Cereals components

Choline Meat, egg yolk, legumes, cereals Component of a neurottansmitter Phosphobpid in cell membranes... 

If a toffee or caramel is to be used as a component it must be formulated so as make a stable product. In particular, if the toffee or caramel has a markedly different water activity from the adjacent component then problems will occur. For instance, if a bar with a cereal component, such as a wafer, is made with a caramel layer, and if the caramel does not have... 

The choice of the main cereal component used is based on the lowest cereal cost on a starch content basis, since the sugar ultimately available for fermentation depends on the amount of starch hydrolyzed. Small amounts of a particular cereal, for example, rye for rye whiskey, corn for bourbon, may still be employed to provide the desired flavor element in the final beverage. Rye is used extensively by distillers in the areas where it is plentiful. Corn, wheat, millet (65-68% starch), rice, and potatoes also provide supplementary sources of starch for spirits production, depending on local cost, usage, and availability. Small amounts of hydrolyzed rye are sometimes used to favor initial yeast propagation (about 2% of the total starch input). 

Once a product has been made, the ability to maintain its stability comes into question. Thus, Chapter 8 covers the topic of shelf life and focuses on the well-known phenomenon of bread-staling and the factors causing it. Starch is the cereal component believed to play the principal role in the staling of aerated products. 

The relationships between cereal composition and functionality are discussed in Chapter 11. Together with knowledge of the genetic control of cereal components, these relationships lead naturally to the discussion in Chapter 12 of approaches to modifying functionality. Some selected aspects of nonwheat cereals are discussed in Chapter 13. Presently, much emphasis is given to health considerations of diets Chapter 14 covers some of the health-related topics in discussions of cereals. 

There is a vast literature on cereal components that have been shown to give health benefits. The main ones will be briefly summarized. 

Charalampopoulos, D., Wang, R., Pandiella, S. S., Webb, C. (2002). Application of cereals and cereal components in functional foods a review. International Journal of Food Microbiology, 79, 131-141. 

Deficiency Diseases. Not only did cereals make an important contribution to improving the general status of humankind, but they also were important dietary components of some groups of people who showed certain nutritional deficiencies. This observation led to the discovery of some of the vitamins. These deficiency diseases have been most prominently associated with use of rice, com, and wheat. 

Xylan-type polysaccharides are the main hemicellulose components of secondary cell walls constituting about 20-30% of the biomass of dicotyl plants (hardwoods and herbaceous plants). In some tissues of monocotyl plants (grasses and cereals) xylans occur up to 50% [6j. Xylans are thus available in huge and replenishable amoimts as by-products from forestry, the agriculture, wood, and pulp and paper industries. Nowadays, xylans of some seaweed represent a novel biopolymer resource [4j. The diversity and complexity of xylans suggest that many useful by-products can be potentially produced and, therefore, these polysaccharides are considered as possible biopolymer raw materials for various exploitations. As a renewable resource, xylans are... 

A great deal of effort has been made to investigate the role of xylans in bread making. Reviews on cereal xylans [39,41,118] have shown that the xylan component is primarily responsible for the effects on the mechanical properties of the dough as well as the texture and other end-product quality characteristics of baked products. 

Roudaut, G., Maglione, M., and Le Meste, M. 1999b. Relaxations below glass transition temperature in bread and its components. Cereal Chem. 76, 78-81. 

FIGURE 4.43 Prediction errors for the training data (dashed lines) and for the test data (solid lines, leave-one-out CV) of the cereal data set in relation to the number of PLS components. 

Plastic materials are the main components of food packages used for dairy products, baked goods, breads, beverages, breakfast cereals, confectionery, pasta, and other miscellaneous food products (Table 14.1). 

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