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Wheat middlings. Wheat middlings (also known as millfeed, wheat mill run, or wheat midds) are the product of the wheat milling process that is not flour. [1] A good source of protein, fiber, phosphorus, and other nutrients, they are a useful fodder for livestock and pets. [2] They are also being researched for use as a biofuel.
Dry milling of grain is mainly utilized to manufacture feedstock into consumer and industrial based products. This process is widely associated with the development of new bio-based associated by-products. The milling process separates the grain into four distinct physical components: the germ, flour, fine grits, and coarse grits.
To produce refined (white) wheat flour, [4] grain is usually tempered, i.e. moisture added to the grain, before milling, to optimize milling efficiency.This softens the starchy "endosperm" portion of the wheat kernel, which will be separated out in the milling process to produce what is known to consumers as white flour.
Corn wet-milling is a process where components of corn kernels are extracted to produce a highly purified product. Most of the products from this process are valuable and mainly required by the food industry. Through this process, every part of the corn is useful to produce the quality ingredients. The characteristics of this process are based ...
The milling systems with a lower extraction percentage discard most of the rancidity-prone nutritional minerals and oils associated with the bran and germ elements, [2] of the wheat kernel. [3] Baking functionality is the other issue, with increased loaf volume accomplished by simply removing just the larger flour particles.
The basic anatomy of a millstone. This is a runner stone; a bedstone would not have the "Spanish Cross" into which the supporting millrind fits. Millstones or mill stones are stones used in gristmills, used for triturating, crushing or, more specifically, grinding wheat or other grains. They are sometimes referred to as grindstones or grinding ...
John Stevens (Wisconsin inventor) John Stevens (December 4, 1840 – August 5, 1920) was a miller and inventor who lived in Neenah, Wisconsin. His inventions in flour milling revolutionized the process, leading to large-scale shifts in wheat-growing regions, and to the predominance of particular milling companies and mill-equipment manufacturers.
Triticale (/ trɪtɪˈkeɪliː /; × Triticosecale) is a hybrid of wheat (Triticum) and rye (Secale) first bred in laboratories during the late 19th century in Scotland and Germany. [1] Commercially available triticale is almost always a second-generation hybrid, i.e., a cross between two kinds of primary (first-cross) triticales.