Wheat control

The baking studies with yeast breads indicate that levels of substitution of up to 15% pea flour or concentrate for wheat flour result in breads that are generally acceptable, but are readily distinguishable from, and less preferred to, wheat controls. 

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. 

In industrial production of acid-modified starches, a 40% slurry of normal com starch or waxy maize starch is acidified with hydrochloric or sulfuric acid at 25—55°C. Reaction time is controlled by measuring loss of viscosity and may vary from 6 to 24 hs. For product reproducibiUty, it is necessary to strictly control the type of starch, its concentration, the type of acid and its concentration, the temperature, and time of reaction. Viscosity is plotted versus time, and when the desired amount of thinning is attained the mixture is neutralized with soda ash or dilute sodium hydroxide. The acid-modified starch is then filtered and dried. If the starch is washed with a nonaqueous solvent (89), gelling time is reduced, but such drying is seldom used. Acid treatment may be used in conjunction with preparation of starch ethers (90), cationic starches, or cross-linked starches. Acid treatment of 34 different rice starches has been reported (91), as well as acidic hydrolysis of wheat and com starches followed by hydroxypropylation for the purpose of preparing thin-hoiling and nongelling adhesives (92). 

Foliar Fungicides and Bactericides. Of the - 70,000 t/yr as copper in compounds used in agriculture, almost 75% is used in the control of fungi (see Fungicides, agricultural). The first reference to the use of copper as a fungicide dates to 1761 (83) where copper sulfate was used on wheat seed for the control of bunt. In 1807 (84) the discovery of copper as a fungicide was made and the discovery of Bourdeaux mixture (copper sulfate plus lime) followed in 1882. 

In nearly every pharmacy, supermarket, and health food store, you can find bottles of antioxidants and antioxidant-rich natural products, such as fish oils, Gingko biloba leaves, and wheat grass. These dietary supplements are intended to help the body control its population of radicals and, as a result, slow aging and degenerative diseases such as heart failure and cancer. 

Fig. 5. Densitograms of the PAAG after lEF of water-soluble isoPOs isolated from wheat calH 10 days after infection, (a) - control, (b) calli, infected with Tilletia caries (c) calli on the MS medium supplemented with 0.05 mM salicylic acid (d) calli infected with T, caries on the MS medium supplemented with 0.05 mM salicylic acid (M) marker (Maksimov Yarullina 2007).

Pritchard, J., Tomos, A.D. Wyn Jones, R.G. (1987). Control of wheat root elongation growth. I. Effects of ions on growth rate, wall rheology and cell water relations. Journal of Experimental Botany, 38, 948-59. 

Pritchard, J. (1988). The control of growth rate in wheat seedling roots. PhD thesis. University of Wales. 

Quarrie, S. A. (1982). Role of absdsic acid in the control of spring wheat growth and development. In Plant Growth Substances, ed. P.F. Wareing, pp. 609-19. London Academic Press. 

Fig. 1. Reconstruction of the cell-free protein synthesizing system with the partially purified wheat germ extracts. Control normal wheat germ cell-free system, (I) 0 - 40 % ammonium sulfate fraction 3 pi, 40 - 60 % ammonium sulfate fraction 4 pi, and ribosome 3 pi were added to 25 pi reaction mixture, (II) 0-40 % ammonium sulfate fraction 4 pi, 40 - 60 % ammonium sulfate fraction 4 pi, and ribosome 1.5 pi were added to 25 pi reaction mixture.

Fig. 3. Autoradiograph of SDS-PAGE of in vitro translated dihydrofolate reductase (DHFR) in the wheat germ cell-free protein synthesis systems with (n) 4 pi of ribosome fiaction, (III) 4 pi of 0 -40 % ammonium sulfate fraction, or (IV) 4 pi of 40 - 60% ammonium sulfate fraction, respectively. Lane I is control dihydrofolate reductase produced in the normal wheat germ cell-free protein synthesis system.

The oldest way to produce caramel is by heating sucrose in an open pan, a process named caramelization. Food applications require improvement in caramel properties such as tinctorial power, stability, and compatibility with food. Caramels are produced in industry by controlled heating of a rich carbohydrate source in the presence of certain reactants. Carbohydrate sources must be rich in glucose because caramelization occurs only through the monosaccharide. Several carbohydrate sources can be used glucose, sucrose, com, wheat, and tapioca hydrolysates. The carbohydrate is added to a reaction vessel at 50°C and then heated to temperatures higher than 100°C. Different reactants such as acids, alkalis, salts, ammonium salts, and sulfites can be added, depending on the type of caramel to be obtained (Table 5.2.2). 

Portions (50 mU MCA-hydrolsing activity) of purified CinnAE were incubated at 37°C with SBP (10 mg), both in the presence and absence of other carbohydrases, in 100 mM MOPS (pH 6.0) in a final volume of 1 mL. Incubations containing boiled enzyme were performed as controls. Reactions were terminated by boiling (3 min) and the amount of free ferulic acid determined using a method described previously for de-starched wheat bran [18]. The total amount of alkali-extractable ferulic acid present in the SBP was 0.87% [5]. 

---