Which process is involved in turning grain into flour?

The process of turning grain into flour is known as milling. This involves the grinding of grains such as wheat, corn, or rye into a fine powder that can be used in baking and cooking. Milling can be conducted using various methods, including stone milling, roller milling, and hammer milling, each producing different textures and qualities of flour.

Milling is essential in food production as it breaks down the grain structure, releasing the starchy endosperm and allowing for the flour to be utilized in a variety of recipes, from bread to pastries. This process not only has implications for texture but also affects the nutritional value of the final flour product.

In contrast, fermentation refers to the biological process where microorganisms such as yeast convert sugars into carbon dioxide and alcohol, which is crucial for making bread rise but not part of the grain-to-flour transformation. Baking is the cooking process that involves turning flour and other ingredients into baked goods, while roasting is a method of cooking food using dry heat, typically applied to meats or vegetables, rather than grains.