INDEX
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
cell walls 55-56, 63, 68
Abrasives, rice hull usage 313
cereals 3743
Acarussiro 106
Acetone peroxide 172 enzymes 220
Acid treatment, cereals, high moisture 304
lipids 72
Acrospire (=Coleoptile) 219-220
oats 164
Activated dough development (ADD) process 176, 205 phytate 295
Acylglycerols 72
proteins 68
ADA see azodicarbonamide
respiration 105
ADD see activated dough development
rice 160
Additives
sorghum 135
barley 165
rice 159, 162
EC policy 205 vitamins 284-287
flour 173, 175-176, wheat 140-142
malting 220,225 Alfa-LavaYRaisio process, wet milling 259
from steamed wheat 179 Allergens 296
Allergies 296-298
sorghum and millets 182
use of flour 171 Allopolyploids SO
Adipic acid, nylon production
alpha-Amylase - see Amylase, alpha-
Adjuncts 224 AMFLOW bread process 202
Adun, sorghum and millet snacks 273 Amino acids, breakfast cereals 253
Adventitous roots 29 Amino acid
A.D.Y. (dried yeast) 194 bonds detected by NIRS 182
Aeration (gas injection) breadmaking process 206 L-Cysteine 171, 176
Aflatoxin 22, 106, 299 Maillard reaction 291
Agene 171
Agricultural mulch, maize flour usage 312 in proteins 65, 69-71
Air classification 131-134, 180 Amioca, waxy maize starch 264
Akamu, millet porridge 274 Amylase
Albumins 66 alpha-
amino acid composition 280 attack on starch 198
Alcohol 171, 218 breadmaking effect 88
breakfast cereals 253
association with amylose 57
consumption 277 characteristics 67-68
content of beers 290 flour 174
dangers 296 cake 177
energy value 278 fungal 193
ethyl see Ethanol bread ingredient 196
by fermentation 221, 226-227 inactivation 154, 179
solubility of proteins 66 inhibitor 198
wet milling source 264 neutral spirits 231
Adhesives Alkali process, wet milling 259
31 1
nutrition 276-281
31 6
INDEX 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
Bacteria
Anatomy 36
brewing 219
Angle of repose 126
Anther 30-34, 47 cariogenic 298
Anthesis 30 cleaning 121
colonic 280
Anthocyanidin 42
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
318 INDEX
Bracts 30, 33
origin 93
pests and diseases 11 Bran
porridge 246 cereals 42-44
pot barley 163 composition 289, 292, 295
proteins 69 dietary 280
six-rowed 31, 41 finisher 146
species 46 lipids 68
starch 57 maize 138-139
storage 104 oat 168, 251
sugars 55 hypercholesterolaemic effect 25 1
two-rowed 31, 41 pesticides 113
US grades 93-94 phenol oxidase 69
utilization 12 rice 252
vitamins 284-287
‘waxy’ 57, 93 sugars 55
cake 178 vitamins 284-285
water holding 282
fish 174, 179
wafer 172-173, 177 wheat 140-142, 145-149, 152, 18>185
sorghum 135
Batter 174, 179 toughening by conditioning 122-123
Batter process, wet milling 259
Branching, of cereal plants 29-30
Baume scale 262
Bread
Bavarian steeping method 221
aroma, flavour 200
Beall degerminator 126, 138-139
Beer changes occurring 201
baking 191
barley flour 181 barley use 213
intoxication 296 bran 208
malts 223-224 brown 208
nutrients 290, 296 composite flour use 214
cooling 207
production 218-220
proteolysis 68 dried distillers’ grains 215
types and characteristics 226-228 energy 292
Beeswing enrichment 294
in bran 140, 145 fat as ingredient 195
purifier fraction 156 flat 256, 269
removal 119, 140, 145, 157 freezing 210
Beetles 106-108 fungal amylase 196
Benzoyl peroxide 171 gas-packaging 2 10
beta-Amylase - see Amylase, beta-
Bezatz 115
Bins
gluten substitutes 215
conditioning 126
granary 209
storage 110, 187-189
high fibre 209
Biological Oxygen Demand 224 high protein 209
Biotin improving agents 196
in beer 290 ingredients 192
in bread 293 loaf colour 200
in cereals 284-285 maize, constituent 214
Birdproof sorghum 45 moisture content 207
Birds 110 non-wheat use 21 1
Birdsfoot millet 47 nutrients 278, 288-294
Biscuits oats use 213
composition 172-173, 277-278, 292, 298
potato starch use 215
damaged starch 149
preservation 210
flour 176-177, 186
rice usage 213, 215
air classification 133 rye 181, 211, 292
pretzels 270 salt 195
Black tongue 271 soya flour use 194, 214, 215
Bleaching speciality 209
barley 163
flour 171-172, 178 sugar as ingredient 195
lipoxygenase 69 tortillas 270
Blocked barley 162
triticale use 213
Bolting 144
vital gluten, use 195, 260
Brabender apparatus 61, 186 weights 207
glaze 200
gluten 209
staling 209
INDEX 319
Bunt 8
wheat germ 209
wheat grist 192, 193
wholemeal 208, 278, 293 Burabusko 273
yield 208 Burukutu, millet beverage 274
balls 115
Bread and Flour Regulations (1984)
Bread and Flour Regulations (1990 amendment)
Bread flour 173-1 76 composition 173, 277-278, 292
Breadmaking
high-ratio sponge 257
automation 207
Cake flour 177
energy consumption 208 air classification 133
equipment 202
treatments 171-174
