Flour Mills Research Articles

Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat

Mature wheat kernels contain three main parts: endosperm, bran, and germ. Flour milling results in multiple streams that are chemically different; however, the distribution of antioxidants and phenolic compounds has not been well documented in terms of conventional milling by-product streams. In this study, multiple analytical methods were used to investigate antioxidant activity and phenolic compound compositions of hard red winter wheat (whole ground wheat), the parts of a wheat kernel (bran, flour, germ), and wheat by-product streams (mill feed, red dog, shorts) for the first time. For each mill stream, phenolic compounds (total, flavonoid, and anthocyanin contents) were determined and antioxidant activities were evaluated with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, ferric reducing/antioxidant power (FRAP), and total antioxidant capacity assays. Significant differences (P < 0.05) were observed in phenolic concentrations among fractions of bran, flour, and germ milled from the same kernels and noted that germ accounts for the majority of antioxidant properties, whereas bran contains a substantial portion of phenolic compounds and anthocyanins. Mill feed was high in phenolic content (5.29 mg FAE/g), total antioxidant capacity (866 mg/g), and antioxidant activity (up to 75% DPPH inhibition and 20.26 μmol FeSO4/g). The comprehensive information on distribution of antioxidants and phenolic compounds provides insights for future human consumption of commonly produced co-products from flour milling, and for selecting and using different milling fractions to make foods with improved nutritional properties.

Integrative Dissection of Lignin Composition in Tartary Buckwheat Seed Hulls for Enhanced Dehulling Efficiency.

The rigid hull encasing Tartary buckwheat seeds necessitates a laborious dehulling process before flour milling, resulting in considerable nutrient loss. Investigation of lignin composition is pivotal in understanding the structural properties of tartary buckwheat seeds hulls, as lignin is key determinant of rigidity in plant cell walls, thus directly impacting the dehulling process. Here, the lignin composition of seed hulls from 274 Tartary buckwheat accessions is analyzed, unveiling a unique lignin chemotype primarily consisting of G lignin, a common feature in gymnosperms. Furthermore, the hardness of the seed hull showed a strong negative correlation with the S lignin content. Genome-wide detection of selective sweeps uncovered that genes governing the biosynthesis of S lignin, specifically two caffeic acid O-methyltransferases (COMTs) and one ferulate 5-hydroxylases, are selected during domestication. This likely contributed to the increased S lignin content and decreased hardness of seed hulls from more domesticated varieties. Genome-wide association studies identified robust associations between FtCOMT1 and the accumulation of S lignin in seed hull. Transgenic Arabidopsis comt1 plants expressing FtCOMT1 successfully reinstated S lignin content, confirming its conserved function across plant species. These findings provide valuable metabolic and genetic insights for the potential redesign of Tartary buckwheat seed hulls.

Design of Pedal Powered Atta Chakki Based on Engineering Properties of Selected Food Grains

The study was aimed to determine engineering properties of food grains which play an important role in the design of functional componenets of pedal-operated flour mill. The crops namely rice, pigeon pea, wheat, sorghum, and maize were selected for the study. Pedal operated flour mill comonents were designed and developed based on the variation of the engineering properties viz., size, shape, aspect ratio, volume, geometric mean diameter, sphericity, bulk density, true density, density, porosity, weight of 1000 grains, angle of repose, static coefficient of friction and hardness. These properties were determined and considered for the design of functional components viz., design of hopper, selection of drive mechanism, design of supporting frame, selection of grinding stones, power transmission, processing unit, safety, and ergonomics for easy and effective operation were made. The engineering properties are of great importance towards proper design, efficient process and equipment development. The developed pedal-operated flour mill is suitable for grinding almost all cereals and pulses to produce Rawa, Flour (Atta), and Dhal for human consumption and also for producing poultry/fish feed by grinding agro by-products and wastes.

