Archive
grain-milling
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Flour Ash
Flour ash is the mineral residue left after incinerating a flour sample, expressed as a percentage, usually on dry matter.
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Gluten
Gluten, or wheat gluten, is the protein network formed from gliadins and glutenins when wheat flour is mixed with water, giving dough…
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Falling Number
Falling number, or Hagberg falling number, is the time in seconds a plunger takes to fall through a heated paste of flour…
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Alveograph
The alveograph is a dough test that inflates a sheet of dough into a bubble until it bursts, reporting strength (W), tenacity…
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Semolina
Semolina is the coarse, granular endosperm fraction separated during the milling of durum wheat or other cereals, and is the primary raw…
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Bran
Bran is the outer fibrous layer of a cereal grain removed during milling to produce refined flour, and is traded as a…
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Wheat Germ
Wheat germ is the embryo of the wheat kernel, separated as a by-product of flour milling, valued for its protein, lipid and…
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Flour Sifting
Flour sifting is the process of passing milled flour through fine sieves to remove coarse particles, bran fragments and impurities, determining the…
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Grain Drying
Grain drying is the process of reducing the moisture content of freshly harvested grain to a level safe for storage and export,…
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Flour Maturation
Flour maturation is the controlled resting period following milling during which natural oxidation of pigments and gluten-forming proteins improves dough rheology and…