Flour solubility

The term is sometimes used to include all the ingredients of a plastic compound except those there to perform a specific function. Common extenders are flours, soluble lignin, and pulverized partly cured synthetic resins. 

Somewhat analogous to these rice products is Oatrim, a material based on oat flour. It was developed at the Northern Laboratory of the USDA and is offered commercially by several firms. Oatrim contains 5% proteia, 5% P-glucan, 2% pentosans, and 83% maltodextrias. Unique properties are claimed based on the P-glucan component, and preparation of Oatrim is disclosed ia USDA pubHcations and patents. Briefly, oat flour is broken down by a-amylase, then the water-soluble component is dried and is the product of commerce, aimed at ground meat product usage. 

Most of the thiamine sold worldwide is used for dietary supplements. Primary market areas include the following appHcations addition to feed formulations, eg, poultry, pigs, catde, and fish (see Feeds and feed additives) fortification of refined foods, eg, flours, rice, and cereal products and incorporation into multivitamins. Small amounts are used in medicine to treat deficiency diseases and other conditions, in agriculture as an additive to ferti1i2ers (qv), and in foods as flavorings. Generally for dry formulations, the less soluble, nonhygroscopic nitrate is preferred. Only the hydrochloride can be used for intravenous purposes. Coated thiamine is used where flavor is a factor. 

Certain cereal grains, especiaUy wheat and rye, contain hemicelluloselike arabinoxylans [9040-27-1], commonly caUed pentosans. Wheat flour pentosans are divided into two types water-soluble and water-insoluble arabinoxylans, which respectively constitute - 1.1 1.6% and 0.4—0.7% of the total flour. These polysaccharides have functional roles in dough development and baking performance. The water-soluble wheat-flour arabinoxylans consist of a (1 — 4)-linked chain of P-D-xylopyranosyl units substituted at 0-2 and/or 0-3 with single-unit a-L-arabinofuranosyl units. Preparations from each source consist of a family of molecules of various molecular weights and xyl ara ratios. 

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. 

Fluid loss additives are used are used to reduce the rate of fluid loss from the fracture to the formation and to naturally occurring macro- and micro-fractures within the formation. Silica flour (73,74), oil-soluble resins (75), diesel oil emulsions (5% by volume) (74) have also been used. 

Dried Gluten. This material is sold as vital wheat gluten, it is produced by a scaled up version of the process for producing wet gluten for flour testing. A flour and water dough is made and then washed to remove the starch, the soluble proteins and the pentosan-based gum fraction. This latter fraction is an example of a non-starch carbohydrate. 

Sodium bicarbonate is soluble in water at 0°C a saturated solution is 6.5% with the solubility rising to 14.7% at 60°C. It can be expected then that sodium bicarbonate will dissolve in the aqueous phase of a batter or dough. It will then react with any acid present, including any acid ingredients such as butter milk. Chlorinated cake flour, where it is still used, has sufficient acidity (110 g of the flour will neutralise 0.27 g of sodium bicarbonate). 

Figure 2. Relationship between calcium solubility and pH after complete digestion for four soy products. Key solid line, full-fat soy flour long-dashed line, soy protein isolate short-dashed line, soy protein concentrate and dotted line, defatted soy flour...

Gel electrophoretic patterns of water-soluble proteins in the five peanut flours were determined as previously described (2) and show considerable differences in protein character (Figure 2). In... 

Figure 2. Typical disc polyacrylamide gel electrophoretic patterns of water-soluble proteins from peanut flours. Reproduced with permission from Ref. 2. Copyright 1980, Institute of Food Technologists.

The predominant polysaccharide in dehulled field pea flour is starch (49.7-59.8%) and the major soluble sugars are a-galactosides (4.78%) and sucrose (1.85-2.2%) (8,23,24). Verbascose is the major a-galactoside present in field pea flour (23,24). The a-galactosides are the main contributors to the flatulence caused by ingestion of legume flours. 

Nitrogen solubility index is inversely related to protein level, i.e., as the protein level increases, NSI decreases (8). Another factor related to solubility of seed nitrogen in a flour and distilled water suspension is the concentration of water-soluble naturally occurring salts, since salt-soluble globulins are the major proteins found in peas (21). Also, differences in pea mineral content may play a role in NSI. 

Concentrates are made by extracting water-soluble sugars and other compounds from defatted meals or flours. This is typically a secondary extraction, using acidic ethanol-water in a chain-type or basket-type continuous extractor for processing flakes, or acidic water extraction of flour in vats, followed by spray-drying (8). Acidic polar solvents are used at or near the isoelectric point of the protein to minimize its solubility and loss. The reextracted flakes may then be ground into a flour. Concentrates are more bland than defatted flours, but still contain the fiber components of the kernel. After extraction with acidic ethanol or water, concentrates... 

Advances in soy protein processing technology have allowed extensive diversification of protein product applications. More sophisticated soy protein products now manufactured have more functionality, better performance, more consistency and better flavor than commercially available defatted soy flour and grits (50% protein dry basis). Among these products are improved textured soy flours, concentrates, and isolates (50%, 70% and 90% protein dry basis, respectfully), functional and non-functional soy protein concentrates (70% protein dry basis) and highly soluble, highly functional isolated soy proteins (90% protein dry basis) (6-8 14-18). 

Textured Soy Proteins. Textured vegetable proteins, primarily textured flours and concentrates (50% protein and 70% protein, dry basis, respectfully) are widely used in the processed meat industry to provide meat-like structure and reduce ingredient costs (3-6, 9-10). Available in a variety of sizes, shapes, colored or uncolored, flavored or unflavored, fortified or unfortified, textured soy proteins can resemble any basic meat ingredient. Beef, pork, seafood and poultry applications are possible 03, 4-7, 15, 19) Proper protein selection and hydration is critical to achieving superior finished product quality. Textured proteins have virtually no solubility and, thus, no ability to penetrate into whole muscle tissue Therefore, textured soy proteins are inherently restricted to coarse ground (e.g. sausage) or fine emulsion (e.g. weiners and bologna) products, and comminuted and reformed (i.e. restructured) meat products. None are used in whole muscle absorption or injection applications (2-4, 6, 11). 

Characteristically, legume seeds are rich in protein and contain intermediate to high levels of lysine and threonine which are important in balancing the deficiencies of these essential amino acids in cereal diets. Certain legume proteins, such as soybean, also exhibit strong functional properties, especially water solubility, water and fat binding and emulsification. Thus soybean flours, protein concentrates and isolates have been used widely as nutritional supplements and functional ingredients in foods. 

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). 

The field pea and fababean flours, which were ground to 60-mesh, showed hieh nitrogen solubility (Table III). However, the orocess of oin milling reduced the NSI values to approximately one-half that of the original flours. The air classified protein... 

Figure 4, Mean nitrogen solubility index (%) for protein flour dry roasted under various processing conditions bean/bean ration (1/10, 1/15) residence time (1, 2 min) and bead...

---