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Whole Grain Benefits

Value-added opportunities in milling | World Grain



In his article in the November issue of World Grain, “Wheat Flour Sells for Value Added Category,” Jeff Gelski describes approaches to added value wheat flour in the US, including higher fiber flour, and identifies domestic sources for Neapolitan style pizza crust flour and improved food safety technology Minimizing the risk of microbial contamination of the flour. The purpose of this article is to review basic milling technologies and to initiate reflections on approaches to developing value-added products made from grains, pseudo-grains, legumes, and seeds.

Cereal grains, pseudo-grains (non-grasses used similarly to cereals), legumes, and seeds are generally prepared for commercial or wholesale marketing after minimal processing, including cleaning to remove non-food material and food-grade foods Consumption, separation of anatomical components, shaping or size reduction. Some steps like drying, steaming and / or heat treatment are required to provide a stable end product.

Food manufacturers can use these ground products to manufacture wholesale products for purchase, preparation and consumption by the consumer, or the ground product can be sold directly to the consumer for preparation and consumption. Each of the steps between the production fields increases the value of the harvested crop.

Functional foods

In the 1980s, the Japanese government created a class of “functional foods” that included additional health benefits beyond the staple foods. Functional foods include minimally processed whole foods and fortified or enhanced foods that, when consumed appropriately and frequently, are beneficial for health by reducing the risk of chronic disease. Cereal grains, pseudo-grains, legumes and seeds fit the basic definition of functional foods.

Functional foods include a variety of foods other than those mentioned above. Functional foods can be divided into two broad classifications. The first classification – conventional or minimally processed whole foods – is rich in important nutrients like vitamins, minerals, antioxidants, and heart-healthy fats. The second classification includes fortified, fortified or improved foods, functional foods that are fortified with additional ingredients such as vitamins, minerals, probiotics or fiber to increase the health benefits of a food.

Grains, pseudo-grains, legumes, seeds and their by-products have potential health benefits if consumed regularly and in certain quantities.

The role of milling technology

The milling technology used in our area is used in many food processes and, in combination with other processing methods, offers the possibility of producing value-added products from a variety of traditional and non-traditional organic materials. The cleaning step used in most of our processes takes advantage of a variety of properties including particle size, shape, specific gravity, color, flow properties in air, magnetic properties, friability, and solubility. The cleaning step generally removes unintended contaminants and targets material that is unsuitable for processing due to a variety of quality factors. In some cases the introduction of moisture is essential to make separations in the primary area, while in other cases drying can be used to facilitate additional processing.

The processing steps used may include the application of force such as impact, compression, shear and, when combined, abrasion and abrasion to help separate anatomical parts and / or reduce size. Sieving, cleaning, and air classifying can also be used to facilitate separation and particle size control. Additional processing steps may be required to improve stability and provide the final shape. Figure 1 gives an overview of the dry milling process.

Figure 2 shows some products from the dry milling processes for different cereal grains. The chaff associated with the growth and production of wheat remains largely in the field, while with rice, oats and barley the chaff or hull remains attached and is therefore removed by impact such as when grinding oats or more aggressive abrasion such as grinding barley . The wheat bran loosens in larger chunks as it moves through the curd system, while the rice bran needs to be rubbed off the brown rice to remove the bran. When milling corn and sorghum, the hull of the refined product must be removed and the germ separated to avoid becoming rancid. Oats must be peeled and the groats steam treated to stabilize the oat product before it can be cut, steamed and flaked to form an oatmeal. All of these milling systems take into account the properties of the material to be processed and the specifications of the end product to determine the selection and setting of the equipment.

These grinding technology processes can be used not only for cereal grains, pseudocereals, legumes and seeds, but also for other organic products. In addition, such processes can be positioned before chemical and physical separation technologies such as solvent extraction, expellers, and other types of fluid extraction techniques.

Upon reviewing a YouTube video showing the production of cannabidiol (CBD) oil, which is an extract of the cannabis plant and which hemp flowers and leaves are used to make. The video showed a variety of particle sizes, and particularly buds or flowers, after a brief grind in a large food processor, which can be higher in oil than leaves or stems. To gain access to raw material, dried product could be separated into stems, leaves and buds to see if the anatomical parts had different oil contents. While the ground hemp is subjected to solvent extraction, the coarse product can retain residual oil depending on its thickness and residence time in the extraction chamber. The production rate (time in the extractor) can be reduced as smaller, more uniform products increase batches per day, reducing both fixed and variable costs.

