use of moisturizers, scouring machines, perling, or peeling. In recent years, there have been significant advancements in technical solutions that have produced outstanding results beyond what was imaginable a few decades ago. 

However, to achieve the next significant breakthrough in production, processors had to dive deeper into the biochemical processes that occur when preparing grain for grinding. The goal is to break down the biological connections between the endosperm and the shell at the cellular level, which led to the logical solution of using biotechnological methods to prepare grain for grinding. This is where GRAIN IMPROVERS come into play.

The most innovative biotechnological solution to date involves the use of enzyme grain improvers during the moistening stage. Here natural enzymes help to carefully break down the bonds between shells and endosperm, preserving maximum benefits and increasing flour yield to its biological maximum.

How does an enzyme-based grain improver work?

Enzymes are natural protein catalysts that facilitate biological processes. The highest quality enzymes in the world are used in the production of enzymatic grain improvers, and their safety for use is confirmed by certificates.

Enzyme-based grain improvers are carefully designed to enhance the biological potential of grain. When they come in contact with water, they make the grain shells more flexible and pliable. Additionally, they ensure that the endosperm is evenly moistened, making it easier to separate it from the shells and grind it with less amortization on the equipment. Biotechnologies play a crucial role in breaking down biological connections and achieving better results in combination with traditional mechanical methods.

Enzymatic grain improvers are used to naturally enrich flour with protein by unlocking the biological potential of the grain. Biotechnology allows the preservation of the valuable subaleurone layer, which has 50% more protein and 80% more nutrients than the endosperm. The use of these improvers results in an increase of 0.1-0.5% protein content in flour, as well as an increase in vitamins, microelements, and antioxidants.

When using grain improvers, the yield of crops increases, and the quality of the final product is enhanced. This leads to a significant improvement in the color of wheat flour, with lightness increasing for soft wheat and yellowness increasing for hard wheat. Additionally, the ash content is reduced by 0.05-0.1%, and the shelf life of flour is increased due to lack of microorganisms or mycotoxins in the final product.

And there’s more room for improving the quality of the final product. By introducing gentle grinding methods, the load on the rollers is reduced, which, in turn, reduces equipment amortization while maintaining the quality properties of the protein. These results are quite tangible and are reflected in the rheology of the alveogram and farinogram tests. Products made from such flour are healthier, tastier, and more suitable for a healthy diet. In addition, the manufacturer receives a high-quality product with fewer defects and a predictable yield of finished products.

The manufacturer always makes a profit

Enzymatic grain improvers are a great way for grain processors to earn money, even when there is a shortage of good quality grain. They can also help improve the quality of flour. Industrial implementation has shown that enzymatic grain improvers not only have a positive effect on the final product, but also provide financial opportunities for mills to grow and develop.

They also provide manufacturers with the flexibility to pursue their strategies for increasing profits. They offer several benefits such as:

1- Reducing grain costs

By extracting maximum protein, and nutrients, and maintaining a balanced granulometric composition, manufacturers can purchase cheaper grains without compromising on quality.

2- Increasing overall yield

With effective separation of the shells from the core, manufacturers can increase the proportion of premium flour by 2%, which results in better overall yield.

3- Improving product quality

By extracting maximum substances from grains and enhancing the properties of the final product, manufacturers can produce products of a higher quality that are more in demand in the market. For instance, in bakery production, this approach can significantly reduce the use of additives in dough and result in a high-quality natural product.

Enzyme grain improvers can help optimize production processes, regardless of the chosen strategy. The use of enzymatic grain improvers can contribute to sustainable development and cost reduction for the businesses. This is because it reduces energy costs by up to 30%, minimizes equipment depreciation by using gentle operating modes for the rollers during grinding, and lowers the load on sieves and pneumatic transport. Additionally, it can eliminate the need for chemical additives for flour.

The use of biotechnology in flour production is an innovative solution for the traditional flour milling industry. Enzymatic grain improvers are introduced to help grain processors become independent from external factors that can have a negative impact on their business. This is especially useful concerning issues like climate change and promoting sustainability and environmental consciousness within the industry.

The future is already here

Grain Improvers is a team of experienced technologists who have developed worldwide patented enzyme complexes. They assist manufacturers around the world in improving their production quality, final product quality, and increasing profits. This not only leads to the prosperity of businesses, but also creates an opportunity to improve the health of populations globally. As grain is the basis of a healthy and nutritious diet, together, we can make a significant impact on improving people’s lives through the grain processing industry.

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