Cereal Chem 42:359 - 367.  |  VIEW ARTICLE

Protein Content of Successive Peripheral Layers Milled from Wheat, Barley, Grain Sorghum, and Glutinous Rice by Tangential Abrasion.

F. L. Normand, J. T. Hogan, and H. J. Deobald. Copyright 1965 by the American Association of Cereal Chemists, Inc. 

The protein content of successive peripheral layers removed by a tangential abrasion process from wheat, barley, grain sorghum, and glutinous rice is shown to differ according to the depth of milling. In general, the higher concentration of protein is near the periphery of the whole grain, but it may be lower in the outermost layer if this layer is high in true bran constituents. The experimental data suggest that the milling technique may be adaptable to production of high-protein-content cereal flours.