World Grain - February 2021 - 55

Jeff Gwirtz

tional or minimally processed whole
foods - are rich in important nutrients
like vitamins, minerals, antioxidants,
and heart-healthy fats. The second classification includes fortified, enriched, or
enhanced foods functional foods fortified with additional ingredients, such as
vitamins, minerals, probiotics, or fiber,
to increase a food's health benefits.
Cereal grain, pseudo-cereal, pulses,
seeds and their byproducts have a potentially beneficial effect on health when
consumed on a regular basis and at certain levels.

m

1:32:46 PM

Milling technology's role
Milling technology used in our field has
application in many food processes and
when combined with other processing
methods can offer the opportunity to
produce value-added products from a
variety of traditional and non-traditional
biological materials. The cleaning step
used in most of our processes leverages
a variety of properties, including particle
size, shape, specific density, color, flow
property in air, magnetic properties, friability, and solubility. The cleaning step
in the most general terms removes unintentional contamination and targets material not suited for processing due to a
variety of quality factors. In some cases,
the introduction of moisture is essential
to making separations in primary, while
in others drying may be employed to facilitate additional processing.
The processing steps employed may
include application of force such as
impact, compression, shear and, when
combined, attrition and abrasion, to aid
in separation of anatomical parts and/
or size reduction. Sifting, purification
and air classification also may be used
to facilitate separation and particle size
control. Additional processing steps
may be required to enhance stability and
provide final shape. Figure 1 (page 52)
provides an overview of the dry milling
process.
Figure 2 (page 54) shows some of
the products from the dry milling processes for various cereal grains. The
chaff associated with wheat growth
World-Grain.com / World Grain / February 2021	

WG_Feb21.indb 55

Milling technology applications
Cereal Grains: Wheat, Rice, Maize, Oats, Barley, Rye, Sorghum, Millet, Teff
Ancient Grains: Farro, Spelt, Kamut, Emmer, Einkorn (grasses)
Pseudo Cereals: Amaranth, Buckwheat, Quinoa, Chia
Pulses: Broad Beans, Chickpeas, Dry Peas, Lentils, Dry Beans, Lupins
Seeds: Flax, Hemp, Pumpkin, Sunflower

We Love What You're Cleaning!

48 " High Capacity Cleaning
Small Foot Print

55

2/12/2021 8:30:58 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
World Grain - February 2021 - 2
World Grain - February 2021 - 3
World Grain - February 2021 - 4
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https://www.nxtbook.com/sosland/wg/2016_02_01
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https://www.nxtbook.com/sosland/wg/2015_12_01
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http://digital.world-grain.com/sosland/wg/2015_07_01
http://digital.world-grain.com/sosland/wg/2015_06_01
http://digital.world-grain.com/sosland/wg/2015_05_01
https://www.nxtbook.com/sosland/wg/2015_04_01
https://www.nxtbook.com/sosland/wg/2015_03_01
https://www.nxtbook.com/sosland/wg/2015_02_01
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https://www.nxtbook.com/sosland/wg/2014_02_01
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https://www.nxtbook.com/sosland/wg/2011_11_01
https://www.nxtbook.com/sosland/wg/2011_10_01
https://www.nxtbook.com/sosland/wg/20111_09_01
https://www.nxtbook.com/sosland/wg/2011_08_01
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
https://www.nxtbook.com/sosland/wg/2011_03_01
http://digital.world-grain.com/sosland/wg/2011_02_01
http://digital.world-grain.com/sosland/wg/2011_02_01
http://digital.world-grain.com/sosland/wg/2011_01_01
http://digital.world-grain.com/sosland/wg/2010_12_01
http://digital.world-grain.com/sosland/wg/2010_11_01
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
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http://digital.world-grain.com/sosland/wg/2007_01_01
http://digital.world-grain.com/sosland/wg/2006_12_01
http://digital.world-grain.com/sosland/wg/2006_11_01
http://digital.world-grain.com/sosland/wg/2006_10_01
http://digital.world-grain.com/sosland/wg/2006_09_01
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http://digital.world-grain.com/sosland/wg/2006_03_01
http://digital.world-grain.com/sosland/wg/2006_02_01
http://digital.world-grain.com/sosland/wg/2006_01_01
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http://digital.world-grain.com/sosland/wg/2005_09_01
http://digital.world-grain.com/sosland/wg/2005_08_01
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