Milling and flour quality

G. M. Campbell, C. Webb, G. W. Owens, M. G. Scanlon

Research output: Chapter in Book/Report/Conference proceedingChapter

8 Citations (Scopus)

Abstract

Flour quality is vitally important to improvements in breadmaking, and this in turn means that the milling process is critical to bread quality. Even though flour milling is mankind's oldest continuously practised industry, transformative developments have taken place within the last 15 years that have led to significant implications for breadmaking improvements. After reviewing the modern flour milling process and recent innovations, we examine how flour milling governs flour quality and the technological developments that a mill will employ to holistically integrate process and product. Because research is key to technology developments, a review of some milling research highlights since the last edition is followed by some thoughts on the future of flour milling.

Original languageEnglish
Title of host publicationBreadmaking
Subtitle of host publicationImproving quality
EditorsStanley Cauvain
PublisherElsevier Inc.
Pages188-215
Number of pages28
Edition2nd
ISBN (Print)9780857090607
DOIs
Publication statusPublished - 25 Apr 2012
Externally publishedYes

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    Campbell, G. M., Webb, C., Owens, G. W., & Scanlon, M. G. (2012). Milling and flour quality. In S. Cauvain (Ed.), Breadmaking: Improving quality (2nd ed., pp. 188-215). Elsevier Inc.. https://doi.org/10.1533/9780857095695.1.188