Lecture 14 (Milling Of Other Grains)

Question 1

Risks Associated With Rye

Answer 1

Husk Opens and Grain Grows Outside Husk
Sensitive to rain before or during harvest
Ergot contains alkaloid and is reject from millers with 3% or higher

Question 2

Rye Flour Grades

Answer 2

White Rye -Patent Flour
Dark Rye -Clear Flour
Medium Rye -Blend of White and Dark

Question 3

Rye Milling

Answer 3

Flour is Sticky and abrasive
Bran holds on to endosperm and is susceptible to splintering

Question 4

Barley Milling Steps

Answer 4

Cleaning
Pearling
Flaking
Grinding into Flour

Question 5

Barley Pearling

Answer 5

Most common barley contains a hull due to the demand for this type of milling

Question 6

Barley Milling

Answer 6

Retains hull after harvested
Hull may be kept intact or it may be removed through abrasion

Question 7

Pearled Barley

Answer 7

Kept in whole grain state -soup

Question 8

Flaked Barley

Answer 8

Used as hot cereals
Breads, muffins, or cookies

Question 9

Pearled Barley Flour

Answer 9

Baking ingredients
Soup, stew, and gravies thickener
High in fiber

Question 10

Other Grain Usages

Answer 10

Animal feed 70%
Malting 25%
Food for human consumption 5%

Question 11

Sorghum

Answer 11

5th most cultivated cereal crop
480 mill bushels produced in US
Kansas Largest Producer

Question 12

Sorghum Milling

Answer 12

Similar to wheat
Bran layer removed using rolls or through abrasion

Question 13

Sorghum Milling

Answer 13

Attrition and Hammer Milling

Question 14

Why is Sorghum Highly Needed

Answer 14

Non GMO
Gluten Free
Drought Tolerant
High Antioxidants
Sustainability
High on ORCA Chart

Question 15

ORCA CHART

Answer 15

Oxygen
Radical
Absorbance
Capacity

Question 16

How are Most Grains Milled

Answer 16

Using Stone-Ground Mills (Attrition Milling) or Hammer Mills (Impact Milling)