It appears that the recovery could be improved by separating and regrinding coarse raw material to make the product more uniform and permeable to ethanol. To warrant further investigation, the extracted cake should be separated and the anatomy (stem, leaf, bud) examined for residual oil in the ground fractions. Anticipating some of the larger fractions in one of the anatomical parts has a significantly higher oil content. This refers to lower recovery efficiency which increases both fixed and variable costs, raw material costs and lost profit. The system looks like it could use a miller’s perspective.

A challenge for Müller

Here’s the challenge: what can you do with your existing product or line of products to improve properties and add value? Is there a favorite food item in your country that some processing in your facility could make more accessible to consumers? Is there a product from another part of the world that you can manufacture and supply domestically to add value? Are their compound flours that you could produce that would be of interest in your market? Are there ancient crops grown in your area that could be reborn as part of cultural heritage, like breadfruits do in the South Pacific? Perhaps by investing in a local home industry, you can test a development to add value to your line of products.

After all, what can happen when by-products are examined and shifted from the cattle feed area to a value-adding food source for humans or animals? Plant protein sources are becoming increasingly important as the primary source of protein and nutrients. Wheat aleuron was commercially available as Leuron (Healthbalance, Uzwil, Switzerland) and has excellent natural nutritional properties. In the future, such products and processes will be needed to feed our world.

The extraction of natural bioactive compounds from biological materials and their by-products will become increasingly important in food production due to medicinal properties and commercial interests. Millers can be the practical specialists who can consider the nature of the plant matrix to support efficient conventional and unconventional selective extraction.

How do you want to develop a value added strategy in your region?

To view Figures 1 and 2, visit the February digital edition of World Grain.

Jeff Gwirtz, a milling industry consultant, is President of JAG Services Inc. He can be reached at

Whole Grain Benefits

How to live longer: Whole grains can boost longevity Introduction



In recent years, supermarkets have struggled to meet demand for healthier foods after the evidence of healthy eating increased. Fruits and vegetables are often revered for their endless benefits, but in recent years other foods have also proven to be buffers against a number of ailments. There is a growing line of research highlighting the health benefits of consuming whole grains and their potential longevity effects.

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Doctor Qi Sun, associate professor at Harvard Medical School, stated that a whole-grain diet is also “linked to a lower risk of cardiovascular disease, type 2 diabetes, metabolic syndrome and certain types of cancer.”

The study was based on nutritional information from more than 100,000 men and women followed for more than 20 years.

Participants who replaced one serving of refined grains per day with whole grain products reduced their risk of death by eight percent over the study period.

Research suggests that the longevity effects are due to the compounds, particularly fiber, magnesium, vitamins, and phytochemicals.


Dietary guidelines recommend eating at least three servings of whole grains a day, with a survivor reducing the overall risk of death by 5 percent.

A serving of whole grains is equivalent to 28 grams or 1 ounce, that’s three cups of popcorn, one cup of whole grain muesli or a slice of whole grain bread.

In addition, the results showed that the risk of death was reduced by 20 percent during the study period if a daily serving of red meat was replaced with whole grain products.

Sun said, “If you really look at whole grain consumption with other diseases, stroke, heart disease, and colon cancer, whole grains are consistently associated with lower risk for these diseases.

“Half of the grains that a person consumes every day should come from whole grain products.”

David Jacobs, a professor of epidemiology at the University of Minnesota School who was not involved in the study, commented: “[The study] showed, as some other studies have shown in several other contexts, that consumption of whole grains is associated with reduced all-cause mortality and mortality from cardiovascular disease, but not particularly strongly associated with mortality from cancer.

“It is a very difficult thing in nutritional epidemiology to separate such things and make certain statements.”

The researchers also explained that whole grains have a lower glycemic index, meaning they result in less increases and decreases in blood sugar, and explain how the food might protect against type 2 diabetes.

The Mayo Clinic notes that unrefined whole grains are a superior source of fiber when compared to other nutrients.

The health authority recommends adding them to your diet by “enjoying breakfasts that contain whole grains, such as whole bran flakes, whole wheat meal, or oatmeal”.

“Replace plan bagels with wholegrain toast or wholegrain bagels,” it continues. “Bring sandwiches with whole grain bread or rolls.”

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Whole Grain Benefits

Tom Brady reveals he doesn’t ‘eat much bread’ and experts say it can keep you young



Tom Brady isn’t a fan of bread, but that didn’t stop him from becoming a Subway spokesperson.

The six-time NFL Super Bowl champion confirmed his new partnership with the global sandwich chain in an Instagram post he shared with his 10.1 million followers on Sunday.

