Wheat properties

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

Com symps [8029-43 ] (glucose symp, starch symp) are concentrated solutions of partially hydrolyzed starch containing dextrose, maltose, and higher molecular weight saccharides. In the United States, com symps are produced from com starch by acid and enzyme processes. Other starch sources such as wheat, rice, potato, and tapioca are used elsewhere depending on avadabiHty. Symps are generally sold in the form of viscous Hquid products and vary in physical properties, eg, viscosity, humectancy, hygroscopicity, sweetness, and fermentabiHty. 

A neutral bacterial endoprotease can be used to weaken the gluten in wheat flour, if necessary, or to provide the plastic properties required ia a dough used for biscuits. 

Kayserilioglu, B. S., Bakir, U., Yilmaz, L. Akkas, N. (2003). Use of xylan, an agricultural by-product, in wheat gluten based biodegradable films mechanical, solubility and water vapor transfer rate properties. Bioresource Technology, Vol. 87, 3, (May 2003), pp. (239-246), ISSN 0960-8524... 

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). 

A field operator exposure study was designed to accommodate the chemical properties and the use pattern involved in the treatment of potato crops for protection against the Colorado potato beetle. Fifteen farmworkers experienced in the use of tractor-drawn sprayers for application of crop protection materials to crops were selected. All were adult males. To avoid production of a large quantity of treated potato crop prior to registration of the product for sale, the trials were performed on stubble fields after harvest of winter wheat crops in a potato-growing area of southern Ontario. This allowed the use of typical farm spray equipment and a typical duration of exposure for a complete shift of work. 

It will be clear from the above that the optimum types of oxidising materials are those of highest density and dense forms of ammonium nitrate are always used. The combustibles can be dense also, although it is sometimes necessary to add at least a proportion of the combustible in an absorbent form to ensure adequate sensitiveness. Wheat flour may be regarded as typical of a dense combustible woodmeal is a useful and cheap combustible of intermediate properties. 

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