Milling of cereals is an ancient art that dates back thousands of years, with evidence suggesting that it was practiced as early as 6000 BCE. The primary objective of milling is to make cereals more palatable and digestible, while also removing inedible or less desirable components, such as bran fractions, which consist of the outer layers of the grain. These bran fractions are often removed to produce finer, smoother flours that are easier to cook and consume, though in some cases, such as whole grain products, they are left in for added nutritional benefits like fiber, vitamins, and minerals.
Corn flour, a key product derived from cereal milling, can be produced through two main methods: wet milling and dry milling. Wet milling is a more intricate process that starts by thoroughly cleaning the corn to remove broken kernels, chaff, and other impurities. Once cleaned, the corn is steeped in warm water for an extended period, which softens the kernel and facilitates separation. This steeping process breaks down the corn’s cellular structure, making it easier to isolate the desired starch and germ from the bran. The resulting slurry, a mixture of softened corn and water, is then processed in a degerminating mill, which removes the germ (rich in oils) and produces a fine flour.
On the other hand, dry milling is a simpler, less time-consuming method. After the corn is cleaned, it is passed through a steaming conveyor. The steam toughens the hull, making it more brittle and easier to remove during the grinding process. This method yields a coarser product but retains more of the kernel's nutrients. Unlike wet milling, which focuses on starch production, dry milling is typically used when the goal is to produce cornmeal or other coarse flours for culinary applications.
Both methods are valuable, with wet milling commonly used for large-scale industrial purposes, and dry milling suited for traditional food products.
Methods and Benefits of Cereal Milling: Wet vs. Dry Processing