AUTHENTIC WHEAT GRAIN IS THE RAW MATERIAL FOR MODERN CEREAL PRODUCTS

Wheat grain is one of the eight traditional crops that needs to be reviewed in terms of its processing, product range, and quality properties of the end products. Considering the Rules of management and organization at grain factories, it can be noted that the recommended raw material for the production of grain products is durum wheat, the processing of which allows obtaining the main assortment of wheat:groats "Poltavski" and "Artek". Today, durum wheat in our country are grown in a small amount compared to soft wheat, which is widely used in flour milling, therefore enterprises of the cereal industry in such conditions must either import significant volumes of durum wheat or use soft wheat as an alternative option, but taking into account the peculiarities of the produced groats and the technological process, which is built for a stronger grain, the processing of soft wheat in such conditions and the production of crushed groats "Poltavski" and "Artek" from it cannot be considered effective. A key factor in the efficiency of soft wheat processing in groats production is also the difference in the chemical composition of two types of wheat, in which soft wheat has, for example, a lower mass fraction of protein compared to durum wheat, which does not allow production from soft wheat modern products of healthy and complete nutrition, the demand for which is only growing every year in the World and Ukraine. Emmer is one of the oldest cereal crops that mankind used for food and fodder needs. Cultivation of emmer began approximately 10,000-8,000 BC on the territories of ancient Egypt, Mesopotamia, Syria, Ethiopia, as well as other countries of Asia, North Africa and the Middle East. On the territory of Ukraine, emmer was grown 5-6 thousand years BC. When processing emmer into groats, the total yield of end whole groats can be obtained at the level of traditional cereals from hulled cultures - up to 70%, and flakes in relation to unprocessed grain 60-65%. That is, it will not be possible to significantly increase the yield of finished products during the processing of emmer, and this is primarily explained by the filminess of this culture, but if compare the quality of the obtained products, the advantage is clearly for products from emmer, which is already a proven fact, for example in the countries of the European Union where the demand for products made from "original" hulled wheat, including emmer, is increasing every year. Our country has all the necessary conditions for the development of this culture and increasing the volume of its cultivation and processing into food products, which in turn can increase the export potential of our country not only in the form of raw materials, but also products from it.

Barriers at various levels of human ecosystem for maintaining adherence to gluten free diet in adult patients with celiac disease.

While lifelong and strict adherence to gluten-free diet (GFD) is essential for the successful treatment of celiac disease (CeD), only 30-50% of patients are able to maintain a good adherence to GFD. We determined factors influencing the adherence to GFD at various ecological levels including intra-personal, inter-personal, organizational, community and system-based levels in adult patients with CeD. A questionnaire to assess the adherence was developed and it was administered in the CeD clinic to patients with CeD on GFD for >1 year. Adherence to GFD was assessed in a subset of patients (n = 320) using Celiac Disease Adherence Test (CDAT). Overall, 978 patients [median age: 29 years; females: 592] with CeD on GFD were recruited. They reported many barriers to adherence to GFD including intra-personal barriers such as lack of knowledge about GFD (19%), inadequate financial resources (27.2%) and lack of self-motivation/confidence (55.3%); inter-personal barriers such as intake of gluten-containing food upon forceful insistence of friends/family (23.4%); organizational barriers such as high cost (70.8%) and non-availability of GF-food products (48.6%); community-based barriers like consumption of gluten-containing food at religious occasions/festivals (11.1%) and social occasions (27.2%); and system-based barriers such as non-referral to dietitian for counseling (21.9%). As per CDAT, 204 (63.7%), 73(22.8%) and 43(13.4%) patients had good, average, and poor adherence to GFD, respectively. On multivariable analysis, occasional consumption of gluten, non-availability of GF-food while dining out and coercing by family and friends for consumption of GC-food were found to have highest odds for poor adherence to GFD. Non-referral to a dietitian for counseling, irregular follow-up visits, unavailability of flour mill, non-supportive family/friends, high cost and limited availability of GF-food are the most common barriers to adherence to GFD. There is a need to create infrastructure and develop strategies to overcome these diverse barriers at various levels of ecosystem and thereby facilitate better adherence to GFD.

High Resolution 3D Model of Heritage Landscapes Using UAS LiDAR: The Tajos de Alhama de Granada, Spain

The Tajos de Alhama de Granada, which since ancient times have inspired and surprised locals and strangers, especially foreign travelers, constituted a unique landscape, cultural and ethnological heritage of Spain, linked to water and its old flour mills. And, they are currently at serious risk of degradation. The aim of this research is to obtain a high-resolution 3D model capable of documenting this historical heritage environment with a high level of detail, using a methodology that includes small light weight LiDAR (Light Detection and Ranging) system for UAS (Unmanned Aircraft System). The model obtained should serve, on the one hand, as a valuable tool for knowledge and analysis of all the elements (river, lake, ditches, dams, mills, aqueducts, and paths) that made up this place, registered as a picturesque landscape for its extraordinary beauty and uniqueness, and on the other hand, as a basis for the development of rehabilitation and architectural restoration projects that would have to be undertaken to preserve this cultural and landscape legacy.

