ABBREVIATIONS, UNITS, EQUIVALENTS FMbRa Flour Milling Baking Research Association N nitrogen FR Federal Republic(Germany) NABI National Association of British G Irish Millers gatt General Agreement on Tariffs and N B Trade NDF neutral detergent fibre GC Grade Colour NiR(S) near infrared refle grit gauze GMs glycerol mono-stearate number p·pp HDL high density lipoprotein P A D.Y. protected active dried yeast HFCs high-fructose corn syrup PAge polyacrylamide gel electrophoresis HFSs high-fructose starch syrup Pat Patent H-GCA Home-Grown Cereals Authority propn proportion HPLC high performance liquid part(s) chromatography RDA recommended daily amount(of HPMc hydroxy propyl methyl cellulose nutrients) Hard Red Spring wheat rDna recombinant DNA HRW Hard Red Winter wheat radiofrequency hTST high temperature short time h relative humidity L.A. D.Y. Instant Active Dried Yeast Reference nutrient Intake International Association of Cereal r.p. m. revolutions per minute Science and Technology RVA ISO International Organisation for Standardisation SAP sodium aluminium phosphate IUPAC International Union of Pure and SAPP sodium acid pyrophosphate Applied Chemistry SDS sodium dodecyl sulphate k kilo (10 solvent extraction milling SGP LDL low density lipoprotein LRNI Lower Reference Nutrient Intake sp,, spp. species LSD ly spgr illi(10 micro(10) Soft red winter wheat molar sodium stearoyl-2-lactylate MAFF Ministry of Agriculture, Fisheries ssp subspecies Food TD tempering-degerming tem emperature moisture content t vp textured vegetable products Med um U United Kingdom Midds middlings U.S.A. United States of America minimum USDa United States Department of mol molecular Agricultu relative molecular mass USP United States Patent M.R. C. Medical Research Council ultraviolet MRL maximum residue level vac vacuum MW microwave volume for volume (109)ABBREVIATIONS, UNITS, EQUIVALENTS xi FMBRA Flour Milling & Baking Research N normal FR Federal Republic (Germany) NABIM National Association of British & G giga (io9) Irish Millers GATT General Agreement on Tariffs and N.B. nota bene GC Grade Colour NIR(S) near infrared reflectance gg GMS glycerol mono-stearate No. number hd head P.7 PP. page7 pages HDL high density lipoprotein P.A.D.Y. protected active dried yeast HFCS high-fructose corn syrup PAGE polyacrylamide gel electrophoresis HFSS high-fructose starch syrup Pat. Patent H-GCA Home-Grown Cereals Authority ProPn proportion Association N nitrogen Trade NDF neutral detergent fibre grit gauze (spectroscopy) HPLC high performance liquid Pt part(s) chromatography RDA recommended daily amount (of HPMC hydroxy propyl methyl cellulose nutrients) HRS Hard Red Spring wheat rDNA recombinant DNA HRW Hard Red Winter wheat RF radio frequency HTST high temperature short time r.h. relative humidity I.A.D.Y. Instant Active Dried Yeast RNI Reference Nutrient Intake ICC International Association of Cereal r.p.m. revolutions per minute Science and Technology RVA rapid viscoanalyser IS0 International Organisation for S south Standardisation SAP sodium aluminium phosphate IUPAC International Union of Pure and SAPP sodium acid pyrophosphate Applied Chemistry SDS sodium dodecyl sulphate k kilo ( lo3) SEM solvent extraction milling L laevorotatory SGP starch granule protein LDL low density lipoprotein SI Statutory Instrument LRNI Lower Reference Nutrient Intake sp. 7 spp. species LSD lysergic acid sp.gr. specific gravity m milli ( io-3) Sr strontium CI micro (10") SRW Soft Red Winter wheat M molar SSL sodium stearoyl-2-lactylate MAFF Ministry of Agriculture, Fisheries & ssp. subspecies max. maximum temp. temperature m.c. moisture content t.v.p. textured vegetable products Med. medium U.K. United Kingdom Midds middlings U.S.A. United States of America min . minimum USDA United States Department of mol. molecular Agriculture Mr relative molecular mass USP United States Patent M.R.C. Medical Research Council uv ultraviolet MRL maximum residue level vac . vacuum MW microwave v/v volume for volume n nano (10-~) W west Food TD tempering-degerming