Wheat and Millets: Structures, types and

processing
 WHEAT
• Wheat is the one of the important cereal crop of the World, with an estimated
annual production of 540 - 580 million metric tonnes.
• Wheat belongs to the genus Triticum of the grass family Gramineae.
• Common wheat (Triticum aestivum) and durum wheat (Triticum durum) are
the two major wheat groups grown for food use now.
• Wheat is classified into two groups: hard and soft.
• Hard wheat is higher in protein compared to soft wheat. It yields stronger
flour, which forms more elastic dough, and is better for bread making when
strong elastic dough is essential for high leavened volume.
• Soft wheat is lower in protein, which forms weaker dough or batter, and is
better for cake making.
STRUCTURE OF WHEAT.
MILLING
Milling of wheat is the process that turns whole grains into flours. The
overall aims of the miller are to produce:
• A consistent product
• A range of flours suitable for a variety of functions
• Flours with predictable performance
• The very first mill operation is analyzing the grain, which determines
criteria such as the gluten content and amylase activity. It is at this
point that decisions about blending are made.
MILLING: THREE STAGES
• Cleaning and conditioning – ridding the grain of all impurities and
readying it for milling
• Crushing or breaking – breaking down the grain in successive
stages to release its component parts
• Reduction – progressive rollings and siftings to refine the flour and
separate it into various categories, called streams
 TYPES OF WHEAT.
Types of wheat optimum moisture content tempering time in hours
of tempered wheat

