TY  - JOUR
AB  - The introduction of roller‐milling rendered it possible to utilise any variety of wheat, since the grain in this process is not subjected to severe attrition, and pulverisation of the bran is avoided as far as possible. In roller‐milling the wheat grain is reduced to flour in gradual stages (gradual reduction process), during which the offal is continually removed by sifting and by the use of air currents. In this way a more complete removal of branny and other undesired particles can be effected, and a greater yield of highly refined flour can be obtained than in stone‐milling.
VL  - 13
IS  - 9
SN  - 0007-070X
DO  - 10.1108/eb010999
UR  - https://doi.org/10.1108/eb010999
PY  - 1911
Y1  - 1911/01/01
TI  - British Food Journal Volume 13 Issue 9 1911
T2  - British Food Journal
PB  - MCB UP Ltd
SP  - 161
EP  - 180
Y2  - 2024/04/26
ER  -