Wheat milling products, composition

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. 

Chemical Composition of the Different Classes of Wheat and Its Dry-Milled Products... 

Most pasta products are produced from sanolina mixed with small quantities of salt and, in some instances, with egg products. Thus, the chemical composition of pasta is practically equal to semolina. In order to produce semolina, durum wheat is milled, and the pericarp, germ, and aleurone layer are removed (Chapter 7). Therefore, the refined milled product is practically devoid of fiber and fat, and is rich in starch (>75%) and protein (11%-13%). Fresh eggs or egg solids are used to manufacture some pasta and noodles in order to improve flavor, texture, and color. The use of egg upgrades protein content and quality, and also supplies phospholipids and essential vitamins and minerals. Table 17.13 depicts the chemical compositions of pasta products before and after cooking. 

In conventional feed manufacturing this by-product is regarded as a combination of bran and shorts and tends to be intermediate between the two in composition. It also may contain some wheat screenings (weed seeds or other foreign matter that is removed prior to milling). It is commonly included in commercial feeds as a source of nutrients and because of its beneficial influence on pellet quality. When middlings (or whole wheat) are included in pelleted feeds, the pellets are more cohesive and there is less breakage and fewer fines. 

D. S. Reed, J. J. Psotka. Optical compositional analyzer apparatus and method for detection of ash in wheat and milled wheat products. United States Patent 5,258,825, 1993. 

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