Activated Dough Development 205 Calcium
Aeration (gas injection) 206
Bulk (long) fermentation 201, 202 in cereal products 278, 293-294
chemical development 205 deficiencies 282
Emergency no-time dough 206 enrichment 294
Microwave baking 206 in grain 73
No-time Continental 206
Radio-frequency baking 206 salts 171, 180, 231, 293
rye, sour dough 212 Calcium stearoyl-2-lactylate 177
rye, straight dough 212 Calories, breakfast cereals 253
spiral mixing method 206 Canada, wheat grades 82-85
Bread wheat 46,50 Capacity - flour mills 141, 155
conditioning 122 Carbohydrate 163, 229, 231
milling 140-154 in barley products 163
Breakfast cereals 244-257 breakfast cereals 253
calorific value 253 chemistry 53-64
composition 252, 255 content of products 284, 290, 292
consumption 254
minerals 254
refined 280
nutritive value 252-254 in spirits 229, 231
vitamins 254
storage in endosperm 38
grinding 145 as by-product 231
release 144, 146, 148 evolution during baking 180
rolls 130, 146 headspace 112
stocks 144 increase during storage 105, 110
Breeding 47-5 1
leavening agent 194
objectives 50
in malting 221-222
starch mutants 57 role in dough expansion 191
Brewers’ spent grains
yeast 226
animal feed 306
Carboxymethyl cellulose 215
by-product of brewing 228, 231 Carob seed flour, gluten substitute 215
use in filtering 226
Carpel 31, 34
adjunct 256 anatomy 36
oat husk for filter aid 313
characteristics 40
Bristles, on millet inflorescence 33 components 39, 42-43
Bromate, see Potassium bromate milling 140
Bromine, in flour 175 Catalase 69
Brown flours 153
Cattle
storage 188 maize as feed 304
Browning reaction millet for feeding 309
loaf colour 200 sorghum for feeding 307-308
Brush 39, 42 wheat as feed 306
hairs, compression 11 1
Cell division 37
Bug, wheat 199
Cell walls 38-39
Building Industry, maize and sorghum usage 312 barley 298
Building materials, corncobs usage 313
components 5456, 62-64
Bulgur 238
hydrolysis 2 18
Bulk (long) fermentation process 201, 202 sorghum and millets 45
153, 171, 201
173, 176,
180, 201, 293 Cakes
Breadmaking processes 200-207 Cake premixes 178
in beer 290
phytate 295
nutrient 276
Break system 137-138, 144-148, 154 Carbon dioxide
Brewing 226-228 Caryopsis
nutrients 239 rye 41
320 INDEX
Cellobiose 54-55 rice 160
Cellulose 54-55 temperingidegerming process 137-138
in cereal endosperm 38 Core-binders, maize and sorghum usage 312
in rice 63-64 Corn - see Maize
in slimming breads 177 Corn chips 272
Cement, rice hull ash 313 Corncob
Cementing layer 37 furfural production 310
Centrifugals 150 industrial uses 312
Cereals production of ethanol 310
animal feed usage 302-309 Corn flour 139, 182
area of crops 1-26 Corn gluten 263-264
consumption 1-27 Corn syrup, high fructose (HFCS) 263
domestic processing 269-275 Cosmetics, rice oil use 268
ethanol production 309-3 10 Couscous 238
furfural production 3 10-3 1 1 Crackers - see Biscuits
industrial uses 31 1-314 Cracotte 213
processing for feed use 303 Crease
production 1-26 in cereal grains 4W3, 63
utilization worldwide 302 in wheat milling 146142
yield 1-26 Crispbread, rye 212
Chalk 293 Cross cells 39-45, 140
Chapattis 153, 173, 269-270 Cryptolestes spp 106, 107
Chemical development process bread 205 Culm 29, 51
Chlorine Cysteine 205
dietary requirements 282 use in pasta 236
gas treatment of cake flour 171, 174, 178 Cysteine hydrochloride 174, 176
Chlorine dioxide 171, 174
Chloroplasts 39
Cholesterol 251, 280, 296 Damaged starch 62, 149
Cholum 100 in bread flour 174
Chopin Alveograph 186 in cake flour 177-178
Chorleywood Bread Process 173-175, 197, 203-204 measurement 152,185
Civilization, beginnings 191 in rye flour 157, 174, 177-178, 185
Classification, taxonomic 45-48 in semolina 156
Claviceps purpurea 15, 298 Damping
Cleaning 113, 115-116, 119-121, 143 barley
by-products 152 flaking 162
fermenters 227 steeping 221
malt 222 cereals
Cob, maize 33, 34 see also Corncob conditioning 123
storage 110 germination 36
Cocoa substitute 153 steaming oats 168
Codex Alimentarius 173 Dannack 167
Coeliac disease 297 DATEM esters 204
Coffey still 230 Decortication 129-131, 134136
Coleoptile 69, 220 Dehydrogenase 114
Coleorhiza 220 Dent maize (corn) 39, 44, 138
Common wheat - see Bread wheat Deoxynivalenol (vomitoxin) 22
Concentrator 117, 121 Deoxyribose 53
Conditioning 113, 122-126, Depleted layer - see Cementing layer
barley 162 Destoners 116
rye 157 Development
wheat 142-3 endosperm 36
Conducting tissues 37 scale 35
Congo red dye 186 Dextrose, starch source 265
Consumption Dietary fibre 64, 282
Cookies - see Biscuits
Cooking, breakfast cereals 244
Cooling 131 maize milling 138
Dietary Reference Values 276
Differential scanning calorimetry 61
Differential speed of rollers 130-131,
