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)71 113,173-174,178322 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