“As this new commercial will tell you, I don’t eat a lot of bread, but at the end of the day I know size when I see it,” he wrote.


Brady, 44, shared his strict anti-inflammatory diet that excludes white flour, sugar, and gluten – key ingredients found in most commercially made breads. While the NFL quarterback allegedly avoids bread to keep his digestive system in tip-top shape, it turns out that scraping bread off can help you look and feel young.

Registered nutritionist Maryann Walsh of Walsh Nutrition Consulting told Fox News that some carbohydrate-free guests report having more energy throughout the day. report that they have more energy throughout the day.

“Consuming large amounts of bread or refined carbohydrates can cause blood sugar spikes, followed by a blood sugar drop that makes you feel sluggish,” said Walsh. “By eliminating or significantly reducing bread, it can help some experience more sustained blood sugar levels, resulting in more sustained energy levels.”

She added, “Blood sugar spikes from overeating can accelerate aging, as Advanced Glycation End Products (aptly named AGEs) accelerate aging. AGEs are associated with increased oxidative stress and inflammation, leading to undesirable accelerated skin aging and joint inflammation, and an increased susceptibility to diseases such as diabetes and cardiovascular disease. “


Tom Brady, 44, shared his strict anti-inflammatory diet that excludes white flour, sugar, and gluten - key ingredients found in most commercially made breads.  (iStock)

Tom Brady, 44, shared his strict anti-inflammatory diet that excludes white flour, sugar, and gluten – key ingredients found in most commercially made breads. (iStock)

Aside from potential energy and longevity, Walsh said avoiding bread could contribute to an overall leaner figure.

“Since bread is an important source of carbohydrates, it can cause water retention in the body, which can make many feel bloated,” she said. “Carbohydrates turn into glycogen in the body, and glycogen normally holds two to three times its weight in water. Because of this, when people start a low-carb diet, they lose weight quickly when they start out because, in addition to losing fat, often they don’t hold on as much water . “


It’s not clear if the Tampa Bay Buccaneers quarterback watched a fountain of youth from cutting bread, but Brady’s personal chef – Allen Campbell – told that the NFL star is following an organic, gluten-free diet to keep his guts healthy maintain health.

“Gluten is the protein in bread that can ‘react’ with our immune system,” said registered nutritionist Caroline Thomason in an interview with Fox News. “In people who are sensitive to gluten and who experience negative reactions when they eat bread, gluten increases the inflammation in their bodies.”

Gluten is a protein found in various types of grain, including wheat, barley, and rye.

Gluten is a protein found in various types of grain, including wheat, barley, and rye.

She continued, “The symptoms of gluten intolerance can be insidious. These include rashes, indigestion, gas, headaches, and fatigue.”


Other symptoms of gluten sensitivity include joint pain, fatigue, and gastrointestinal issues, which she said can happen to people who have been diagnosed with celiac disease or not, according to Walsh.

“Gluten-free bread and pasta are available, but it’s important to note that just because a product is gluten-free doesn’t mean it’s low in carbohydrates,” said Walsh. “Anyone who hopes to feel better by doing without or reducing bread will want to enjoy gluten-free bread sparingly.”


Jinan Banna, a nutrition professor at the University of Hawaii at Manoa, told Fox News that people who are not sensitive to gluten have little reason to avoid bread.

While there are benefits to not overeating, most people don't need to cut out carbohydrates or gluten to stay healthy.

While there are benefits to not overeating, most people don’t need to cut out carbohydrates or gluten to stay healthy.

“Bread is a source of carbohydrates that our bodies can use for energy, and it’s also rich in vitamins and minerals,” said Banna. “Whole grain bread also provides several grams of fiber per slice, which is important for digestive health, weight management, and maintaining heart health.”


In addition to Brady’s bread- and gluten-free diet, the quarterback is also said to exclude selected vegetables from his diet for similar gut health reasons.

“Tom Brady is likely to exclude nightshades – tomatoes, eggplants, peppers, etc. – from his diet because they have also been shown to work with our immune systems,” said Thomason. “This is especially true for people with autoimmune diseases who are more prone to lower immune systems.”


Brady’s representatives did not immediately respond to Fox News’ request for comment.

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Whole Grain Benefits

What Is Cellulose and Is It Safe to Eat?



Cellulose is a fiber found in fruits, vegetables, and other plant foods as part of a plant’s cell walls. It occurs in tree bark and in the leaves of a plant.