breakfast cereals 254
cereals 1-27, 277-278
in distillation 228-230
reduction rolls 148
kilned oats 166 wheat break rolls 146
reduction rolls 149 Disaccharides 54
INDEX 321
Disc separators 117 Embryonic axis 36-39, 44
Disinfestation 112 Emergency no-time dough, bread process 206
Distillers’ grains 231 Emmer (T. dicoccum) 78, 95
animal feed 306
Distilling 218,223,228-231
Disulphide bonds 198
Emulsifiers
bread staling 210
in extruded products 172
in flours 176177
quick-cooking pasta 237
anatomy 36-45, 171, 184
effects of conditioning 122-125
fatty acids 283
inner 38
modification 218, 220, 225
phytate 295
pigmentation 171, 184
protein 279
starch content 277
subaleurone 37
sugars 55
texture 61
vitamins 285-286, 291
improvers 174
in proteins 65-66, 70
reduction during storage 187
Endosperm
Dockage 115
Dog biscuits, flowmeal use in
Do-maker, bread process 202
Dormancy 36, 219
Dough
consistency 197
development 198
formation 191
frozen 207
machinability test 184
ripening 199
stickiness 199
Doughmaking 197
continuous 202
Dressing 144
Dried distillers’ grains 215
Driers in beers 290
167
Endosperm cavity 41
Energy
in cereal products 292-293
consump tion
grain 114-115
maize stocks 138
breadmaking 208
malting 222, 224
milling 152
germinative 112
from nutrients 163, 276-278
respiration 105
saving 119, 145, 165,
Engleberg huller 158
Enrichment
Drum cutter (granulator) 167
Drying
grain 113-115
ofhigh moisture stocks 131
in maize milling
of malt 220, 223, 224
129, 134, 137-139
Dunst 144
Duo aspirator 119
Durra 100
Durum wheat (Triticum durum)
breakfast cereals 248, 254
flours 2914
grains 294
flour treatment 179,180, 187
grain treatment 111
impact grinding
digestive 278, 291, 295-296
in distillation 231
distribution 3638
in flour 174
inactivation 154, 164-166, 179, 253
in malting/malts 218-220, 223, 225
Eelworm 9
proteins 66-69
Elevators 110, 122
in sake 227, 229
Embryo 36-44
in storage
zn germ 153
lipids 73 tests 183
phytate in 295 see also
proteins 66 amylolytic 197
removal proteolytic 199
cleaning 121
composition 292
conditioning 125
milling 144, 148, 154-156
pigmentation 184
ploidy 50
proteins 69, 71
taxonomy 46
Dust explosion 122
Dyox - see Chlorine dioxide
Entoleter
126, 139, 179, 180, 187
Enzymes
104-105, 223, 225, 227, 229, 231
during cleaning 121 role in baking 191, 192
during milling 135-145 Ephestia elutella 108
respiration 105 Epidermis
sugars 55, in cereals 43-45
viability 114, 121, 125 nucellar 42, 123
vitamins 284-287 of pericarp 39
322 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,
INDEX 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
324 INDEX
maize stocks 138-139 Harvesting, wheat 9-1 1
milled rice 156 Heart disease 277, 280
oats 160 Heat damage 184, 186
pre-processing 113 Helminthosporium maydis race T 49
purifying 156 Hemicellulose 63, 64
wheat bran source 257
Gradual reduction process 143
Graham flour 153 Heterosis 33, 49
Grains Hexamethylene diamine, nylon production 3 11
dimensions 39-40 Hexose 53
general form 36 High fructose corn syrup (HFCS)
proportions of parts 39 production, usage 265
sizes and shapes 40 High-ratio cake flour 171, 178
Gramineae 29, 45, 48
Home-Grown Cereals Authority (H-GCA) 113
Granola 246
marketing guide 88
Granula 246
Hominy 136-141, 271
Granular cereal products 250 Hominy feed 136, 139, 289, 305
Granulator 167
Hops 225-228
Gravity
Hormones 36-38
selector 117 Horses
table 135, 139 maize as feed 305
Green malt 220 oats for feeding 307
Green revolution 6 wheat bran for feeding 306
Grinding Household flour 179
break 145, H.R. Conversion process 240
cereals for feed use 303 Hull
low andhigh 140 barley 39, 42, 162-164
maize stocks 139 maize 43, 138, 295
malt 225 oat 39, 42, 119
nixtamal for masa 271 rice 43, 55, 126, 158-161, 164
oats 181 Hungary 140
principles 130-131 Husk (= hull, except for Maize, 34)
reduction 148 Hyaline layer 285-286 - see also Nucellar epidermis
surface 151 Hybrid maize and sorghum 49
wheat 154 Hybrid vigour 33, 49
Grist 144, 146, 154, 173 Hybridization 49
mixed, cleaning of 121 Hydrolysis 184
Grits 68, 122, 129, 134-139, 154 cell walls 67
barley 163 germination 36
composition 289 lipids 68, 72, 164
durum 154 malting 218, 221, 227
enrichment 294 phytic acid 69, 295
maize 68, 136139 proteins 66
in malting 218, 225 rice 227
production 129 starch 67-68
sorghum 134-135 sucrose 53
Groat Hydroxypropylmethylcellulose 2 14
barley 162 Hypocholesterolaemic effect 281
composition 39 barley fibre 253
cutting 181 oat bran 251
in oat milling 164-168 rice bran 214
oil content 282 Hypodermis 39, 4245
part of oat 42
types 119
vitamins 287
Imports
Gryth 140
cereals 6-27
Guar gum, gluten substitute 215 of flour 6
Guguru, millet snacks 273
