Milling and flour quality

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

Research output: Chapter in Book/Report/Conference proceedingChapter

6 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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Breadmaking
Flour
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Innovation
Industry
Bread
Research
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Cite this

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
Campbell, G. M. ; Webb, C. ; Owens, G. W. ; Scanlon, M. G. / Milling and flour quality. Breadmaking: Improving quality. editor / Stanley Cauvain. 2nd. ed. Elsevier Inc., 2012. pp. 188-215
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Campbell, GM, Webb, C, Owens, GW & Scanlon, MG 2012, Milling and flour quality. in S Cauvain (ed.), Breadmaking: Improving quality. 2nd edn, Elsevier Inc., pp. 188-215. https://doi.org/10.1533/9780857095695.1.188

Milling and flour quality. / Campbell, G. M.; Webb, C.; Owens, G. W.; Scanlon, M. G.

Breadmaking: Improving quality. ed. / Stanley Cauvain. 2nd. ed. Elsevier Inc., 2012. p. 188-215.

Research output: Chapter in Book/Report/Conference proceedingChapter

TY - CHAP

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AU - Campbell, G. M.

AU - Webb, C.

AU - Owens, G. W.

AU - Scanlon, M. G.

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AB - 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.

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KW - Bran

KW - Debranning

KW - Flour extraction

KW - Flour release

KW - Grain hardness

KW - Key words

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KW - Milling

KW - Millstreams

KW - Particle size

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BT - Breadmaking

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Campbell GM, Webb C, Owens GW, Scanlon MG. Milling and flour quality. In Cauvain S, editor, Breadmaking: Improving quality. 2nd ed. Elsevier Inc. 2012. p. 188-215 https://doi.org/10.1533/9780857095695.1.188