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 mm8212,9INDEX 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