Improvers 175, 181, 189
Haggis, oats in, 168 Inbreeding, effects on vigour 48-49
Hardness
India, Green Revolution 6
barley 162
Indian millet 100
wheat characteristic 80 Inflorescence 29-32
world wheats 81
Injera, millet cakes 274
Improving agents for bread 196
Impurities 104, 111, 115-121
INDEX 325
Insecticides 112-113 Lignin 63-64
Insects
corncobs, usage 313
cake premixes 179
Linoleum, oat husk usage 313
effect of parboiling rice 126
Lipase 6748, 164-167
fragments in flour 180, 184 activity in oatmeal 164, 245
frass 115 Lipid
impacting 131 aleurone cells 38
resistance to SO barley and malt 223
storage pests 103, 106113, 187
enzymes 68,
Intermediate cells 41
fatty acids 291
flour storage 174
Internodes 29
Intervention marketing oats 164
starch 61
types 71-73
Lipoxidase 68, 174, 196
Liquorice 174
Lodging SO
Lodicules 30
Loop system 121
Lye (caustic soda)
Lysine
amylose 57
barley 91, 94
rye 91
wheat 90
Iron 29, 293
Irradiation, gamma,
Isinglass 227
Isomaltose 54
bread preservation 210
hominy production 271
breakfast cereals 253
zn cereal grains 279-281
in diet 276
function 6546
high lysine mutants SO, 71
Hiproly barley 306
Maillard reaction 291
maize protein 99
Jowar 100
Kaffir corn 44, 100
Kaoliang 100
Kasha 26, 246
millet porridge 273
Katepwa, Canadian wheat 83
Katikalla, teff spirits 274
Keeping quality, breakfast cereals 251
Keetox - see Acetone peroxide
Kenkey 273
Khameri Roti 270
Kilning
Lysinoalanine 271
Machinability 184, 186
Magnesium 73-74, 283, 290-293
Magnesium silicate see Talc
Magnets 116, 120, 122
Maida 269
Maillard reaction 223, 291
Maize
in phytate 295
malt 220, 222-224, 230
oats 166
Kisra, millet cakes 274
Kjeldahl 183
Knackerbrot 212
Koji 227-228
Koninklijke Scholten-Honig process
Kvass 218
agricltural uses 312
animal feed 304-305
area, production, yield 21
bread 214
cobs, usage 305
composition 289
crop movements 21-22
cultivation 21
de-germing 262
domestic processing 271
dry milling 136139
endosperm, structure 99
enrichment 294
fats 282-283
field damage 22
gluten 312
effect of parboiling 158
grain anatomy 44
removal fom oats 167
high amylopectin 5 1
use in malting 219
high amylose 51
Leucine 65, 279-282
cause of black tongue 271 high lysine 51
hybrid 21, 99
Life cycle 33, 36
of insects and mites 107-108 industrial usage 312
wet milling 259
Lactobacillus, sour dough bread 212
Lager 221, 224, 226-227
nutrients 290
Lagering 227
Lanthionine 271
Leaf 29, 33-36
Leavening methods 193
Lecithin 176, 177, 178
Lemma 30, 32, 43, - see also Pales
326 INDEX
inflorescence 30, 32-33
domestic processing 273-275
kenkey 273
dry milling 134-136
lysine 99
flour 182
meal, puffed cereal 249
grain anatomy 45
mutants 71
opaque-2 99
origin 98
pasta 235
porridge 245 mutants 71
proteins 279-281 nutrients 281-285, 289, 295
protein separation 263 origin 100-101
shredded products 250 popped 274
species 46 porridge 246
starch 99, 263 species 32, 47-48
modification 312 tannin 296
types 98-99 types 26-27
US grades 99 utilization 27, 100-101
utilization 22-23 wet milling 267
vegetative features 29 Millfeed 145, 152
vitamins 276, 284-286 Milling, wet 259-268
wet milling 262 Milo 47, 100
Malek process 240 breakfast cereals 254
Maltase
enrichment 291-294
human consumption 27
inflorescence 32-33, 39
malt 225
USA 263 Minerals 73-75, 115, 126, 223
activity in yeast 194 malabsorption 297-298
panary fermentation 197 nutrition 2764,2824
Malting 36, 218-226
phytate 295
Malto-dextrins 265
Mites 106, 109, 115, 187
Maltose 54, 55
Modification 219-222
us product of hydrolysis 67 Moisture content
in rusk 179
breads 174, 207
and starch damage 185
effect on sieving 151
Maltose permease in yeast 194
flours 172
Malts 223-224
germination 36
Mannose 53,64
kilning 155, 157-158, 165-168 223
Margarine 268
malting 226221,223-224
Marquis, Canadian wheat 83
NIR 183
Martin process, wet milling 259
storage 103, 115, 135, 138-139 188
Masa 271
Monosaccharide 5>55, 73
Masa flour, dry preparation 272
Moths 106, 108
Mash tun 226 toxins 298-299
Maslin 95 Murmac huller 164
Massa, millet porridge 273 Mutants 42
Maturing agents (for flour) 175 Mycotoxins 22, 298-299
Mechanical dough development 202
Mercier, U.K. wheat variety 193
Mesocarp 39, 41, 44 Nan 270
Metal detector 116, 168 Nasha 273
Methionine 65, 69-70, 279-281 National Institute of Agricultural Botany 88
Methionine sulphoximine 171 Near-infrared reflectance 182-183
Micronizing 166 Neepawa, Canadian wheat 83
Micro-organisms 105, 110 breakfast cereals 254
Micropyle 34
enrichment 296291, 293-294
Microwave baking 206
kenkey 273
Microwaves, pasta drying process 234 pellagra 271
Middlings 142, 144, 157
Niacytin 284
Mildew 8 Nicotinic acid - see Niacin
Millets Nitrogen 110, 175, 183, 219, 223