Predicting Rheological Properties of Wheat Dough from Flour Properties Using NIR Coupled with Artificial Neural Network

Highlights A multi-layered perceptron type artificial neural network (ANN) was developed to predict the farinograph properties of wheat dough. ANN models with two to four hidden layers were developed for each Farinograph response, i.e., water absorption, dough development time, and dough stability. Permutation importance and Shapley values analysis emphasized the significance of protein content in model prediction. The developed model would serve as a decision support tool for flour mill and bakery managers and would assist in adapting flour mill settings and modifying processing parameters in bakeries. Abstract. Farinograph analysis serves as the standard for determining the baking quality of wheat flour. It measures the water absorption (WA), dough development time (DDT), and stability (DS) of wheat dough. These characteristics depend on wheat flour properties such as protein content, moisture, ash, and falling number. Additionally, farinograph analysis is costly, time-consuming, and requires skilled personnel. Therefore, an artificial neural network (ANN) model was developed to predict the farinograph properties of wheat dough as a function of flour properties. The models were developed using data from 192 wheat samples. Multi-layer perceptron-type feed-forward ANN models with increasing complexity were developed for each response variable, i.e., ANN-WA, ANN-DDT, and ANN-DS, and model success was evaluated via mean squared error (MSE) and correlation coefficient (r). The optimal models had two to four hidden layers, each with five to sixty neurons, and exhibited the lowest MSE and highest r values. In terms of predictive performance, the models ANN-WA and ANN-DDT (r = 0.79) demonstrated superior performance when compared with ANN-DS (r = 0.63). A feature importance analysis was conducted to provide insight on variable contributions, underscoring the significance of flour protein content in the model’s prediction. The study explored the applicability of data-driven ANN models in predicting the rheological characteristics of dough. The developed models could serve as a decision support tool and aid millers in adjusting mill settings and bakers in modifying dough mixing based on dough rheology. Keywords: Artificial neural network, Dough rheology, Farinograph analysis, Milling, NIR.

Study of industrial enzyme improvers of the rheological properties of baking flour and the quality of finished products

In today’s discerning consumer market, flour milling has evolved beyond merely meeting established standards; it demands an understanding of evolving consumer needs and the ability to tailor products accordingly. A prominent global challenge lies in ensuring consistent wheat quality, particularly in addressing the prevalence of sprouted grains that compromise gluten quality. This necessitates a more rigorous scientific approach, encompassing novel methodologies and dedicated research initiatives. To address these hurdles, this article proposes a comprehensive strategy that leverages enzyme improvers and rheological studies of elastic properties, exemplified by the Alveolab Alveograph. Through a series of test bakings of tin bread, the impact of various enzyme additives, including Kazenzym 26007, Kazelco, AlphamaltVC 5000 Sn, and Alphamalt HCC, will be evaluated at varying dosages.

Study on the effect of grain moisture on grinding efficiency

The quality of feed produced for cattle is one of the main factors influencing the efficiency of its keeping. The quality of the resulting feed depends to a large extent on the design features of the equipment, especially the mill. The purpose of this work is to analyze the system of grain grinding equipment and evaluate the efficiency of the developed grain grinding equipment in comparison with existing flour milling machines. A theoretical model of grinding grain material and its mathematical analysis of modeling are made, the influence of moisture on grinding, the influence on the size coefficient of the milled material is discussed. A comparative analysis of the grinding results of various researchers is analyzed. Options for grain grinding are discussed, based on the technological scheme for the production of grain and vegetable extrudate, by the method of "cold" extrusion of crushed grain and green plant mass (together). The considered variants of studies of the effect of moisture on grain grinding made it possible to draw appropriate conclusions.

Fragility of Procurement Practices of Firms on Profitability in Flour Mills Nigeria (FMN) PLC Lagos

Fragility of Procurement Practices of Firms on Profitability in Flour Mills Nigeria (FMN) PLC Lagos

Nutritional guide to feeding wheat and wheat co-products to swine: a review.

