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 316INDEX 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, alpha￾Adjuncts 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 alpha￾amino 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