Flour-treating

Beuchat (60) investigated the performance of enzyme-hydrolyzed defatted peanut flour in a cookie formula. Flour slurries were treated with pepsin at pH 2.0, bromelain at pH 4.5, and trypsin at pH 7.6. After readjustment to pH 6.9, materials were freeze-dried, pulverized (60-mesh), and then substituted for wheat flour at 5, 15, and 25%. Adjustment of peanut flour to pH 2.0, as well as treatment with pepsin at this pH, greatly improved the handling characteristics of dough in which these flours were incorporated. Use of peanut flours treated at pH 4.5, with or without bromelain, and at pH 7.6, with or without trypsin, improved handling properties of cookie dough. These doughs did not tend to crumble... 

Figure 13. Solubility and emulsifying properties of proteins in peanut flour treated with proteolytic enzymes. (H) Not treated, pH 6.9 (O) trypsin, pH 7.6 (Q) bromelain, pH 4.5 (9) pepsin, pH 2.0.

Figure 14. Gel electrophoretic properties of proteins in peanut flour treated with...

Silbond W 6, 12, 100, 600, 800 - silica flours treated with various silanes (AST - amino, EST -epoxy, MST - methylacrylo, RST - trimethyl, TST - methyl, VST - vinyl)... 

Chlorine dioxide has also been found to have utility in bleaching and maturing flour, treating water, checking blue mold in fruits, and bleaching textiles. 

Wheat (Triticum vulgare) gluten flour treating agent, food Magnesium carbonate hydroxide flour treatment agent... 

Recently, urea and urease inhibitor Af-(n-butyl) thiophosphoric triamide ( BTPT) were used to modify wheat straw-soy flour particleboards. Boric and citric acid, along sodium hypophosphite monohydrate, were used to modify soy carbohydrates. Particleboard bonded by urea and high concentrations of n BTPT-treated soy flour showed improved mechanical properties, whereas that bonded by boric acid-treated soy flour had better water resistance. The adhesive made from soy flour treated with 1.5M urea, 0.4 per cent n BTPT, 7 per cent CA, 4 pa- cent NaH2P02, 3 per cent boric acid, and 1.85 per cent NaOH, produced particleboard with the maximum mechanical strength and water resistance [57]. 

Refined soft wheat flours treated with chlorine. Chlorination breaks disulfide bonds, weakens the gluten, lowers pH, and bleaches the flour. Hours usually contain from 7.5% to 10% protein and, upon hydration and mixing, yield weaker gluten doughs compared to regular soft flours. 

Liquid chlorine dioxide, ClOj, boils at 284 K to give an orange-yellow gas. A very reactive compound, it decomposes readily and violently into its constituents. It is a powerful oxidising agent which has recently found favour as a commercial oxidising agent and as a bleach for wood pulp and flour. In addition, it is used in water sterilisation where, unlike chlorine, it does not produce an unpleasant taste. It is produced when potassium chlorate(V) is treated with concentrated sulphuric acid, the reaction being essentially a disproportionation of chloric(V) acid ... 

Casein is used to fortify flour, bread, and cereals. Casein also is used for glues and microbiological media. Calcium caseinate is made from a pressed casein, by rinsing, treating with calcium hydroxide [1305-62-0], heating, and mixing foUowed by spray drying. A product of 2—4% moisture is obtained. 

Raw defatted cottonseed flours contain 1.2—2.0% gossypol [303-45-7] (7) (19). When cottonseed is treated with moist heat, the S-amino group of lysine and gossypol forms a derivative that is biologically unavailable thereby inactivating gossypol but further lowering the effective content of lysine. 

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. 

Soybeans, Soybean Cake, and Other Pressed Cakes After granulation on rolls the granules are generally treated in presses or solvent extracted to remove the oil. The product from the presses goes to attrition mills or flour rolls and then to bolters, depending upon whether the finished product is to be a feed meal or a flour. 

Using a method suggested by Saint-Flour and Papirer [100], Schultz and Lavielle obtained A// -values for the interaction of several vapors of differing donor numbers and acceptor numbers with various treated and untreated carbon fibers used in the preparation of carbon fiber-epoxy matrix composites. was expressed as ... 

At present, chlorine dioxide is primarily used as a bleaching chemical in the pulp and paper industry. It is also used in large amounts by the textile industry, as well as for the aching of flour, fats, oils, and waxes. In treating drinking water, chlorine dioxide is used in this country for taste and odor control, decolorization, disinfection, provision of residual disinfectant in water distribution systems, and oxidation of iron, manganese, and organics. The principal use of chlorine dioxide in the United States is for the removal of taste and odor caused by phenolic compounds in raw water supplies. 

If flour or meal has become contaminated with storage insects after milling, the insect parts or larvae may be removed for identification by sieving or by a flotation procedure, but perhaps only excrement remains in the sample. This is about the same color as the material upon which the insects have fed and has generally the same appearance macroscopically. By means of the fluorescent light, however, pellets may be rendered more readily visible. If such flour is treated with clove oil, the pellets stand out distinctly and may be readily counted. 

It is not particularly easy to measure the degree of starch damage present. The usual method involves treating the flour with a-amylase, which can only attack the damaged starch. The procedure requires an a-amylase preparation that has to be standardised. Alternatively, an estimate can be made by optical microscopy or by calculating from the water absorption of the flour and its protein content, assuming that the water absorption that exceeds that to be expected from the protein alone is due to the damaged starch. 

Cake Flour. This is also known as high ratio flour and was made by treating flour with chlorine gas. Originally, the chlorine was used to bleach the flour but it was found that the flour could be used to make cakes where the ratio of sugar to flour and of liquid to flour both exceeded one. Hence the expression high ratio . 

Sodium metabisulfite can conveniently be added in the bakery as needed. When sodium metabisulfite is used as a pastry relaxant it is normally used as a compound improver mixed with either soy flour or heat treated wheat flour. 

Chlorine. Traditionally, cake flour was treated with chlorine gas at the flour mill. This produced the so-called high ratio cake flour, i.e. a flour that could be mixed with more than its own weight of both sugar and water. The use of chlorine is being phased out, to be replaced by heat treated flours. The heat treatment of flour does not need permission from anyone. 

Soya Proteins. Early attempts to make albumen substitutes from soya protein also ran into problems. A bean flavour tended to appear in the finished product. A solution to these problems has been found. Whipping agents based on enzyme modified soy proteins are now available. The advantage of enzymatic modification is that by appropriate choice of enzymes the protein can be modified in a very controlled way. Chemical treatment would be far less specific. In making these materials the manufacturer has control of the substrate and the enzyme, allowing the final product to be almost made to order. The substrates used are oil-free soy flakes or flour or soy protein concentrate or isolate. The enzymes to use are chosen from a combination of pepsin, papain, ficin, trypsin or bacterial proteases. The substrate will be treated with one or more enzymes under carefully controlled conditions. The finished product is then spray dried. 

The flour is made by adding at least 10% of heat-treated wheat germ to a white flour. The purpose of the heat treatment is to stabilise the... 

Arthur, F.H. 1998. Residual studies with cyfluthrin wettable powder Toxicity towards red flour beetles (Coleoptera Tenebrionidae) exposed for short time intervals on treated concrete. 

Solvent-extracted delignified beech wood pulp was treated with potassium tertiary butoxide, then with quinone methides at 25 °C or 45 °C (Figure 4.13). Following reaction, extensive solvent extraction was then performed, and the modified flour was pressed to form a disc, which was then exposed to C. versicolor or G. trabeum. No indication of biological attack was found (Loubinoux etal., 1992). 

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