Noodles softness

White wheat (WW) is a preferred wheat for noodles, flat breads, and bakery products other than loaf bread. WW, which includes both fall- and spring-seeded varieties, is grown mainly in the Pacific Northwest. This low protein wheat, usually about 10%, comprises about 15% of U.S. wheat exports, destined primarily for East Asia and the Middle East. Subclasses include hard white, soft white, western white, and white club. 

Classify each of the following as an element, a compound, or a mixture. Justify your classification (a) a soft drink (b) water (c) air (d) chicken noodle soup (e) table salt (f) popcorn (g) aluminum foU. 

Other circumstances predispose to significant malnutrition in subjects of any age. Severe trauma, burns, or sepsis are hypermetabolic states requiring massive nutritional support such as hyperalimentation. Nutrition in acutely and chronically ill patients is often inadequate. Even in an informed, affluent society, some people, such as alcoholics, are inadequately nourished because of overconsumption of foods of low nutritional value. For example, wet beriberi has reappeared among Japanese teenagers who subsist on soft drinks, noodles, and polished rice (Kawai et aL, 1980). Macrobiotic vegetarians are prone to the neurologic complications of Bj2 efficiency after years of such a diet. 

Many current triticales have flour extraction rates of more than 70% comparable with those of wheat. Triticale flour can be used to partially replace wheat flour in most food applications. In unleavened or flat breads such as chapatis, wheat flour tortillas, and Injera, triticale behaves like soft wheat flours and the bread-making process needs no modification. This makes the crop especially promising in many countries of Asia, Africa, and Latin America where these prepared foods are staples. In leavened breads, triticale has not been able to match the performance of hard wheats. However, it has been successfully utilized to produce noodles, breakfast cereals, and porridges (National Research Council 1989). 

In Australia, wheats are classed as Selected-Hard, Hard, Soft, and Durum (Table 2.9). In addition they have all-purpose and feed wheats. These types are those lots that do not meet grade based on moisture (>12%) and test weight (between 68 and 72 kg/hL for all purpose, and between 62 and 68 kg/hL for feed wheat). The Australians also classify special wheats for noodles because they have a strong export market to Asia. 

The flour is used for the production of yeast-leavened donuts, wheat-flour tortillas, crackers/ saltines, oriental noodles, Chinese steamed bread, pretzels, soft pizza crusts, and gravies. It is also used to produce breakfast cereals, and snacks. 

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