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 144INDEX 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