INDEX AACC(American Association of Cereal Chemists Inc) andards 182-184 haracteristics 226-227 Abrasion malt 223 as conditioning aid 124 as milling process 129-130 Aleurone 164, 184, 220 h184 arley 162 13 enzymes 220 cid treatment, cereals, high moisture 304 dough development(ADD) proces phytate 295 proteins 68 ADA see azodicarbonamide ADD see activated dough rice 160 Additives EC policy -176, vitamins 284-287 four173,175-17 wheat 140-142 malting 220, 225 Alfa-Laval Raisio process, wet milling 259 Adhesives Alkali process, wet milling 259 from steamed wheat 179 use of fo Adipic acid, nylon production 311 Adjuncts 224 aMiFLoW bread sr ces se alpha dun, sorghum and millet snacks 273 ids, breakfast cereals 253 bonds detected by NIRS 182 Aeration(gas injection) breadmaking process 206 L-Cysteine 171, Maillard reaction 291 Agricultural mulch, maize flour usage 312 eins65,6971 Air classification 131-134. 180 Amioca, waxy maize starch 264 Akamu, millet porridge 274 rmentation 221. 226-227 nactivation 154 ng 231 316
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, alphaAdjuncts 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 alphaamino acid composition 280 attack on starch 198 Alcohol 171, 218 breadmaking effect 88 association with amylose 57 breakfast cereals 253 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 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 mm8212,9
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 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
318 INDEX Bracts 30, 33 rridge 246 cereals 42-44 finisher 146 4 hypercholesterolaemic effect 25 pesticides 113 vitamins 284-287 waxy 57, 9 oughening by conditioning 122-123 vitamins 284-285 wafer 172-173 m wheat140-142,145-149,152,183-18 Baume sca Branching, of cereal plants 29-30 steeping method 221 Beall determinator 126, 138-139 barley use 213 bran 208 proteolysis 68 types and characteristics 226-228 ried distillers grains 215 enrichment 294 ,14 fat as t19 71010911.5 peroxide 171 aging 210 Beatz 115 gluten substitutes 215 conditioning 126 ological Oxygen Demand 224 proving agents 196 af colour 200 naize, constituent 214 Birdproof sorghum 45 misture content 207 Birdsfoot millet 47 278,292,298 reservation 21 ce usage 213, 215 air classification 133 181,211,292 four use 194, 214, 215 arley 163 gredient 195 triticale use 213 der apparatus 61,186
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, betaBezatz 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
319 balls 115 wholemeal 208. 278. 293 read and Flour Regulations(1984)153, 171, 201 Bread and Flour Regulations(1990 amendment) 173, 176, 80,201,293 Bread flour 173-176 mposition173,277-278,292 utomation 207 Cake four reatments 171-174 Cake Bulk(long)fermentation 201, 202 in cereal products 278, 293-294 hemical develop mergency no-time dough 206 enrichment 294 Microwave bak o-time Continental 206 adio-frequency baking 206 salts171,180,231,293 rye, sour Calcium stearoyl-2-lact Calories, breakfast cereals 253 anada, wheat grades 82-85 Bread whe mls14l,155 carbohydrate 163, 229, 231 140-154 Breakfast cereals 244--257 in barley products 163 252,255 of products 284, 290, 292 54 refined 280 utritive value 252-254 9,231 Break system137-138,144-148,154 Carbon dioxid tion d rols130,146 112 stock g storage 105, 110 g221-222 arch mutants 57 ole in dough expansion 191 Brewers nimal fe arboxymethyl cellulose 215 product of brewing 228, 231 Carob seed flour, gluten substitute 215 Brewing 226-228 Caryops oat husk for filter aid 313 characteristics 40 components 39, 42-43 mate, see Potassium bromate Catalase 69 Brown flours 153 Cattle maize as feed 304 sorghum for feeding 307-308 Brush 39 42 wheat as feed 306 s, compression 1ll Cell walls 38-39 aize and sorg usage 312 rials, corncobs usage 313 ts5456,62-64 hydrolysis 218 nutrients 239 Bulk(long) fermentation
INDEX 319 wheat germ 209 Bunt 8 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
DEX cellulo 137-13 cereal endosperm 38 in rice 63-64 Corn chips 272 0 duction of ethanol 310 nimal feed usage 302-309 rn flour 139, 182 area of crops 1-26 orn gluten 263-264 high fructose(HFCS) 263 Cosmetics ethanol production urfural production Crackers- see Biscuits industrial uses 311-314 us Crease in cereal grains 40-43 worldwide 302 in wheat milling 140-142 Chapattis 153, 173, 269-270 Chemical development process bread 205 chlorine Cysteine 205 gas treatment of cake four 171, 174, 178 Cysteine hydrochloride 174, 176 Chlorine dioxide 171, 174 1,280,296 in bread flour 174 ake flour 177-17 Process173-175,197,203-204 measurement 152, 185 Civilization, beginnings 191 in rve four157,174,177-178,185 Classification, taxonomic 45-48 in semolina 156 Cleaning13,115-116,119121,143 enters 227 cereaieping 221 Cob, maize 33, 34 see also Corncob nditioning 123 Cocoa sub 3 lex Alimentarius 173 Bm城二 129-131,134-136 Coleorhiza 220 Dent maize(corn) 39, 44, 138 Bread wheat Deoxynivalenol(vomitoxin) 22 Deoxyribose 53 Conditioning 122-126 Depleted layer- see Cementing layer Conducting tissues 37 scale 35 Congo red dye 186 Dextrose, starch source 265 Dietary Reference Values 276 Differential scanning calorimetry 61 ooking, breakfast cereals 244 Differential speed of rollers 130-131 e milling 138 reduction rolls 148 wheat break rolls 146
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