The Wheat : The Milling Process Essay

785 Words Dec 15th, 2015 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 1977).
The whole grains are placed inside a large rotating cooker. 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.…

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