Milling quality soft and hard wheat is milled by first removing outer bran layers and germ, amounting to approximately 6% of the weight of the wheat in a vertical pearler. The pearled wheat is then milled in a conventional roller mill to produce flour and farina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually low in pericarp cell wall fragments for a given ash content and high in aleurone content. An unusually high proportion of the total food grade product is low ash product.
CROSS REFERENCE TO RELATED APPLICATION
This is a division, of application Ser. No. 0/610,819, filed Nov. 8, 1990, now U.S. Pat. No. 5,104,671 which application is a continuation in part of copending U.S. patent application Ser. No. 07/557,631, filed Jul. 24, 1990, now U.S. Pat. No. 5,089,282 which is hereby incorporated by reference.
The present invention relates to an apparatus that achieves improvements in weight recovery ratio and processing capability in the separation of a protein-rich component from brewer's spent grain (BSG), without reducing the protein content in the protein-rich product, and thus makes it possible to reuse BSG as an inexpensive, but superior, protein-rich resource. Brewer's spent grain in a wet state is supplied to a roll mill having a pair of rolls provided with cutting edges and rotating at a predetermined rotational speed ratio, whereby the protein-rich product of the BSG is crushed and peeled from the husk component.
Improved wheat milling processes for the production of white flour involves selecting a hard white wheat variety for milling, milling the hard white wheat into white patent flour, isolating a high bran stream, size reducing the high bran stream and sifting the size reduced high bran stream into a fine bran and bran flour fractions. The bran flour fraction is then blended with the white patent flour to form a high fiber finish flour which nonetheless is characterized by a white color. The wheat milling processes provide improvements in current wheat milling to increase the milling extraction rate for flour without a decrease in flour quality.
A method of milling grain, comprising, prior to milling, heating a quantity of grain kernels to at least a glass transition onset temperature to form heated softened grain kernels is disclosed. With this method, it has surprisingly been found that moisture tempering, in most instances, is no longer required as a conditioning step for milling. Depending on the temperature to which the grain is heated, the texture of the grain kernel can be moved to a variety of textures, including, but not limited to, a more leathery or rubbery texture. In an alternative embodiment, the heat tempering step is preceded by a moisture tempering step. The method increases overall yield and improves control of the milling process.
