~ 990 ~ International Journal of Chemical Studies 2018; 6(4): 990-993 P-ISSN: 2349–8528 E-ISSN: 2321–4902 IJCS 2018; 6(4): 990-993 © 2018 IJCS Received: 09-05-2018 Accepted: 17-06-2018 Varsha Kanojia Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Shalimar, J&K, India NL Kushwaha Central State Farm, Assistant Manager (Agril. Engg.) Sardargarh, Rajasthan, India Monika Reshi Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Shalimar, J&K, India A Rouf Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Shalimar, J&K, India Haseeba Muzaffar Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Shalimar, J&K, India Correspondence Varsha Kanojia Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Shalimar, J&K, India Products and byproducts of wheat milling process Varsha Kanojia, NL Kushwaha, Monika Reshi, A Rouf and Haseeba Muzaffar Abstract Wheat crop is India’s prime most staple harvest, placed second to rice. It is mostly consumed in the north-west parts of the country. Since it is rich in protein, vitamin and carbohydrate, it provides a balanced diet to the consumer. Wheat milling is the process of grinding whole wheat grain and is converted into flour. Wheat flour is the most important ingredient in home baking and is the framework for almost every commercially baked product and pasta. The grains available for the production of flour, wheat is unique. It is the only cereal grain with sufficient gluten content to make a typical loaf of bread without being mixed with other grains. This study of literature was focused on the wheat morphology and it’s composition, wheat milling process, products and byproducts. Keywords: Wheat, nutrition, milling process, flour Introduction Wheat is a farinaceous grass, known botanically as triticum spp., is one of the most consumed cereal grains worldwide and makes up a substantial part of the human diet. It provides more nourishment (calories & proteins) for humans than any other single food crops. According to Statista 2013/2014, the global production volume of wheat amounted approximately 710 million metric tons, which has shown a 7.7% increment from the previous year. It is the second most important food crop in the developing world after rice. In sub-Saharan Africa, 14 countries produce wheat; Ethiopia and South Africa are the two major producers. Along with Teff, wheat and maize represent the three most important cereal crops in Ethiopia. Wheat is one of the various cereal crops largely grown in highlands of Ethiopia. It is produced largely in the southeast, central and northwest parts of Ethiopia (Karin & Leo, 2013) [3] . Morphology and composition of wheat Wheat grains are generally oval shaped, although different types of wheat have grains that range from almost spherical to long, narrow and flattened shapes. The grain is usually between 5 and 9 mm in length, weighs between 35 and 50mg and has a crease down one side where it was originally connected to the wheat flower. The wheat grain contains 2-3% germ, 13-17% bran and 80-85% mealy endosperm (all constituents converted to a dry matter basis) (Sramkova et al. 2009) [9] . The wheat kernel consists of three fractions, the endosperm, bran, and germ, which are compositionally and morphologically very different. Thus, products will have different coarseness, textures, and color depending on the portion of the wheat kernel being used. Refined wheat flour is formed primarily from the endosperm of the wheat kernel. The endosperm comprises approximately 82% of the wheat kernel. The function of the endosperm is to provide energy for the embryonic plant during germination of the wheat kernel. The endosperm contains approximately starch and 10-14% protein (Korolchuk et al., 2005) [4] . Compared to the bran and germ, the endosperm contains low amounts of fiber, lipid, vitamins, minerals, protein, pigments and other phytonutrients. This helps give the refined wheat flour its consistent, fine, starchy texture and off- white color compared to whole-grain wheat flour. The bran consists of several cell layers and contains a significant amount of fiber. The bran includes the aleurone layer, which separates the endosperm from the bran layers. The aleurone layer is rich in proteins, vitamins and phytonutrients. The germ is rich in lipids, fiber, vitamins, minerals and phytonutrients. Thus, refined wheat flour, which is made primarily of endosperm is mainly starch and has limited amounts of fiber, proteins, lipids, vitamins, minerals and other phytonutrients (Korolchuk et al., 2005) [4] .