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Elieser Salman Posner (born 18 October 1937) is a specialist in Grain Science. He holds a PhD in Grain Science & Industry from Kansas State University.
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Elieser Salman Posner (born 18 October 1937) is a specialist in Grain Science. He holds a PhD in Grain Science & Industry from Kansas State University.
1960 Swiss Milling School, Graduated with honors.
1969 Milling Science & Management, Kansas State University, B.Sc.
1970 Grain Science, Kansas State University, M.Sc.
1985 Grain Science, Kansas State University, Ph.D.
Following 25 years of work in the flour milling industry, Posner joined the academia to initiate research of wheat processing at Kansas State University.
Between the years 1986 and 1991, Posner served as a tenured associate professor in the Department of Grain Science at Kansas State University. Between 1983 & 1986 Consulted UNCTAD in the Caribbean & West Africa. Between 1986 & 1991 initiated and developed professional activities between the USSR All Grain Institute and the Department of Grain Science & Industry at Kansas State University.
Posner has published numerous scientific papers and books. He has also performed research on wheat flour milling and contributed to various encyclopedias and books on the topic of food and grain processing. In January 2002, Posner worked as a member of a delegation that facilitated the first U.S. Wheat (USW) shipment to Cuba in 40 years. [1] In addition, Posner and USW regional vice president Mitch Skalicky met with leaders of the Cuban milling sector and provided technical assistance.
In 1997, he co-authored a book called Wheat Flour Milling which discussed new ideas and approaches to wheat flour milling including raw material, storage, blending, cleaning, milling, conditioning, grinding, sieving, purification, mill design, process control and maintenance as well as food safety, hygiene and mill management. A 2nd Edition was published in 2004. [2]
Research interest relates to developments in wheat flour milling. While at Kansas State University, supervised and co-supervised of MSc and PhD graduate students whose work related to wheat quality, and processing technology. Since departing from Kansas State University, Posner served on advisory committees to graduate students in Australia, USA, & Brazil.
Posner consults on grain processing and wheat flour milling to national, public and private organizations in North and South America as well as the Far and Middle East. Since 1992 he has aided multiple organizations in upgrading milling systems, optimizing yield and performance, new construction, and conducting in-plant milling short courses to improve staff knowledge. Posner was involved in setting up flour milling schools in Venezuela, Egypt, and Morocco. During 2019 Posner conducted a four-month short course to Israeli millers, sponsored by the Israeli Industrial Association.
Miller, Ein-Chay Flour Mills Ltd. Kfar-Saba, Israel - 1957-1958
Technician, Miag, Germany and Buhler, Switzerland. - 1958-1959
Both companies are involved in equipment construction and plant assembly for flour mills and food processing. The candidate received first hand experience in construction of flour mills.
Miller, MeNeBa Flour Mills, Rotterdam, Holland. - 1960-1961 (One of the largest flour mills in Europe). Worked as shift miller and as a Laboratory Technician.
Miller, Hamashbir Flour Mills, Tel-Aviv, Israel. - 1961-1963 Experience as a technician in modernization of the mill, and after commissioning of the mill as a miller.
Head Miller, Hasharon Flour Mills, Petach-Tikwa, - 1963-1966 Israel. Responsible for the total plant operation and for upgrading of its technology.
Assistant Superintendent, Peavy Co., Hastings, MN. - 1970-1972 Involved in the construction of a new durum mill, and upon commissioning of the mill became responsible for its operation.
Project Engineer, Osem Ltd., Bnei-Brak, Israel. - 1972-1973 Responsible for planning and construction of a new pasta plant.
Managing Director, Ein-chay Flour Mills Ltd., - 1973-1983 Kfar-Saba, Israel. Responsible for the economic soundness and technical level of the operation. Responsibilities included developing the company and diversifying various lines in flour milling and the food business. Responsible for modernization of the operation and upgrading its competence.
