World Grain - February 2021 - 52

MILLING OPERATIONS

VALUE-ADDED
opportunities in milling
Process may be used to make products from
traditional and non-traditional biological materials
by Jeff Gwirtz

Functional foods
In the 1980s, the Japanese government created a class of
" functional foods " that included additional health benefits
beyond those covered by basic nutrition. Functional foods
include those minimally processed whole foods along with
enriched or enhanced foods that when consumed at a proper
52	

WG_Feb21.indb 52

level and frequency benefit health by reducing chronic disease
risk. Cereal grains, pseudo-cereals, pulses and seeds fit the
basic definition of functional foods.
Functional foods cover a variety of foods other than those
previously mentioned. Functional foods can be separated into
two broad classifications. The first classification - convenFigure 1.

Dry milling process overview
Receiving and Storage
Blending
Cleaning
Conditioning
Primary-Milling

Grinding/Hulling/Abrading
Separating/Grading

Secondary-Milling

Grinding/Cutting/Polishing
Separating/Grading
Steaming/Heating/Flaking/
Drying
Additive/Blending

Products
Package

Bulk

Warehouse

Byproducts
Processing

Grinding/Pellet/Dry/Expel

Package

Bulk

Jeff Gwirtz

In his article in the November issue of World Grain, " Wheat
flour finds outlet in value-added category, " Jeff Gelski describes value-added wheat flour approaches in the United
States, including flour with higher levels of fiber, identifying domestic sources of Neapolitan-style pizza crust flour
and improved food safety technology minimizing potential
of flour microbial contamination. The purpose of this article
is to review basic milling technologies and initiate thoughts
on approaches to develop value-added products from grains,
pseudo-grains, pulses and seeds.
Cereal grains, pseudo-cereals (non-grasses that are used in
much the same way as cereals), pulses and seeds are generally prepared for commercial or wholesale marketing after
minimal processing steps, including cleaning to remove nonfood material and food unsuitable for consumption, separation
of anatomical components, shaping, or size reduction. Some
steps such as drying, steam and/or heat treatment are required
to provide a stable finished product.
Food manufacturers may use these milled products to manufacture wholesale products for consumer purchase, preparation
and consumption or the milled product may be sold direct to the
consumer for preparation and consumption. Each of the steps
between the production field adds value to the harvested crop.

Warehouse

February 2021 / World Grain / World-Grain.com

2/12/2021 8:30:56 AM


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World Grain - February 2021

Table of Contents for the Digital Edition of World Grain - February 2021

World Grain - February 2021 - 1
World Grain - February 2021 - 1
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https://www.nxtbook.com/sosland/wg/2015_04_01
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https://www.nxtbook.com/sosland/wg/2011_07_01
https://www.nxtbook.com/sosland/wg/2011_06_01
https://www.nxtbook.com/sosland/wg/2011_05_01
https://www.nxtbook.com/sosland/wg/2011_04_01
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http://digital.world-grain.com/sosland/wg/2010_10_01
http://digital.world-grain.com/sosland/wg/2010_09_01
http://digital.world-grain.com/sosland/wg/2010_08_01
http://digital.world-grain.com/sosland/wg/2010_07_01
http://digital.world-grain.com/sosland/wg/2010_06_01
http://digital.world-grain.com/sosland/wg/2010_05_01
http://digital.world-grain.com/sosland/wg/2010_04_01
http://digital.world-grain.com/sosland/wg/2010_03_01
http://digital.world-grain.com/sosland/wg/2010_02_01
http://digital.world-grain.com/sosland/wg/2010_01_01
http://digital.world-grain.com/sosland/wg/2009_12_01
http://digital.world-grain.com/sosland/wg/2009_11_01
http://digital.world-grain.com/sosland/wg/2009_10_01
http://digital.world-grain.com/sosland/wg/2009_09_01
http://digital.world-grain.com/sosland/wg/2009_08_01
http://digital.world-grain.com/sosland/wg/2009_07_01
http://digital.world-grain.com/sosland/wg/2009_06_01
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http://digital.world-grain.com/sosland/wg/2006_01_01
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