Wheat physical characteristics

Enzyme hydrolysis of peanut flour also altered the physical characteristics of baked cookies (60). With the exception of the bromelain hydrolysate, the use of peanut flour in cookies resulted in increased specific volume when compared to the 100% wheat flour control. Untreated peanut flour substitution reduced the diameter and increased the height of cookies however, treatment with proteolytic enzymes reversed the behavior. As evidenced by substantial increases in spread ratios, the diameter of cookies containing treated flours increased proportionately more than did the height. These data promote the feasibility of decreasing or increasing the spread of cookies through the addition of various amounts of untreated or enzyme-treated peanut flour. 

Svihus, B. and Gullord, M. (2002) Effect of chemical content and physical characteristics on nutritional value of wheat, barley and oats for poultry. Animal Feed Science and Technology 102, 71-92. 

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. 

Kim, HO andD HiU (1984). Physical characteristics of wheat starch granule gelatiniza-tion in the presence of cycloheptaamylose. Cereal Chemistry, 61,432 35. 

This section introduces some factors that can cause complications in calibration model development for grains and seeds. The factors (over 50) that have been listed (1) can exert direct or indirect influence on NIR spectra (and therefore on calibration and subsequent analysis). Most of the examples in this chapter are taken from experience with wheat. Other grains and seeds show great diversity in physical characteristics, but wheat is arguably the most diverse, especially in functionality. Pulses, such as the chickpea Cicer arietinum), lentil Lens esculenta and L. cuUnaris), and faba bean (Viciafaba) show even greater diversity in seed size, shape and color, but are rather less variable than wheat in kernel texture and functionality. 

Sang-Ho Yoo Jan-lim Jane (2002). Structure and physical characteristics of waxy and other wheat starches. Carbohydrate Polymers, 49, 297-305. 

Hays et al. (2005) showed that stubble burning can cause a global change in atmospheric air. A study of the physical and chemical characteristics of substances emitted when burning the straw of rice and wheat has shown that the atmosphere receives particles 100nm-l,000nm in diameter, with the level of C02 content and the... 

About a decade ago we began studies to identify the chemical nature of iron in wheat as possibly a first step in devising a means to improve the assimilation of the iron in wheat-based foods. In this communication we will discuss the evidence for our belief that monoferric phytate is the endogenous form of iron in bran, some physical-chemical characteristics of monoferric phytate, and studies in animals and humans of the bioavailability of iron in wheat bran and monoferric phytate. 

Wheat Triticum aestivum L. Coker 983 or Southern States 555 ), rye Secale cereale L. Abruzzi ), crimson clover (Trifolium incamatum L. Tibbee ), and subterranean clover (71 subterranean L. Mount Barker ) were used as cover crops. These cover crops were chosen because of their different physical and chemical characteristics (Fig. 3.2). Crimson and subterranean clovers are composed primarily... 

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