When you eat plant foods, you are consuming cellulose. But you may not know that cellulose fiber is also being removed from plants to be used as an additive in many other foods and sold as dietary supplements (1).

This article provides an overview of cellulose, where it is commonly found and whether it is safe to consume.

Cellulose consists of a number of sugar molecules that are linked together in a long chain. Since it is a fiber that forms plant cell walls, it is found in all plant foods.

When you ingest foods that contain it, the cellulose stays intact as it travels through your small intestine. Humans do not have the enzymes needed to break down cellulose (1).

Cellulose is also an insoluble fiber and does not dissolve in water. When consumed, insoluble fiber can help push food through the digestive system and aid in regular bowel movements (2).

In addition to their role in digestive health, fiber like cellulose can also be beneficial in other ways. Studies suggest that high fiber intake may reduce the risk of various diseases, including stomach cancer and heart disease (3).


Cellulose is an indigestible, insoluble fiber found in fruits, vegetables, and other plants.

Fruits, vegetables, legumes, whole grains, nuts, seeds, and other plant-based foods contain varying amounts of cellulose. The skin of plant foods usually contains more cellulose than the pulp.

Celery in particular has a very high cellulose content. If you’ve ever got stringy pieces of celery between your teeth, you’ve felt cellulose in action (4).

Cellulose is also a common food additive. In this use, it is obtained either from wood or waste from the production of plant-based foods such as oat shells or peanut and almond shells (1).

Other names for cellulose added to food include:

  • Cellulose rubber
  • microcrystalline cellulose
  • Sodium carboxymethyl cellulose
  • microcrystalline cellulose

Cellulose can be added to grated cheese or dried spice mixes to prevent lumps. It’s also found in some ice creams and frozen yogurts, especially low-fat varieties, to thicken or blend the product and add thickness without fat (1).

Bread products can be fortified with cellulose to increase their fiber content. Additionally, cellulose can add bulk to nutritional or low-calorie foods like meal replacement shakes so that they become filling without adding to total calories (1).

It’s worth noting that fiber is generally added to many foods, even things like yogurt and ground beef. If you are interested to see if the products you have bought contain cellulose or other added fiber, check the ingredients list.

Finally, cellulose is available in the form of dietary supplements. Cellulose supplements often contain a modified version of cellulose that forms a gel in the digestive tract.

Manufacturers of these supplements claim that they will help you fill your stomach, lower your caloric intake, and promote weight loss (2, 5).

However, it is unclear whether cellulose preparations meet their requirements.

A manufacturer-sponsored study of the weight loss effects of the cellulose supplement Plenity found that people who took the supplement lost more weight than those who took a placebo after 24 weeks. However, further long-term studies are required (5).


Cellulose is found in all plant-based foods and in the form of dietary supplements. It is a common food additive and is found in ice cream, grated cheese, and dietary foods, among others.

Eating cellulose – especially from whole fruits and vegetables, grains, beans, and other plant-based foods – is generally considered safe.

All of the possible disadvantages of cellulose are related to the side effects of consuming too much fiber. In general, if you eat too much cellulose, fiber, or take cellulosic supplements, you may experience:

  • Flatulence
  • Upset stomach
  • gas
  • constipation
  • diarrhea

Current dietary guidelines recommend that adults consume at least 25 grams of fiber per day from food, but may require more or less depending on age, gender, and personal needs (6).

If you are following a high-fiber diet or increasing your fiber intake, you should drink plenty of water to avoid unpleasant side effects. Exercise can also help.

Those on a low-fiber diet should limit their intake of cellulose. People with a health condition that affects the digestive system, such as: B. Inflammatory Bowel Disease (IBD) also need to watch out for cellulose in food.

Cellulose as a food additive is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA). The amounts of cellulose currently used in food are not considered to be hazardous to humans (7).

Keep in mind, however, that getting fiber from whole plant foods is usually better than getting it from additives or supplements. In addition to fiber, these foods provide many other beneficial nutrients and compounds.

Before adding any cellulosic supplements to your diet, it is best to speak with a doctor.


Consuming cellulose from foods, supplements, or additives is likely to be safe for most people. However, too much of it can lead to side effects that come with excessive consumption of fiber such as gas, gas, and abdominal pain.

Cellulose is a type of fiber that forms the cell walls of plants. When you eat plant foods, you are eating cellulose.

Many other foods, from grated cheese to low-calorie or diet foods, have cellulose added to support various properties. Cellulose also exists in the form of dietary supplements.

It is generally safe to consume cellulose. However, if you eat too much cellulose or fiber, you may experience nasty side effects such as gas and gas.

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