INDEX AACC(American Association of Cereal Chemists Inc) andards 182-184 haracteristics 226-227 Abrasion malt 223 as conditioning aid 124 as milling process 129-130 Aleurone 164, 184, 220 h184 arley 162 13 enzymes 220 cid treatment, cereals, high moisture 304 dough development(ADD) proces phytate 295 proteins 68 ADA see azodicarbonamide ADD see activated dough rice 160 Additives EC policy -176, vitamins 284-287 four173,175-17 wheat 140-142 malting 220, 225 Alfa-Laval Raisio process, wet milling 259 Adhesives Alkali process, wet milling 259 from steamed wheat 179 use of fo Adipic acid, nylon production 311 Adjuncts 224 aMiFLoW bread sr ces se alpha dun, sorghum and millet snacks 273 ids, breakfast cereals 253 bonds detected by NIRS 182 Aeration(gas injection) breadmaking process 206 L-Cysteine 171, Maillard reaction 291 Agricultural mulch, maize flour usage 312 eins65,6971 Air classification 131-134. 180 Amioca, waxy maize starch 264 Akamu, millet porridge 274 rmentation 221. 226-227 nactivation 154 ng 231 316
INDEX AACC(American Association of Cereal Chemists Inc) Abbreviations x, xi, xu characteristics 226-227 Abrasion malt 223 Ale alcohol in 296 standards 182-184 Aleurone 164, 184, 220 as conditioning aid 124 as milling process 129-130 ash 184 barley 162 cell walls 55-56, 63, 68 Abrasives, rice hull usage 313 cereals 3743 Acarussiro 106 Acetone peroxide 172 enzymes 220 Acid treatment, cereals, high moisture 304 lipids 72 Acrospire (=Coleoptile) 219-220 oats 164 Activated dough development (ADD) process 176, 205 phytate 295 Acylglycerols 72 proteins 68 ADA see azodicarbonamide respiration 105 ADD see activated dough development rice 160 Additives sorghum 135 barley 165 rice 159, 162 EC policy 205 vitamins 284-287 flour 173, 175-176, wheat 140-142 malting 220,225 Alfa-LavaYRaisio process, wet milling 259 from steamed wheat 179 Allergens 296 Allergies 296-298 sorghum and millets 182 use of flour 171 Allopolyploids SO Adipic acid, nylon production alpha-Amylase - see Amylase, alphaAdjuncts 224 AMFLOW bread process 202 Adun, sorghum and millet snacks 273 Amino acids, breakfast cereals 253 Adventitous roots 29 Amino acid A.D.Y. (dried yeast) 194 bonds detected by NIRS 182 Aeration (gas injection) breadmaking process 206 L-Cysteine 171, 176 Aflatoxin 22, 106, 299 Maillard reaction 291 Agene 171 Agricultural mulch, maize flour usage 312 in proteins 65, 69-71 Air classification 131-134, 180 Amioca, waxy maize starch 264 Akamu, millet porridge 274 Amylase Albumins 66 alphaamino acid composition 280 attack on starch 198 Alcohol 171, 218 breadmaking effect 88 association with amylose 57 breakfast cereals 253 consumption 277 characteristics 67-68 content of beers 290 flour 174 dangers 296 cake 177 energy value 278 fungal 193 ethyl see Ethanol bread ingredient 196 by fermentation 221, 226-227 inactivation 154, 179 solubility of proteins 66 inhibitor 198 wet milling source 264 neutral spirits 231 Adhesives Alkali process, wet milling 259 31 1 nutrition 276-281 31 6
INDEX 317 sake 227 83-184 30,134,136 australia eaching nd improvers 171-176 Amylograph 61-2, 186 Autopolyploids 50 ty gh content in maize 5 Avena nue starch granules 60 wn3l,32,50 tructure 55-57 Azodicarbonamide(A D.A. ) 174, 176, 201, 203, 205 51 Bacillus licheniformis 210, 265 structure 55 Bacillus subtilis 210 265 se126 orogenic 298 Anthesis 30 Antibiotics 299 Antigens 296 Antioxid 178,251 Bagasse, furfural production 310 aking powder 178, 194 ell wall component 62-65 Baking quality 170, 174, 1 bread 17. Arachnid 106-107 fect of drying 114, 184 Area, cereal crops 1-26 Argentina, Plate wheat 87 la, rice substitute 274 asta additive 236 L-Ascorbic acid 174-175 production, yield 11-12 213 ucts288289 breeding 49-51 73-75, ling121,154 classification 9 ing 135 of products 163, 289 l70,184,288-289 crop movem Aspergillus oryzae 227 four163,181 aflatoxins 299 05-106,227 barley milling 162 high lysine 71 ning and separating 117-121 137-139 hypercholesterolaemic effect 253 rice milling 160, 166-167 mm8212,9
