ABSTRACT
Food grains are naturally endowed with outer protective husk/bran layers composed of rough, ‡brous, pigmented, and waxy substances that are undesirable for edible purposes. †ey also consist of oily germs that are undesirable for storage purposes. Removal of these parts constitutes the most fundamental prerequisite in grain milling or Žour milling technology of cereals. In grain milling, the outer husk/bran layers are removed from the grain while retaining its shape, whereas in Žour milling, Žour without or with negligible bran content is prepared without the grain shape.
