Wheat is mostly consumed as flour obtained through milling. There are two types of milling processes - traditional and modern. The modern process involves 12 steps of cleaning, separating, grinding and sifting to remove impurities and separate the bran from the endosperm. This produces flour with a higher extraction rate. The byproducts are semolina and macaroni products like pasta.

2. MILLING OF WHEAT
•WHEAT CONSUMED MOSTLY IN THE FORM OF
FLOUR OBTAINED BY MILLING THE GRAIN
•A SMALL QUANTITY IS CONVERTED TO
BREAKFAST FOODS SUCH AS WHEAT FLAKES
AND PUFFED WHEAT
•INDIAN WHEATS ARE HARD
•MOISTURE CONTENT IS 8-10%

3. TWO TYPES OF MILLING PROCESS
1.TRADITIONAL MILLING
 THE TRADITIONAL PROCEDURE FOR MILLING WHEAT IN INDIA HAS
BEEN STONE GRINDING TO OBTAIN
WHOLE WHEAT FLOUR(ATTA).
 RESULTS IN 90-95% EXTRACTION
 RETAINS ALMOST ALL THE NUTRIENTS OF
THE GRAIN WHILE SIMULTANEOUSLY
ELIMINATING PART OF GRAIN WHICH
IS MOST INDIGEATABLE LIKE CELLULOSE AND PHYTIC ACID

4. 2.MODERN MILLING
•WHEAT IS SUBJECTED TO CLEANING – REMOVE VARIOUS TYPES
OF IMPURITIES AND DAMAGED KERNELS
•12 STEPS ARE INVOLVED
1. VIBRATING SCREEN
REMOVES BITS OF STRAW AND OTHER
COARSE MATERIALS AND ALSO FOREIGN
PARTICLES LIKE SEEDS

5. 2. ASPIRATOR
LIFTS OF LIGHTER IMPURITIES IN THE WHEAT
STREAM OF GRAINS DIRECTED ACROSS SCREEN
WHILE AIR SUCKS OF DUST AND LIGHTER PARTICLES

6. 3. DISC SEPARATOR
• DISCS REVOLVING ON HORIZONTALAXIS
• SURFACE OF DISC CATCH INDIVIDAL GRAINS BUT REJECT
LARGER/ SMALLER MATERIALS

7. 4. SCOURER
MACHINE IN WHICH BEATERS ATTACHED TO CENTRAL SHAFT
THROWS WHEAT VIOLENTLY AGAINST SURROUNDING DRUM
BUFFS EACH KERNELAND BREAKS KERNEL HAIRS

8. 5. MAGNETIC SEPARATOR
PULLS OUT IRON AND STEEL PARTICLES
CONTAMINATED DURING HARVESTING
6.WASHER STONER
HIGH SPEED ROTATORS SPIN THE WHEAT IN THE WATER BATH
EXCESS WATER THROWN BY CENTRIFUGAL FORCE
STONES DROP TO BOTTTOM AND REMOVED
LIGHTER MATERIALS FLOAT OFF LEAVING
ONLY THE CLEAN WHEAT

9. 7.TEMPERING
WHEAT TEMPERED BEFORE THE START OF GRINDING
PROCESS IN WHICH MOISTURE IS ADDED
AIDS IN SEPARATION OF BRAN FROM ENDOSPERM AND HELPS TO
PROVIDE CONTROLLED TEMPERATURE AND MOISTURE THROUGHOUT
MILLING
3 IMPORTANT FACTORS IN TEMPERING
% OF MOISTURE, LENGTH OF SOAKING, TIME OF TEMPERATURE
OUTER LAYER- TEND TO BRITTLE
TEMPERING TOUGHENS THE BRAN COAT PERMIT COMPLETE
SEPARATION OF ENDOSPERM

10. 8. ENTOLETER
DISCS REVOLVES AT HIGH SPEED IN THE SCOURER ASPIRATOR
HURL THE WHEAT AGAINST FINGER LIKE PINS
THIS CRACKS DOWN ANY UNSOUND KERNEL WHICH IS
REJECTED

11. 9. GRINDING BINS
THE WHEAT KERNELS ARE MILLED INTO FLOUR. THE 'FIRST
BREAK' ROLLS BEGINS THE SEPARATION OF BRAN ENDOSPERM AND
STARCH
10. SIFTER
BROKEN PARTICLES OF WHEAT AND BRAN GO INTO A BOX LIKE
SIFTER WHERE THEY ARE SHAKEN THROUGH A SERIES OF CLOTH/
SCREENS TO SEPARATE LARGER FROM SMALLER PARTICLES

12. 11. PURIFIER
DIVIDE THEM INTO BRAN AND ENDOSPERM ACCORDING TO
THEIR QUALITY
CLOTH / SCREEN SEPARATE AND GRADE COARSE FRACTIONS
BY SIZE AND QUALITY

13. 12. DOWN PURIFIER
REDUCE THE WHEAT PARTICLES AS
FREE FROM BRAN AS POSSIBLE
GERM PARTICLES BEING SOMEWHAT
PLASTIC WILL BE FLATTENED AND EASILY SEPARATED

14. SIFTERS, PURIFIERS PROCESS IS REPEATED OVER AND OVER
AGAIN UNTIL MAXIMIM AMOUNT OF FLOUR IS SEPARATED
CONSISTING OF ABOUT 72% OF WHEAT

15. PROCESSED PRODUCTS
1. SEMOLINA
• COARSELY GROUND ENDOSPERM OF WHEAT
• ITALIAN WORD- 'SEMOLA'
• USED TO MANUFACTURE MACARONI PRODUCTS
• DURUM WHEAT – HARD WHEAT USED
• ENRICHED WITH B VITAMINS AND IRON
• USED TO MAKE DOSAS,BAKING, DESSERTD AND PASTAS.

16. 2. MACARONI PRODUCTS
•ALSO CALLED PASTA. INCLUDE MACARONI, SPAGHETTI,
VERMICELLI AND NOODLES.
•DURUM FLOUR- HIGH GLUTEN CONTENT. USED BECAUSE OF
YELLOW AMBER COLOUR, THEY CAN HOLD SHAPE AND FIRM
TEXTURE WHEN COOKED.
•MACARONI- TUBE FORM. SPAGHETTI- TUBE/ ROD FORM.
•VERMICELLI- TINY ROD. NOODLES- FLAT STRIPS
•STRANDS OF MACARONI SHOULD BE TENDER, FIRM, DISTINCT
AND NOT STARCHY

18. •ONIONS ,CELERY , GARLIC , BAY LEAF ARE ADDED AS
FLAVORING AGENTS
•USED AS SOUPS, SIDE DISHES, SALADS, DESSERTS
•PREPARED QUICKLY AND EASILY / PURCHASED IN
CONVENIENT PRE -COOKED OR READY TO EAT
•PASTA PRODUCTS ARE DIGESTED SLOWLY DUE TO DENSE
STRUCTURE