INDEX 317 sake 227 Atta 269 tests 183-184 Attrition beta- 67-68 cleaning 116 action 67-68 Australia damaged starch determination 185 bleaching agents and improvers 171-176 sake brewing 227 wheat types 87 Amylograph 61-2, 186 Autopolyploids 50 Amylopectin Avalon, U.K. wheat variety 193 high content in maize 51 Avena nuda 43 retrogradation 62 Avena spp 46,48 starch granules 60 Awn 31, 32, 50 structure 55-57 Azodicarbonamide (A.D.A.) 174, 176, 201, 203, 205 high content in maize 51 iodine reaction 57-58, 67 Bacillus lichenifomis 2 10, 265 structure 55 Bacillus subtilis 210, 265 Amyloglucosidase 265 milling 130, 134, 136 Amylose Anatomy 36 Bacteria Angle of brewing 219 repose 126 Anther 30-34, 47 cariogenic 298 Anthesis 30 cleaning 121 Anthocyanidin 42 colonic 280 Antibiotics 299 malting 222 storage 106 Antigens 296 yeast contaminants 227 Antioxidants 178, 251 Bagasse, furfural production 3 10 Antiskid tread component, oat husk 313 L-Arabinose 53 principles 191 Ara binoxylans Baking powder 178, 194 Arachnid 106-107 effect of drying 114, 184 Area, cereal crops 1-26 prediction 187 Argentina, Plate wheat 87 wheat flour 170 Aroma, bread 200 Balila, rice substitute 274 Ascorbic acid 175, 201, 203, 205 Barley L-Ascorbic acid 174175 area, production, yield 11-12 Ash bread constituent 213 cereal products 288-289 breeding 49-51 composition 73-75, cell walls 38, 55, 63 durum milling 121, 154 classification 93 sorghum milling 135 composition of products 163, 289 test 154, conditioning 126 wheat flours 170, 184, 288-289 crop movements 12 Aspergillus flavus, aflatoxin production 22 cultivation 11 Aspergillus niger 265 fatty acids 282-283 Aspergillus oyzae 227 flakes 163 Aspergillus spp. flour 163, 181 aflatoxins 299 P-glucans 298 in cereal stores 105-106, 227, 299 grain anatomy 3642 source of fungal amylase 198 growth stages 34 Aspiration high amylose 93 barley milling 162 high lysine 71 cleaning and separating 117-121 entoleter 11 1 fractionating 131 hypercholesterolaemic effect 253 maize milling 137-139 inflorescence 3 1 oat milling 167 intervention marketing 91, 94 purifying 156, malting 218-225 rice milling 160, 166-167 milling 162-164 wheat germ usage 311 vitamin E 287 Baking bread 191 cell wall component 62-65 Baking quality 170, 174, 187 structure 56 bread 174 oxidation potential 203 amino acids 281 pasta additive 236 animal feed 305 Hiproly 306 hull-less 93 Aspirations 144 minerals 73-75
318 INDEX Bracts 30, 33 rridge 246 cereals 42-44 finisher 146 4 hypercholesterolaemic effect 25 pesticides 113 vitamins 284-287 waxy 57, 9 oughening by conditioning 122-123 vitamins 284-285 wafer 172-173 m wheat140-142,145-149,152,183-18 Baume sca Branching, of cereal plants 29-30 steeping method 221 Beall determinator 126, 138-139 barley use 213 bran 208 proteolysis 68 types and characteristics 226-228 ried distillers grains 215 enrichment 294 ,14 fat as t19 71010911.5 peroxide 171 aging 210 Beatz 115 gluten substitutes 215 conditioning 126 ological Oxygen Demand 224 proving agents 196 af colour 200 naize, constituent 214 Birdproof sorghum 45 misture content 207 Birdsfoot millet 47 278,292,298 reservation 21 ce usage 213, 215 air classification 133 181,211,292 four use 194, 214, 215 arley 163 gredient 195 triticale use 213 der apparatus 61,186
318 INDEX Bracts 30, 33 origin 93 pests and diseases 11 Bran porridge 246 cereals 42-44 pot barley 163 composition 289, 292, 295 proteins 69 dietary 280 six-rowed 31, 41 finisher 146 species 46 lipids 68 starch 57 maize 138-139 storage 104 oat 168, 251 sugars 55 hypercholesterolaemic effect 25 1 two-rowed 31, 41 pesticides 113 US grades 93-94 phenol oxidase 69 utilization 12 rice 252 vitamins 284-287 ‘waxy’ 57, 93 sugars 55 cake 178 vitamins 284-285 water holding 282 fish 174, 179 wafer 172-173, 177 wheat 140-142, 145-149, 152, 18>185 sorghum 135 Batter 174, 179 toughening by conditioning 122-123 Batter process, wet milling 259 Branching, of cereal plants 29-30 Baume scale 262 Bread Bavarian steeping method 221 aroma, flavour 200 Beall degerminator 126, 138-139 Beer changes occurring 201 baking 191 barley flour 181 barley use 213 intoxication 296 bran 208 malts 223-224 brown 208 nutrients 290, 296 composite flour use 214 cooling 207 production 218-220 proteolysis 68 dried distillers’ grains 215 types and characteristics 226-228 energy 292 Beeswing enrichment 294 in bran 140, 145 fat as ingredient 195 purifier fraction 156 flat 256, 269 removal 119, 140, 145, 157 freezing 210 Beetles 106-108 fungal amylase 196 Benzoyl peroxide 171 gas-packaging 2 10 beta-Amylase - see Amylase, betaBezatz 115 Bins gluten substitutes 215 conditioning 126 granary 209 storage 110, 187-189 high fibre 209 Biological Oxygen Demand 224 high protein 209 Biotin improving agents 196 in beer 290 ingredients 192 in bread 293 loaf