animal feeding 309 Nitrogen peroxide 17 1
area, production, yield 25-26 Nitrogen trichloride 171
crop movements 27
Mash 225, 228-229 Mould 105-106, 110-111, 180, 187, 227
cereals for feed use 304 Niacin 153,
pasta 237 distribution 2844,288,290, 293,
Nixtamal 271
INDEX 327
Nixtamalization Oil, keeping quality of cereals 251
Node 29, 35 Oligosaccharide 53, 68, 185
No-time continental bread process 206 Ore-refining, maize and sorghum usage 312
Nucellar epidermis 38, 43-44, 123 Oyzaephilus surinamensis 108
Nucellar projection 41 Outbreeding 33, 47, 49
Nucellus 36, 38, 44-45, 63
Nucleus Ovule 30, 34, 38
Oils see Lipids
niacin release 27 1
sorghum 274 Oil well drilling, maize and sorghum usage 312
Ovens 202
egg 34 Oxygen
endosperm 34
in dough mixing 175
sperm 34
in germination 2 19
for bacteria 219, 222 for yeast 221, 226
breakfast cereals 252-254
bulgur 239
an cereal grain parts 36,3840, 277-299 Paddy separator 119-120, 126, 131, 159-160,
pasta 238 167
rice 241-242 Padi, paddy 19, 114, 158-161
from soil 34 Paint, rice oil use 268
Nylon, manufacture from furfural 31 1 Palea 30, 34, 38 - see also Pales
Nutrients; in storage atmosphere 105-106, 110, 112
effect of parboiling rice 158
removal from oats 167
Oakes special bread process 206 use in malting 219
Oatflakes 244
Pales - see also Lemma and Palea
Oat hulls
lignin in 63
specification 245 broomyard sorghum 135
cariostatic property 313 use in malting 219
filter aid 313
as structures 30-31, 33, 40-43, 49-50
furfural production 310 Panicle 30
cosmetics usage 313 distribution 284-286, 290, 293
specification 245 Paper
animal feed 306-307 wheat usage 311
area, production, yield 13 Parboiled rice 126, 158, 289, 291
bran 251 Parboiling, rice 240
ready-to-eat cereal 252 Particle size 176-177, 182, 185
bread constituent 213 Pasta 233-242
breakfast cereals 244245 ascorbic acid additive 236
cell walls 38 composition 238
composition 289,292 consumption 238
crop movement 14 cooking quality 233
cultivation 13 cooking value 237
fats 282-283
flour, puffed cereal 249 glyceryl monostearate 236
grain anatomy 3940, 42-43 leaching of starch 236
milling 164-168 maize use 235
naked; see Avena nuda manufacture 234
origin 94-95 micro-organism control 237
panicle 30 nutrients 238
protein 277, 287 pre-cooked 238
rolled 44 quick-cooking 237
shredded products 250 shelf-stable 238
special bread process 206 soft wheat flour use 235
species 46 Pasting, 6142
starch Pastry 172-173, 179, 292
industrial uses 313 Pearl barley 162-163
US grades 95 Pearling
utilization 14-15 barley 162-163
vitamins 285, 287 conditioning for 126
Ochratoxin 299
oats 168
Ogi, millet porridge 274 process 131
Oatmeal 244 Pantothenic acid
Oats sizing 265
drying 234
animal feed 307 recent processing changes 235
328 INDEX
rice 159-160 sorghum for feeding 307
sorghum 135 wheat as feed 306
wheat 142 Pilaf 238
Pearl millet 26, 33, 39, 45, 49, 101 see also Pillsbury process, wet milling 260
Pectin 60, 63, 65 Plansifters 138, 146, 149-150
Pedicel 30 Plantix 64
Peduncle 30 Plasticizers, use in tortillas 270
Pellagra, nixtamalization effect 271 Plastics, wheat starch usage 31 1
Pelleting Plenum 222-223
cereals, for feed use 304 Plumule 105, 219
Pellets, half-snacks 256 Pneumatic conveyance
Penicillium spp. 105-106, 299 offlour 187
Pentosans in flour mills 123, 149, 151
Millet Pito, millet beverage 274
barley and malt 223 flour premixes 179
in cell walls 62, 64 Polenta 139, 246
rye 157 Polishing (rice) 158-161, 228
function in bread 21 1 Pollard 145, 152
source of furfural 310 Pollen 30, 33-34, 49
triticale 225 as antigen 297
types 56 Polypeptide 60, 6546, 70
Pentoses 53, 56
Polyphenols 45, 223
and cholesterol 282 Polyploids 50
Pericarp
Polysaccharide 53, 55, 64
B vitamins 285-286
requirement 277
cell walls 63
Popcorn 44, 46
enzymes 67
Popping, cereals , for feed use 304
oats 164
Porasil bricks 313
phytate 295
Porridge 131, 139, 182, 244
removal 129
barley 246
rice 159
from sorghum and millet 273
sorghum 134
maize 245
sugars in 55
oat, composition 292
structure 374
ready-cooked 245
tortillas 290
Potassium bromate 174176, 201, 203, 205, 222
water penetration 123-125
Potato starch, bread component 215
Peroxidase 69 barley as feed 298, 305
inactivation 253
Pesticides 112 millet for feeding 309
residues 112-1 13 oats for feeding 307
Pests 104, 10fC113 sorghum for feeding 307
resistance to 50 wheat as feed 306
Pet foods 256 Pregelatinization 179, 181
Pharmaceuticals, maize flour usage 312 Pretzels 270
Phosphoglyceride 73
Processing cereals, for animal feed 303-304
Phosphorus
Production, cereals 1-26
in bread 293 Prolamine 6546, 69-7 1,
phytate 295 composition 280
requirement 282 schizophrenia 298
in starch 61 Pro-oxidants 25 1
Phytase 69, 295
