Distillation/extraction wheat extracts

Identification of compounds and origin. The volatile compounds isolated by steam distillation-extraction of a wheat sample are listed in Table I. 

Comparison of fresh and frozen immature plants. To obtain an adequate amount of field grown wheat for initial identification of compounds, plants were harvested and stored frozen prior to distillation-extraction. After identifications were confirmed a comparison was made between the volatiles from fresh and frozen tissue to determine if the compounds isolated from frozen samples were also present in fresh wheat tissue. For these comparisons immature plants (Figure 1) 20-30cm tall were harvested and macerated in a Waring blender prior to distillation-extraction. From Table II it can be seen that the... 

A few other cereal-based ingredients go into some biscuits. The most important is oats in the form of oatmeal or oat bran. Health claims are sometimes made regarding oat bran products. Some savoury biscuits have whole or kibbled grains of either wheat barley or oats. Barley does go into biscuits in the form of malt extract. Brewers or distillers spent... 

Over 50 different pyridazin-3-ones were evaluated for biological activity in a wheat (Triticum aestivum L.) test system described previously (1). Briefly, seeds were germinated in 9-cm petri dishes on three layers of filter paper. Pyridazinones were dissolved in acetone and the filter papers were impregnated with 1 ml of acetone solution. After the soluent evaporated, 10 ml of distilled water were added to form an inhibitor concentration of 100 yM. Seeds were planted directly on the moist papers and germinated for 4 days in a controlled environment chamber on a 16-hr photoperiod with 27+lC day temperature and 21+lC night temperature. Light intensity from both fluorescent and incandescent bulbs was 28 klux at dish level. Lipids were extracted and recovered from 1 g of lyophilized shoot tissue, separated into membrane and non-membrane lipids, and analyzed by gas chromatography as described (1). 

Table IV. Wheat Bioassay Of (A) Fractions Of Steam Distillates of Altus, OK and (B) Solvent Extracts of El Reno, OK Wheat Soil...

Naturally occurring tocopherols are obtained by the extraction or molecular distillation of steam distillates of vegetable oils for example, alpha tocopherol occurs in concentrations of 0.1-0.3% in corn, rapeseed, soybean, sunflower, and wheat germ oils. Beta and gamma tocopherol are usually found in natural sources along with alpha tocopherol. Racemic synthetic tocopherols may be prepared by the condensation of the appropriate methylated hydroquinone with racemic isophy-tol.<">... 

Fatty acids as precursors of volatiles in steam distillate-hexane extracts of tobacco and wheat Relative abundances of specific fatty acids in hydrolysates of 2 varieties of burley tobacco stalk and 1 variety of wheat (whole plant Including leaves and stems) are given in Table III. 

In these experiments, distilled water, pH 5.6, was used in place of acetate buffer to avoid an effect on tea flavor. Black tea leaf could also be degraded with wheat bran Koji extract of Rhizopus sp., but, little or no degradation occurred with Macerozyme alone. 

In distilling, the soluble materials may be extracted, as in brewing, or the whole mass fermented, the alcohol then being distilled off. The residue after filtration is sold as wet or dried distiller s grains. In Scotland, whisky distilleries are either malt or grain types (Fig. 22.4). The former use barley malt alone, whereas the latter use a mixture of cereals, which may include barley, maize, wheat and oats. 

Figure 25 Relationship between substantivity and protein concentration in the medium. AppUca-tions were made by immersion of virgin hair tresses in water solutions of a wheat protein hydrolysate (hair/solution ratio 1 10 w/w) at 25°C for 2.5 hr, pH 5.5. Desorption consisted in extraction with 10-fold 50°C distilled water, after rinsing of the hair tresses. The amount of adsorbed peptides was determined by nitrogen determination on the extracts (95).

Hops or hops-derived products are usually boiled for 0.5 to 2.5 hours with wort. Wort is an aqueous solution of fermentable sugars (glucose, maltose, maltotriose) obtained by enzymatic hydrolysis of starch derived from malt extraction or from other sources (wheat, maize, rice). The hop boiling takes place in copper or stainless steel tanks and aims to precipitate wort proteins, to sterilize the wort, to remove volatile off-odours by steam distillation and most importantly, to transform the alpha acids into beer-soluble and bitter iso-alpha acids. 

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