Relevant bibliographies by topics / Midland Flour Milling Co

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Academic literature on the topic 'Midland Flour Milling Co'

Author: Grafiati
Published: 28 July 2024
Last updated: 31 July 2025

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Journal articles on the topic "Midland Flour Milling Co"

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Martin, Randall, Kaliramesh Siliveru, Jason Watt, Paul Blodgett, and Sajid Alavi. "Pilot Scale Roller Milling of Chickpeas into a De-Hulled Coarse Meal and Fine Flour." Processes 10, no. 11 (2022): 2328. http://dx.doi.org/10.3390/pr10112328.

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Chickpeas and other high protein plants are becoming increasingly popular. Traditionally, attrition or hammer mills are used for milling chickpeas. However, the use of roller mills on chickpeas has not been extensively researched. This study compared pilot-scale milling trials involving whole Kabuli compared to split and de-hulled Desi chickpeas. A flow sheet was designed and optimized for meal production with minimal co-product flour produced. Milling yields, particle size, and proximate analysis data were recorded. The optimum flow sheet consisted of 4 break passages, 2 smooth roll passages,
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2

Sayas-Barberá, Estrella, María Maite Valero-Asencio, Casilda Navarro Rodríguez-Vera, et al. "Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage." Foods 10, no. 12 (2021): 3080. http://dx.doi.org/10.3390/foods10123080.

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In this study, the quality of meat patty samples containing different black quinoa fractions (seed, flour and wet-milling coproducts) was evaluated during freezing preservation. Composition, physicochemical parameters (aw, pH, colour and texture), cooking properties, lipid oxidation and sensory characteristic were studied in four batches (control and 8% concentration of quinoa seed, flour and wet-milling coproducts added) at 30, 60 and 90 days of freezing (−20 ± 1 °C). Different black quinoa fraction addition affected (p < 0.05) physiochemical properties, improved cooking properties and red
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3

Wilson, William W. "Structural changes and strategies in the North American flour milling industry." Agribusiness 11, no. 5 (1995): 431–39. http://dx.doi.org/10.1002/1520-6297(199509/10)11:5<431::aid-agr2720110506>3.0.co;2-t.

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4

Fattobene, Martina, Fuyong Liu, Paolo Conti, et al. "Distribution of Elements in Durum Wheat Seed and Milling Products: Discrimination between Cultivation Methods through Multivariate Data Analysis." Foods 13, no. 12 (2024): 1924. http://dx.doi.org/10.3390/foods13121924.

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Many staple foods originate from durum wheat and its milling products; because of this, it is very important to know their characteristics. This study investigates elemental contents in these products and if differences exist because of organic farming. The concentrations of 28 elements in the whole seed and in milling products, that is, bran, semolina and flour, of durum wheat, were determined through ICP-OES. The wheats were grown under conventional or organic agronomic practices to verify the possibility of discriminating, using the elemental content, between products coming from one or the
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Kim, C. S., C. Hallahan, G. Schaible, and G. Schluter. "Economic analysis of the changing structure of the U.S. flour milling industry." Agribusiness 17, no. 1 (2001): 161–71. http://dx.doi.org/10.1002/1520-6297(200124)17:1<161::aid-agr1008>3.0.co;2-0.

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Grassi, Silvia, Alessandra Marti, Davide Cascella, Sergio Casalino, and Giuseppe Leonardo Cascella. "Electric Drive Supervisor for Milling Process 4.0 Automation: A Process Analytical Approach with IIoT NIR Devices for Common Wheat." Sensors 20, no. 4 (2020): 1147. http://dx.doi.org/10.3390/s20041147.

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The milling industry envisions solutions to become fully compatible with the industry 4.0 technology where sensors interconnect devices, machines and processes. In this contest, the work presents an integrated solution merging a deeper understanding and control of the process due to real-time data collection by MicroNIR sensors (VIAVI, Santa Rosa, CA)—directly from the manufacturing process—and data analysis by Chemometrics. To the aim the sensors were positioned at wheat cleaning and at the flour blends phase and near infrared spectra (951–1608 nm) were collected online. Regression models wer
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Mugume, Herbert Kariitu, Denis Byamugisha, Timothy Omara, and Emmanuel Ntambi. "Deposition, Dietary Exposure and Human Health Risks of Heavy Metals in Mechanically Milled Maize Flours in Mbarara City, Uganda." Journal of Xenobiotics 13, no. 3 (2023): 298–311. http://dx.doi.org/10.3390/jox13030022.

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Consumption of maize and maize-based products contributes a significant percentage to the total food energy intake in Uganda. However, the production of maize-derived foodstuffs is performed traditionally or by small- and medium-scale processors using different processing techniques. This can lead to differences in the quality of these products from processors, raising food safety concerns. In this study, the effects of mechanical processing (milling) methods on deposition of heavy metals into milled maize flour and the associated consumption health risks were assessed. Atomic absorption spect
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Babcock, Michael W., Gail L. Cramer, and William A. Nelson. "The impact of transportation rates on the location of the wheat flour milling industry." Agribusiness 1, no. 1 (1985): 61–71. http://dx.doi.org/10.1002/1520-6297(198521)1:1<61::aid-agr2720010108>3.0.co;2-9.

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9

Savoie, Jean-Michel, Laetitia Pinson-Gadais, Rodolphe Vidal, and Camille Vindras-Fouillet. "Fate of Mycotoxins in Local-Race Populations of Maize Collected in the Southwest of France, from the Field to the Flour and Meal in Organic Farms." Agriculture 15, no. 10 (2025): 1064. https://doi.org/10.3390/agriculture15101064.

