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The Milling of Wheat
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Appears in
Professional Baking
By
Wayne Gisslen
Published
2008
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Recipes
Contents
The purpose of milling wheat is twofold:
To separate the endosperm from the bran and germ.
To grind the endosperm to a fine powder.
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« Previous
Composition of Wheat
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Stone Grinding
In this section
Stone Grinding
Roller Milling and the Break System
Flour Grades
Composition of Flour
Absorption
Enzymes
Aging and Bleaching
Nutrients
Dough Conditioners
Vital Wheat Gluten
Part of
Ingredients
Wheat Flour
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