Inclusion of wheat grain can offer feeding opportunities in swine diets because of its high starch, crude protein (CP), amino acid (AA), and phosphorus (P) content. High concentrations of starch within wheat grain makes it a good energy source for swine. Mean energy content of wheat was 4,900 and 3,785 kcal/kg dry matter (DM) for digestible energy and metabolizable energy, respectively. CP concentration can vary based on the class of wheat which include hard red winter, hard red spring, soft red winter, hard white, soft white, and durum. The average CP of all wheat data collected in this review was 12.6% with a range of 8.5% to 17.6%. The AA concentration of wheat increases with increasing CP with the mean Lys content of 0.38% with a standardized ileal digestibility (SID) of 76.8%. As CP of wheat increases, the SID of AA in wheat also increases. Mean P of wheat was 0.27% and median P was 0.30%. Off-quality wheat is often associated with sprouts, low-test weight, or mycotoxin-contamination. Sprouted and low-test weight wheat are physical abnormalities associated with decreased starch within wheat kernel that leads to reductions in energy. The assumed energy value of wheat grain may need to be reduced by up to 10% when the proportion of sprouted to non-sprouted wheat is up to 40% whereas above 40%, wheat's energy may need to be reduced by 15% to 20%. Low-test weight wheat appears to not influence pig performance unless it falls below 644kg/m3 and then energy value should be decreased by 5% compared to normal wheat. Deoxynivalenol (DON) contamination is most common with wheat grain. When content is above the guidance level of 1mg/kg of DON in the complete diet, each 1mg/kg increase in a DON-contaminated wheat-based diet will result in a 11% and 6% reduction in ADG and ADFI for nursery pigs, and a 2.7% and 2.6% reduction in ADG and ADFI, in finishing pigs, respectively. Wheat co-products are produced from the flour milling industry. Wheat co-products include wheat bran middlings, millrun, shorts, and red dog. Wheat co-products can be used in swine diets, but application may change because of differences in the final diet energy concentration due to changes in the starch and fiber levels of each wheat co-product. However, feeding wheat co-products are being evaluated to improve digestive health. Overall, wheat and wheat co-products can be fed in all stages of production if energy and other nutrient characteristics are considered.

Indian flour mill is perfect explanation of black hole theory

Indian flour mill is perfect explanation of black hole theory

Service Quality and Brand Switching Behaviour of Flour Users in Federal Capital Territory, Nigeria.

This study examined the association between service quality and brand switching behaviour of flour users in the Federal Capital Territory (FCT), Nigeria. In line with the objectives of the study, two hypotheses were formulated. The survey research design was adopted for the study. The study population comprised all the bakers in FCT, Nigeria with a sample size of sixty (60) which was conveniently drawn from the population. The questionnaire was the instrument for data collection. Kendall tau_b was employed in testing the hypotheses formulated. The findings revealed a significant positive relationship between value-added service; promotion activities and brand switching behaviour. The study concludes that excellent service quality attracts customers to the company’s brand. The study recommends, amongst others, that Firms should prioritize the integration of special pricing, free trials, and gifts strategies to stimulate large-volume sales. Flour milling firms should consider employees’ training to enhance their capacities in effectively managing customer interactions and mitigating unnecessary customer turnover.

Performance Test of Disc Mill Type Ffc-23 Production of BBPP Batangkaluku

Rice is a commodity that has a strategic role in food security to meet the basic needs of the community. In Indonesia, rice is not only consumed as a staple food, but we often get rice processed into other food ingredients such as cakes. However, before becoming a cake, the rice is first processed into flour, which is usually called rice flour. Rice flour is flour that is widely used in Indonesia because it is low in protein and does not contain gluten. This study aims to determine the working capacity of the disc mill-type flour mill FFC-23. The research method used is to perform flouring by operating a disc mill-type FFC-23 flour machine and calculating the percentage of rice flour soaking. The results of this study indicate that the working capacity of the machine, where the working capacity of the 60 mesh sieve is higher than that of the 100 mesh sieve. This shows that the mesh size with the smallest value can optimize the performance of the FFC-23 disc mill-type flouring machine.

