Flour products

Note The substrate was a commercial defatted soy flour product. 

Raidl and Klein (43) substituted 5, 10, and 15% field pea flour in chemically leavened quick bread. The viscosity of the pea flour batters was significantly lower than either the wheat control or soy containing batters. The starch composition of the pea flour and lower water absorption properties of the protein could have affected the viscosity. Volumes of pea flour loaves were lower than the control and soy loaves. Most of the sensory characteristics of the field pea loaves were similar to those of the control quick breads. However, all flavor scores were significantly lower for pea flour products, since they had a recognizably beany or off-flavor. 

The amounts of fat, cellulose, nitrogenous matters, sugars and starch are also related to the amounts in the original flour. Products containing added gluten... 

Several studies have demonstrated an association between plasma tHcy levels and extent of CAD in populations not exposed to fortification of flour products with folic acid, even after controlling for conventional risk factors (26,27). In contrast, Brilakis et al. (28) found no association between plasma tHcy and angiographic CAD in a North American population consuming cereal grain flour fortified with folic acid. Silberberg et al. (29) found an association between plasma folate and CAD independent of tHcy. 

Partridge, M.A.K., Yiang, Y., Skerritt, J.H., and Schaich, K.M. 2003. Immunochemical and electrophoretic analysis of the modification of wheat proteins in extruded flour products. 

Concentrating and gelling agent. It is supposed to trigger die allergenic hypersensitivity. Used in lollies, cordials, essences, some flour products, dressings, fruit juice drinks, and as a caffeine-free chocolate substitute. 

Wheat starch is low in protein, ash and fiber, and contains no residual sulfites. Sulfur dioxide is detrimental to the viscoelastic character of wheat gluten and is not used in the commercial production of wheat starch.28,323 The protein content of ten samples of unmodified and modified wheat starches ranged from 0.06-0.22%.28 A 0.23% protein (0.0404% nitrogen) level in wheat starch essentially indicates a gluten-free starch, as confirmed by an enzyme immunoassay.324 That purity of wheat starch is important in diets for celiac individuals. Wheat starch-based, gluten-free flour products were not harmful in the treatment of celiac sprue and dermatitis herpetiformis,325 although traces of an immunoreactive gliadin can be found in wheat starch.326... 

Figure 1-16 Specific Heat of Bread of Different Water Contents (Indicated as %) as a Function of Temperature. Source. From L. Riedel, Calorimetric Studies of the Freezing of White Bread and Other Flour Products, Kaltetechn, Vol. 11, pp. 41—46, 1959.

Riedel, L. 1959. Calorimetric studies of the freezing of white bread and other flour products. KiUtetechn. 11 41-46. 

An increase in consumption of whole grain flour products is one of the nutritional aims in Norway. The high content of dietary fiber or factors associated with it, however, present in bran and whole grain flour, may interfere with the bioavailability of minerals as suggested by several authors ( , 7, 8),... 

A new process for peanut flour production has been developed that requires treatment of the seed with both heat and moisture prior to oil extraction. The flour end product is white and bland, contains 65% protein, and is devoid of peanut flavor. This allows the addition of this product to a variety of food products without dismrbing color, flavor, or texture. A high-quality flour has been used in the treatment of hemophiliac patients (67). 

Hammer mills or roll mills are used for a wide variety of vegetable products, from fine flour products to pulping for ethanol fermentation. Choice of mill usually depends on the exact nature of the feed and the desired product. For example, although usually cheaper to install and easier to operate, hammer mills cannot handle moist feeds as easily as roll mills, and roll mills tend to produce products with narrower size distributions. 

The grain is surrounded by a live-layer coat called bran that makes up 15% of the mass of the whole grain. It is rich in B vitamins and contains about 50% of the total mass of minerals of the grain. The bran consists of cellulose and is indigestible for humans. It is separated during flour production and used as animal fodder. 

Folic acid is easily lost during storage of fresh vegetables at room temperature and through many heat processes. Oxidative destruction of 50-95% of the folate can occur with protracted cooking or canning. Currently in the United States folate is added to all enriched or fortified cereal and flour products in order to increase this nutrient to prevent neural tube defects and to reduce coronary disease and some cancers. Thus, the processed, fortified product will have more folate. 

Fats and oils of vegetable and animal origin belong to the most important renewable raw materials used in the chemical industry. The fats and oils are mainly applied in human alimentation only 10% of the oils are converted into technical products. The total global market for fats and oils amounts to about 130 million tonnes. Soybean oil (31 million tonnes per year), a by-product of soybean flour production, and palm oil (31 million tonnes per year) are the most important fatty raw materials worldwide. Animal fats (22 million tonnes per year) arise as by-products of meat fabrication and processing and are used for nutrition and technical purposes. 

Central Soya Company. Soy Flour Product Line Summary. Central Soya Co., Ft. Wayne, IN, 1988. Cherry, J.P. Protein Functionality in Foods, ACS Symposium Series 147,1981. 

G. Genetic Variation in Color of SPF Related to Its Use in Wheat-Based Composite Flour Products (Collado et al., 1997) Quahty Evaluation of SPF Processed in Different Agroecological Sites Using Small-Scale Processing Technologies (Owori and Hagenimana, 2000)... 

G. GENETIC VARIATION IN COLOR OF SPF RELATED TO ITS USE IN WHEAT-BASED COMPOSITE FLOUR PRODUCTS (COLLADO ETAL., 1997)... 

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