| Wheat | White flour | Drying (43-57°C, 10-13%) - aspiration-screening (separating the germ) - milling(separating the bran) - reduction-seiving | 2012f, 2015d, 2015i, 2016b |
| Whole meal flour | Drying (43-57°C, 10-13%) - aspiration - screening - milling - reduction - seiving | 2008a, 2016b |
| White bread | Flour - kneading (adding water, yeast, salt, sugar, dry milk and margarine) - first fermentation (27-32°C, 30 min, 80%) - division - shaping - second fermentation (30-32°C, 30-65 min) - baking (207-230°C, 50-60 min) | 2007b, 2008e, 2009a, 2016b, 2016g |
| Whole meal bread |
| Corn | Flour | Grain (20-22%) - milling – drying (54-70°C) - screening (separating the bran, grits and germ) | 2008a, 2012h |
| Starch | Steeping (0.1%-0.2% sulfurdioxide at 49-54°C, 24-46 h) - milling - centrifuging (separating the germ and hulls) - screening - centrifuging (separated gluten) - drying (≤15%) | 2012d, 2012h, 2016e |
| Crude oil | Dry milling | Germ - heating (71-90°C) flaking - extraction with n-hexane (50-60°C) - heating (73-90°C) | 2010e, 2012d, 2012h, 2016e |
| Wet milling | Germ - conditioning (12%) - heating (88-104°C) - flaking - extraction with n-hexane (49-60°C, 3 times) - heating (73-90°C) | 2010e, 2012d, 2012h, 2016e |
| Refined oil | Crude oil - degumming (adding water) - alkali refining (adding NaOH) - bleaching (85-100°C, with activated bleaching earth) - deodorization (heated under vaccum at 220-230°C, 10-15 min) | 2010e, 2012d, 2012h, 2016e |
| Cotton seed | Crude oil | Cotton - ginning - delinting - cracking - screening (separation the hull) - steam expanding - extraction with hexane (separation the meal) - evaporation of hexane (73-90°C) | 2008b, 2014a. 2015d, 2016d |
| Refined oil | Crude oil - degumming (adding water) - alkali refining (adding NaOH) - bleaching (1% 237 Fullers earth, 90°C) - deodorization (240°C, 1 h, 1% steam/h) | 2008b, 2014a. 2015d, 2016d |