Milled produces protein

Safflower hulls find their best market when incorporated in safflower meal, and none has been produced separately for many years in the United States, because most mills produced only two fractions when decorticating, 20 and 42% portions. Today, the energy consumed in separating safflower meal fractions exceeds the premium that can be gained from the high protein fraction, so most mills confine themselves to offering as is meal of 25% protein. 

Hard red winter (HRW) is an important bread wheat that accounts for more than 40% of the United States wheat crop and wheat exports. This fall-seeded wheat is produced in the Great Plains, which extend from the Mississippi River west to the Rocky Mountains, and from the Dakotas and Montana south to Texas. Significant quantities are also produced in California. HRW has moderately high protein content, usually averaging 11—12%, and good milling and baking characteristics. 

High-speed hammer or pin mills result in some selective grinding. Such mills combined with air classification can produce fractions with controlled protein content. An example of such a combination is a Bauer hurricane hammer mill combined with the Alpine Mikroplex superfine classifier. Flour with different protein content is needed for... 

The composition of protein and starch fractions produced from pin milling and air classification are related to a number of variables variability in composition of field pea cultivars, number of passes through pin mill and air classifier, vane settings and protein content of peas, and seed moisture (5,9,23,31). 

Dry beans (Phaseolus vulgaris), represented by the commercial classes of navy, pinto and black were used to produce flour fractions at the Food Protein Research and Development Center, Texas A M University. Beans were dry-roasted under selected process conditions in a gas fired solid-to-solid heat exchanger, dehulled by air aspiration, pin-milled and air-classified to obtain four flour fractions. These fractions included whole, hulls, high protein, and high starch flours. 

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