Research on Landscape Renewal Strategies for the Relic Site of Wuxi Maoxin Flour Mill Based on Extentics

As the epitome of urban industrial civilization, urban industrial heritage has important social, historical, technological, aesthetic and other multiple values. How to rationally update and reuse it has become an important part of the urban development process. This paper takes the relic site of Wuxi Maoxin Flour Mill as an example. Through site inspection and questionnaire distribution, it explores its spatial status and existing problems from a landscape perspective, uses multiple regression analysis to obtain relevant influencing factors, use Extension innovation methods to deal with site contradictiory problems and generate multiple update strategies, and finally select the most appropriate update strategy through the superiority evaluation method. Using qualitative and quantitative research methods, a more scientific and targeted renewal plan is proposed to provide methodological reference for industrial heritage landscape renewal research.

Experimental Investigation of the Effect of Alternative Sandblasting Processes on the Surface Roughness Data of Smooth Rolls

The process of sandblasting is a method applied to remove oil, dirt, rust, and corrosion from metal surfaces, aiming to extend the metal's service life due to the gradual development of rust and corrosion over time. This procedure involves using various abrasive substances, specially manufactured under the name "grit." Sandblasting, similar to sandpaper, not only eliminates visible or micron-sized rust and corrosion on the metal surface but also aims to achieve a specific level of surface roughness. An essential criterion in this process is to texture the surface with appropriate abrasives.&#x0D; The sandblasting machine used in this study is designed to achieve the desired average surface roughness level, denoted by the R a value, on the smooth rolls in flour mill rolls and flaking rolls. The machine features a sand recycling system, a filtered vacuum suction line, and employs a blower system to provide a dust-free environment. The majority of the abrasive material sprayed by the nozzle is conveyed to the rear sand tank through vacuuming, allowing dust and abrasive material to accumulate in a closed tank without extensively mixing with the air. &#x0D; &#x0D; Consequently, the operator can achieve abrasive material recovery through the blower method without being adversely affected by the sandblasting process. &#x0D; The abrasive particles with a brown aluminium oxide property and a size of 24 mesh aim to create a homogeneous roughness on the surface of smooth rolls using a PLC system. In this study, the rotation of the roll bearings at a constant speed around their axis and the comparison of different surface roughness values with the variable linear velocity h of the nozzle positioned at different angles to this movement are investigated.

Food industry of the North Caucasus during the first five-year plans (a case study of Kuban and Stavropol)

The article considers the development processes of the food industry of the North Caucasus in the late 1920-ies–1930-ies drawing on the example of Kuban and Stavropol. The aim of the study is to provide a comprehensive analysis of these processes in a ratio of the segments of this industrial branch, to show its conditions and development problems, as well as the factors of its significance both for the local economic system and the country’s economy. To develop these objectives, based on a system approach, as well as other historical research principles and methods, the peculiarities of the regional character, the development dynamics of the Kuban and Stavropol food industry are analyzed for the first time, and their potentials are compared. The author enlarges upon the economic specifics that was determining the economic priorities in these regions of the country and was revealing in the close interrelation of this industry branch with agriculture in these regions. The article shows the structure of the food industry, peculiarities of production, influencing the development of its traditional branches, such as oil production industry, flour milling, meat, dairy, and others, as well as objective and subjective problems, overcome by the industry enterprises. The conclusions are drawn that in the pre-war period, the development of the food industry had reached a whole new level, which was manifested both in noticeable increase in the volume of output, and in the emergence of new industry branches, namely, food-canning, glass, as well as in the change of the industrial appearance of the fish and wine industries. The article emphasizes the role of some large enterprises, both reconstructed and novel, which actively participated in the fulfillment of the most important production goals of the first five-year plans, as well as strengthening regional economies and ensuring food security of the country.