Prop-root 29
Phytic acid, phytin, phytate, 69, 291 Proso 26, 47, 100
Phytoglycogen 55
breakfast cereals 253
Pigment 41-42, 44, 184184
content, world wheats 81
Pigment strand 41, 63
function in dough development 198
Pigs
pasta cooking quality 233
barley as feed 305 wheat, milling quality 81
maize as feed 304 Proteins
millet for feeding 309 availability 291, 295-296
oats for feeding 307 bodies 59
rice for feeding 308 cereal 65-71
rye for feeding 308 denaturation 114
wheat 14LL145 Poultry
maize as feed 304
and mineral absorption 277, 283, 295 Protein
INDEX 329
distribution, composition 163, 279-281
sorghum 32
effect on penetration 123
Resistant starch 62, 278
in endosperm 37-38, 41, 42, 131-134, 163
Resorcinol, component of rye 308
in flour 174-183
Respiration
in malting barley 2 18-2 19
effect of potassium bromate 222
by NIR 152
in stores 103, 105, 112
as nutrient 276-277
Restoration 291, 292
precipitation by hops 226
Retrogradation 62
‘shift’ 133
Rheology 186-1 87
in sorghum for malting 225-226
Rhyzopertha dominica 106
starch granule 60.41
Riboflavin
Proteolytic enzymes 68
breakfast cereals 254
Puffed cereal products 249
distribution 284-286, 288, 290, 293,
Pumpernickel 212
enrichment 29G291, 293-294
Purifier-less milling 148
Ribose 53
Purifiers
Rice
adjustment 154 animal feed 308
aspiration in 131 area, production, yield 19-20
covers 151 bran 252, 267, 282
durum milling 156 bread 215
maize milling 139 bread constituent 213
Purifying 142, 144, 156
breeding 50
Pyranose 53
cell walls 38
Pyridoxin
classification 97
in breakfast cereals 254
composition 289, 292
distribution 284-286, 290, 293
conversion 240
enrichment 294
cooking properties 97
crop movements 20
cultivation 19
Quellmehl 179 enrichment 294
Quern 136 fats 282-283
flaked 248
flour 158, 161, 181
Rachilla 31
glutinous 97
Rachis 30
grain anatomy 38, 40, 4344
Radicle 105
gun-puffed 249
Radio-fequency baking 206 human consumption 20-21
Ragi 47, 100
Rancidity 68 inflorescence 30
in flour 187 milling 158-162
in germ 153 mycotoxins 299
in oats 166 nutrients 241-242
in rice 160 oil 267
in sorghum 135-136
indica and japonica 44
origin 97
Rapid visco-analyser 184, 186 oven-popped 249
Ready brek 245
padi 19
Ready-to-eat cereals 246-256 parboiled 240
batch cooking 246
consumption 242
continuous cooking 246
phytate 295
extrusion cooking 246
proteins 279, 281
processing 246-25 1
shredded products 250
Recommended Daily Amounts 276 solvent extraction milling (SEM) 267
Recommended Intakes for Nutrients 276
Reconstitution, cereals, for feed use 303 substitutes 238
Reduction system types 19
in flour milling 142, 144-145, 148-156, 170 US grades 98
in maize dry milling 137-138
utilization 20
Reference Nutrient Intake 277
vitamins 284-287, 291
Refractive index, of starch 56
wet milling 267
Relative humidity 104-106
Rice bran, extracted, animal feeding 308
Reproductive organs 5 1
Rice hull ash, industrial uses 314
species 46
maize 33 Rice hulls
oat 31 animal feeding 308
rice 31 delignification 308-309
330 INDEX
furfural production 3 10 in grain driers 114
industrial uses 313-314 in malting 224
silica source 313 in milling 130
Rice mill feed, animal feeding 308 bran sizing 153
Rice pollards, animal feeding 308 flour 150
Ricena 240
Rise 1508 barley 306 oats 165
Rodent 103, 110-112, 115, 180 rye 157-160
Roller milling 130 sorghum 134
maize 138
durum 154-158 Scutellum 3637, 39
maize 138 effect of parboiling 126
sorghum 135 enzymes 67, 220
wheat 140-149 in mill fractions 140
flaking 131 vitamins 284-287
Rollers 130 proteins 279
Rollstands 130 SDS, for neutral detergent fibre 64, 183
Roots 29, 34, 36 SDS test 183
Roti, sorghum pancakes 274
Sedimentation tests 183
Rough rice - see Paddy
Seed-coat 38, 44-45
Rousing 221
Selenium 283
Rubber, wheat starch usage 311
Selkirk, Canadian wheat 83
Rusk 173, 179
Semolina 140, 233
Rust 7-8
from durum 154, 156
Rustic shoulder knot moth 9
in flour milling 144, 148
Rye
Separator 116-121, 131 -see also Paddy separator
Rope, disease of bread 210 SDS-PAGE 60
animal feed 308
Set-back (of starch paste) 62
area, production, yield 1617
Shallu 100
bread 211
Shear-stability (of starch paste) 61
breadmaking use 191
Sheep
breeding 49, 50
maize as feed 304
composition 292
oats for feeding 307
crispbread 2 12
wheat as feed 306
crop movement 17
Shelling 162, 164-166
cultivation 15
Shredded cereal products 250
ergot contamination 15-16
Shucks - see Husk (maize)
fats 283
Sieving
grain anatomy 38-41
ofgrains 116, 121
industrial uses 3 11-3 12
ofmill stocks 130, 148
intervention marketing 91
plansifters 150-152
milling 157
test 185
origin 95
pentosans, function in bread 21 1
phytate 295 Silicon, solar-grade, rice hulls source 314
US grades 96
utilization 17
