Cereal physical properties

The largest class of processes appHed to farm commodities are separations, which are usually based on some physical property such as density, particle size, or solubiHty. For example, the milling process for cereal grains involves size reduction (qv) foUowed by screening to yield products that have varied concentrations of starch, fiber, and protein. Milling of water slurries is practiced to obtain finer separation of starch, fiber, protein, and oil. 

Wunderlich, B. (1973)."Macromolecular Physics," Vol. 1. Academic Press, New York, NY. Yanez, G. A., Walker, C. E., and Nelson, L. A. (1991). Some chemical and physical properties of proso millet (Panicum milliaceum) starch. J. Cereal Sci. 13, 299-305. 

Whistler, R.L., Goatley, J.L., and Spencer, W.W. 1959. Effect of drying on the physical properties and chemical reactivity of com starch granules. Cereal Chem. 36 84-90. 

Assume that you want to develop a crispy breakfast cereal in the form of flakes in which the main component is wheat starch. To start with, you use the simplest model system of native starch and water. How would you proceed, and in particular what should be the course of water content and temperature to obtain a product with the desired physical properties Tip Also consult Section 6.6.2. 

Koshiyama, I. Chemical and physical properties of a 7s protein in soybean globulins. Cereal Chem. 1968a, 45, 394-404. 

Listed below are cereal grains that can be used to produce spawn. Immediately following this list is a chart illustrating some of the physical properties important to the spawn maker. 

E. Physical Properties and Sixth Graders Acceptance of an Extruded Ready-to-Eat Sweet Potato Breakfast Cereal (Dansby and BoveU-Benjamin, 2003c)... 

E. PHYSICAL PROPERTIES AND SIXTH GRADERS ACCEPTANCE OF AN EXTRUDED READY-TO-EAT SWEET POTATO BREAKFAST CEREAL (DANSBY AND BOVELL-BENJAMIN, 2003c)... 

Dansby, M.Y. and Bovell-Benjamin, A.C. 2003c. Physical properties and sixth graders acceptance of an extruded a ready-to-eat sweetpotato breakfast cereal. /. Food Sci. 68, 2607-2612. 

As an example for multivariate modeling, we consider the simultaneous determination of several components in low-selective analytical systems (multicomponent analysis). These components can be elements, compounds, or chemical/physical properties. By means of multicomponent analysis, constituents of pharmaceutical formulations can be determined in the UV range, the water and protein content of cereal can be estimated from NIR spectra or chemical elements, and technological parameters of coal are predictable on the basis of infrared (IR) spectra. The limited selectivity of chemical sensors can also be overcome by applying the principles of multicomponent analysis. 

Muir, WE. and Sinha, R.N., Physical properties of cereal and oilseed cultivars grown in Western Canada, Can. Agric. Eng., 30(l) 51-55 (1988). 

As mentioned before, proteins are the key to explaining dough s physical properties (Chapter 6) and they play a major role in cereal technology. For that reason, particular attention is given to proteins in Chapters 9 and 10. Cereal proteins (especially the gluten type) are known for the difficulty encountered in their solubilization. Chapter 9 deals with the topic of protein solubility. Solubilization is usually a necessary precursor for characterization. Some of the main techniques currently used for characterization of cereal proteins are discussed in Chapter 10. 

In view of the overriding role that MW plays in determining physical properties, it is fitting to pause in order to summarize the compositional variables that have been found to affect the MW of wheat polymeric protein and, therefore, the MW of all the cereal polymeric proteins. Three main variables have been found to influence the MWD ... 

Wang, W.-M. Klopfenstein, C.F. Ponte, J.G. Effects of twin-screw extrusion on the physical properties of dietary fiber and other components of whole wheat and wheat bran and on the baking quality of the wheat bran. Cereal Chem. 1993,70, 707-711. 

Jimenez A, Fabra MJ, Talens P, Chiralt A (2010) Effect of lipid self-association on the microstructure and physical properties of hydroxypropyl-methylcellulose edible films containing fatty acids. Carbohydr Polym 82 585-593 Jimenez A, Fabra MJ, Talens P, Chiralt A (2013) Phase transitions in starch based films containing fatty acids. Effect on water sorption and mechanical behavior. Food Hydrocolloid 30 408-418 Jin Z, Hsieh F, Huff HE (1994) Extmsion of com meal with soy fiber, salt, and sugar. Cereal Chem 7 227-234... 

Casein and caseinate are utilized as food and also have nonfood uses. In food manufacturing they are used for protein enrichment and/or to achieve stabilization of some physical properties of processed meats, baked products, candies, cereal products, ice creams, whipping creams, coffee whiteners, and some dietetic food products and drugs. 

Lee EY, Ryu G-H, Lim S-T. 1999. Effects of processing parameters on physical properties of com starch extmdates expanded using supercritical CO injection. Cereal Chem 76 63-69. 

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