SUBJECTS flour

Soft-wheat flours are sold for general family use, as biscuit or cake flours, and for the commercial production of crackers, pretzels, cakes, cookies, and pastry. The protein in soft wheat flour mns from 7 to 10%. There are differences in appearance, texture, and absorption capacity between hard- and soft-wheat flour subjected to the same milling procedures. Hard-wheat flour falls into separate particles if shaken in the hand whereas, soft-wheat flour tends to clump and hold its shape if pressed together. Hard-wheat flour feels slightly coarse and granular when mbbed between the fingers soft-wheat flour feels soft and smooth. Hard-wheat flour absorbs more Hquid than does soft-wheat flour. Consequently, many recipes recommend a variable measure of either flour or Hquid to achieve a desired consistency. 

Calcium Absorption. Phytates in cereal grains have also been reported to interfere with the absorption of calcium. However, a long-term study indicated a retention of calcium in subjects that consume large amounts of bread made with high extraction of flour (19). 

Many industrially important fluids cannot be described in simple terms. Viscoelastic fluids are prominent offenders. These fluids exhibit memory, flowing when subjected to a stress, but recovering part of their deformation when the stress is removed. Polymer melts and flour dough are typical examples. Both the shear stresses and the normal stresses depend on the history of the fluid. Even the simplest constitutive equations are complex, as exemplified by the Oldroyd expression for shear stress at low shear rates ... 

Subjects were randomly assigned to consume daily 70 g of normal dried rye bread (placebo group, = 30), rye bread in which 8% of the rye flour was substituted with phloem powder (low phloem, LP, group, = 30) or bread in which 14% of the rye flour was substituted with phloem powder (high phloem, HP, group, n = 15). Study breads used in our study were different in fiber, lignan and catechin content. The nutrient content of the phloem powder and... 

Camire (2002) showed that texturization does not seem to have a great effect on mineral retention and bioavailability. Others have reported increased retention of ascorbic acid in rice- and maize-based snacks (Hazell and Johnson, 1989 Plunkett and Ainsworth, 2007), increased iron diffusibility and absorption of iron-complexed protein (Poltronieri et al, 2000 Watzke, 1998), and no difference in iron and zinc absorption in human subjects fed textured bran-flour (Fairweather-Tait et al, 1989). 

Eairweather-Tait, S. J., Porhvood, D. E., Symss, L. L., Eagles, J., and Minski, M. J. (1989). Iron and zinc absorption in human subjects from a mixed meal of extruded and nonextruded wheat bran and flour. Am. ]. Clin. Nutr. 49, 151-155. 

There are a few areas in the subjects covered by this book where unfortunately the same words or are used to describe different things. They are gluten and flour improver. In food law a flour improver would cover a substance added to flour to improve its performance, usually in bread. Such a substance is ascorbic acid. In a bakery, the expression flour improver covers a mixture that is added to the dough. In this context a flour improver will contain not only substances like ascorbic acid but also, for example, enzyme active soya flour, emulsifiers and possibly fat. 

In the extruder the flour and water will be subjected to intense agitation and will be heated to above 100°C under pressure. Extruders are constructed to work at elevated pressures, indeed the barrel of the extruder is constructed in the same way as a gun barrel. Under these conditions the starch will gelatinise but the water cannot boil because the high pressure elevates the boiling point. 

Measured quantities of the pre-ferment are mixed with flour. The dough is then subjected to the combination of intense mixing and the action of the oxidising agent. It is then extruded and cut into loaf sized portions, proved and baked. Bread made by the Do-Maker process has a very even crumb texture, which is characteristic of the process. 

More than 40 years ago, calcium absorption from brown (whole wheat) bread which was fed to human subjects was found to be poorer than was that when white (extracted wheat flour) was fed 04,5). Since then, many studies have sought to define the extent of inhibition of calcium intestinal bioavailability by various forms of dietary fiber with mixed results and conclusions (6-18). 

Starch content of field peas (Pisum sativum L., cv. Trapper) ranges from 43.7 to 48% and, after being subjected to pin milling and air classification, produces a flour containing 78% starch (9,12,13). 

Hallberg and Rossander (38) fed 9 or 10 subjects a basal test meal containing maize, rice and black beans or the same meal with beef or soy flour added. 

Nine or 10 subjects fed meal (a) basal containing maize, rice, and black beans, or the basal meal with (b) 75g beef added, (c) 15g soy flour added, or (d) iron (ferrous sulfate) added in an amount equivalent to that provided by the soy flour in (c) Non-heme iron absorptions of (a) 3.2, (b) 8.4, and (c) 4.8,-total iron absorptions of (a) 0.18, (b)0.63, (c)0.51 and (d)0.64mg. Soy product "substantially augmented" the amount of non-heme iron absorbed from basal meal (38)... 

Five subjects consumed (a) animal protein diet or (b) soy protein (flour, isolate) diet for 3 months soy products "washed" with EDTA... 

Neither do we want many kinds of furnaces. Only our threefold furnace affords facilities for properly regulating the heat of the fire. Therefore do not let any babbling sophist induce you to set up a great variety of expensive furnaces. Our furnace is cheap, our fire is cheap, and our material is cheap - and he who has the material will also find a furnace in which to prepare it, just as he who has flour will not be at a loss for an oven in which it may be baked. It is unnecessary to write a special book concerning this part of the subject. You cannot go wrong, so long as you observe the proper degree of heat, which holds a middle place between hot and cold. If you discover this, you are in possession of the secret, and can practise the Art, for which the CREATOR of all nature be praised world without end. AMEN. 

Cockcroft A. E., M. McDermott, J. H. Edwards, and P. McCarthy. Grain exposure— symptoms and lung function. Eur JRespirDis 1983 64(3) 189-196. Lupton J. R., J. L. Morin, and M. C. Robinson. Barley bran flour accelerates gastrointestinal transit time. J Am Diet Assoc 1993 93(8) 881-885. Thorbum A., J. Muir], and]. Proietto. Carbohydrate fermentation decreases hepatic glucose output in healthy subjects. Metabolism 1993 42(6) 780-785. 

A variable metabolic response to isoflavones has been shown for subjects following consumption of soy flour urinary excretion concentrations of genistein, daidzein, equol, and O-DMA were increased 8-, 4-, 45-, and 66-fold, respectively, compared to baseline. Considerable interindividual variation in metabolic response was reported with the peak levels of equol showing the most variation. ... 

Closely related to inflammability is the general subject of inflammable or flammable (preferred) materials. These are defined as any solid, liquid, vapor or gas that will ignite easily and burn rapidly. Flammable solids are of several types (1) dusts or fine powders (metals or organic substances such as cellulose, flour, etc) ... 

Alkaline-extracted/acid hydrolysis (AH/NaOH) lignin samples were prepared by subjecting aspen wood flour to a one hour cook at 120°C in 0.05N sulfuric acid (22), followed by mixing the clarified supernatant with 1% w/w NaOH at 25°C with a Waring blender. The insoluble lignins were precipitated by addition of acid and water washes (32% yield). 

For products of dissimilar composition, e.g., isolates, concentrates, and flours, changes in the chemical environment undoubtedly elicit different responses from the various constituents of an ingredient, i.e., protein, carbohydrate, etc. Perhaps the properties of the protein can best be examined in the isolate because of its relatively low concentration of nonprotein constituents. Unfortunately, isolates usually have been subjected to the most extensive processing, which also affects the response of the protein. 

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