Tom Pendergast, Sara Pendergast, Editors Michael J. Tyrkus, Project Coordinator Michelle Banks, Erin Bealmear, Laura Standley Berger, Joann Cerrito, Jim Craddock, Steve Cusack, Nicolet V. Elert, Miranda H. Ferrara, Kristin Hart, Melissa Hill, Laura S. Kryhoski, Margaret Mazurkiewicz, Carol Schwartz, and Christine Tomassini

Director: Guru Dutt Production: Guru Dutt Films Pvt. Ltd.; colour, 35mm; CinemaScope (first Indian CinemaScope production); running time: 150 minutes. Producer: Guru Dutt; screenplay and dialogue: Abrar Alvi; pho￾tography: V. K. Murthy; editor: Y. G. Chauhan; art director: M. R. Achrekar; sound: S. V. Rama; music: S. D. Burman; songs: Kaifi Azmi; costumes: Bhanumati. Cast: Baby Naaz (Pammy); Venna (Bina); Mahesh Kaul (Father-in￾law); Waheeda Rehman (Shanti); Guru Dutt (Suresh Sinha); Johnny

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

AACC American Association of Cereal C.S.I.R. Council for Scientific and Industrial ACP acid calcium phosphate CSL calcium stearoyl-2-lactylate ADA azodicarbonamide CTAB cetyl trimethylammonium bromide ADD activated dough development CWAD Canadian Western Amber Durum

Introduction elements. Also cereal proteins are deficient in certain essential amino acids, notably lysine. Cereals however are rarely consumed alone, and ally compensate for each other’s deficiencies. While it is indisputable that individuals and populations should consume the right amounts of nutrients to avoid symptoms of deficiency and excess, defining those ‘right amounts’ is not easy

Wet milling of cereal grains differs fundament￾ally from dry milling in being a maceration process in which physical and chemical changes occur in the nature of the basic constituents - starch, protein and cell wall material - in order to bring about a complete dissociation of the endosperm cell contents with the release of the starch granules from the protein network

Pasta Cooking quality of pasta Pasta is the collective term used to describe Particle size of the semolina is an important products such as macaroni, spaghetti, vermicelli, characteristic: it is recommended that at least 90% noodles etc. which are traditionally made from of the particles should fall between 150 pm and the semolina milled from hard durum wheat (T. 340 pm in size. Particles larger than 340 pm durum) (cf. p. 154 for milling of semo). The impede the activity of enzymes in the dough

Primitive man, a nomadic hunter and gatherer of fruits and nuts, started to settle down and abandon his nomadic life when, in Neolithic times, he discovered how to sow the seeds of grasses and, in due time, reap a crop of ‘cereal grains’. With this change in his way of life came the beginnings of civilization which, in western Europe, is based on a diet relying on wheat, wheaten flour, and the baked products made from flour, the principal product being bread

Introduction The single term ‘milling’, applied in the con￾text of cereals, covers a wide range of processes. In general they are methods of transforming whole grains into forms suitable for consumption or for conversion into consumable products. Milling processes do not themselves involve intentional heating, although in some cases, as in oat processing, a heating phase precedes the milling, and in maize dry milling a drying phase is included

Wheat derived from separate ancestors, and which differ in chromosome numbers. One classification of the races, with the probable wild types, chromo￾some numbers (2n) and the cultivated forms is shown in Table