WHEAT MILLING

GROUP 3
NO
1

NAME
ATIKAH BINTI MOHAMMED YASSIN

MATRIC NUMBER
169650

NADIAH FADIRAH ABDUL FATTAH

169753

SITI NADRAH HUDA BINTI ROSLEN

169771

MUHAMMAD MUKHLIS BIN MOHM AMIN

169597

NUR HAZIRAH BINTI MOHD JOHARI

169841

169925

MOHAMMAD NAQIYUDDIN BIN MOHAMED

EHWAL
NAZIRUDDIN BIN MAT ARIFFIN

NOOR AMIRAH SYAHIRAH BT MOHD PERDAUS

169468

169634

Wheat milling process

Wheat is the second most commonly cultivated grain on earth - and it's used
for everything from alcohol production to our humble loaf of bread.
Six classes and several hundred varieties of wheat make possible the
hundreds of wheat foods made worldwide. Different wheat varieties give
different flour qualities. For example, hard wheat flours provide for a variety
of bread products and flour are used in pasta. Soft wheat flours produce an
array of crackers, cookies, cereals, cakes, pancakes, breading and pastries.
Many mills specialize in the type of wheat they process and this
specialization can be based, in part and on mill location.

There are three kind of milling process for wheat which is roller milling,
stone milling and hammer milling. Roller milling produces very fine flour by a
process of crushing and sifting wheat into its component parts. Flour
produced from a roller mill will be consistent, extracts more flour more
quickly, and so it has come to be the default milling process for all but
'boutique' flours, such as organic and specialty grain processing. Stone
milling based on a large spinning stones grinding the wheat into flour. This
process is also known as a reduction process, because the wheat actually is
milled from the outside in, rather than crushed and sifted when roller milling
is used. The end result is that the flour tends to be more flavorsome, and
contains more of the whole grain than roller milled flour. The downside to
stone milling is that there may be a small amount of stone residue in the
final product. Hammer Milling is a refinement of the stone milling process,
and is often used to grind stock feeds and wholegrain flours. The process
involves crushing whole grain using a number of rapidly rotating hammers.
Hammer milling retains the whole grain, which can be sifted later or
simultaneously using centrifugal force. The advantage of a hammer mill over
stone grinding is there is less skill required by the miller to achieve a
consistent product.
Delivery and storage
Each load of wheat is tested against a contract specification for variety,
moisture content, specific weight, impurities, enzyme activity associated
with sprouting, protein content and quality. It passes through a preliminary
cleaning process to remove coarse impurities, such as nails and stones, and
may be dried before being stored in silos according to quality. During storage
the grain may go through a fumigation process to eliminate insect pests. The
right moisture, heat and air must be maintained or the wheat may mildew,

sprout, or ferment. The wheat quality is threated when the moisture content
of the stored grain exceed 15%.

The process starts with the delivery of wheat to the mill. After weighing, the
wheat is tested in laboratory to ensure it is of the desired quality. In the
laboratory wheat is tested to ensure that it meets the required specifications
such as moisture levels, impurities, density of the grain, enzyme activity,
protein content and quality. Any consignment of wheat failing to reach the
rigid quality standard is rejected, as this would impair the quality of the flour.
Cleaning and conditioning
Before the milling process starts the wheat must first be cleaned. Magnets
remove any ferrous metal objects, stones and other foreign objects by using
the magnetic separator. Currents of air in aspirator machine remove the dust
and chaff. Colour sorter is a machine separates impurities from wheat by
colour and so reducing the overall product waste and improving flour quality.
The wheat is then ready for conditioning process. Conditioning process is
the dampening of wheat with water until the desired moisture levels are
reached. This softens the outer layer of the wheat and helps release the
endosperm, the white centre of the grain, from which flour is of wheat. This
is achieved by passing the cleaned wheat through the Break Rolls which are
a series of fluted rollers made.
Gristing
The cleaned and conditioned wheat is blended with other types of wheat in a
process called gristing to make different kinds of flour. Gristing is the process
involves mixing different wheat to create specific kind of flour. Occasionally,
wheat gluten is added to increase the protein content of milled flours. The
grist is what gives each flour its own unique taste and characteristics.

Milling
Milling is a gentle process of extracting as much as possible of the
endosperm (starch) from the inside of the grain rotating at different speeds.
The rolls shear opens the grains of wheat separating the white inner portion
from the outer skins. The particles of broken wheat grain are then separated
by passing through a complex arrangement of sieves. The white particles of
endosperm and semolina are then passed into a series of smooth rollers for
their final milling into white flour.
To ensure the quality of the flour is consistent it is tested at hourly intervals.
It is at this stage that the bran and wheat germ will be streamed back into
the flour for the production of brown or whole meal flour.

References
http://www.grainchain.com/Resources/11-14/ip_wheat-into-flour-the-millingprocess
http://www.grandmillsuae.com/en/business/Menu/index.aspx?
MenuID=14&CatID=51&SubCatID=119&mnu=SubCat
http://www.wheatflourmachine.com/category/wheat-flour-milling-machine/
http://www.namamillers.org/education/wheat-milling-process/
https://www.google.com/url?
sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0CCsQ
FjAA&url=http%3A%2F%2Farchive.hgca.com%2Fpublications%2Fdocuments
%2Fvarieties
%2Fmilling_wheat.pdf&ei=B8c1VP7EHo2UuATB84HoDA&usg=AFQjCNFlOgk5
rEDLjhaqSw_WNmecdFEH9A&sig2=A0xTRfuw_dnofw0SORmvg&bvm=bv.76943099,d.c2E