World Grain - September 2015 - 81

FEATURE: COMPARING WHOLE GRAIN MILLING METHODS

To ensure nothing is lost in the multiple-stream milling and recombination
process, grain millers employ the concept of "mass balance," which means
the mass of the grain at the start and
end of the milling process is the same
(minus a minor correction for moisture
loss that occurs during processing).
"Existing data comparing singlestream milling and multiple-stream
milling with recombination do not
show any strong advantage for either
milling method," the authors indicated.
The authors challenged the notion
that only whole, intact or unprocessed
grains can deliver health and nutriWLRQDOEHQH¿WV
"Studies show that the nutritional
value of whole grains may actually be
improved by milling and processing,
which increase digestibility and the
availability of amino acids, minerals
and vitamins," they explained.

The authors also asserted data do
not support the notion that stone millLQJ SURGXFHV ZKROH JUDLQ ÀRXU PRUH
nutritious, or with less nutrient loss,
than that produced by mills employing
steel roller mills.
"The alleged high-temperature destruction of nutrients with steel rollers
has not been documented, and the high
throughput rate (of roller mills) means
the shorter contact time between the
grain and the rollers results in less loss
of unsaturated lipids and greater enzyme activity and nutrient retention,"
the report noted.
The authors said manufacturers reFRQVWLWXWLQJ ZKROH JUDLQ ÀRXU LQ WKH
manufacture of their whole grain food
products must exercise diligence to
ensure that the proportions of the various components meet the standards set
E\WKH$$&&,ZKROHJUDLQGH¿QLWLRQ
"Some have suggested that safe-

guards are needed to ensure that all the
fractions are present and that the ratios
are not 'tweaked' to improve bread
quality or other sensory or functional
characteristics," the authors noted.
The authors said in summary, "The
AACCI Whole Grains Working Group
supports increasing whole grain intake
through the use of intact whole grains
and grains milled with the use of stones
and steel rollers in single-stream milling, multiple-stream milling where
streams are recombined at the mill, and
multiple-stream milling in which whole
grains are responsibly reconstituted 'at
the mixing bowl.'"
Josh Sosland is editor of Milling & Baking News,
sister publication of World Grain. He can be
reached at jsosland@sosland.com.
We want to hear from you - Send comments and
inquiries to worldgrain@sosland.com. For reprints of
WG articles, e-mail reprints@sosland.com.

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