• Hard spring wheat • 16-17% • 36

• 24
• Hard red winter • 15.5-16.5%
Wheat
• Soft wheat • 10
• 14.5-15.5%

• Durum Wheat
• 16-17% • 6
MILLING OF BY PRODUCTS.
The by-products from wheat milling process are known
as ‘wheatfeed’. They comprise bran, the coarse residue
from break grinds, fine wheat feed, accumulated
particles from the purifiers and reduction grinding.
Bran and fine wheat feed are used in compound animal
feeds.
MILLET
• The grasses known collectively as millets are a set of highly variable, small seeded plant
species indigenous to many areas of the world.
• Millets are of value especially in semiarid regions because of their short growing season
and higher productivity under heat and drought conditions.
• Pearl millet is the most widely grown millet and is a very important crop in India and
parts of Africa.
• Finger millet is popular in East Africa and India.
• Foxtail and Proso millets are cultivated primarily in the Near East and China.
• Proso millet is also widely cultivated in the Russia Federation.
• Fonio and teff are grown in West Africa and Ethiopia, respectively.
• Pear millet is one of the earliest domesticated millets; carbonized grains have been
found in sub-Saharan and West African sites inhabited 4000- 5000 years ago.
STRUCTURAL AND PHYSICAL
PROPERTIES.
• The millets can be divided into two types of seeds: utricles and caryopses.
• In the utricle, the pericarp surrounds the seed like a sac but is attached to the seed
at only one point. Finger millet, proso and foxtail millets are utricles. In these
millets, the pericarp usually breaks away from the seed coat or testa, which is well
developed, thick and forms a strong barrier over the endosperm.
• In a caryopsis, the pericarp is completely fused to the seeds. Pearl millet, fonio and
teff are caryopses. For pearl millet, the kernels are composed of the pericarp,
endosperm and germ, which comprise 8.4, 75.1 and 16.5% of the total kernel
weight, respectively.
• The endosperm comprises the majority of the kernel weight for all millets.
• There are four structural parts of the endosperm: the aleurone layer and the
peripheral, corneous and floury endosperm areas
PROCESSING OF MILLET.
•Milling separates the grain into three components, germ,
endosperm and seed coat.
•Milling techniques practiced mostly depend on the end-use.
•Milling process starts with the cleaning of the grains, to
remove unwanted impurities and broken grains, using
vibratory sieves, aspirators and specific gravity separators.
•The cleaned grains are conditioned, by addition of water,
to soften the endosperm.
 TYPES OF MILLET.
1. Sorghum (Jowar)
• Jowar is very popular millet and research has revealed that it is very beneficial for weight
loss.
• If we remember, many grandmas prefer jowar rotis over regular wheat rotis, all thanks to its
benefits. The calcium content in jowar is closely similar to the calcium content in wheat
and rice.
• It is also packed with iron, protein, and fibre. 
• Research has found that a typical sorghum wax is rich in policosanols which helps in
reducing the levels of cholesterol.
• Since jowar is a gluten-free grain, even people who are gluten intolerant can have it. It is
worth mentioning that millets solve nutrition-related problems since it is a rich source of
micronutrients. 
2. Foxtail millet
• Foxtail millets are available in the form of rice, semolina
(Rava) or fine-textured flour.
• Like other millets, foxtail millet is rich in complex
carbohydrates – the kind which doesn’t increase the blood
sugar levels immediately but slowly releases glucose into the
bloodstream.
• It is rich in dietary fibre and minerals like iron and copper.
• Due to this, it helps to reduce the levels of bad cholesterol
and keeps the immune system strong as well.
3. Finger millet (ragi)
• Ragi is one of the most popular and commonly consumed millets.
• Due to its nutritional value, it can be considered a good
replacement for rice and wheat.  
• It is also a rich source of calcium and other essential minerals.
• Ragi is a storehouse of protein and amino acids that make it a
good inclusion in porridge and even wheat flour.
• Studies have suggested that Ragi has a positive effect on blood
glucose level and hence, it is a great option for people with
diabetes.
 4. Pearl millet (Bajra)
• A study has revealed that Pearl millet or Bajra has iron content 8
times higher than rice.
• Bajra is also rich in protein, fibre, and other minerals such as calcium
and magnesium.
• Since it has good fibre content, pearl millet/Bajra will help ease
constipation issues and any problems with digestion.
• Because of its nutritional value, it can also make for a
good lactagogue. Therefore, it induces lactation and helps in efficient
milk secretion. 
5. Barnyard millet
• Barnyard millet is one of the best millets to include in our everyday
diet. It has a considerable amount of fibre that helps maintain satiety.
• Apart from this, this millet is a rich source of bone-building minerals
like calcium and phosphorus.
• Its good antioxidant profile helps in improving the complications of
non-communicable diseases and degenerative disorders like
diabetes, cardiovascular diseases, etc.
• Therefore, it can be considered as an ideal replacement for rice in
dosa/idli/dhokla batters.
 6. Kodo millet
• If you are looking for millet that closely resembles rice, then it is the
Kodo millet.
• It is easy to digest and is rich in phytochemicals and antioxidants, all of
which help prevent major lifestyle diseases.
• For weight loss enthusiasts, this is the millet that will assist in healthy
weight loss. Cook it like rice once in a while and relish it without any
guilt.
• Kodo millet has shown to reduce knee and joint pain and helps
regularise menstrual cycle in women among others. This is attributed
to high mineral content like calcium, magnesium, and iron.
 7. Little Millet
• The little millet may be called little but in no means its
nutritional content is little. It is a rich source of B-vitamins,
minerals like calcium, iron, zinc, potassium among others.
• Little millet contains around 5.2 grams of fat with a good
content of unsaturated fat that ensures a healthy metabolism
and subsequently, a healthy weight loss. 
• Its high fibre content is yet another advantage making it an
ideal replacement for rice in foods like Pongal or even kheer.
 8. Proso Millet
• Proso millet is rich in protein and has complex carbohydrate.
This millet is of low glycaemic index.
• It has a high content of antioxidants and minerals like
magnesium, potassium, and phosphorus. This helps in
preventing conditions like osteoporosis.
• However, the developed world cultivates this millet to use it
as bird feed. It is yet to be consumed as a mainstream millet.
• Know from our expert Nutritionists
 Criteria of Wheat flour quality,
improvers for wheat flour, types of wheat flour
Introduction
● Flour produced at every grinding machine is different in terms of proportion of endosperm, germ
and bran contained in it.
● This difference in the composition of flour can lead to non-uniform quality in baked products.
● Thus to improve the quality of bakery products numerous chemical and biological compounds are
added to the wheat flour during processing.
● They are usually added in very minute quantities to get the desired effects.