colour 200 in cereals 284-285 maize, constituent 214 Birdproof sorghum 45 moisture content 207 Birds 110 non-wheat use 21 1 Birdsfoot millet 47 nutrients 278, 288-294 Biscuits oats use 213 composition 172-173, 277-278, 292, 298 potato starch use 215 damaged starch 149 preservation 210 flour 176-177, 186 rice usage 213, 215 air classification 133 rye 181, 211, 292 pretzels 270 salt 195 Black tongue 271 soya flour use 194, 214, 215 Bleaching speciality 209 barley 163 flour 171-172, 178 sugar as ingredient 195 lipoxygenase 69 tortillas 270 Blocked barley 162 triticale use 213 Bolting 144 vital gluten, use 195, 260 Brabender apparatus 61, 186 weights 207 glaze 200 gluten 209 staling 209
319 balls 115 wholemeal 208. 278. 293 read and Flour Regulations(1984)153, 171, 201 Bread and Flour Regulations(1990 amendment) 173, 176, 80,201,293 Bread flour 173-176 mposition173,277-278,292 utomation 207 Cake four reatments 171-174 Cake Bulk(long)fermentation 201, 202 in cereal products 278, 293-294 hemical develop mergency no-time dough 206 enrichment 294 Microwave bak o-time Continental 206 adio-frequency baking 206 salts171,180,231,293 rye, sour Calcium stearoyl-2-lact Calories, breakfast cereals 253 anada, wheat grades 82-85 Bread whe mls14l,155 carbohydrate 163, 229, 231 140-154 Breakfast cereals 244--257 in barley products 163 252,255 of products 284, 290, 292 54 refined 280 utritive value 252-254 9,231 Break system137-138,144-148,154 Carbon dioxid tion d rols130,146 112 stock g storage 105, 110 g221-222 arch mutants 57 ole in dough expansion 191 Brewers nimal fe arboxymethyl cellulose 215 product of brewing 228, 231 Carob seed flour, gluten substitute 215 Brewing 226-228 Caryops oat husk for filter aid 313 characteristics 40 components 39, 42-43 mate, see Potassium bromate Catalase 69 Brown flours 153 Cattle maize as feed 304 sorghum for feeding 307-308 Brush 39 42 wheat as feed 306 s, compression 1ll Cell walls 38-39 aize and sorg usage 312 rials, corncobs usage 313 ts5456,62-64 hydrolysis 218 nutrients 239 Bulk(long) fermentation
INDEX 319 wheat germ 209 Bunt 8 wheat grist 192, 193 wholemeal 208, 278, 293 Burabusko 273 yield 208 Burukutu, millet beverage 274 balls 115 Bread and Flour Regulations (1984) Bread and Flour Regulations (1990 amendment) Bread flour 173-1 76 composition 173, 277-278, 292 Breadmaking high-ratio sponge 257 automation 207 Cake flour 177 energy consumption 208 air classification 133 equipment 202 treatments 171-174 Activated Dough Development 205 Calcium Aeration (gas injection) 206 Bulk (long) fermentation 201, 202 in cereal products 278, 293-294 chemical development 205 deficiencies 282 Emergency no-time dough 206 enrichment 294 Microwave baking 206 in grain 73 No-time Continental 206 Radio-frequency baking 206 salts 171, 180, 231, 293 rye, sour dough 212 Calcium stearoyl-2-lactylate 177 rye, straight dough 212 Calories, breakfast cereals 253 spiral mixing method 206 Canada, wheat grades 82-85 Bread wheat 46,50 Capacity - flour mills 141, 155 conditioning 122 Carbohydrate 163, 229, 231 milling 140-154 in barley products 163 Breakfast cereals 244-257 breakfast cereals 253 calorific value 253 chemistry 53-64 composition 252, 255 content of products 284, 290, 292 consumption 254 minerals 254 refined 280 nutritive value 252-254 in spirits 229, 231 vitamins 254 storage in endosperm 38 grinding 145 as by-product 231 release 144, 146, 148 evolution during baking 180 rolls 130, 146 headspace 112 stocks 144 increase during storage 105, 110 Breeding 47-5 1 leavening agent 194 objectives 50 in malting 221-222 starch mutants 57 role in dough expansion 191 Brewers’ spent grains yeast 226 animal feed 306 Carboxymethyl cellulose 215 by-product of brewing 228, 231 Carob seed flour, gluten substitute 215 use in filtering 226 Carpel 31, 34 adjunct 256 anatomy 36 oat husk for filter aid 313 characteristics 40 Bristles, on millet inflorescence 33 components 39, 42-43 Bromate, see Potassium bromate milling 140 Bromine, in flour 175 Catalase 69 Brown flours 153 Cattle storage 188 maize as feed 304 Browning reaction millet for feeding 309 loaf colour 200 sorghum for feeding 307-308 Brush 39, 42 wheat as feed 306 hairs, compression 11 1 Cell division 37 Bug, wheat 199 Cell walls 38-39 Building Industry, maize and sorghum usage 312 barley 298 Building materials, corncobs usage 313 components 5456, 62-64 Bulgur 238 hydrolysis 2 18 Bulk (long) fermentation process 201, 202 sorghum and millets 45 153, 171, 201 173, 176, 180, 201, 293 Cakes Breadmaking processes 200-207 Cake premixes 178 in beer 290 phytate 295 nutrient 276 Break system 137-138, 144-148, 154 Carbon dioxide Brewing 226-228 Caryopsis nutrients 239 rye 41
