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.