vitamins 284-288, 291
Silex bricks, rice hull ash use
Silica, rice hulls source 313
Silks, maize 33
Silo 110-111
‘Simporter’ system 122
Ryvita 213
Sitophilus spp 106
Sitotraga cerealella 106
Saccharomyces cerevisiae 194 - see also Yeast
Sizings (semolina) 144
Sake 68, 218, 227-228
Sizing (scratch) system 145, 148, 156-157
Salt, function in breadmaking 195
Smedma 140
Scalping 142, 144, 148, 154 Smut 8
Scourers 119 Soaking, cereals, for feed use 303
Scratch Soap 164
313
durum milling 154-155 maize meal usage 3 12
flour milling 145, 148 Sodium 277-278, 283, 290, 294
maize milling 138 acid sodium pyrophosphate 180
system 138-139 chromate, parboiled rice 241
Screenings 115 hydrogen carbonate 164, 178
Screenroom 121-122 salts 65, 114,176-177, 180
Screens silicate 188
in destoner 116
steroyl-2-lactylate 177
in disc separator 119 Soft-grit blasting, maize usage 312
INDEX 33 1
Softness, wheat characteristic 80 granules 57-61
Solar cells, silica from rice hulls
Solvent extraction milling (SEM)
leaching from pasta 236
advantages 268
liquefaction 183
rice 267
maize 99
Sorbitol, rice in tortillas 270
bread use 214
Sorghum
modified 256, 264
agricultural uses 312
oxidized 264
animal feed 307
pericarp 39
area, production, yield 24
reqirements 277-279
bird-proof 100
retrogradation 62
breeding 49-50
tortillas 270
classification 48, 100
water absorption 197
crop movement 24
wet milling 259-260
cultivation 23-24
Starch granule protein 80
de-germing 266
Starchy endosperm 37-39, 4145
domestic processing 273-275
air classification 132
fats 282-283
cell walls 63
gluten 266
damping 123
grain anatomy 38-40, 44-45
in milling 140-141, 144
inflorescence 30-31
oats 164
milling 134-135
sorghum 135
origin 99100
sugars 55
popped 274 Steam
porridge 246
barley cooking 162
protein 287
conditioning 124
starchlprotein separation 266
drying maize grits 138
oat treatment 164-165
sugary milo 100
tannins 295 superheated, pasta making 237
tortilla chips 274 wheat treatment 153, 154
US grades 100 Steam-flaking, cereals for food use 303
utilization 24-25 Steam-rolling, cereals, for feed use 303
vitamins 289 Steam-treated flour 179-180
waxy 24, 100 Stearoyl lactylate
wet-milling 266 dough strengthener 199
Sour-dough process 212 use in chapattis 270
Soya flour, bread component 196, 215 Steeping 221-222
Specific gravity, in separations 116, 122 Stem 29-30, 34-35, 50
Spent grains 226, 228, 231 Stigma 30, 33-34 49
Spherosomes 37 Stone milling 130, 136, 140
Spike / spikelets 30-34 Stones, wheat milling 140
Spiral mixing method, bread 206 oat shelling 165
Spirits 218, 228-231 Storage
alcohol content 296 breakfast cereals 251
Spoilage 105, 110-112 effect on dormancy 219
Sponge and dough system 202
Spores 179
in flour mills 143
Stabilizers - see Emulsifiers
grains 103113
Staling, bread 209
improvement of flour 174
Stamens 30
malt 220, 224
Starch, 53-62
mycotoxins 298-299
instant 264
314
flour 187
acid thinned 264 oats 166
in barley and malt 223
chlorination 171 rice 160
conversion 218-220, 227,264 sorghum products 135, 224, 298-299
damaged 193 - see also Damaged starch Straight dough system 201, 202
derivatization 244,265
digestion 67, 119, 179 in grain cleaning 121
distribution 289-293 in purifiers 156
effect of drying 114 ofseeds 51, 121, 156
endosperm, 38, 41, 43-44, 131-133, 136, 139, 155, 168
esters 265 protein 174
flow characteristics 249 wheat characteristic 81
gelatinization 126, 225, 244, 253 Style 30, 32
pasta 238
Stratification
Strength
332 INDEX
Subaleurone 133, 135 Thiamin
Sucrose 54, 223 breakfast cereals 254
Sucrose esters 178 enrichment 296291, 293-294
Sugar maize 46 function 286287
Sugar rice 240
and dental caries 298 distribution 282, 284286, 288, 290, 293
bread ingredient 195 Thiol - see Sulphydryl group
breakfast cereal coating 251
Threonine 65, 279, 282
role in breadmaking 192
Thrips 9
Sugars 53-55 Tillers 29
in diet 277-280 Tocopherols 171, 178
distribution 290
fermentation 225-228, 231
as hydrolysis products 68, 218, 220
ingredients 173
in lipids 178
Maillard reaction 291
in malt 223
maize wet milling 263
Torrefication 225
Tortillas 182, 270, 271 290
sorghum plus maize 274
Tortilla chips 271
sorghum 274
Tostadas 271
Transfer cells 38, 45
Triacylglycerols 72, 282
Tribolium spp 108
Trichlorothecene 22
Trichomes 39, 42
Trichothecenes 22, 299
Trieur cylinders 117
Tristimulus 185
Triticale
Sulphur dioxide 177
Sulphydryl groups 66, 174, 175, 198
Surfactants, dough strengtheners 199
Sweetcorn 44, 55
Sweeteners 265
area, production yield 17-18, 96
bread 213
breeding 50
chapattis 270
crop movement 18
grain anatomy 39, 40
inflorescence 3 1
milling 157-158
origin 96
US grades 97
utilization 18
Taco shells 272
Take-all disease 8
Talc 163
