Wheat, production volume

Fine grinding and air classification make possible the production of some cake flour from hard wheat and some bread flour or high-protein fractions from soft wheat. AppHcation of the process theoretically frees the miller from dependence on different wheats, either hard or soft, that change each crop year. The problem is how to market the larger volume of low protein or starch fractions at prices adequate to justify the installation and operation of the special equipment (46). 

Any forecast of income requires a prediction of future output volumes by product category and their prices. With the withdrawal of so many guaranteed prices with the free market economy, the forecasting of prices is particularly difficult. It may be relatively easy for milk, and possibly wheat, but is much harder for volatile enterprises such as beef, pigs (which have never had a guaranteed price) and turkeys. 

Food products may include frozen produce, canned produce, pasta, sauces in jars, prepared meals or pizzas. It is important to work closely with the manufacturer, in working out the best types of ingredients to use, depending on the manufacturing facilities available. For example, frozen fruit and vegetable processors require a specific size and quality, pasta and bread manufacturers will have their specific requirement of the variety and grade of wheat. They require consistent quality and volume so as to be able to produce a consistent end product. As with restaurants, it is important to build a good relationship with your processor and to keep the manufacturer informed of any potential problems. This allows them to take other action to ensure their production does not suffer. 

Field Pea Flours in Bread Products. Legume flours, particularly soy, have long been incorporated into wheat-based products, both for their functional effects and for protein fortification. In general, increasing the levels of legume flours results in decreased loaf volume, lower crumb grain quality, and adverse flavor characteristics in the baked bread (Table III). 

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. 

The FP cellulose per unit (ml) volume and enzyme yield per unit (g) cellulose or substrate obtained on wheat straw, wood, and CTMP in SSF were higher than those obtained in LSF on wheat straw and wood (Tables I, II, and III). And wheat straw proved to be a better substrate than wood for cellulose production in SSF. This could be attributed to the polysaccharides (cellulose and hemicelluloses) of wheat straw being more readily available for the organism s growth and cellulose synthesis than those of wood. The hemicelluloses and cellulose were presumably not as available in wood, because of its high lignin content and high cellulose crystallinity, as in wheat straw. 

Wheat straw. FP cellulase per unit volume in LSF was very low at 1% wheat straw. It doubled when the wheat straw concentration was raised to 5%. But the FP cellulase per unit weight of wheat straw produced at 5% concentration was reduced to almost one-half that obtained on 1%. Similar observations were made with the )3-glucosidase and xylanase activities (Table IV). The low productivity of all the enzymes could be the result of an O2 transfer problem in the thick fermentation medium in the LSF. 

Dornbusch, C., Schauder, A., Prior, P. and Kdpke, U. 1992. Seed production in organic agriculture - improved criteria of seed quality in winter wheat. In Kdpke, U. and Schultz, D. (eds) Proceedings of the 9th Conference of International Federation of Organic Agriculture Movements, Volume 1, Sao Paulo. IFOAM, Tholey-Theley, Germany, pp. 19-24. 

Historically, pricing had been the biggest barrier to biodegradable polymer market development. However, growing volumes of production and the development of new technology should further allow bio-based resin makers to reduce costs. Using materials such as corn stover, wheat straw and rice straw, which remain in fields after crops are harvested, as resin feedstock, could also increase productivity and economic performance. 

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