Milling of wheat into flour seems like it would be pretty straight forward. An application that simply requires running seed though a crushing process and sifting out the flour as the appropriate particle size is reached. The reality is milling is very complex, technically challenging and requires fully interdisciplinary participation.
Variations in the quality of the flour from the perspective of baking performance in large scale production has always been challenging. This is particularly true when growing seasons change the seed mix and the impact of temperature, moisture, fertilizer use, pest pressure and more changes the quality characteristics of the flour.
The need for highly educated professionals in this area has never been greater and with the expertise of the likes of Dr. Kali Siliveru, K-State is laying the groundwork for preparing the next generation of professionals to better understand the impact of the milling process on the quality and safety of foods we eat every day.
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