June 30, 2016

30/06/2016: From our latest magazine: A maths formula offers global impact for millers by improving flour yield from wheat

https://issuu.com/gfmt/docs/mag1607_w1/20
The latest edition of Milling and Grain is online now.

This month, you can read about ground-breaking research by a scientist at a UK university which could very well be a game changer for the way wheat is milled:
   
Research by a University of Huddersfield scientist could aid the development of new strains of wheat that yield high quantities of extra-nutritious flour.
 
Professor Grant Campbell is a leading expert in cereal process engineering and is based in the University's School of Applied Sciences at the University of Huddersfield in the UK.
  
The milling of wheat and the complexities of its kernel are central to his work.
Now his latest co-authored article analyses the different breakage characteristics of hard and soft wheats.
  
It has been discovered that in certain strains, an intermediate layer may crumble more readily, so that it becomes easier to separate the hard outer shell of bran from the endosperm - the flour - which can also remain united with an inner layer named 'aleurone'.

     
Read the full article in the latest edition of Milling and Grain HERE.
 

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine GFMT
which is published by Perendale Publishers Limited.


For additional daily news from milling around the world: global-milling.com

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