Wheat flour, acidity

About 80% of the fS-amviase present in wheat flour is associated with glutenins. Although acid proteases and peptidases are present in the wheat seed they do not normally cause problems in the bakery. 

The substitution of the seed flours for cowpeas or wheat flour increased the percentage protein (Table IV) in all food products and increased the chemical scores of the limiting amino acids, methionine and cystine, for all foods. 

Benzoic acid is a by-product of benzoyl peroxide used in the bleaching of freshly milled wheat flour. A maximum benzoic acid concentration of 16 ppm was reported after 12 h of bleaching. The concentration decreased to 6 ppm after 3 months (Saiz et al., 2001). 

These techniques have been used successfully in the micro-Zdman degradation of the enzyme mouse sarcoma dihydrofolate reductase to obtain the amino acid sequence of the first 25 amino acids 455). Similarly, RPC has been used in coqjunction with the automated Edman technique for sequencing 32 residues of myoglobin 456). Methionine and its oxidation products, methionine sulfoxide and methionine sulfone, in methionine fortified foods have been analyzed as their dansyl derivatives 457). Lysine has been determined as its dansyl derivative in a study in which the stability of lysine in fortified wheat flour was evaluated (458). 

Wheat flour, dibenzoyl peroxide determination, 698, 701 Workplace air benzoyl peroxide, 701 peracetic acid, 699 Wurster s reagent, hydroperoxide determination, 678, 684... 

Potatoes are an excellent source of carbohydrates and contain significant amounts ofphosphorus, potassium, calcium, and vitamins, especially vitamin C. Potato protein content, at over 10%, is relatively close to that of wheat flour (11%) also, thanks to their lysine, methionine, cystine and cysteine contents, potatoes are a valuable supplement to cereal proteins. For instance, potatoes provide a significant source of proteins (10-15% of total requirements), a major source of vitamin C, an important source of energy, and also minerals like iron and other vitamins such as thiamin, nicotinic acid, riboflavin, and pro-vitamin A (p carotene) (Salunkhe and Kadam, 1991). 

Akerberg, C., Zacchi, G. (2000). An economic evaluation of the fermentative production of lactic acid from wheat flour. Bioresour. Technol., 75, 119-126. 

A typical compn is resin 53, wheat flour 27 nitric acid of 20°BS 20% the nitrated product lp is mixed with KC103 3 parts water to make a paste which is molded into blocks Ref Leckzinski, FrP 395635 (1908) CA 4, 2733 (1910)... 

Lezinsky s Explosive. A mixt of whole wheat flour 27p with resin 53p is treated with 20p nitric acid and, without washing, combined with 100 to 300p of K chlorate Ref G. Lezinsky, USP 909915 (1909) CA 3, 1088 (1909)... 

Cereals contain also different HBAs. Canadian wheat flours were found to contain vanillic acid (up to 16 mg/kg) and syringic acid (up to 7 mg/kg). Oats contain vanillic acid, 4-HBA and salicylic acid, particularly in the hulls [6]. 

UC ext. refers to protein extracted from wheat flour with a solution containing O.IM acetic acid, 5M urea, and O.OIM... 

Abbreviations and notes EqS - Equivalent in safety to sheathed expls NG - Nitroglycerine NGc such as woodmeal, wheat flour, oat husk meal or plant fibers Other ingredients, such as AW (Acid Barytes, Resin or AS No 2( ) d - density of unsheathed cartridges Strength as % of BG (Blasting cartridge suspended in 9% methane/air... 

Wheat flour Aqueous extraction after addition of 4 -deoxypyridoxine as internal standard protein precipitated with 5% metaphos-phoric acid. Extraction carried out under yellow light. 

Glidine, a commercial diabetic food which is prepared from wheat flour and contains over go per cent of protein, may be used as a satisfactory source of glutamic acid. If this is used, it is not necessary to wash in order to remove the starch. From 1130 g. of this material, by hydrolyzing with 2500 cc. of concentrated hydrochloric acid and working up as before, 275-285 g. of glutamic acid hydrochloride may be obtained. Usually, the product from glidine is more difficult to decolorize. It has been found that an ether extraction of the hydrolysis mixture, after removal of the melanin, improves the color of the final product. 

TABLE VII. Amino acids contents in wheat flours and pizza crusts... 

Newsome [6] determined methyl mercury compounds in wheat flour and ground oats by extraction with benzene-formic acid followed by purification and gas-liquid chromatography. Interfering substances were removed from the extracts by column chromatography on silicic acid and partitioning with cysteine acetate solution. The method is sensitive in the 0.01-0.9 ppm range with a recovery of generally better than 95%. 

In hardwood plywood, the glue mix is typically formed by adding water and soft wheat flour at rather high proportions with a minor addition of filler, such as nut shell flour to the urea-formaldehyde resin. Urea-formaldehyde resins are usually shipped in 60 - 65 percent non-volatile solids form. Acid salts such as ammonium sulfate are added to increase the rate of cure of the urea-formaldehyde resin when under pressure and subsequently heated in hot presses. Some acid salts cure the urea-formaldehyde sufficiently well under ambient "cold" press conditions. It is evident this type of plywood would be oriented toward interior use such as furniture. If water-proof type bonds are required of hardwood plywood, then melamine-formaldehyde resins are used in similar mix form but with higher resin solids... 

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