How is a grain of wheat made? Property, structure and molecular composition

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How is wheat ground? How is flour made? What is the difference between durum wheat and soft wheat? There are lots of questions to be asked when choosing the right products to buy, when it comes to making careful, aware choices about diet.

The starting point, when answering these questions, is to look at the origin of milling wheat: how is it ground and how is the structure of the wheat grain organised?

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How to recover the food from cereals damaged by atmospheric agents: grain fermentation for alcohol production

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Wholemeal flour can be used for the production of alcohol destined for human consumption.

The distilling industry normally uses cereals with very low specific weight, between 0.65 and 0.72 kg/l. These are foods that have been damaged, probably during cultivation, by the elements leading to compromised or halted development, making it unsuitable for food production.

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Health requirements for milling: sterilisation of wheat grains

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The milling market continues to develop due to the consumer demand that is increasingly seeking different, more innovative and healthier products.

The milling industry produces specific flour types that not only need to satisfy the requirements of the baking industry and the differentiated tastes of daily consumers, but also of the major demands of supermarkets and consumers: project hygiene.

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