WHEAT FLOUR QUALITY CORRECTION BY USING ENZYME PREPARATIONS

Over the past decade, the flour milling industry has been undergoing active development, with the reconstruction of existing enterprises and increased construction of new flour mills under conditions of declining quality of incoming raw materials, high competition and low profitability of bakery enterprises and flour mills. Therefore, such enterprises should be able to produce not only standard flour but also flour with specified quality indicators. One example is flour with enhanced baking properties intended for special product groups such as loaves, baguettes, buns, etc. Standard Ukrainian flour, produced due to its low protein and gluten content, cannot always be used for these products. The aim of the study was to investigate the effect of a protease-acting enzyme preparation on the gluten network of flour and to develop a complex-acting technological additive. To study the quality of flour, both conventional and innovative evaluation methods were used with the help of the Mixolab device, and trial laboratory baking of samples was carried out. To improve the protein-proteinase complex, the enzyme preparation Neutrase 15 BG was used in three dosages: minimum (0.02 g/kg), medium (0.06 g/kg) and maximum (0.1 g/kg). For complex action, a mixture of enzyme preparations Neutrase 15 BG and Fungamyl 2500 SG in the following dosages: 0.02 g/kg + 0.002 g/kg; 0.02 g/kg + 0.005 g/kg; 0.02 g/kg + 0.01 g/kg. The paper analyses the quality of flour produced by Ukrainian producers, determines the effect of a proteolytic enzyme on the quality characteristics of gluten, evaluates the baking properties of graded flour with a proteolytic enzyme, and develops a technological additive to adjust the protein-proteinase complex of flour. The analysis of previous studies has shown that high-grade flour from the Southern region is characterised by low quality, namely a low gluten content of 24.0-25.2% with excessively resistant gluten properties of 47-60 units, and low amylolytic activity – the falling number is above 460-480 s. It has been established that at the minimum and average dosage of Neutrase 15 BG, the specific volume of bread increased by 0.5% and at the maximum – by 0.2%, with a clear deterioration in organoleptic characteristics. Therefore, it makes sense to use this enzyme in low dosages to prevent stickiness of the dough. According to the results of the influence of the technological additive on bread quality indicators, it has been found that in the sample with the following dosage of Neutrase 15 BG and Fungamyl 2500 SG – 0.02 g/kg + 0.01 g/kg, respectively, the volume and porosity of bread increased by 1.3 times and 1.1 times, respectively.

Physicochemical, rheological, and baking properties of wheat flours from different mill streams

AbstractBackground and ObjectiveWheat is one of the most produced cereal grains in the world, predominantly consumed as bread and other baked products. The roller mill system, which produces different stream flours, is the most commonly used size reduction method for wheat. This study aims to comprehensively examine the physicochemical properties, rheological behavior, and bread‐baking performances of individual mill streams. Flours from 15 different mill streams, along with straight‐grade flour, were collected from a pilot‐scale flour mill and thoroughly analyzed.FindingsThe results showed that the protein and ash content of the flours increased as they passed from the first to last pairs of rolls, while the moisture content decreased. All the flours collected showed poor bulk flowing properties. Rheology analysis revealed that flours from the break system had better mixing properties compared to that from the reduction system, and this trend was also observed in bread‐baking quality. Rheological properties of 4M (4th middling's) and 5M (5th middling's) flours were extremely poor, comparable to gluten‐free flour characteristics. The bread loaves produced by 3BK (3rd break) and 4BK (4th break) showed larger volumes, while 4M and 5M yielded poor‐quality bread. Principal component analysis indicated that lactic acid ‐SDS‐retention capacity can serve as a better predictor of the baking property of wheat flour compared to current methods.ConclusionOur study shows that different flour streams have significantly different dough properties and baking application functionalities. Appropriate flour streams may be pooled for specific end‐uses (e.g., pizza, bread, noodles, pretzels, and cookies).Significance and NoveltyThis study highlights the significance of better understanding wheat flour characteristics for enhancing the overall baking quality, specific end uses, and consumer satisfaction. This study will serve as a blueprint to improve wheat flour testing for baking purposes.

Supplying of Wheat and Flour to the Army of Arauco during the Government of Francisco Laso de la Vega (1625-1640)

In 1598 southern Chile was engulfed in an Indian uprising that culminated with the abandonment of numerous cities and the loss of Spanish lives and material belongings. To stop the losses, the Spanish King sent to Chile an army of two thousand soldiers with the instruction that they should be supplied locally. Here we analyze the military supply systems of the Arauco Army from its creation after the 1598 Indian uprising until the end of the reign of Francisco Laso de la Vega. We will see the creation and ultimate failure of the Royal Farms and the role of the military landowners in the planting of wheat and the production of flour for the army. We will see the difficulties and commercial possibilities created by the war and their consequences shown in the production of wheat and the functioning of the hydraulic flour mills. We affirm that the region of Concepción archived food self-sufficiency during the reign of Francisco Laso de la Vega, which permitted the region to situate itself into the new Peruvian wheat market at the end of the 17th century.