Flour maturing

X (Disinfection by-product) permanent wave neutralizing solutions flour maturing agent dough conditioning agent fish paste beer and cheese... 

Bailey, C. H., pp. 492-9. The Role of Hydrogen Ions in Bread Production. Brabender, W., pp. 143-6. The History of Flour Maturing by Means of Air Nitrogen... 

The enzymes in wheat, and hence in flour, that often cause problems in the bakery are present in the seed to make nutrient available to the seed. Similarly, this is why sprouted wheat causes problems if it is allowed to get into flour. Thus, the a-amylase is low in mature wheat grains but rises rapidly on germination. In bread, a low, but not too low, level of a-amylase is desirable since it produces sugars to feed the yeast and opens up the structure. Deliberate additions of malt flour were once common, but are now rarely made, to increase the amylase level. 

Nutrition research on winged bean has mainly focused upon the tough, mature seed, which is rich in protein and oil. The seeds are occasionally consumed in Indonesia and Papua NewGuinea (59, 60). A survey of 240 winged bean accessions from 16 countries showed that the protein and oil contents range between 20.7-45.9% and 7.2-21.5% respectively (13). Studies on the evaluation of seed flour as an alternative feed source for livestock has only recently begun. The two most commonly used plant protein sources in broiler (chicken) diets to date have been soybean and peanut cake (62). 

The oxidising properties of ozone have led to the application of this gas to the bleaching of such substances as starch, flour, oils, and wax, delicate fabrics, etc. It has been used in the production of artificial silk and synthetic camphor. It has also been used to aid the ageing or maturing of wines, spirits, and tobacco. The action of ozone on unsaturated organic compounds provides a very convenient general method for the preparation of aldehydes and ketones, which has already been applied to the manufacture of vanillin for flavouring purposes and heliotropin for perfumery. 

While most gardeners stick to sweet corn, other types of corn are just as easy to grow. Popcorn, ornamental corn, and field corn are harvested when the seeds are hard and mature and the husks are dry. Popcorn is popped for a tasty, low-calorie snack. Dent (field) corn and flint (Indian) corn cultivars are used for corn-meal and decoration. Flour corn is starchy and used for flour and decoration. 

Use Blowing agent for plastics and rubbers, maturing agent for flours. 

Use Bleaching wood pulp, fats, and oils controversial maturing agent for flour water treatment (purification and taste removal) swimming pools odor control biocide. 

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