Chapters flour

As discussed in Chapter 10, a wide variety of additives is used in the polymer industry. Stabilizers, waxes, and processing aids reduce degradation of the polymer during processing and use. Dyes and pigments provide the many hues that we observe in synthetic fabrics and molded articles, such as household containers and toys. Functional additives, such as glass fibers, carbon black, and metakaolins can improve dimensional stability, modulus, conductivity, or electrical resistivity of the polymer. Fillers can reduce the cost of the final part by replacing expensive resins with inexpensive materials such as wood flour and calcium carbonate. The additives chosen will depend on the properties desired. 

In its action potassium bromate resembles the effect of ageing flour more than any other oxidiser. It has proved impossible to find a legal slow acting substitute for potassium bromate. This has caused bakers to discontinue using the ADD process (Chapter 7). 

Applications and uses of high protein legume flours in fortification of fried and baked goods and other food products for both Western and traditional diets of developing countries are covered in greater detail in Chapters 2-6. To achieve the balance needed in a treatise on food proteins and to include information... 

While the pheromones of Tenebrio and Tribolium originate from a mixed biosynthesis, those produced by males of the broad horned flour beetle, Gnatho-cerus cornutus, represent true terpenes. Initially, the configuration of this new pheromone had been erroneously proposed to be (IR,4R,5S) a-acoradiene [325] however, independent syntheses of pure stereoisomers [326,327] proved the correct structure to show (lS,4A,5A)-configuration 165. The scope of the synthesis is shown by Mori (see chapter by Mori in volume 1 and [15]). A minor component of the G. cornutus was reported to be a-cedren-14-al 166 [328]. 

There are a large number of industrial processes which employ cavitation as an energy source for the generation of fine emulsions and dispersions. One of the earliest devices which was developed for this purpose was the so-called liquid whistle (see Chapter 7) and this continues to be used widely. Typical examples of the uses of such whistles include the preparation of emulsion bases for soups, sauces or gravies which consist of a premix of water, milk powder, edible oil and fat together with flour or starch... 

Color in food products ranks second in importance to taste in relation to consumer acceptability of a product. Discoloration problems caused by plant-protein products must be solved if these products are to be accepted. Isolation and identification of the pigments producing color is an important step in solving this problem and the methods developed in the studies presented in this chapter with cottonseed flours are applicable to color problems caused by other plant-protein products. 

In this chapter are considered flour and starch and the products derived from them—bread, dextrin, macaroni and the like. 

Ivory- nut meal [Plate V (at end of chapter), Fig. 38] is detected by the following microscopical test The flour is treated with 3% soda solution and left for half an hour, after which the liquid is decanted off and the residue washed with water and examined under the microscope. The ivory-nut meal is readily recognised by its characteristic structure, since the cells of the endosperm of this seed exhibit an enormous thickening of the walls, so that the aperture of the cell is distinctly reduced. These thickenings are interrupted here and there by channels connecting the cells.8... 

A piece of the crumb of the size of a pin s head is moistened on a microscope slide with a drop of water and covered with a cover-slip, which is carefully pressed and turned round and round with the tip of the finger. In this way those starch granules which have undergone but little alteration are separated and moved towards the outer part of the preparation, where they may be easily observed. Thus were obtained the preparations for the microphotographs 33 and 34 of Plate V (at end of chapter) both were obtained from pure wheaten bread, the former being from a loaf made from 80% flour (i.e., flour containing 80% of the grain) and the latter from a small fancy loaf. 

Microscopic Examination.—This serves for the recognition of the nature of a starch. The characters of starch granules of different origins are described in the chapter on flour (p. 53). 

Microscopic Examination.—A few grams of the chocolate are freed from fat by extraction with carbon tetrachloride and from sugar by washing on a filter with a little alcohol and then with cold water. The residue, well mixed in a mortar, is examined with a magnification of 300-400 diameters, best in comparison with products of known origin. Such examination will show if the normal constituents of pure chocolate are accompanied by starch or flour of cereals, chestnuts (see Fig. 32 of Plate IV in the chapter on Flour) or oily seeds, or powdered cacao husks. 

Other spices, too, for example, mustard, paprika, flour additives, and garlic (Dannaker and White 1987, Scholl and Jensen-Jarolim 2004) as well as many food products, such as milk proteins (casein), whey proteins (a-lactalbumin, P-lactoglobulin), and wheat proteins, which are not always obvious food ingredients (hidden ingredients) (Lopata and Potter 2000, Chapters 6 and 13), may cause adverse reactions. 

The Rapid ViscoAmylograph (RVA) has been the preferred instrument for determining the pasting properties of rice flour and rice starches24,25 (see Chapter 8). 

Wheat starch (see Chapter 10) is a by-product of vital gluten manufacture, but is also isolated from wheat flour in its own right. It is a major starch in Australia and New Zealand in Europe, it represents 20% of the total starch production.12 Residual protein in the starch gives it a flour-like odor, flavor and appearance. Wheat starch... 

CHAPTER 17 THE PREPARATION OF NITRO TETRAZOLES LNTA forms heavy, granular, yellowish white crystals, which are not very soluble in water—the crystals are more readily soluble in hot water. LNTA detonates when heated to 220 Celsius, and is slightly more percussion sensitive then mercury fulminate as a result, its use in priming compositions has been questioned, but it can be safely desensitized by mixing with dextrose, flour, or gum Arabic immediately after preparation. The desensitized product can be successfully used in priming compositions for use in bullet primers and the like. ... 

As used in this Chapter, the term non-endospermic hemicellulose refers to hemicelluloses from aerial tissues and organs (bran, cob, hull, husk, leaves, stems, and other parts), but excludes those from root tissues. The hemicelluloses associated with cereal starches and flours are collectively termed endospermic hemicelluloses. 

As part of his investigation of the Psilocybe genus, Guzman noted a common trait among the hallucinogenic species, in addition to the bluing reaction a flour-like smell or taste. Apart from the inherent subjective nature of our sense of smell and taste, a common odor is a trait that definitely does not apply to the European species (also see Chapter 3.2). 

Cardiotoxicity of primary amines (epinephrine, norepinephrine, isoproterenol) was noted earlier, and has been recognized for nearly 100 years. The vascular toxicity of these and related compounds has also recently been recognized. The effects seem to focus on medial cells of the artery wall, rather than on adventitial or endothelial cells. Early changes include loss of medial cells, mineralization, and loss of elastic fibers. Later there is a compensatory proliferation of intimal cells. The vascular toxicity of two related compounds is particularly striking. One of these compounds, allylamine, will be discussed near the end of this chapter. The second is )S-aminoproprionitrile ()S-APN), which is the active agent in the toxic sweet pea, Lathyrus odoratus. Consumption of flour derived from this plant results in lathyrism, a condition often seen in children and young... 

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