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Both organic and conventional farmers are confronted with the issue of mycotoxin contamination of maize, but organic farming is considered by the public to present a higher risk. There are also concerns about the sanitary quality of maize processed as a foodstuff and marketed on farms through short distribution channels, and there is a need for data on mycotoxin contamination in such a farming system. With the objective to assess the diversity of contamination levels at harvest and to track the post-harvest fate of mycotoxins, maize grain samples were collected at organic farms from southwest
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Tabakaev, Roman, Kanipa Ibraeva, Victor Kan, et al. "The effect of co-combustion of waste from flour milling and highly mineralized peat on sintering of the ash residue." Energy 196 (April 2020): 117157. http://dx.doi.org/10.1016/j.energy.2020.117157.

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Dissertations / Theses on the topic "Midland Flour Milling Co"

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Cheng, Shu-Chuan, and 鄭淑娟. "Exploring the Business Model and the Value Co-Creative in Multiple Distribution Channel -A Case of Flour Milling Company." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/83d5s4.

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碩士<br>元智大學<br>管理碩士在職專班<br>107<br>Enterprise enhances the interaction with its customers by different channels. Therefore, to explore the characteristic of different channel and how it works is very important and imminent. Especially, in the recent year logistic integration effect is more important than the Brand effect. Traditional Industry should use Information Technologies (Industrial 4.0) to enhance the various needs from customer’s side and to use all the resource from top to the end of the logistic chain to maximization the profits of the chain. In the research, we use three logistics d
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Books on the topic "Midland Flour Milling Co"

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Ltd, ICON Group. TORIGOE FLOUR MILLING CO., LTD.: Labor Productivity Benchmarks and International Gap Analysis (Labor Productivity Series). 2nd ed. Icon Group International, 2000.

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Ltd, ICON Group. NISSHIN FLOUR MILLING CO., LTD.: International Competitive Benchmarks and Financial Gap Analysis (Financial Performance Series). 2nd ed. Icon Group International, 2000.

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Ltd, ICON Group, and ICON Group International Inc. MASUDA FLOUR MILLING CO., LTD.: Labor Productivity Benchmarks and International Gap Analysis (Labor Productivity Series). 2nd ed. Icon Group International, 2000.

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Ltd, ICON Group. FUJI FLOUR MILLING CO., LTD.: International Competitive Benchmarks and Financial Gap Analysis (Financial Performance Series). 2nd ed. Icon Group International, 2000.

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Ltd, ICON Group, and ICON Group International Inc. MASUDA FLOUR MILLING CO., LTD.: International Competitive Benchmarks and Financial Gap Analysis (Financial Performance Series). 2nd ed. Icon Group International, 2000.

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Ltd, ICON Group. TORIGOE FLOUR MILLING CO., LTD.: International Competitive Benchmarks and Financial Gap Analysis (Financial Performance Series). 2nd ed. Icon Group International, 2000.

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Ltd, ICON Group. NITTO FLOUR MILLING CO., LTD.: Labor Productivity Benchmarks and International Gap Analysis (Labor Productivity Series). 2nd ed. Icon Group International, 2000.

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Ltd, ICON Group. NITTO FLOUR MILLING CO., LTD.: International Competitive Benchmarks and Financial Gap Analysis (Financial Performance Series). 2nd ed. Icon Group International, 2000.

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Ltd, ICON Group. FUJI FLOUR MILLING CO., LTD.: Labor Productivity Benchmarks and International Gap Analysis (Labor Productivity Series). 2nd ed. Icon Group International, 2000.

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Ltd, ICON Group. NISSHIN FLOUR MILLING CO., LTD.: Labor Productivity Benchmarks and International Gap Analysis (Labor Productivity Series). 2nd ed. Icon Group International, 2000.

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Book chapters on the topic "Midland Flour Milling Co"

1

"when only limited sample sizes are available from the plant breeder. Some millers prefer batch-operated experimental mills such as the Allis-Chalmers or Ross Mill Stands because the milling procedure can be adjusted at each stage on the basis of a visual examination, the yields, and stock quality throughout the mill flow. When evaluating the results of experimental milling, two factors are usually considered: flour extraction (the percentage of the wheat recovered as flour) and flour ash. The lower the flour ash and the brighter the flour color, the more desirable the wheat for milling. The following two formulas are used to evaluate wheat milling quality from experimental milling data [40]: Milling rating = % extraction of straight grade flour — (ash x 100) FIGURE 5 The Brabender Quadrumat Junior laboratory mill. (Courtesy of C. W. Brabender Instruments Co., South Hacken-sack, NJ.) Milling value = % extraction of straight grade flour — Kent Jones flour color Higher milling ratings and milling values are preferred. The milling quality of different wheats can also be judged by comparing their cumulative ash curves [28]. Cumula-tive ash curves are constructed by arranging mill streams in ascending order of ash on a constant moisture basis and by plotting cumulative ash against cumulative extraction for each successive blend of millstreams. Wheats that ex-hibit the lowest initial flour ash and the slowest rate of ash increase with increasing flour extraction are preferred. The results of this comparison can be expressed in terms of a single numerical score, the curve index. A line is drawn from the 30% extraction point on the cumulative curve to the 70% extraction point (Fig. 6). The distance on the 50% extraction level from the curve to the drawn line, when measured at right angle to the line, is called depth, D. It is used in the calculation of the curve index: FIGURE 4 The Brabender Quadrumat Senior laboratory mill. (Courtesy of C. W. Brabender Instruments Co., South Hacken-Curve index = L — 2D sack, NJ.) where L is the length of the line between the 30% and 70%." In Handbook of Cereal Science and Technology, Revised and Expanded. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-52.

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