DEX cellulo 137-13 cereal endosperm 38 in rice 63-64 Corn chips 272 0 duction of ethanol 310 nimal feed usage 302-309 rn flour 139, 182 area of crops 1-26 orn gluten 263-264 high fructose(HFCS) 263 Cosmetics ethanol production urfural production Crackers- see Biscuits industrial uses 311-314 us Crease in cereal grains 40-43 worldwide 302 in wheat milling 140-142 Chapattis 153, 173, 269-270 Chemical development process bread 205 chlorine Cysteine 205 gas treatment of cake four 171, 174, 178 Cysteine hydrochloride 174, 176 Chlorine dioxide 171, 174 1,280,296 in bread flour 174 ake flour 177-17 Process173-175,197,203-204 measurement 152, 185 Civilization, beginnings 191 in rve four157,174,177-178,185 Classification, taxonomic 45-48 in semolina 156 Cleaning13,115-116,119121,143 enters 227 cereaieping 221 Cob, maize 33, 34 see also Corncob nditioning 123 Cocoa sub 3 lex Alimentarius 173 Bm城二 129-131,134-136 Coleorhiza 220 Dent maize(corn) 39, 44, 138 Bread wheat Deoxynivalenol(vomitoxin) 22 Deoxyribose 53 Conditioning 122-126 Depleted layer- see Cementing layer Conducting tissues 37 scale 35 Congo red dye 186 Dextrose, starch source 265 Dietary Reference Values 276 Differential scanning calorimetry 61 ooking, breakfast cereals 244 Differential speed of rollers 130-131 e milling 138 reduction rolls 148 wheat break rolls 146
320 INDEX Cellobiose 54-55 rice 160 Cellulose 54-55 temperingidegerming process 137-138 in cereal endosperm 38 Core-binders, maize and sorghum usage 312 in rice 63-64 Corn - see Maize in slimming breads 177 Corn chips 272 Cement, rice hull ash 313 Corncob Cementing layer 37 furfural production 310 Centrifugals 150 industrial uses 312 Cereals production of ethanol 310 animal feed usage 302-309 Corn flour 139, 182 area of crops 1-26 Corn gluten 263-264 consumption 1-27 Corn syrup, high fructose (HFCS) 263 domestic processing 269-275 Cosmetics, rice oil use 268 ethanol production 309-3 10 Couscous 238 furfural production 3 10-3 1 1 Crackers - see Biscuits industrial uses 31 1-314 Cracotte 213 processing for feed use 303 Crease production 1-26 in cereal grains 4W3, 63 utilization worldwide 302 in wheat milling 146142 yield 1-26 Crispbread, rye 212 Chalk 293 Cross cells 39-45, 140 Chapattis 153, 173, 269-270 Cryptolestes spp 106, 107 Chemical development process bread 205 Culm 29, 51 Chlorine Cysteine 205 dietary requirements 282 use in pasta 236 gas treatment of cake flour 171, 174, 178 Cysteine hydrochloride 174, 176 Chlorine dioxide 171, 174 Chloroplasts 39 Cholesterol 251, 280, 296 Damaged starch 62, 149 Cholum 100 in bread flour 174 Chopin Alveograph 186 in cake flour 177-178 Chorleywood Bread Process 173-175, 197, 203-204 measurement 152,185 Civilization, beginnings 191 in rye flour 157, 174, 177-178, 185 Classification, taxonomic 45-48 in semolina 156 Claviceps purpurea 15, 298 Damping Cleaning 113, 115-116, 119-121, 143 barley by-products 152 flaking 162 fermenters 227 steeping 221 malt 222 cereals Cob, maize 33, 34 see also Corncob conditioning 123 storage 110 germination 36 Cocoa substitute 153 steaming oats 168 Codex Alimentarius 173 Dannack 167 Coeliac disease 297 DATEM esters 204 Coffey still 230 Decortication 129-131, 134136 Coleoptile 69, 220 Dehydrogenase 114 Coleorhiza 220 Dent maize (corn) 39, 44, 138 Common wheat - see Bread wheat Deoxynivalenol (vomitoxin) 22 Concentrator 117, 121 Deoxyribose 53 Conditioning 113, 122-126, Depleted layer - see Cementing layer barley 162 Destoners 116 rye 157 Development wheat 142-3 endosperm 36 Conducting tissues 37 scale 35 Congo red dye 186 Dextrose, starch source 265 Consumption Dietary fibre 64, 282 Cookies - see Biscuits Cooking, breakfast cereals 244 Cooling 131 maize milling 138 Dietary Reference Values 276 Differential scanning calorimetry 61 Differential speed of rollers 130-131, breakfast cereals 254 cereals 1-27, 277-278 in distillation 228-230 reduction rolls 148 kilned oats 166 wheat break rolls 146 reduction rolls 149 Disaccharides 54
