Bread Milling Process

785 Words 4 Pages
Next, is the milling process. Here, the wheat is turned into flour. Rotating at different speeds, the grist is passed through a series of fluted break rolls. These rolls are needed to shear the wheat open. This separates the white inner part from the outer skin. Secondly, the wheat grain fragments are separated by an arrangement of sieves. For final milling into white flour, white endosperm particles are channeled into a series of smooth reduction rolls. Pieces of bran with the endosperm attached go through a second break roll. This bran is then put through the milling process once more to allow for a separation of the flour, bran, and wheat germ. This completes the process of wheat germ, bran (whole grain), and white flour (Maxwell & Holohan …show more content…
They are mixed with vitamins, minerals, flavoring agents, salt, sweeteners, and water. The time, temperature, and speed all vary depending on the grain cooked. The cooked grain then moves into a conveyer belt that passes through a drying oven; the water remains so the cereal can maintain a particular shape. Unlike grains, flours are cooked via cooking extruder. In the extruder, cereals are exposed to high heat temperature (MRI, 1995). Next, they are forced through the pores and then taken to the next cooking device. This device consists of several heating ducts housing with long screws. The screws help mix water, sweeteners, salt, vitamins, and minerals into the flour. During this process moister is reduced significantly. At the end of this process the cooked dough appears as ribbons (MRI, …show more content…
Products that are labeled “bran” or “all bran” are made from the outer bran coating of wheat grains (Brown, 2015). The bran of wheat includes residue from the milling, sifting, or other working of the grain. The aleuronic layer, located just beneath the bran, contains protein, phosphorus, thiamine, some fat, and other B victims. Bran provides the fibers cellulose and hemicellulose. Wheat bran is an insoluble fiber that functions as a stool softener (Brown, 2015).
All Bran contains the highest amount of fiber in all of Kellogg’s cereal products. Kellogg 's Bran Flakes contains all of the USDA’s daily recommended intake of vitamins and minerals. The USDA also recommends, minimally, 50 percent of all grains consumed by a person to be whole grains (Kellogg, 2011). Compared to other cereal brands, Bran Flakes are also low in fat and sugar. However, consumers should be cautious because too much fiber may result in gas or bloating, loose stool, and dehydration (De Munter et al,

Related Documents