• These additives are known as flour improvers, as they improve the technical quality of flour.
• The examples of flour improver are: bleaching agents, maturing agents, surfactants, enzymes,
reducing agents, vitamins and minerals, antimicrobial agents, etc.
• These additives must be GRAS (Generally Recognized As Safe) and should be permitted under
food laws of the country of use.
Flour improvers
● Bleaching agent
● Maturing or improving agent
● Biological additives
● Emulsifier
● Antimicrobial agents
● Vitamins and minerals
Bleaching agent
● Flour contains a yellowish pigment, of which about 95% consists of
xanthophyll or its esters.
● Bleaching of the natural pigment occurs very slowly when the flour is
stored in bulk so, to accelerate the bleaching process chemical
bleaching agents are used.
● Nitrogen peroxide, chlorine, chlorine dioxide, nitrogen trichloride,
benzoyl peroxide and acetone peroxide are the principal agents
used for bleaching of wheat flour
Maturing and improving agents
● The bread making quality of wheat flour improves during storage for a period of 1 – 2 months.
This change in baking quality is known as maturation or ageing.
● Chemical improver accelerates the maturing process by modifying the physical properties of
gluten during fermentation.
● The stickiness in dough gets reduced and hence improved handling properties, increased
tolerance in the dough to varied conditions of fermentation, and in producing loaves of larger
volume and more finely textured crumb.

• Potassium bromate, ascorbic acid, azodicarbonamide, stearoyl lactylates,

ammonium/potassium per sulfate, acid calcium phosphate, acid sodium pyrophosphate are
widely used maturing agents in wheat flour.
• Chlorine, chlorine dioxide and acetone peroxide acts as both bleaching as well as maturinagents.
Biological additives
● Enzymes such as amylases, proteases and oxidases are added to
improve mixing, fermentation, flavour development, texture and
storage properties of the baked products.
● Amylases break down starch molecules into glucose which is used by
yeast to liberate carbon dioxide gas.
● Glucose oxidase enzyme is used to replace the chemical maturing
agents such as potassium bromate which is banned in certain
countries.
● Proteases are usually used in biscuit dough to reduce the mixing time.
● Lipoxigenase is used in bread dough as bleaching and maturing
agent
Emulsifiers
● Emulsifier reduces surface tension and thus facilitates mixing of fat
and aqueous phases.
● Emulsifiers are widely used in biscuit dough, icings, cakes, etc. where
it helps in improvement of the texture.
● Mono/diglycerides, lecithin, polyglycerol esters, calcium stearoyl
lactylate, polysorbates, sodium stearoyl lactylate are some of the
widely used surfactants in manufacture of baked food products.
● Emulsifiers with low HLB (Hydrophilic Lipophilic Balance) value are
suitable for high fat products and vice-versa.
Antimicrobial agents
● Bakery products are susceptible to microbial contamination especially
with molds and rope formers owing to its high moisture and nutrient
rich composition.
● So wheat flour is usually added with certain mold inhibitors such as
calcium/sodium propionate, sorbic acid or its calcium/potassium
salts, acetic acid, lactic acid, acid calcium phosphate, sodium
diacetate.
Vitamins and minerals
● Wheat milling involves removal of bran, germ and aleurone layers.
● These layers are rich in vitamins and minerals.
● Hence, to meet the deficit of these nutrients, wheat flour is usually
enriched with vitamins and minerals.
● Even lysine which is an essential amino acid is substantially lost
during processes such as milling and baking. So, the flour is enriched
with lysine too.
Types of wheat flour
Type of wheat flour Special characteristics
Bread flour
• Flour with high level of good quality protein
• Protein content: 10.8-11.% (Mechanical process),
11.8-12-12.3% (Fermentation process)
Biscuit flour • Milled from weak wheat of low protein content
• Protein content: 8-9.5%
Household flour • Weak wheat of low protein content with admixture
of up to 20% of strong wheat
Self raising flour
• Moisture should not exceed 13.5% to avoid
premature reaction of aerating chemical
• Flour with added raising agents.
Flour for soups • Steamed flour in which enzymes have been
inactivated
Type of wheat flour Special characteristics

Flour for confectionery

Cakes
• Undamaged starch granules, free from adhered
protein and unattached by amylases
• Protein content: 8.5-9.5%
• Particle size: 90 micron
Buns
• Bread making flour pastry
• Strong baker’s flour

Flour for sausage rusk

• Low protein flour milled from weak wheat

Batter flour
• Low protein flour milled from grist comprising
90% weak wheat and 10% strong wheat
Proximate composition of flour suited for different products

Sr. No. Component(%) Biscuit Bread Cake

1 Protein 9.0 11.5 8.0

2 Fat 1.3 1.4 1.3

3 Fiber 0.15 0.1 0.05

4 Ash 0.6 0.5 0.4

5 Carbohydrate 72.6 70.1 73.5