The Science of Flour Milling

This book provides a thorough and practical examination of the flour milling industry, from the fundamental principles of grain structure and selection to modern milling technologies. The book explains each step of the milling process, including cleaning, conditioning, grinding, and sifting, with an emphasis on process optimization and efficiency. It also covers quality control methods, safety standards, and the impact of different milling techniques on flour characteristics and end-use quality. Designed for food technologists, mill operators, researchers, and students in food science, this book bridges the gap between theoretical knowledge and industrial application, ensuring high-quality flour production in today's competitive market.

Autorentext
Sina Rezaei holds a Bachelor's in Agricultural Engineering (Food Science and Industry) from Azad University. He is Technical and Quality Control Manager at Khoosheh Afshan Flour Factory, a researcher at the Iranian Food Science and Industry Association, and author of a paper on using agricultural waste to improve flour and cereal nutrition.