Archive for May 19th, 2021

In his article in the November issue of World Grain, “Wheat flour finds outlet in value-added category,” Jeff Gelski describes value-added wheat flour approaches in the United States, including flour with higher levels of fiber, identifying domestic sources of Neapolitan-style pizza crust flour and improved food safety technology minimizing potential of flour microbial contamination. The purpose of this article is to review basic milling technologies and initiate thoughts on approaches to develop value-added products from grains, pseudo-grains, pulses and seeds.

Cereal ...