@inbook{21e6b25351ea4e60a76d3f1a81446ec2,
title = "Milling and flour quality",
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. {\textcopyright} 2012 Woodhead Publishing Limited. All rights reserved.",
keywords = "Automation, Bran, Debranning, Flour extraction, Flour release, Grain hardness, Key words, Mechanical properties, Milling, Millstreams, Particle size, Wheat, Wheat flour",
author = "Campbell, {G. M.} and C. Webb and Owens, {G. W.} and Scanlon, {M. G.}",
year = "2012",
month = apr,
doi = "10.1533/9780857095695.1.188",
language = "English",
isbn = "9780857090607",
series = "Woodhead Publishing Series in Food Science, Technology and Nutrition",
publisher = "Elsevier BV",
pages = "188--215",
editor = "Stan Cauvain",
booktitle = "Breadmaking",
address = "Netherlands",
edition = "2",
}