INDEX Disc separators 117 Embryonic axis 36-39, 44 231 mergency no-time dough, bread process 206 animal feed 306 cwm)78,9 Distilling218,223,228-231 bread staling 210 extruded prodr ge quick-cooking pasta 237 Dockage 115 Endosperm Dog biscuits, fowmeal use in 167 anatomy3645,171l,184 bread process 202 effects of conditioning 122-125 modification 218, 220. 225 phytate 295 mentation 171, 184 machinability test 184 ontent 277 Doughmaking 197 vitamins 285-286. 29 Dressing 144 Dried distillers'grains 215 Energy 90 grain 114-115 in cereal products 292-293 Drum cutter(granulator) 167 如 113-115 isture stocks 131 germinative 112 ze milling129,134,137-139 from nutrients 163, 276-278 220,223,224 respiration 105 saving119,145,165 Duo aspirator 119 Engleberg huller 158 Durum wheat (T' breakfas 248,254 flours igmentation 184 grinding126,139,179,180,18 oteins 69, 71 taxonomy 278,291,295-296 Dust explosion 122 Dyox- see Chlorine dioxide 110,122 mpmne sake227,229 =2 storage104-105,223,225,227,229,231 amylolytic 197 during cleaning 121 role in baking 191, 192 during milling 135-145 in cereals 43-45 viabiliry 114, 121, 125 nucellar 42. 12 itamins 284-28 of pericarp 35
INDEX 321 Disc separators 117 Embryonic axis 36-39, 44 Disinfestation 112 Emergency no-time dough, bread process 206 Distillers’ grains 231 Emmer (T. dicoccum) 78, 95 animal feed 306 Distilling 218,223,228-231 Disulphide bonds 198 Emulsifiers bread staling 210 in extruded products 172 in flours 176177 quick-cooking pasta 237 anatomy 36-45, 171, 184 effects of conditioning 122-125 fatty acids 283 inner 38 modification 218, 220, 225 phytate 295 pigmentation 171, 184 protein 279 starch content 277 subaleurone 37 sugars 55 texture 61 vitamins 285-286, 291 improvers 174 in proteins 65-66, 70 reduction during storage 187 Endosperm Dockage 115 Dog biscuits, flowmeal use in Do-maker, bread process 202 Dormancy 36, 219 Dough consistency 197 development 198 formation 191 frozen 207 machinability test 184 ripening 199 stickiness 199 Doughmaking 197 continuous 202 Dressing 144 Dried distillers’ grains 215 Driers in beers 290 167 Endosperm cavity 41 Energy in cereal products 292-293 consump tion grain 114-115 maize stocks 138 breadmaking 208 malting 222, 224 milling 152 germinative 112 from nutrients 163, 276-278 respiration 105 saving 119, 145, 165, Engleberg huller 158 Enrichment Drum cutter (granulator) 167 Drying grain 113-115 ofhigh moisture stocks 131 in maize milling of malt 220, 223, 224 129, 134, 137-139 Dunst 144 Duo aspirator 119 Durra 100 Durum wheat (Triticum durum) breakfast cereals 248, 254 flours 2914 grains 294 flour treatment 179,180, 187 grain treatment 111 impact grinding digestive 278, 291, 295-296 in distillation 231 distribution 3638 in flour 174 inactivation 154, 164-166, 179, 253 in malting/malts 218-220, 223, 225 Eelworm 9 proteins 66-69 Elevators 110, 122 in sake 227, 229 Embryo 36-44 in storage zn germ 153 lipids 73 tests 183 phytate in 295 see also proteins 66 amylolytic 197 removal proteolytic 199 cleaning 121 composition 292 conditioning 125 milling 144, 148, 154-156 pigmentation 184 ploidy 50 proteins 69, 71 taxonomy 46 Dust explosion 122 Dyox - see Chlorine dioxide Entoleter 126, 139, 179, 180, 187 Enzymes 104-105, 223, 225, 227, 229, 231 during cleaning 121 role in baking 191, 192 during milling 135-145 Ephestia elutella 108 respiration 105 Epidermis sugars 55, in cereals 43-45 viability 114, 121, 125 nucellar 42, 123 vitamins 284-287 of pericarp 39
322 NDEX removal 119 nutrition 276-278, 280 alerts xi tis teff 274 chemistry 72 6,282-3 rye contaminant 15-16 from glycerides 6 ye for feeding Estimated Average Requirement 276 td vitamin E 287 Fermer 18-221,26-229 ze starch source 264 bottom- and top 225, 226 on from cereals 309-310 bulk 174, 176 309 Ethyl alcohol see Ethanol Feterita 100 elfect Fl hybrids 33, 49-50 grain standards policy re additives 205 in barley products 163 eat import levy 193 in brewing218-221,226-229 Evaporation 224, 228 in brown fours 153 Export flours 180 contributions by cereals 278 dietary55,62-64,280,282,293,295 in four 179 Extensograph 186 in oat bran 168, 251 rown flour 153 in sorghum 135 Fibrous laye ffect of conditioning 123 Filament(of stamen effect mposition 287-285 Filth test 184 effect age 188 Fine grinding 131-132, 18 Finger millet 26, 100 Flaked ceral products 247-248 Extraneous matter 18 Extrusion cooking 256 Flat’ bread256 bread 200 oduction of ethanol 310 ready-to-eat cereals 246 032,34,49 bread ingredient 192 Falling number composite, bread use 200, 214 ty 88 high alpha-amyla ry257 high-ratio cake use 25 Farina 144 physical treatment 196 ash154,156 uality 170-190 yield- see Extraction rate Faring breadmaking 192 Far-Mar-Co process, wet milling 259 Fat 72 80-81 n of lipase 245 in baked products 173-174, 177-178 bread ingred mposition282,289,292-293 streams and blends 170, 172 Flour Milling and Baking Research Association(FMBRa)71 113,173-174,178
