Wheat Flakes

New method for measuring internal temperature of meat Imaging and spectroscopy of wheat flake biscuits during cooking Pulsed field gradient study of electrical and conventional heating of carrots... 

Figure 13.10 PCA. Biplot representing the texture trajectories of the six wheat flakes over the mastication period (aWheat flakes A, Wheat flakes B, - Wheat flakes C, o Wheat flakes D, Wheat flakes E and + Wheat flakes F).

FIGURE 11.2 Flowchart of traditional processes to manufacture corn, rice, and wheat flakes. 

Kovacova (1990) describes a method for the batch drying of fruit and vegetable pulp in a fluidized bed in which carrier particles (variously crystalline and caster sugar, dried skim milk, potato and wheat starch, apple powder, semolina or oat flakes), pre-moistened to a solids content of between 55% and 76%, are fed to a preheated fluidized bed and sprayed with the pulp to be dried. A product with a narrow particle size distribution and a uniform pulp content is claimed. Specific foods for which fluidized bed granulation has been used include potato puree (Zelenskaya and Filipenko, 1989) and granulated dried apple (Haida et al, 1994). 

Pinto beans Corn flakes Crisped rice cereal Oatmeal Creamed corn White rice Oat ring cereal Noodles Cornbread (HM) English muffin Granola Pancake (mix) Pretzels (hard) Shredded wheat Bagel Rye bread Saltine crackers Whole wheat bread Cracked wheat bread Corn chips Butter crackers Sweet roll White bread Graham crackers Peanut butter... 

The findings reviewed by El Boushy and van der Poel (2000) indicate that wheat and sunflower seeds, polished rice, cooked potatoes, potato flakes and fresh fish are very palatable feedstuffs. Oats, rye, rough rice, buckwheat and barley are less palatable, unless ground. Linseed meal appears to be very unpalatable. 

Food Starch, Modified, usually occurs as white or nearly white powders as intact granules and if pregelatinized (that is, subjected to heat treatment in the presence of water), as flakes, amorphous powders, or coarse particles. Modified food starches are products of the treatment of any of several grain-or root-based native starches (for example, com, sorghum, wheat, potato, tapioca, and sago), with small amounts of certain chemical agents, which modify the physical characteristics of the native starches to produce desirable properties. 

Coal, sized wet or dry Coconut, shredded Coffee, ground Corn flakes Flour, wheat... 

Grain products varied greatly in their selenium concentration. Wheat bread and flour were high in selenium, whereas white bread and white flour contained considerably less selenium. Very low levels of selenium were found in certain processed cereals, such as corn flakes, but not in others, such as oat cereal (Morris and Levander 1970 Schubert et al. 1987). 

Assume that you want to develop a crispy breakfast cereal in the form of flakes in which the main component is wheat starch. To start with, you use the simplest model system of native starch and water. How would you proceed, and in particular what should be the course of water content and temperature to obtain a product with the desired physical properties Tip Also consult Section 6.6.2. 

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