Category Archives: Milling industry

Improved heat-resistant wheat varieties are identified

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Wheat, in its own right, is one of the most important foods in the world. It is a staple food for more than 2.5 billion people, it provides 20% of the protein consumed worldwide and, according to the FAO, supplies more calories than any other grain. Its long-term productivity, however, is threatened by rising temperatures, among other factors. Stress from… Read more »

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New Study Demonstrates White Flour Is the Healthiest It’s Been in 200 Years

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A study conducted at Rothamsted Research in Hertfordshire, UK, comparing historic and modern wheat varieties grown side by side has shown an increase in dietary fiber and other features beneficial to human health. This is contrary to concerns that the push for higher yields has made today’s wheat less “healthy” than older types. The 39 wheat varieties, spanning a period… Read more »

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New research links gene found in wild wheat to drought tolerance in cultivated wheat

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New research from the University of Nebraska–Lincoln has led to the discovery of a novel gene that improves drought adaptation in wheat — a breakthrough that could contribute to increased world food security. In new research published in Plant Biotechnology Journal, Harkamal Walia, associate professor and Heuermann Chair of Agronomy and Horticulture at Nebraska, and colleagues describe a novel form… Read more »

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Scientists Gene-Edited Wheat To Create High-Fiber White Bread That’s Actually Good For You

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White bread is extremely popular but a drawback of its production is the lack of fiber content in its flour. Now an international team has discovered the gene responsible for the fiber in flour, and have been able to produce white bread that is high in fibers at last. The new flour they created, described in the journal PLOS ONE… Read more »

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General Mills launches multi-year regenerative agriculture pilot with wheat growers in central Kansas

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General Mills has launched a regenerative agriculture pilot with farmers in Kansas’ Cheney Reservoir watershed which provides water to more than 400,000 Wichita residents. The company targeted this watershed in conjunction with the Kansas Department of Health and Environment to improve water quality as part of the state-wide Watershed Restoration and Protection Strategy. The 3-year pilot is comprised of 24… Read more »

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What Is Einkorn Flour, and How Do I Bake with It?

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What if there was a wheat variety that could produce a flour similar to regular all-purpose or wheat flours, but without the gluten? That’s the potential of einkorn, one of the world’s earliest cultivated forms of wheat that’s on the rise again among American farmers. Ancient grains in general are growing in popularity. Technically, any whole grain is “ancient” by… Read more »

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First bread with Tritordeum

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Belgium bakery De Trog has created the first bread with the new cereal tritordeum, born from the combination of durum wheat (Triticum durum) and wild barley (Hordeum chilense). The new bread is described as a loaf with tritordeum flour milled on stone, liquid sourdough and malted tritordeum grain mixed into the dough. This not only gives a bit of bite… Read more »

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KSU, Bühler offers course geared toward milling execs

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Mill owners, managers and directors without practical background experience are invited to attend the Bühler—KSU Executive Milling course at Kansas State University’s IGP Institute. The course is scheduled for Nov. 4-8 and is designed to give participants knowledge and experience to bring back to their respective companies. “Participants are exposed to several topics involving milling processing and procedures,” said Jason… Read more »

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Bühler revolutionizes industrial milling with Mill E3

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It is a completely new approach to the plant, processes, and machinery of industrial mills. With Mill E3, Bühler revolutionizes the milling industry and sets new standards in cost-effective building investment, project realisation time, and energy consumption. “After the introduction of automation 40 years ago, Mill E3 is the next big step forward in milling,” says Johannes Wick, CEO of… Read more »

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Ancient Grains: The crossroads of culture, health, and sustainability

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“Ancient grains may have an increasingly important role to play in the next several decades as climate change transforms aspects of our agricultural system. Grains require far fewer gallons of water per calorie than most other foods, and ancient grains, specifically, tend to be more tolerant of extreme weather than other crops. From their nutritional benefits, and their robust and… Read more »

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