Cereal commercial

Semolina is the coarsely ground endosperm of dumm wheat. High in protein, it is used by U.S. and ItaHan manufacturers for high quaHty pasta products such as macaroni and spaghetti. In Africa and Latin America it is also used for a dish called couscous. Dumm flour, a by-product in the production of semolina, is used to make commercial American noodles. Farina is the coarsely ground endosperm of hard wheats. It is the prime ingredient in many American breakfast cereals. It is also used by manufacturers for inexpensive pasta. 

Additional basic wheat products are wheat berry (kernel), bulgar, cracked wheat, wheat germ, bran, and commercial cereals. See Ref. 56 for more information on wheat science technology. 

Nuts are rich in protein and fat most commercially important nuts supply about 28 MJ /kg (6600 kcal/kg) of kernel, more than most other foods (Table 2) cereals supply about 15 MJ /kg (3640 kcal/kg) meats about 7.5 MJ /kg (1790 kcal/kg) and fresh fmits less than 2.8 MJ /kg (660 cal/kg). The energy content in kilojoules (1 food calorie or cal = 4.184 kJ) per kilogram of food is calculated by the following formula ... 

Industrial uses of L-ascorbic acid relate to its antioxidant and reducing properties. It is used as an antioxidant in the commercial preparation of beer, fmit juices, cereals, and caimed and frozen foods, etc. 

More recently, interest has developed in the use of enzymes to catalyze the hydrolysis of cellulose to glucose (25—27). Domestic or forest product wastes can be used to produce the fermentation substrate. Whereas there has been much research on alcohol fermentation, whether from cereal grains, molasses, or wood hydrolysis, the commercial practice of this technology is primarily for the industrial alcohol and beverage alcohol industries. About 100 plants have been built for fuel ethanol from com, but only a few continue to operate (28). 

The first proteins from transgenic plants to reach commercial status were avidin and P-glucuronidase (GUS) both of which are used as diagnostic agents in molecular biology. An important principle demonstrated by these case studies is that molecular farming in cereals can be an economical alternative even when the natural source of a protein is abundant (i.e. egg whites for avidin, and Escherichia coli for GUS) and where a market is already established. 

Weizmann A process for producing acetone and //-butanol by the fermentation of carbohydrates by bacteria isolated from soil or cereals. Later work has shown that effective bacteria are Clostridium acetobutylicum and Bacillus granulobacter pectinorum. Used in Britain in World War I for the manufacture of acetone, needed for the production of cordite. Subsequently operated by Commercial Solvents Corporation in Terre Haute, IN, and in two plants in Canada. Later abandoned in favor of synthetic processes. Invented by C. Weizmann in the University of Manchester in 1915, based on earlier work at the Pastern Institute by A. Fembach and E. H. Strange (hence the alternative name Fembach-Strange-Weizmann). The money that Weizmann obtained from royalties on this process was used in founding the State of Israel, of which he was the first president. 

Eckhoff, S.R. and Tso, C.C. 1991. Starch recovery from steeped com grits as affected by drying temperature and added commercial protease. Cereal Chem. 68, 319-320. 

Near infra-red reflectance spectroscopy was first used by Norris and Hart [54] for the determination of moisture, oil and fat in cereal products. A number of instrument companies, notably Technicon, have developed commercial instruments. The instrument replaces a series of chemical procedures by a signal measurement in each of six infra-red regions and reference to a suitable computer calibration. Such an approach offers... 

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