Milling 759
Instructor - Dr. Gary Hareland, Room 103, Harris Hall
Phone: 1-7728
Email: gary.hareland@ndsu.edu
 
Milling 759 is a 3-credit course covering experimental and industrial feed and flour milling, production, milling equipment, and factors that impact the overall milling process. Prerequisite for CS 759 is CS 650. Since CS 759 is an upper level graduate course you are strongly encouraged to have completed CS 650.
 

Course Purpose: Present an overview of the processing of major cereal grains with emphasis on spring and durum wheat.
 
Course Requirements:
  • Two 1-hour lectures per week
  • One 2-hour laboratory per week
  • Three 100-point examinations
  • Laboratory notebook - 200 points
 
Tentative Course Topics:
  • Milling History
  • Milling economics
  • Wheat kernel anatomy
  • Mill sanitation
  • Wheat cleaning
  • Wheat conditioning
  • Mill flow
  • Milling processes: grinding, sieving, purification processes
  • Mill products
  • Flour stream analysis
  • Durum milling
  • Corn milling
  • Oat milling and flaking
  • Rice milling
  • Soft wheat milling
  • Feed milling
 
Outside assignments:
  • Search the internet for related topics of interest: www.flour.com
  • Reading:
 
  • Milling and Baking News
 
  • Association of Operative Millers Bulletins
 
  • Milling Journal
 
  • World Grain
 
Laboratory Notebook Requirements:
 
  Prepare a laboratory notebook detailing experiments. Organize as follows: Introduction, Materials, and Methods, Results and Discussion, and Literature Cited. Include in notebook actual wheat/flour/bran/semolina samples (plastic bags are supplied), drawings, illustrations, etc. Purpose of notebook is for future reference.
  Safety is the #1 priority. If you have special needs or concerns, please discuss this with your instructor for special arrangements.
 
Laboratory Experiments:
 
1 - Wheat cleaning and quality tests (TW, 1000 KW, Size, protein, ash, PPO activity, FN, moisture hardness)
 
2 - Grinding mills
 
3 - Quadrumat Junior and Senior Experimental milling
 
4 - Allis Experimental milling:
  Special Milling Project
 
5 - Buhler Experimental milling - spring and durum wheat
 
6 - Miag Pilot milling
 
7 - Durum Pilot milling
 
8 - Measuring flour quality - moisture, ash, protein, color, particle size, starch damage, mixograph, farinograph, alveograph, specks (semolina)
 
9 - Field trips - Roman Meal Milling, ND State Mill, NCI Feed Mill