Cereals - Milling

Source From A. Menger, Investigation of the Stability of Vitamin E in Cereal Milling Products and Baked Goods, Brot. Geback, Vol. 11, pp. 167-173,1957 (German). 

Menger, A. 1957. Investigation of the stability of vitamin E in cereal milling products and baked goods. Brot. Gebtlck 11 167-173 (German). 

Association of Operative Millers. The Association of Operative Millers is probably the oldest still active association in the cereal milling field. It was organized in 1895, and its first convention was held in 1896 in Chicago. Professor B. W. Ded-rick was the first president, and the association was first called Fraternity of Operative Millers of America. Later the name was changed to the Association of Operative Millers. With the exception of 1945, a convention has been held every year since the first one. At the present time there are 14 district organizations in the United States and Canada, and the association has members all over the world. The present enrollment of the association is approximately 2400 members. 

Starch is insoluble in cold water, but in hot water the granules gelatinize to form an opalescent dispersion. It is made from corn, wheat, potatoes, rice and other cereals by various physical processes such as steeping, milling and sedimentation. It is used as an adhesive, for sizing paper and cloth, as an inert diluent in foods and drugs, and for many other purposes. 

The implications of the role that dietary fiber may play ia the maintenance of human health should iacrease the demand for cereal products. It may weU have an influence on the milling iadustry, especially if the demand for cereal products that are less highly milled becomes a reaHty. 

W. T. Yama2aki and C. T. Greenwood, eds.. Soft Wheat Production, Milling Uses, American Association of Cereal Chemists, St. Paul, Minn., 1981. 

The largest class of processes appHed to farm commodities are separations, which are usually based on some physical property such as density, particle size, or solubiHty. For example, the milling process for cereal grains involves size reduction (qv) foUowed by screening to yield products that have varied concentrations of starch, fiber, and protein. Milling of water slurries is practiced to obtain finer separation of starch, fiber, protein, and oil. 

Ring-roller mills should be distinguished from roller mills. Paint roll mills are described under Disk Attrition Mills, and flour roll mills under Cereals and Other Vegetable Products. ... 

D. Abramson, R. N. Sinha, and J. T. Mills, Mycotoxin and odour formation in moist cereal grain during granary storage. Cereal Chein. 57 346 (1980). 

The cereal samples are milled with an ultracentrifuge mill and sieved through a 42-mesh screen, then 10 g of the sieved sample are transferred into a 300-mL Erlenmeyer flask and soaked in 30 mL of distilled water for 60 min. After 100 mL of acetone have been added, the procedure described for vegetables and fruits is followed. 

In 2002, approximately 2.2 billion bushels of corn were processed in the United States for the production of food, fuel, and industrial products. Of that 2.2 billion bushels, 19.22 million tonnes (757 million bushels) were used for high fructose corn syrup (HFCS), glucose and dextrose, 6.34 million tonnes (250 million bushels) for pearl starch, 26.69 million tonnes (1051 million bushels) for fuel and beverage alcohol, and 4.75 million tonnes (187 million bushels) for cereals and other products (Corn Refiners Association, 2003). More than 50% of the com processed in the United States is done so using the corn wet milling process. 

Anderson, R.A. 1962. A note on the wet-milling of high-amylose com containing 75-percent-amylose starch. Cereal Chem. 39, 406-408. 

Johnston, D.B. and Singh, V. 2001. Use of proteases to reduce steep time and S02 requirements in a com wet-milling process. Cereal Chem. 78, 405—411. 

MacMasters, M.M., Earle, F.R., Hall, H.H., Ramser, J.H., and Dungan, G.H. 1954. Studies on the effect of drying conditions upon the composition and suitability for wet milling of artificially dried com. Cereal Chem. 31, 451-461. 

Singh, V., Haken, A.E., Niu, Y.X., Zou, S.H., and Eckhoff, S.R. 1998a. Wet-milling characteristics of selected yellow dent com hybrids as influenced by storage conditions. Cereal Chem. 75, 235-240. 

Vojnovich, C., Anderson, R.A., and Griffin, E.L., Jr. 1975. Wet-milling properties of com after field shelling and artificial drying. Cereal Foods World 20, 333-335. 

Watson, S.A. and Hirata, Y. 1962. Some wet-milling properties of artificially dried com. Cereal Chem. 39, 35-44. 

Watson, S.A., Williams, C.B., and Wakely, R.D. 1951. Laboratory steeping procedures used in a wet milling research program. Cereal Chem. 28, 105-118. 

Weller, C.L., Paulsen, M.R., and Mbuvi, S. 1989. Germ weight, germ oil content, and estimated oil yield for wet-milled yellow dent com as affected by moisture content at harvest and temperature of drying air. Cereal Chem. 66, 273-275. 

Zehr, B E., Eckhoff, S.R., Singh, S.K., and Keeling, P.L. 1995. Comparison of wet-milling properties among maize inbred lines and their hybrids. Cereal Chem. 72, 491 497. 

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