Cereals pp 257-264 | Cite as

Flour Milling Process for the 21st Century

  • D. E. Forder
Chapter

Abstract

During the 20th century the major process for converting wheat into flour for human consumption has undergone a period of gradual refinement following the replacement of stones by rollermills towards the end of the last century. With improved engineering, machine capacities have increased significantly and this, along with the introduction of pneumatic conveying, has caused a steady move towards plants of higher output per unit of building volume. This trend has continued to be driven by the commercial necessity to contain costs in a highly competitive industry.

Keywords

Flour Mill Final Flour Fragment Count Bran Layer Gradual Refinement 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Dexter JE and Wood PJ (1996) Recent applications of debranning wheat before milling. Trends in Food Science and Technology 7: 35–41CrossRefGoogle Scholar
  2. Goldsmith R and Forder DE (1994) Verfaren und seine Anwendung bei der Vernahlung von Durum Weizen. Durum und Teigwaren-Tagung. Detmold. May 1994Google Scholar
  3. McGee BC (1995) The PeriTec Process and its Applications to Durum Wheat Milling. Assoc. Oper. Millers. Bull. (1995) pp 6521–6528Google Scholar
  4. Satake RS (1990) Debranning Process is New Approach is Wheat Milling. World Grain 8(28), 30–32Google Scholar

Copyright information

© Springer Science+Business Media New York 1997

Authors and Affiliations

  • D. E. Forder
    • 1
  1. 1.Satake UK LtdCheadle Heath, StockportUK

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