Flour milling

  • Paul Catterall

Abstract

Question — is flour milling an art or a science? Answer — it is neither. It is a technology, the marrying of food science with the art of the practical miller, both of which have evolved over many years. Some may say that science will eventually overcome the art of milling and consign the practical miller to the flour bin of history, but with the variety of baking products still expanding daily and new wheat varieties being developed that event should still be quite a long time off. This chapter aims to help define the science and the art of a process which produces one of the most versatile of bakery raw materials and aims to provide a background to the link between wheat, the milling process and the properties of the final flour.

Keywords

Reduction Roll Break Roll White Flour Flour Milling Potassium Bromate 
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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Copyright information

© Springer Science+Business Media Dordrecht 1999

Authors and Affiliations

  • Paul Catterall

There are no affiliations available

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