322 INDEX removal 119 in malt sprouts 224 wheat mill fractions 140 nutrition 276278, 280 Equivalents xiii Fatty acid Eragrostis teff 274 chemistry 72 Ergot essential 276, 282-3 effects of 298 esters 177-178 rye contaminant 15-16 from glycerides 68 rye for feeding pigs 308 in screenings 152 polyunsaturated 72 separation from grain 115 in products 278-293 oxidation 174 Esterase 68 in starch 57, 61 Estimated Average Requirement 276 and vitamin E 287 Ethanol Fermentation 179, 218-221, 226-229 maize starch source 264 bottom- and top- 225, 226 production from cereals 309-310 bulk 174, 176, uses 309 panary 192, 197 Ethyl alcohol see Ethanol Ferulic acid 64 European Community Feteritas 100 effect on whisky production 230 F1 hybrids 33, 49-50 grain standards 90 Fibre policy re. additives 205 in barley products 163 wheat import levy 193 in brewing 218-221, 226229 Evaporation 224, 228 in brown flours 153 Export flours 180 contributions by cereals 278 Exports in diet 277 in flour 179 cereals 627 dietary 55, 62-64, 280, 282, 293, 295 flour 6 Extensograph 186 in oat bran 168, 251 Extraction rate in maize products 139 brown flour 153 in sorghum 135 durum 157 Fibrous layer - see Cementing layer effect of conditioning 123 Filament (of stamen) 30 effect on composition 287-288 Filth test 184 effect on storage 188 Fine grinding 131-132, 181 sorghum 134-136 Finger millet 26, 100 white flour 141 Flaked cera1 products 247-248 pasta 234, 238 Flavour, bread 200 production of ethanol 310 Flint maize 39, 44, 46 ready-to-eat cereals 246 Florets 3C32, 34, 49 Extraneous matter 184 extruded 248 Extrusion cooking 256 ‘Flat’ bread 256 Eye-spot disease 8 Flour air-classified 193 bread ingredient 192 Falling number composite, bread use 200, 214 alpha-amylase activity 88 gluten 262 bread flour 174 high alpha-amylase activity 257 chapatti flour 269 high-ratio cake use 257 method 183 physical treatment 196 ash 154, 156 yield - see Extraction rate enrichment 294 wheat size 156 atta 269 Farina 144 quality 170-190 Farinograph 186 breadmaking 192 Far-Mar-Co process, wet milling 259 Grade Colour 92 Fat 72 granularity 80-81 action of lipase 245 maida 269 in baked products 173-174, 177-178 milling 13%154 in barley products 163 bread ingredient 195 production in UK 155 composition 282, 289, 292-293 streams and blends 170, 172 effect on storage 187 tortilla 270 in germ 153 in maize 139 113, 173-174, 178 pretzels 270 Flour Milling and Baking Research Association (FMBRA) 71
INDEX 32 nutrients282,284,288-289,292-293 Flow meal 16 Fluorescence 63-64 nice processing German beer law 225 maize milling 138 Germination heat milling 146, 148 ability 113-114 ryo exchange 38 breakfast cereals 254 Food emulsifiers 265 Gibberellic acid 38, 220 mer Soviet Union, wheat types 87 Gi n29]-292 Gliadin 70-71 Foundry binders, maize and sorghum usage 312 Globulin 阝 Glucans grading 90-91 in barley and malt 223, 230 acids 245 nd cholesterol 280 recto polymers 56 akes178-179 cereal grains 33, 36 Amyloglucosida in diet277,282,295 products of hydrolysis 67, 227 gars 218 Fruit coat, see Pericarp Fumigants 112-113 Glumes 30, 32 Glutathione, use in pasta 236 F Gluten66,133,15 celiac disease 297 d enaturation 113, 184 orage103,105106 formation 191-192 forming requirements of flours 171-180, 18 Furfural oduction frton cereal bread ingredient 193, 19 F four usage 312 fusarium驴p.106 Galact ans, gluten substitute 215 Gluten flour 196, 262 D-Galacturonic acid 53 Gas packaging Glute 66-70,184 ing quality 233 Glycerol aring steaming 154, 168 use in tortillas 270 Glycerol monostearate 178 mperature and heats of 61-62 use in chapattis 270 5,64 Grade colour 92, 170, 174, 184 Ⅲmgh138142 flour milling 144
