Teraviljatöötlus

Teraviljatöötlus refers to the processes involved in preparing grains for consumption or further processing. This broad category encompasses a variety of steps that transform raw grain into usable products. The initial stage often involves cleaning the grain to remove impurities such as dust, stones, and chaff. Following cleaning, threshing may occur to separate the grain kernels from their husks or stalks. Milling is a central part of teraviljatöötlus, where grains are ground into flour, semolina, or other particle sizes. Different milling techniques, such as wet milling and dry milling, are employed depending on the desired end product and the type of grain.

Further processing can include pearling, which removes the outer layers of the grain, or flaking, where grains are steamed and flattened. Malting is a crucial step for certain grains, particularly barley, involving controlled germination to develop enzymes necessary for brewing and distilling. Other treatments might include tempering, which is moistening the grain to soften it before milling, or hulling, the removal of the grain's outer husk. The specific sequence and type of teraviljatöötlus applied depend on the grain species, its intended use, and the desired characteristics of the final product, such as texture, shelf life, and nutritional profile. These processes are fundamental to the food industry, enabling the production of a wide range of staple foods and ingredients.