Posner has awarded the following U.S. Patents:
Posner has published numerous scientific papers and books. [3]
A cereal is any grass cultivated for its edible grain, which is composed of an endosperm, a germ, and a bran. Cereal grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. They include rice, wheat, rye, oats, barley, millet, and maize. Edible grains from other plant families, such as buckwheat, quinoa, and chia, are referred to as pseudocereals.
Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus Triticum ; the most widely grown is common wheat. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BC. Botanically, the wheat kernel is a caryopsis, a type of fruit.
The oat, sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name. Oats are used for human consumption as oatmeal and rolled oats. Oats are a nutrient-rich food associated with lower blood cholesterol and reduced risk of human heart disease when consumed regularly. One of the most common uses of oats is as livestock feed.
Rye is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to both wheat and barley. Rye grain is used for flour, bread, beer, crispbread, some whiskeys, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries or by being rolled, similar to rolled oats.
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe.
Buckwheat, or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as Fagopyrum tataricum, a domesticated food plant raised in Asia.
Durum wheat, also called pasta wheat or macaroni wheat, is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned. It is the predominant wheat that grows in the Middle East.
Bran, also known as miller's bran, is the hard layers of cereal grain surrounding the endosperm. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel. Along with the germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
The germ of a cereal grain is the part that develops into a plant; it is the seed embryo. Along with bran, germ is often a by-product of the milling that produces refined grain products. Cereal grains and their components, such as wheat germ oil, rice bran oil, and maize bran, may be used as a source from which vegetable oil is extracted, or used directly as a food ingredient. The germ is retained as an integral part of whole-grain foods. Non-whole grain methods of milling are intended to isolate the endosperm, which is ground into flour, with removal of both the husk (bran) and the germ. Removal of bran is aimed at producing a flour with a white rather than a brown color, and eliminating fiber, which reduces nutrition. The germ is rich in polyunsaturated fats and so germ removal improves the storage qualities of flour.
A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.
A wheat berry, or wheatberry, is a whole wheat kernel, composed of the bran, germ, and endosperm, without the husk. Botanically, it is a type of fruit called a caryopsis. Wheat berries have a tan to reddish-brown color and are available as either a hard or soft processed grain They are often added to salads or baked into bread to add a chewy texture. If wheat berries are milled, whole-wheat flour is produced.
Sunny Boy Cereal is a porridge or hot cereal made of wheat, rye, and flax, produced in Camrose, Alberta, Canada. Sunny Boy Cereal is often consumed with the addition of brown sugar and cream.
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes, yeast nutrients, mineral salts, oxidants and reductants, bleaching agents and emulsifiers. They are food additives combined with flour to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough.
A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes.
A Unifine mill is a single one-pass impact milling system which produces ultrafine-milled whole-grain wheat flour that requires no grain pre-treatment and no screening of the flour. Like the grist or stone mills that had dominated the flour industry for centuries, the bran, germ, and endosperm elements of grain are processed into a nutritious whole wheat flour in one step. Consumers had accepted whole wheat products produced by grist or stone mills. The flour produced by these mills was quite coarse as they included the bran and the germ elements of the grain.
In agriculture, grain quality depends on the use of the grain. In ethanol production, the chemical composition of grain such as starch content is important, in food and feed manufacturing, properties such as protein, oil and sugar are significant, in the milling industry, soundness is the most important factor to consider when it comes to the quality of grain. For grain farmers, high germination percentage and seed dormancy are the main features to consider. For consumers, properties such as color and flavor are most important.
A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. For humans, a staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small variety of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include grains, seeds, nuts and root vegetables. Among them, cereals, legumes and tubers account for about 90% of the world's food calorie intake.
Feed manufacturing refers to the process of producing animal feed from raw agricultural products. Fodder produced by manufacturing is formulated to meet specific animal nutrition requirements for different species of animals at different life stages. According to the American Feed Industry Association (AFIA), there are four basic steps:
The Roller Mill was created by Hungarian bakers in the late 1860s and its popularity spread worldwide throughout the 1900s. Roller mills now produce almost all non-whole grain flour. Enriched flour is flour that meets an FDA standard in the United States. Roller milled white enriched flour makes up over 90% of the flour that comes out of the United States.
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