INDEX 323 Flowers 30 nutrients 282, 284, 288-289, 292-293 Flow meal 167 pesticide residues 113 Fluorescence 63-64 relationship to embryo 36 Fluting of rolls 130 in rice processing 159 durum milling 156 German beer law 225 maize milling 138 Germination wheat milling 146, 148 ability 113-114 Folic acid during storage 105 in beers 290 endosperdembryo exchange 38 in bread 293 enzymes 6749 breakfast cereals 254 of fungal spores 105 in cereals 284-285 in life cycle 34, 36 Fonio 27, 47 in malting 218-222 Food emulsifiers 265 Food thickeners 265 Gibberellic acid 38, 220 Former Soviet Union, wheat types 87 Fortification 291-292 Gliadin 70-71 Foundry binders, maize and sorghum usage 312 antibodies 297 Foxtail millet 26, 47, 101 Globulin 66, 280 France, wheat 90 p-Glucanase 68 Free fatty acids 245 and cholesterol 280 Freezing of bread 210 in endosperm cell walls 38, 55, 63 Friabilin 61, 80 in fibre 65 Fructose 53-55 and nutrient absorption 298 Fruit polymers 56 ‘Ghosts’ 185 Gin 228 grading 90-91 p-Glucans production 90 in barley and malt 223, 230 cakes 178-179 Glucoamylase - see Amyloglucosidase cereal grains 33, 36, 38 Glucose 53-55,263 in diet 277, 282, 295 products of hydrolysis 67, 227 as source of sugars 218 D-Glucose 53 Fruit coat, see Pericarp Glumes 30, 32 Fumigants 112-113 Glutathione, use in pasta 236 Fungi Gluten 66, 133, 154 as enzyme source 227 coeliac disease 297 in malting 219, 222, 227 composition 289 mycotoxins 298-299 denaturation 113, 184 in storage 103, 105-106 formation 19 1-192 Furanose 53, 56 -forming requirements of flours 171-180, 183 Furfural sorghum 266 nylon production 3 11 supplementation 294 production from cereals 310-311 vital 260 uses 311 bread ingredient 193, 195 Furniture, maize flour usage 312 imports 260 Fusarium spp. 106 production 260 mycotoxin production 22, 299 texturizing 257 wet milling 259-262 Galactomannans, gluten substitute 215 Gluten flour 196, 262 D-Galacturonic acid 53 Gluten substitutes 215 Gas packaging, bread 210 Glutenins 66-70, 184, Gas production, retention 198 composition 280 Gelatinization 58 pasta cooking quality 233 cooking 278 Glycerol during steaming 154, 168 use in tortillas 270 effects on viscosity 186 Glycerol monostearate 178 micronization 225 pasta use 236 temperature and heats of 61-62 use in chapattis 270 Genetic engineering, yeast 194 Glycosidic bond 54, 55, 64 Genome 50 Glycosylglycerides 73 Germ Grade colour 92, 170, 174, 184 utilization 195, 260 enzymes in 68 Grading in maize processing 138-142 barley 162 milling fraction 153 in flour milling 144
324 NDEX aize stocks 138-139 Helminthosporium maydis raceR 49 Hemicellulose 63 64 I reduction process 143 HHHH amine,nylon production 311 dimensions 39-40 45,48 Home-Grown Cereals Authority(H-GCA)113 Granola 246 Granula 246 Hominy136-141,271l ranular cereal products 250 Hominy feed136,139,289,305 granulator 16 Hormones 36-38 ze as feed 305 Green malt 220 ats for feeding Green revolution 6 Household Flour 179 reak 145 H R. Conversion cereals for feed low and high I arley 39, 42 aize stocks 139 maIze43,138,295 principles 130-131 urface 151 Hyaline layer 285-286- see also Nucellar epidermis Hybrid maize and sorghum 49 Hybridization Gnis68,12,129,1419,154 Hydrol ell walls 67 germination 36 218,221,227 arch 67-6 ghum134135 Hydroxypropylmethylcellulose 214 utting 181 in oat milling 164-168 ce bran 214 Hypodermis 39, 42-45 Imports Groth 14 eals 6-27 Guguru ll1,115-121 t oats in. 168 nbreeding, effects on vigour 4849 florescence 29-32
324 INDEX maize stocks 138-139 Harvesting, wheat 9-1 1 milled rice 156 Heart disease 277, 280 oats 160 Heat damage 184, 186 pre-processing 113 Helminthosporium maydis race T 49 purifying 156 Hemicellulose 63, 64 Gradual reduction process wheat bran source 257 143 Graham flour 153 Heterosis 33, 49 Grains Hexamethylene diamine, nylon production 3 11 dimensions 39-40 Hexose 53 general form 36 High fructose corn syrup (HFCS) proportions of parts 39 production, usage 265 sizes and shapes 40 High-ratio cake flour 171, 178 Gramineae 29, 45, 48 Home-Grown Cereals Authority (H-GCA) 113 Granola 246 marketing guide 88 Granula 246 Hominy 136-141, 271 Granular cereal products 250 Hominy feed 136, 139, 289, 305 Granulator 167 Hops 225-228 Gravity Hormones 36-38 selector 117 Horses table 135, 139 maize as feed 305 Green malt 220 oats for feeding 307 Green revolution 6 wheat bran for feeding 306 Grinding Household flour 179 break 145, H.R. Conversion process 240 cereals for feed use 303 Hull low andhigh 140 barley 39, 42, 162-164 maize stocks 139 maize 43, 138, 295 malt 225 oat 39, 42, 119 nixtamal for masa 271 rice 43, 55, 126, 158-161, 164 oats 181 Hungary 140 principles 130-131 Husk (= hull, except for Maize, 34) reduction 148 Hyaline layer 285-286 - see also Nucellar