Introduction from the Editor-in-Chief

Cereal Chemistry is introducing a new feature — the online publication of virtual issues. To be produced several times a year, these virtual issues will focus on topics of current interest aligned with activities of AACC International Divisions and Technical Committees. The issues will mainly feature recent top-downloaded articles from Cereal Chemistry. Relevant articles from Cereal Foods World and links to pertinent chapter titles of AACCI publications will also be included, when appropriate. These compilations are intended to be a valuable resource for processors, analysts, researchers, educators, and students in the many types of enterprises engaged in grain science and its applications.

This first virtual issue, on milling, features eight highly accessed papers chosen from Cereal Chemistry and a key review article from Cereal Foods World. The paper by Baasandorj et al. (2015) considers the effect of kernel size and mill type on flour yield and end-use quality. Galindez-Najera and Campbell (2014) discuss the effect of removing bran on yield and the types of milled flour particles. Doblado-Maldonado and Rose (2013) show there are differences in particle size distribution between and within flour brands; greater differences occur within mill type than between mill type, with potential to affect functionality, shelf life, acceptability, and nutritional properties. The paper by Guttieri et al. (2011), the most downloaded article in the past 12 months, evaluated two flour milling systems to produce whole grain soft wheat flour; they show that a short-flow milling system produced flours useful for discriminating between wheat cultivars and for evaluating whole grain soft wheat quality. Banu et al. (2010) studied how the variation in damaged starch content, protein quality, and rheological properties of the mill streams influence the overall quality of the flours and highlighted the importance of mixing different mill streams. Yoo et al. (2009), in a study of the effect of adding cell-wall-degrading enzymes to temper water on wheat milling performance, showed that enzyme-treated flours had higher protein content and produced dough with shorter mixing times and firmer bread after five days of storage. De Almeida et al. (2014) present results demonstrating that lipase activity in whole grain flour can be reduced effectively by steam treating wheat grains prior to milling. The paper by Marti et al. (2015) relates to interest in perennials as alternative crops by examining the potential of blends of wheatgrass flour into commercial wheat flour for nutritionally enhanced baked products. The review article by Miller-Jones et al. (2015), from Cereal Foods World, provides an excellent overview of the history of milling, milling terminology, and milling practices; this article, which was produced under the guidance of the AACCI Working Group on Whole Grains, was chosen because of the increased interest in and demand for flours produced from whole grains.

As someone who presents lectures on grain milling to undergraduate students, I can appreciate the importance of keeping up to date with milling practices as a key to processing grains into attractive and healthy foods. I hope you will find value in this virtual issue on milling and that this new initiative will further stimulate interest in grain science.

A special note of thanks to the companies that sponsored this virtual issue: Ardent Mills, Grain Millers, Megazyme, and Richardson Milling.

Les Copeland
Editor-in-Chief, Cereal Chemistry

Nutritional Impacts of Different Whole Grain Milling Techniques: A Review of Milling Practices and Existing Data
Julie Miller Jones, Judi Adams, Cynthia Harriman, Chris Miller, and Jan Willem Van der Kamp
View Abstract

Effect of Kernel Size and Mill Type on Protein, Milling Yield, 
and Baking Quality of Hard Red Spring Wheat
Tsogtbayar Baasandorj, Jae-Bom Ohm, Frank Manthey, and Senay Simsek
View Abstract

Modeling First Break Milling of Debranned Wheat Using the Double 
Normalized Kumaraswamy Breakage Function
Silvia Patricia Galindez-Najera, Grant M. Campbell
View Abstract

Particle Distribution and Composition of Retail Whole Wheat Flours Separated by Sieving
Andrés F. Doblado-Maldonado, and Devin J. Rose
View Abstract

Laboratory Milling Method for Whole Grain Soft Wheat Flour Evaluation
Mary J. Guttieri, Edward J. Souza, and Clay Sneller
View Abstract

Physicochemical and Rheological Analysis of Flour Mill Streams
Banu Iuliana, Stoenescu Georgeta, Ionescu Violeta, and Aprodu Iuliana
View Abstract

Effect of Enzymatic Tempering of Wheat Kernels on Milling and Baking Performance
J. Yoo, B. P. Lamsal, E. Haque, and J. M. Faubion
View Abstract

Effect of Wheat Grain Steaming and Washing on Lipase Activity in Whole Grain Flour
Juliano Luiz De Almeida, Bram Pareyt, Lien R. Gerits, and Jan A. Delcour
View Abstract

Characteristics of Perennial Wheatgrass (Thinopyrum intermedium) and Refined Wheat Flour Blends: Impact on Rheological Properties
Alessandra Marti, Xiaoxue Qiu, Tonya C. Schoenfuss, and Koushik Seetharaman
View Abstract

Check back for an updated list of Milling articles published in Cereal Chemistry and Cereal Foods World. 

This special issue was sponsored by: