Abbreviations Units Equivalents AACC American Association of Cereal C.S.I.R. Council for Scientific and industrial Chemists Research ACP acid calcium phosphate CSL calcium stearoyl-2-lactylate ADA azodicarbonamide CTAB cetyl trimethylammo ADD activated dough develo CWAD Canadian Western Amber durum ADE acid detergent fibre wheat A D.Y. active dried yeast CWRS Canadian Western Red Spring wheat annum CWRW Canadian Western red winter ARFa Air Radio Frequency Assisted whe billion(10° CwSws Canadian Western Soft White Spring B. C before Christ wheat BFP bulk fermentation process CWU Canadian Western Utility wheat BH AT butylated hydroxy anisole dextrorotatory butylated hydroxy toluene DatEM di-acetyl tartaric esters of mono-and BOD biological oxygen demand di-glycerides of fatty acids boiling point d b dry basis British patent DDG dried distillers'grains BP British Pharmacopoeia DH Department of Health B S British Standard DHA dehydro ascorbic acid B.S.L British standards Institute d m dry matter benzene NA deoxyribonucleic acid DR Democratic Republic ( Germany) CBN Commission of biological DRV dietary reference value Nomenclator D.S.S. Department of Social Security CBP Chorleywood Bread Process Cent EAR estimated average requirement compare EC European Community edition CMC carboxy methyl cellulose EP European Patent COMA Committee on Medical Aspects of F. A.O. Food Agriculture Organisation of Food Policy the united Nations F.D.A. Food Drug Administration(of the Committee on Toxicology U.S.A. coarse FFA free fatty acid
Abbreviations, Units, Equivalents AACC American Association of Cereal C.S.I.R. Council for Scientific and Industrial ACP acid calcium phosphate CSL calcium stearoyl-2-lactylate ADA azodicarbonamide CTAB cetyl trimethylammonium bromide ADD activated dough development CWAD Canadian Western Amber Durum ADF acid detergent fibre wheat A.D.Y. active dried yeast CWRS Canadian Western Red Spring wheat an. annum CWRW Canadian Western Red Winter ARFA Air Radio Frequency Assisted wheat b billion ( lo9) CWSWS Canadian Western Soft White Spring B.C. before Christ wheat BFP bulk fermentation process cwu Canadian Western Utility wheat BHA butylated hydroxy anisole D dextrorotatory BHT butylated hydroxy toluene DATEM di-acetyl tartaric esters of mono- and BOD biological oxygen demand di-glycerides of fatty acids b.p. boiling point d.b. dry basis BP British Patent DDG dried distillers’ grains B.P. British Pharmacopoeia D.H. Department of Health B.S. British Standard DHA dehydro ascorbic acid B.S.I. British Standards Institute d.m. dry matter BZ benzene DNA deoxyribonucleic acid cap. head (capitum) DR Democratic Republic (Germany) CBN Commission of Biological DRV dietary reference value Nomenclature D. S. S. Department of Social Security CBP Chorleywood Bread Process E east Cent. central EAR estimated average requirement cf. compare EC European Community Ch. Chapter edn . edition CMC carboxy methyl cellulose EP European Patent COMA Committee on Medical Aspects of F.A.O. Food & Agriculture Organisation of concn concentration F.D.A. Food & Drug Administration (of the COT Committee on Toxicology U.S.A.) cs . coarse FFA free fatty acid Chemists Research Food Policy the United Nations X
ABBREVIATIONS, UNITS, EQUIVALENTS FMbRa Flour Milling Baking Research Association N nitrogen FR Federal Republic(Germany) NABI National Association of British G Irish Millers gatt General Agreement on Tariffs and N B Trade NDF neutral detergent fibre GC Grade Colour NiR(S) near infrared refle grit gauze GMs glycerol mono-stearate number p·pp HDL high density lipoprotein P A D.Y. protected active dried yeast HFCs high-fructose corn syrup PAge polyacrylamide gel electrophoresis HFSs high-fructose starch syrup Pat Patent H-GCA Home-Grown Cereals Authority propn proportion HPLC high performance liquid part(s) chromatography RDA recommended daily amount(of HPMc hydroxy propyl methyl cellulose nutrients) Hard Red Spring wheat rDna recombinant DNA HRW Hard Red Winter wheat radiofrequency hTST high temperature short time h relative humidity L.A. D.Y. Instant Active Dried Yeast Reference nutrient Intake International Association of Cereal r.p. m. revolutions per minute Science and Technology RVA ISO International Organisation for Standardisation SAP sodium aluminium phosphate IUPAC International Union of Pure and SAPP sodium acid pyrophosphate Applied Chemistry SDS sodium dodecyl sulphate k kilo (10 solvent extraction milling SGP LDL low density lipoprotein LRNI Lower Reference Nutrient Intake sp,, spp. species LSD ly spgr illi(10 micro(10) Soft red winter wheat molar sodium stearoyl-2-lactylate MAFF Ministry of Agriculture, Fisheries ssp subspecies Food TD tempering-degerming tem emperature moisture content t vp textured vegetable products Med um U United Kingdom Midds middlings U.S.A. United States of America minimum USDa United States Department of mol molecular Agricultu relative molecular mass USP United States Patent M.R. C. Medical Research Council ultraviolet MRL maximum residue level vac vacuum MW microwave volume for volume (109)
ABBREVIATIONS, UNITS, EQUIVALENTS xi FMBRA Flour Milling & Baking Research N normal FR Federal Republic (Germany) NABIM National Association of British & G giga (io9) Irish Millers GATT General Agreement on Tariffs and N.B. nota bene GC Grade Colour NIR(S) near infrared reflectance gg GMS glycerol mono-stearate No. number hd head P.7 PP. page7 pages HDL high density lipoprotein P.A.D.Y. protected active dried yeast HFCS high-fructose corn syrup PAGE polyacrylamide gel electrophoresis HFSS high-fructose starch syrup Pat. Patent H-GCA Home-Grown Cereals Authority ProPn proportion Association N nitrogen Trade NDF neutral detergent fibre grit gauze (spectroscopy) HPLC high performance liquid Pt part(s) chromatography RDA recommended daily amount (of HPMC hydroxy propyl methyl cellulose nutrients) HRS Hard Red Spring wheat rDNA recombinant DNA HRW Hard Red Winter wheat RF radio frequency HTST high temperature short time r.h. relative humidity I.A.D.Y. Instant Active Dried Yeast RNI Reference Nutrient Intake ICC International Association of Cereal r.p.m. revolutions per minute Science and Technology RVA rapid viscoanalyser IS0 International Organisation for S south Standardisation SAP sodium aluminium phosphate IUPAC International Union of Pure and SAPP sodium acid pyrophosphate Applied Chemistry SDS sodium dodecyl sulphate k kilo ( lo3) SEM solvent extraction milling L laevorotatory SGP starch granule protein LDL low density lipoprotein SI Statutory Instrument LRNI Lower Reference Nutrient Intake sp. 7 spp. species LSD lysergic acid sp.gr. specific gravity m milli ( io-3) Sr strontium CI micro (10") SRW Soft Red Winter wheat M molar SSL sodium stearoyl-2-lactylate MAFF Ministry of Agriculture, Fisheries & ssp. subspecies max. maximum temp. temperature m.c. moisture content t.v.p. textured vegetable products Med. medium U.K. United Kingdom Midds middlings U.S.A. United States of America min . minimum USDA United States Department of mol. molecular Agriculture Mr relative molecular mass USP United States Patent M.R.C. Medical Research Council uv ultraviolet MRL maximum residue level vac . vacuum MW microwave v/v volume for volume n nano (10-~) W west Food TD tempering-degerming
TECHNOLOGY OF CEREALS wire bolting weight for weight less(fewer) than WHO orld Health Organisation greater (more)than weight not more than year percentage UNITS acre(43,560t2 pound metre vapour pressu mM steam pressure milligrammes per kilogramme bBBb Baume (hydrometer scale) (=ppm) tu British thermal unit ug/kg bushel 8 imperial gal) (t Ogrammes per kilogramme degree Celsius(centigrade scale) Mha mega hectare(10°ha) MHZ mega hertz(10°Hz) Calorie(kcal) MJ mega joule(10°J) curle MN mega-newton(10 N) centimetre(10m) mega-tonne(10°t) cwt hundredweight(112 lb minute(time) wt(U.S)hundredweight(100 Ib) millilitre(10-1) °F degree Fahrenheit millimetre(10m) FN Falling Number microgramme(10°g) foot. feet micrometre(10-m FU Farrand unit newton(unit of force gallon (imperial) gigajoule(10 J) picocurie(10Ci ppb parts per billion(ug/kg) hectare(10-m ppm parts per million(mg/kg) hi hectolitre(10- 1) pounds per square inch hp horse power quintal (10- kg) olution international unit second(time) sack (280 lb of flour) kcal kilocalorie(10 cal) metric tonne(10 kg; 22041b) kilogramme(10 g) long ton (2240 Ib) k] kilojoule(10 D) ton (U.s. short ton(2000 Ib) kilonewton(10 W kilowatt (10 W) Wh watt-hour 1. k Abolished in the U.K. 31 December 1980
xi i TECHNOLOGY OF CEREALS 0 W. wire bolting cloth degree WIW weight for weight greater (more) than not more than percentage Wt weight 4 Yr year YO UNITS ac acre (43,560 ft2) lb pound atm atmosphere m metre A, vapour pressure mM millimolar bar steam pressure mg/kg milligrammes per kilogramme BC Baume (hydrometer scale) (=PPm> Btu British thermal unit pg/k microgrammes per kilogramme bu bushel (8 imperial gal) (=PPb) "C degree Celsius (centigrade scale) Mha mega hectare (lo6 ha) cal calorie MHz mega hertz (lo6 Hz) Cal Calorie (kcal) MJ mega joule ( lo6 J) Ci curie MN mega-newton (lo6 N) cm centimetre (10-2m) Mt mega-tonne (lo6 t) CWt hundredweight (1 12 lb)* min . minute (time) cwt (U.S.) hundredweight (100 lb) ml millilitre (10-~ 1.) "F degree Fahrenheit* mm millimetre ( lop3 m) FN Falling Number le microgramme ( 1 o-~ g) ft foot, feet Pm micrometre ( 1 o-~ m) FU Farrand unit N newton (unit of force) g gramme nm nanometre (io-9 m) gal gallon (imperial) 02 ounce GJ gigajoule (lo9 J) pCi picocurie (10-l~ Ci) h hour PPb parts per billion (pglkg) ha hectare (lo4 m2) PPm parts per million (mglkg) hl hectolitre ( lo2 1) psi pounds per square inch h.p. horse power 9 quintal ( lo2 kg) Hz hertz rad unit of radiation in. inch rev revolution i.u. international unit sec second (time) J joule sk sack (280 lb of flour) kcal kilocalorie ( lo3 cal) t metric tonne ( lo3 kg; 22041b) kg kilogramme (lo3 g) ton long ton (2240 lb)* kJ kilojoule ( lo3 J) ton (U.S.) short ton (2000 lb) kN kilonewton (lo3 N) W watt kW kilowatt ( lo3 W) Wh watt-hour 1. litre Yd yard * Abolished in the U.K., 31 December 1980
ABBREVIATIONS, UNITS, EQUIVALENTS EQUIVALENTS Metric units, viz. units of the SI ( Systeme Internationale d'Unites), have been used throughout this book but for the convenience of readers, particularly in those countries in which metric units are not adopted some conversion factors are presented below Further information may be obtained from a National Physical Laboratory booklet Changing to the Metric System, by Pamela Anderton and P H. Bigg, London: H M.S.O., 1967. See also Flour milling by J F. Lockwood, Stockport: Henry Simon Ltd, 4th edition, 1960, Appendix 14 Cereal crop yields are given in quintals per hectare(q/ha)in preference to the SI unit of kilogrammes per 100 square metres(kg/100 m) which is numerically equivalent to quintals per hectare Length It =0.984 ton P lm=39.37in. q 1kW=1.341hp Im 3 281 ft lm=1.0936yd Pres Mass per unit area 1 kg/cm2=14.232 1b/in 1 t/ha 0.398 ton/a 1 kg/cm"=0.968 atm 76 I g/ha=0.79 cwt/ac 1 KN/m2=0.145 1b/in 1 kN/m"=0.0099 atm 0.0275b Concentration Dressing surface m 00g=4.54mg/b 220 gal 1 m/24 h/100 kg(wheat lmg100g=0.04470z/sk 469.5 ft/sk/h(flour) I mg/100g=0.3576 oz/ton 1 g/cm=62.5 1b/ft lmg/100g=0.35180z/t Roller surface I mg/lb =0.00985 oz/sk 1 cm/24 h/100 kg wheat 1kgm3=0.0625bft mg/b =0.0788 oZ/ton 16. 7 in /sk/h flour 1 kg/hl =0.802 Ib/bu Img/kg= 1 ppm (milled to 73%extraction rate I in /196-Ib barrel of four Area U. S A.=1.43 in/ sk m2=10.76ft2 I in /100-lb cwt four(U.S.A) 1 ha= 2, 471 ac In/S 0.239ca Mass 0.945 Btu Temperature 1g=0.035 1 MJ=0.278 kWh °F=(C×1.8)+32 g=2.205lb 1 kcal 1.163 Wh ℃C=(F-32)×为
... ABBREVIATIONS, UNITS, EQUIVALENTS Xlll EQUIVALENTS Metric units, viz. units of the SI (Systeme Internationale d’unitks), have been used throughout this book, but for the convenience of readers, particularly in those countries in which metric units are not adopted, some conversion factors are presented below. Further information may be obtained from a National Physical Laboratory booklet Changing to the Metric System, by Pamela Anderton and P.H. Bigg, London: H.M.S.O., 1967. See also Flour Milling by J.F. Lockwood, Stockport: Henry Simon Ltd, 4th edition, 1960, Appendix 14. Cereal crop yields are given in quintals per hectare (q/ha) in preference to the SI unit of kilogrammes per 100 square metres (kg/100 m2) which is numerically equivalent to quintals per hectare. Length 1 t = 0.984 ton Power lm = 39.37 in. It = 1oq 1 kW = 1.341 h.p. lm = 3.281 ft lm = 1.0936 yd Pressure Volume 11. = 1.76 pint 11. = 0.22 gal 11. = 0.0275 bu 1 m3 = 1000 1. 1 m3 = 220 gal Density 1 mg/100g = 0.3518 oz/t Roller surface 1 g/cm3 = 62.5 lb/ft3 1 mg/lb = 0.00985 oz/sk 1 cm/24 h/100 kg wheat 1 kg/m3 = 0.0625 lb/ft3 1 mg/lb = 0.0788 oz/ton = 16.7 in./sk/h flour 1 kg/hl = 0.802 lb/bu 1 pg/g = lmg/kg = 1 ppm (milled to 73% extraction rate) 1 pg/kg = 1 ppb 1 inJ196-lb barrel of flour Area (U.S.A.) = 1.43 in./sk 1 m2 = 10.76 ft2 1 ha = 2.471 ac Energy = 2.8 in./sk Mass 1 kJ = 0.945 Btu Temperature 1 g = 0.0353 oz 1 MJ = 0.278 kWh OF = (“C x 1.8) + 32 Mass per unit area 1 t/ha = 0.398 ton/ac 1 kg/cm2 = 0.968 atm 1 q/ha = 0.79 cwt/ac 1 kN/m2 = 0.145 lb/in.* 1 kg/cm2 = 14.232 lb/in.2 1 kN/m2 = 0.0099 atm Concentration Dressing surface 1 rng/lOOg = 4.54 mg/lb 1 mg/100g = 0.0447 oz/sk 1 mg/100g = 0.3576 oz/ton 1 m2/24 h/100 kg (wheat) = 469.5 ft2/sWh (flour) 1 in./lOO-lb cwt flour (U.S.A.) 1 J = 0.239 cal 1 kg = 2.205 lb 1 kcal = 1.163 Wh “C = (“F - 32) x 349