epidermis surface 151 Hybrid maize and sorghum 49 wheat 154 Hybrid vigour 33, 49 Grist 144, 146, 154, 173 Hybridization 49 mixed, cleaning of 121 Hydrolysis 184 Grits 68, 122, 129, 134-139, 154 cell walls 67 barley 163 germination 36 composition 289 lipids 68, 72, 164 durum 154 malting 218, 221, 227 enrichment 294 phytic acid 69, 295 maize 68, 136139 proteins 66 in malting 218, 225 rice 227 production 129 starch 67-68 sorghum 134-135 sucrose 53 Groat Hydroxypropylmethylcellulose 2 14 barley 162 Hypocholesterolaemic effect 281 composition 39 barley fibre 253 cutting 181 oat bran 251 in oat milling 164-168 rice bran 214 oil content 282 Hypodermis 39, 4245 part of oat 42 types 119 vitamins 287 Imports Gryth 140 cereals 6-27 Guar gum, gluten substitute 215 of flour 6 Guguru, millet snacks 273 Improvers 175, 181, 189 Haggis, oats in, 168 Inbreeding, effects on vigour 48-49 Hardness India, Green Revolution 6 barley 162 Indian millet 100 wheat characteristic 80 Inflorescence 29-32 world wheats 81 Injera, millet cakes 274 Improving agents for bread 196 Impurities 104, 111, 115-121
INDEX 325 Insecticides 112-113 Lignin 63-64 Insects Linoleum, oat husk usage 313 effect of parboiling rice Lipase67-68,l64-167 fragments in flour 180 16 activity in oatmeal 164, 245 frass 115 esistance to barley and malt 223 torage pests 103, 106-113, 187 ntermediate cells 41 fatty acids 291 Internodes 29 ntervention ma on29,293 Lipoxidase 68,174, 196 Irradiation, gamma, Isinglass 22 Lodicules 30 Isomaltose 54 100 Lys breakfast cereals 253 Kaffir corn 44, 100 function 6566 Kasha high lysine mutants 50, 71 millet porridge 273 Hiproly barley 306 Katepwa, Canadian wheat 83 als 251 Lysinoalanine 271 etox Khameri Roti 270 Machinability 184, 1 Kilning Magnesium73-74,283,290-293 2224,230 cakes 274 183 Maida 269 Maillard reaction 223, 291 inklijke Scholten-Honig process agricltural uses 312 K production, yield 21 Lactobacillus, sour dough bread 212 Lager221,224,2262 crop movements 21-22 cultivation domestic processing 271 Leaf29,33-36 dry milling 136-139 sperm, structure Lemma 30, 32, 43, -see also Pales 282-283 gluten 312 Leucine 65, 279-282 Life cycle 33, 36 insects and mites 107-108 industrial usage 312
INDEX 325 Insecticides 112-113 Lignin 63-64 Insects corncobs, usage 313 cake premixes 179 Linoleum, oat husk usage 313 effect of parboiling rice 126 Lipase 6748, 164-167 fragments in flour 180, 184 activity in oatmeal 164, 245 frass 115 Lipid impacting 131 aleurone cells 38 resistance to SO barley and malt 223 storage pests 103, 106113, 187 enzymes 68, Intermediate cells 41 fatty acids 291 flour storage 174 Internodes 29 Intervention marketing oats 164 starch 61 types 71-73 Lipoxidase 68, 174, 196 Liquorice 174 Lodging SO Lodicules 30 Loop system 121 Lye (caustic soda) Lysine amylose 57 barley 91, 94 rye 91 wheat 90 Iron 29, 293 Irradiation, gamma, Isinglass 227 Isomaltose 54 bread preservation 210 hominy production 271 breakfast cereals 253 zn cereal grains 279-281 in diet 276 function 6546 high lysine mutants SO, 71 Hiproly barley 306 Maillard reaction 291 maize protein 99 Jowar 100 Kaffir corn 44, 100 Kaoliang 100 Kasha 26, 246 millet porridge 273 Katepwa, Canadian wheat 83 Katikalla, teff spirits 274 Keeping quality, breakfast cereals 251 Keetox - see Acetone peroxide Kenkey 273 Khameri Roti 270 Kilning Lysinoalanine 271 Machinability 184, 186 Magnesium 73-74, 283, 290-293 Magnesium silicate see Talc Magnets 116, 120, 122 Maida 269 Maillard reaction 223, 291 Maize in phytate 295 malt 220, 222-224, 230 oats 166 Kisra, millet cakes 274 Kjeldahl 183 Knackerbrot 212 Koji 227-228 Koninklijke Scholten-Honig process Kvass 218 agricltural uses 312 animal feed 304-305 area, production, yield 21 bread 214 cobs, usage 305 composition 289 crop movements 21-22 cultivation 21 de-germing 262 domestic processing 271 dry milling 136139 endosperm, structure 99 enrichment 294 fats 282-283 field damage 22 gluten 312 effect of parboiling 158 grain anatomy 44 removal fom oats 167 high amylopectin 5 1 use in malting 219 high amylose 51 Leucine 65, 279-282 cause of black tongue 271 high lysine 51 hybrid 21, 99 Life cycle 33, 36 of insects and mites 107-108 industrial usage 312 wet milling 259 Lactobacillus, sour dough bread 212 Lager 221, 224, 226-227 nutrients 290 Lagering 227 Lanthionine 271 Leaf 29, 33-36 Leavening methods 193 Lecithin 176, 177, 178 Lemma 30, 32, 43, - see also Pales