Tannins 45, 295
Tanoori Roti 270
Tara gum, gluten substitute 215
Tassel (of maize plant)
Taxonomy 45
Teff 27, 40, 47
use for injera 274
Tella, teff beer 274
Temperature
amylograph 186
brewing 226-228
conditioning 123-125
distilling 228-231
drying 113-115, 138
dust explosions 122
effect on proteins 65
enzyme inactivation 60, 166-167
gelatinization 57, 225, 278
germination 36, 61
kilning 223-224
malting 226223
micronization 225
milling processes 129, 131, 168
mould growth 299
oil/fat 72, 139
pasting 62
peak viscosity 62
storage 103, 108, 110-112, 188
29, 32, 49
Triticum aestivum - see Bread wheat
Triticum durum - see Durum wheat
Triticum species 46, 140, 173
Tryptophan 65, 279, 282
Tube cells 39, 41, 140
Turbidity test 11
Turbo-crushers 139
Tuwo, millet porridge 273
Twin-lift aspirators 12 1
United Kingdom, wheat 87-90
United States of America
barley grades 93-94
breakfast cereals consumption 254
food aid programme 239
maize grades 99
maize utilization 22-23
maize wet milling 263
oat grades 95
pasta: code of practice 238
rice grades 98
rice, solvent extraction milling (SEM) 267
rice types 19
rye grades 96
sorghum grades 100
Terminal velocity 117, 144
Testa 36, 38-44, 63, 123, 140
Tetrazolium chloride 113
Texture 116, 136
Thatcher, Canadian wheat 83 sorghum utilization 2425
vitamins 285-286
INDEX 333
triticale grades 97
blossom midge 9
wheat surplus 8687
bran, animal feed 306
wheat types and grades 85-87 breadmaking use 192
Units xii
breeding 47
Urethane foam, wheat starch usage 311
bug 9
U.S. Code of Federal Regulations 292
effect on breadmaking quality 199
U.S. FDA 292
Canadian 82-85
breadmaking quality 192
chapattis 269
classification 78
Ventilation 110, 112
Vernalization 5 1 composition 288-292
Viability 104, 113, 219 condition and quality 92
Vinegar
Viscosity 179, 183, 186-187 domestic processing 269
cultivation 3
18 1, 22 1, 224
maize and sorghum usage 312 development 35
oat paste 168
dormancy 9
starch paste 61-62, 67
durum 233
worts 225
EC import levy 193
Vitamin E, breakfast cereals 254 emmer 78
Vitamins 71,73,126,153,28~287,-seeaZsounderindividual European 90, 91
names (p.284) fatty acids 282-283
flaked 248
flour 170 et seq
absorption 295-298
breakfast cereals 254
dietary requirements 276-278 flour, granularity 80-81
in foods 290-294 former Soviet Union 87
rice 242 France 90-91
Vitreousness, wheat characteristic 79 grain anatomy 3341
Vomitoxin 22
grain size, milling effect 82
Wafers 173, 177 harvest times 4
Washers 121 harvesting 9-1 1
Water absorption 186-187, 282 industrial uses 31 1
doughmaking 197 inflorescence 32-33
Water glass, rice hull ash use 314 intervention marketing 90
Wax, rice oil source 268
Weakness, wheat characteristic 81 middlings, animal feed 306
Wedge protein 132
Weed seeds 115, 119 origin 78
Weevils 106 parboiled, for bulgur 239
Weighers 157 pests and diseases 7-9
Weights, bread 207
Wet milling
protein content 81
Alfa-LavaYRaisio process 259
proteins 279-281
alkali process 259
quality 6
batter process 259
quality specification, feed 306
Far-Mar-Co process 259
shredded products 250
gluten, starch 259-262
species 46
Koninklijke Scholten-Honig process 259 sprouted, chapatti usage 270
maize 262
Martin process 259 types, varieties 79-92
millet 267 United Kingdom 87-90
Pillsbury process 260 breadmaking quality 192
purpose 259 breeding objectives 193
rice 267 USA types and grades 85-87
sorghum 266 utilization 7
wheat 259-262 vegetative features 29
animal feed 306
vitreous and mealy 79
area, production, yield 4 wet milling 259-262
Argentina 87
world stocks 91-92
Australia 87, 250
world types 82-92
beers 226
WURLD 240
grist, breadmaking 192, 193
hard and soft 80
maturation 79
milling 140-156
pretzels 270
strength 81
products 263 tortillas 270
Wheat vitamins 285-288
334
INDEX
Wheatfeed 141-142, 144-146, 152-153
X-ray diffraction 60, 62
composition 288
D-Xylose 53
pesticide residues in 113
Whisky 223, 228-231
Wholemeal
by-product 232
dried (A.D.Y) 194
composition 292
enzymes 291
in diet 278
fermentation 218, 225-231
exemption from fortification 283, 293
frozen dough strains 195
extruded snack 172
high sugar strains 195
flour 144
infestation 105-106,
analysis 174-176
production 155 leavening agent 194
quality test 183 nutrients in 290
storage 187 phytase 291
maize 137 raising agent 173
milling 129, 153 specialized strains 194195
rye 157 use in ethanol production 310
sorghum 135 vitamins 290
Wines, low 230 Yield, cereals 1-26
Wort 220, 224, 228
WURLD wheat 240 Zearalenone 22, 106, 299
Xanthan gum 215
Xanthomonas campestris 2 15 Zinc 73, 283, 290, 295
Xanthophyll 171, 185 Zymomonas mobilis, use in ethanol
X-ray 109 production 310
Yeast
Zeaxanthin, pigment 99
Zeins 69-70
Zeleny test 183
