Flour paste

Deschamp s Plaster. Fasten a piece of fine muslin, linen, or silk, to a fiat Doard give it a thin coating of. smooth, strained flour paste. "When dry, apply 2 coats of colorless gelatine, made into size with warm water. This is said to bo superior to the ordinary court plaster. 

Flour pastes are traditional adhesives for paper and for use in book bindings, though starch pastes are now preferred. Typical proportions are (BS 4971 1,1973) ... 

Early glues were materials found in nature and include resins from trees, gums such as gum arabic, pitch and tar, egg, cheese, fish extracts, and flour paste. The introduction of mbber improved the versatility of the glues, but it was not until aircrafts were produced for the World Wars (1 and II) that the demand for strong lightweight adhesives forced the development of special glues. The Mosquito aircraft of World War II was an example of the application of modem resin adhesives. 

Food gelling agents. Jellies, jams, Japanese candies, flour paste. Neutrasweet Kerko... 

Papyrus was an early nonwoven fabric. Reeds 12 to 20 ft high and 3 in. in diameter were cut in thin slices, laid side by side, and beaten with a mallet. After these were brushed over with flour paste, fresh slices of reed were... 

Uses Emulsifier for foods, candy, whipped cream, coffee whiteners, caramel emulsifier, foaming agent for flour paste food-contact PVC (Japan)... 

Liquid Diffusion The movement of liquids by diffusion in soUds is restricted to the equihbrium moisture content below the point of atmospheric saturation and to systems in which moisture and solid are mutually soluble. The first class apphes to the last stages in the diying of clays, starches, flour, textiles, paper, and wood the second class includes the diying of soaps, glues, gelatins, and pastes. 

Nufrifional bars confaining cold-extruded whey have been developed (Joseph et ah, 1995). Extrusion was conducted at 37 °C to produce a low-calorie product with high nutrient value. A weaning food was obfained by extending WPC, WPI, or a-LA with taro flour, which is derived from a tropical root tuber (Onwulata et ah, 2002). The extrudates were pulverized, made into powders, and rehydrated into pastes. WPI coblended extrudates produced the best consistency. 

Dough development is a fundamental process in bread making, without it there is just a paste of flour, water and the other ingredients. If the bread is to expand and form a proper cell structure then this change must take place. While it is quite easy to test for dough development by prodding some dough with a thumb it is more complicated at a chemical level. 

The cross can be made merely as a cut on the bun or, more likely, a paste of flour and water is piped onto the bun. 

Commercial cowpea flour available in Nigeria has not been well received by consumers because of its poor water absorption and because akara prepared from the flour is heavy, lacks crispness, and lacks the flavor typical of products made from fresh paste (8). 

In preparing akara from each milled product, too many large particles still remained in the 2 mm material to make a smooth paste. However, highly acceptable akara with uniform shape was produced from this material after the paste was ground to eliminate the large particles. With the 0.5 mm screen, the paste was very fluid and extremely difficult to dispense, behavior which closely resembled that exhibited by the commercial cowpea flour. Akara prepared from the 0.5 mm material was also extremely distorted. Of the three screen sizes compared, the 1.0 mm screen produced the most desirable particle size distribution although the paste produced from the 1.0 mm material was somewhat more fluid than desired, it appeared that adjustments could be made in hydration of the meal to achieve an appropriate batter viscosity. 

Figure 7. Particle size distribution of traditionally processed cowpea paste and mechanically milled cowpea flour. Reproduced with permission from Ref. 9. Copyright 1983, American Association of Cereal Chemists.

Sensory attributes of akara made from the 1 mm screen flour hydrated to a 60% moisture content before cooking were acceptable when compared to traditional akara (H). A major difference in akara prepared from hydrated meal and that prepared from traditional paste is in the fat content of the cooked product. On a dry weight basis, traditional akara contains about 38% fat whereas akara made from meal hydrated to a 60% moisture content contains 29% fat. A frequent comment made by sensory panelists is that akara made from meal has a drier texture and mouthfeel than traditional akara. 

Functional property tests were conducted in duplicate. AACC (21) methods were used for the determination of water hydration capacity (Method 88-04) and nitrogen solubility index (NSI) (Method 46-23). Oil absorption capacity was measured by the procedures of Lin et al. (22) and oil emulsification by a modification (22) of the Inklaar and Fortuin (23) method. Pasting characteristics of 12.0% (w/v, db) slurries of the flours and processed products were determined on a Brabender Visco/Amylograph (Method 22-10). The slurries were heated from 30 to 95°C before cooling to 50°C to obtain the cold paste viscosity value. Gelation experiments were conducted by heating 15% (w/v db) slurries in sealed stainless steel containers to 90°C for 45 min in a water bath C3). 

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