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Wheat Flour Milling - 2nd Edition (2004)

E. S. Posner and A. N. Hibbs 
AACC  October 2004  



Hardcover  496pp, 197 figs, 53 tables  ISBN 1891127403      £165.00

Updated for the first time in 7 years, Wheat Flour Milling, 2nd Edition brings together essential information about new and innovative approaches to the practice of wheat flour milling. Like the popular first edition, it includes in-depth coverage of current methods, technology, procedures, and equipment used in wheat flour milling, presenting specific ways to streamline mill operations and maximize flour quality while offering a general overview of industry practices.

Explaining all machinery and phases of the milling process, including storing and blending, cleaning and conditioning, grinding, sieving, and purifying, this extensive resource provides answers to all your technical questions. Tables of specific mill engineering data provide application for mill design, while chemistry and analytical information and improved laboratory techniques allow for greater accuracy in mill operation. Explanations on the theory of the process provide knowledge useful to all involved in milling or the end product.

The second edition is thoroughly updated and expanded to reflect the changes that have occurred since the first edition was published and to provide more detailed information. For example, durum wheat and soft wheat have separate chapters for a more detailed focus on specific characteristics. In addition, new topics such as Hazard Analysis and Critical Control Points (HACCP), International Organization for Standardization (ISO), and Mill Management are covered. The glossary has also been expanded for easy access and understanding of milling terms. Practical conversion factors, the detailed index, and quick web references to all subjects related to wheat flour milling make finding the information you need quick and easy.

Contents

Wheat: The Raw Material: The Wheat Kernel; Wheat Grading; Wheat Quality Parameters; The Flour Mill Laboratory: Determination of Wheat Quality Parameters; Experimental and Laboratory Milling; Wheat Preparation for Milling in the Laboratory; Small-Scale Milling Units; Laboratory Mills; Experimental Mills; Experimental Milling Example; Special Adaptations to Experimental Milling; Milling Evaluation; Assessing Quality in the Mill Laboratory; Conclusion; Wheat Storage and Blending: Facilities and Equipment; Preliminary Cleaning; Preconditioning of Wheat; Storage Facilities and Equipment; Preserving Grain Quality; Blending of Mill Mixes in Storage; Procedures and Control; Wheat Cleaning and Conditioning: Unmillable Material; Methods of Separating Wheat Impurities; Theory of Conditioning Wheat for Milling; Heat Conditioning of Wheat; Wheat Conditioning Equipment; Tempering Bins; Different Approaches to Wheat Conditioning; Cleaning of Preconditioned Wheat; Cleaning-House Flow Sheet; Future Trends; The Grinding Process: Grinding Machines; Prebreak; The Roll Surface; Operation of the Roller Mill; Grinding; The Sieving Process; Principles of Sieving; Sifters; Sieve Surface and the Flow; Granulation Control; Future Sieving Developments; The Purification Process: Principles of Purification; The Purifier Surface; The Purifier and the Flow Balance; The Future of Purifiers; Mill Design: Planning; Land Requirements; Mill Building; Equipment Allocation; The Mill Flow Sheet Special-Purpose Mills; Future Trends in Mill Construction; Flour Handling and Blending: Flour Storage and Blending; Quality Control and Analysis; Infestation and Pest Control; Air Classification and Fine Grinding; Whole Wheat, Meals, Blends, and Reconstituted; Enrichment and Ingredients; Flour Stabilization; Flour Drying; Packaging; Loading and Shipping; Milling of Durum Wheat: Durum Wheat Quality; Cleaning House; Wheat Conditioning; Milling; Product Quality; Milling of Soft Wheat: Wheat Quality; Wheat Preparation for Milling; Milling Procedure; Soft Wheat Sprout Damage Control; Cake Flours; Cookie Flour; Conclusion; Air in the Flour Milling Industry: Principles; Equipment; Environment in the Flour Mill; Grain Aeration; Air in Purification and Cleaning Machines; Pneumatic Conveying; Future Trends; Mill Process Control: Automation; Raw Materials; Testing of Intermediate Stocks; The Future of Mill Process Control; Mill Maintenance: Types of Maintenance; The Mill Maintenance Program; Planning of Maintenance; Food Safety and Hygiene in the Flour Mill: Flour Mill Hygiene, Infestation and Pest Control; ISO in the Flour Milling Industry; ISO 9000; ISO 14000; Good Manufacturing Practices (GMP); HACCP in the Flour Milling Industry; Dust Emission & Risk Management Program; Conclusion; Mill Management: Staffing and Organization of a Flour Mill; Mill Management Models; Conclusion; Glossary; Index

To find similar publications, click on a keyword below:
American Association of Cereal Chemists : analytical methods : cereals : drying : food ingredients : food science : integrated crop protection : laboratory techniques : pest control : process engineering : proteins : purification : separation : wheat

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