Increased value of small-scale mills through improved utilization and innovative application of Norwegian cereal grains

Background

Small-scale mills that produce refined flour using stone mills make less use of the food grain than larger mills that use roller mills. In conventional mills, the extraction rate is often close to 80%. In stone mills, it is usually around 50–55%. This means that 45–50% of the grain remains as bran, and this fraction is normally sold as animal feed. This gives producers lower value creation and is less sustainable, both economically and environmentally. At the same time, the bran fraction still contains starch and valuable nutrients that may have potential as food ingredients.

Goal

The goal is to increase grain utilization by 20% in local small-scale mills.

This is what we do

Nofima will study how different milling methods can extract more flour from the bran fraction. The project combines traditional and modern technologies, such as roller mills, stone mills and high-speed pin mills. This will help the researchers understand how mechanical energy, particle size and flour quality are connected. Laboratory trials will show how bran fractions can be processed more efficiently and sustainably into nutrient-rich ingredients. The methods will then be adapted and tested at the project partners’ mills.

After the trials, both new flour fractions and existing products, such as refined and wholemeal flour, will be collected for comparison. Nofima will analyse chemical composition and baking properties, including through standardised baking tests. The results will show the quality of the flour extracted from the bran fraction. Ideas for new applications will then be developed, with the aim of creating at least one new product for each project partner.

Contact

Shiori Koga

Scientist
+47 64 97 04 53