Wheat milling product

In response to nutritional recommendations for increased amounts of dietary fibre, particularly of cereal origin, the consumption of wheat wholemeal and bran-enriched products has increased dramatically in many countries. However, wheat milling products containing bran and germ are unstable and deteriorate on storage, giving inferior baking performance and undesirable off-flavours. 

RAPID ENZYMIC PEROXIDATION OF POLYUNSATURATED FATTY ACIDS ON HYDRATION OF WHEAT MILLING PRODUCTS... 

F-puFA accumulate in wheat milling products under normal moisture (10-14%) and ambient temperature conditions. In wholemeal, there is no substantial loss of total puFA over many months of ambient storage. However, when mixed with water for 15 min, wholemeal that had been stored for 19 weeks at 20°C with no loss of puFA, showed a 28% loss in total puFA and a corresponding increase in COP (from 0.27 to l.SOmg COP/g wholemeal) in the 15 min. 

Sutton, D. C. and Dwyer, K. R. (1964). Cerium-144 and cesium-137 measurements in the 1963 United States wheat crop and milling products, Science 145, 486. 

With products from wheat-milling, it is sometimes necessary to distil more than 400 c.c. to obtain all the furfural in such case, the distillate collected after 400 c.c. have passed over is treated separately with a small quantity of phloroglucinol and the precipitate formed weighed separately. 

Wheat mill run consists of coarse wheat bran, fine particles of wheat bran, wheat shorts, wheat germ, wheat flour and the offal from the tail of the mill. This product must be obtained in the usual process of commercial milling... 

Wheat mill run usually contains some grain screenings. This by-product may not be available in areas that separate the by-products into bran, middlings and red dog. Wheat mill run generally has a CP level of about 140-170g/kg, crude fat 30 0 g/kg and CF 85-95 g/kg. 

An advantage of pelleting is that it may improve both intake and the efficiency of feed utilization, particularly with fibrous ingredients such as wheat milling by-products. A further advantage of pelleting is that it can help to reduce microbial counts in the feed. 

Table 9-10 Tocopherol Content of Wheat and Its Milling Products...

The starch plant for continuous sweet syrup production consists of a container for summer wheat, mill, fermenter, exchangers, bioreactors, and filter as individual process stages, or equipment items as shown in Fig.l(a),(b)and Fig.2. The overall mass balance... 

Two books by C. H. Bailey have become standard references. The first (59) covers wheat as a raw product and is concerned with varieties and environment in respect to composition, the milling process and its effects on the milled products, and the characteristics of flour. The second (60) is primarily a biochemical study concerned with the proteins, starches, sugars, gums, lipids, minerals, and vitamins of the wheat kernel. Both are extensively documented. 

In milled products such as wheat flour, the high background level is due to formation of background color or nonspecific binding of plant materials... 

Products and Uses A fungicide, herbicide, weed killer, and defoliant that controls fruit dropping. It is used on barley (milled fractions, except flour), oats (milled fractions, except flour), potable water, rye (milled fractions), sugarcane bagasse, sugarcane molasses, and wheat (milled fractions, except flour). 

Oats, wheat milling by-products, corn gluten feed and other maize starch by-products, maize feed flour, sorghum 0.31... 

Cereal grains, cereal by-products (wheat milling by-products and gluten feed), legume and oil seeds (pea, lupin, faba bean, full fat rapeseed and full fat sunflower seed), oil seed meals (groundnut, rapeseed, linseed, sunflower, copra, sesame and soybean), dehydrated sugar beet pulp, dehydrated potato, carob and molasses. 

By-product from soft wheat milling. It consists principally of fragments of the outer skins and of particles of grain from which the greater part of the endosperm has been removed (n = 5542). 

Dorado MP, Lin SK, Kontinas A, Du C, Wang R, Webb C. (2009). Cereal-based biorefinery development ntUisation of wheat milling by-prodncts for the production of succinic acid. J Biotechnol, 143, 51-59. 

This enzyme oxidizes linoleic and linolenic acids rapidly in whole flour or milling products containing wheat germ or bran mixed with water. The initial hydroperoxides formed by lipoxygenases in stored wheat bran are converted to secondary products, mono- and trihydroxy fatty acids. These oxidation products causing bitter and rancid flavors are formed in higher concentrations in hydrated products than in dry raw materials. Rancid flavors develop rapidly on hydration. 

Wheat germ—This by-product of wheat milling has about the same overall mineral content eis bran, but it is better digested and it provides more protein, calories, and vitamins. Also, it ranks close to the vegetable oils as a source of vitamin F. It may be used alone as a breakfeist cereal, or it may be added to various cereal products. 

Contents Origin and History World and U.S. Production Kinds of Wheat Milling Wheat Flour... 

Materials. Wheat grain, wholemeal flour, bran and germ were obtained from commercial flour mills. Milling products were stored at -20 C within 12h of milling, or were stored at +20°C, 65% relative humidity. 

The rate at which milling products deteriorate under given conditions of storage is determined by level of lipase activity and particle size distribution 01 bran. In practical terms, storage of wholemeal at very low moisture and temperature is not feasible for several reasons. However, bran and germ may be stabilised by heat-moisture treatment and this is practised commercially. The relatively high heat stability of the lipase, precludes heat-treatment of wholemeal flour, because the essential functionality of wheat proteins is destroyed by less severe conditions than those required to inactivate the lipase. 

---