Crushed wheat

Defatted soy meal is used as a starting material in the production of this seasoning sauce (Fig. 16.7). The meal is moistened, then mixed with roasted and crushed wheat and heated in an autoclave for 45 min. The mix ratio in Japan is fixed at 1 1, while in China it varies up to 4 1. Increasing the amount of soy decreases the quality of the endproduct. The mix, with a water content of 26%, is then inoculated with Aspergillus oryzae and Aspergillus soyae. Initial incubation is at 30 °C for 24 h and then at 40 °C for an additional 48 h. This fermentation starter, called koji , is then salted to 18% by addition of 22.6% NaCl solution. Inoculation with Lactobacillus delbrueckii and with Hansenula yeast species results in lactic acid fermentation, which proceeds under gentle aeration in order to prevent the growth... 

Cracked or crushed wheat refers to wheat that has been broken into fragments. 

Temickeltmg,/. hard nickel plating, -wachs, n. hard wax. -waren, /.pi. hardware, -weizen, m. hard wheat, durum wheat, -werden, n. hardening, -zerkleinerung, /. crushing of hard material, -zinn, n. (hard) pewter. 

Whole oats, called groats, consist of the bran, germ, and endosperm of the whole grain with the outer hull removed. Whole oats are softer than wheat grains and can be crushed at home. They are available in specialty food stores. 

I, Spread potassium chlorate crystals thinly on a hard surface. Roll the round stick over crystals to crush into a very fine powder until It looks like face powder or wheat flour. 

Add crushed crystal malt to 160° water and steep at 150° water for 30 minutes. Sparge. Add liquid to 5 gallons boiling water. Add 1 ounce of Cascade hops and diy wheat extract. Boil for 40 minutes and Vz ounce of Cascade hops. Boil for 19 minutes and add Vz ounce of Cascade hops. Boil for 1 minute and turn offbeat. Cool to 70° and transfer to a primary fermenter. Pitch yeast. Ferment for 1 week at 60°. Rack to a secondary fermenter and ferment for 2 weeks at 40°. Prime with 5 ounces com sugar boiled in 2 cups of water. Bottle. 

From 1965-1969 the Saskatchewan Wheat Pool contracted production of low erucic acid seed obtained from Agriculture Canada, Saskatoon, and crushed commercial quantities for evaluation of the oil by Canada Packers and other edible oil processors. Higher costs were involved in handling the low erucic seed and processors were unwilling to pay a premium therefore, production remained at a low level. With an abundance of European sunflower oil available for salad oil production, interest in low erucic and stabilized salad oil was also dampened. 

Figure 18.1 Soya sauce production process. A mixture of cooked soya beans and crushed roasted wheat is inoculated with Aspergillus oryzae and incubated to obtain koji. Koji is aged in brine to obtain crude soya sauce, which is filtered and bottled.

Like wheat, rye should be crushed or coarsely ground for feeding to animals. Rye is not commonly given to poultry. Studies with chicks have shown that rye contains at least two detrimental factors, an appetite-depressing factor located primarily in the bran, and a growth-depressing factor found in all parts of the grain. 

When oily nuts and seed are roasted and ground to rupture a sufficient number of cell walls, a paste or butter is produced. When the nuts are of edible quality and the operation is sanitary, the paste becomes an important food item. Pulverizing nuts not only releases free oil, but flavors as well. Historically, grinding roasted nuts into paste was one of the first nut products to be made. It was adapted from grinding coffee with mortar and pestle, and crushing corn and wheat to make bread. While most oily nuts of the world - hazel nuts, almonds, macadamia, peanuts and pecans - have been made into paste commercially, the process is a part of the history of all edible nuts. 

---