Cereal adjuncts

In the canning and preserving industries, com symps are used to prevent crystallization of sucrose, provide body, accentuate tme fmit flavors, and improve color and texture. In the beverage industry, the predominant use is in the beer and malt-Hquor areas. High conversion symps are used to replace dry cereal adjuncts, provide fermentable sugars, enhance flavor, and provide body. These symps contain controlled amounts of dextrose and maltose for proper fermentation. 

In addition to barley malt, supplementary sources of starch are used in the form of unmalted cereals (adjuncts) in order to dilute the mash by 15-50%. The adjuncts are barley, wheat, com and rice (cracked rice) in the form of whole meal, grits, flakes or flour. 

POOH Anderson]. W., S. Riddell-Mason, N. J. Gustafson, S. F. Smith, and M. Mackey. Cholesterol-lowering effects of psyllium-enriched cereal as an adjunct to a prudent diet in the treatment of mild to moderate hypercholesterolemia. Amer J Clin Nutr 1992 56(1) 93-98. Day, C. E. Activity of psyllium hydrophilic colloid for reducing serum cholesterol in sea quail fed diet supplemented with cholesterol. Artery 1991 18(3) 163-167. 

Curiously there have been few examples in the literature (outside of work with cereals) which use light microscopy of embedded sections as anything other than an adjunct to TEM or SEM [27,28]. Thus, fixation and embedding schedules relate to the electron microscopies ... 

To outline the process, the aqueous substrate for beer production is made by brewing cereals with hops, which provide the characteristic bitter flavor component. Barley is the chief cereal ingredient, which is first malted to give enzymes required to breakdown starches to simple sugars, and also to contribute an important flavor component. Barley is a fairly expensive source of starch, so it is usually supplemented by the addition of less expensive starch adjuncts such as corn (maize), oats, millet, wheat, or rice. The adjunct contributes to carbohydrates, but makes little contribution to the flavor. Various strains of yeasts selected for their efficient conversion of glucose to ethanol are refined by individual brewers to achieve desired product qualities. 

In mashing, the next step in the process, the dried malt and the starch adjunct (malt surrogate, 25-30% of the total starch) are ground up to coarse particles. Some of the ground malt and the whole of the adjunct are then mixed with water and boiled for half an hour in a cereal cooker to convert insoluble to soluble starch (Eqs. 16.3 and 16.4). 

Beer making or brewing involves the use of germinated barley (malt), hops, yeast and water. In addition to malt from barley, other starch- and/or sugar-containing raw materials have a role, e. g., other kinds of malt such as wheat, unmalted cereals called adjuncts (barley, wheat, com, rice), starch flour, starch degradation products and fermentable sugars. The use of additional raw materials may necessitate in part the use of microbial enzyme preparations. 

Almost all the rice in the world is directly consumed by humans. In Asia, milled rice is directly used or cooked, whereas in other parts of the world it is also consumed as breakfast cereals or used as brewing adjuncts (Figure 1.7). For instance. 

Brewers spent grains The extracted residue of barley malt, alone or in mixture with other cereal grains or adjuncts, resulting from the manufacture of wort or beer. Brewers spent grains are mainly used to feed ruminants. 

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