Wheat roasting

Methods for analysing ochratoxin A were thoroughly reviewed in the previous report (Annex 1, reference 153). At that time, it was reported that validated analytical methods were available for the determination of ochratoxin A in maize, barley, rye, wheat, wheat bran, wholemeal wheat, roasted coffee, wine and beer. The best methods used LC following cleanup using immunoaffinity columns. Over 40 methods were reviewed. This review is limited to recent developments. 

A wide variety of special malts are produced which impart different flavor characteristics to beers. These malts are made from green (malt that has not been dried) or finished malts by roasting at elevated temperatures or by adjusting temperature profiles during kilning. A partial Hst of specialty malts includes standard malts, ie, standard brewers, lager, ale, Vienna, and wheat caramelized malts, ie, Munich, caramel, and dextrine and roasted products, ie, amber, chocolate, black, and roasted barley. 

Soy Sauce (Shoyu). Production of soy sauce is a two-step process in which a mixture of boiled soybeans and cmshed roasted wheat is first... 

Cake Donuts. The effects of 0-30% substitution of dry-roasted air-classified navy, pinto or black protein flour for wheat flour on the physical and sensory qualities of cake donuts were investigated. In general, fat absorption decreased as the level of substitution increased with the pinto bean variable having the lowest values. An increase of navy bean and pinto protein levels decreased donut height after the 10% level. The donuts with pinto bean protein exhibited less spread than the other bean type donut variables. Navy bean protein produced a more tender donut than the other bean types. The control donut and those with navy bean protein were the lightest in color, followed by pinto and black bean protein donuts,... 

Sato et a2- (34) demonstrated that a variety of common meat additives, inclucnrTg cottonseed flour, nonfat dry milk, spray-dried whey, wheat germ, and textured soy flour, inhibited WOF in the meat system. These products may have exerted their inhibitory effect on WOF through the Maillard reaction, since most of them contain some reducing sugars. Pratt (40) reported soybeans and soy protein concentrate had an inhibitory effect upon development of WOF and was able to demonstrate that the active components are water soluble. Fractionation and analysis of the water-soluble fraction showed the antioxidant activity was due to the presence of isoflavones and hydroxylated cinnamic acids (40). This confirms earlier work showing that the flavonoTcis present in plant extracts inhibit oxidation in sliced roast beef (41 ). 

VCR (Viobin Cocoa Replacer) is ".pressure-roasted defatted wheat germ, ground to a fine powder which is similar in color and texture to processed cocoas...The toasting process develops aroma and taste characteristics that complement...cocoa..." Such aroma as it has, and it would not be mistaken for cocoa, can be attributed to Maillard reactions taking place during toasting. It is manufactured and sold by the Viobin Corporation, Monticello, Illinois. 

A model wheat bread was prepared by a straight dough procedure from wheat flour, salt and water using glucono-delta-lactone as leavening agent (Schieberle, P., in preparation). The bread crust showed an odor note reminiscent of day-old bread and, specifically the cracker-like, roast odor note was lacking. 

Gelmez N. Kincal N.S. Yener M.E. 2009. Optimization of supercritical carbon dioxide extraction of antioxidants from roasted wheat germ based on yield, total phenolic and tocopherol eontents, and antioxidant aetivities of the extraets. J. Supererit. Fluid 48 217-224. 

Soy Sauce. Soy sauce is a weU-known condiment made by fermentation or acid hydrolysis. In the fermentation process defatted soybean meal is cooked and then mixed with roasted, coarsely ground wheat and mixed with a culture oiy spergillus oyc e oi ispergillus sojae. After the mold grows for 2—3 d to form koji, brine is added, and the mixture is allowed to ferment for 6—8 m. The product is then filtered and pasteurized (94). Popularization of fermented soy sauce in the U.S. began in the late 1940s with imports from Japan, followed by constmetion of a plant in Wisconsin in 1973. Soy sauce is widely available in U.S. supermarkets and restaurants. In the acid hydrolysis process, defatted soybean flour is refluxed with hydrochloric acid to hydrolyze the proteins. The hydrolysate is then filtered, neutralized, and botded. 

I happen to be one of those lucky guys who really loves fish. In restaurants, I most frequently order salmon, not just because it s good for me but because I simply enjoy it, whether grilled, roasted, blackened, or poached. For a little snack to tide me over before dinner I ll have herring, either pickled or creamed, on whole-wheat crackers. Smoked salmon, also known as lox, on a bagel with a smear of low-fat cream cheese That s heaven to me ... 

Figure 9.8 describes a batch process for the production of Japanese soy sauce (koikuchi). Soybeans and defatted soybean meals are cooked in continuous pressure-cookers and mixed with roasted and coarsely broken wheat. The mass is inoculated with Aspergillus spores and incubated in shallow vats with perforated bottoms that allow air to be forced through the mass. After three days of incubation at around 30°C, mould growth covers the entire mass. This mass is called koji. Koji is the essential ingredient of most fermented products of East Asia. It is a concentrated source of enzymes necessary for breaking up the large molecules of the carbohydrates and proteins. 

Schieberle, P. (1990) Occurrence and formation of roast-smeUing odorants in wheat bread crust and popcorn. In Bressiere, Y., Thomas, A.F. (eds.) Flavour Science and Technology. John Wiley, Chichester, pp. 105-108... 

Flavor Descriptors Roasted, Bread Crust Occurrence Coffee, Cooked Pork, Wheat Bread Flavor Threshold 0.04 ppb... 

Instant coffee Wheat flour Rye flour Corn starch Soy protein Malic acid Granular sucrose Ground roasted coffee Lactose monohydrate, spray-dried lactose, and sodium chloride OK Potato starch and granules Sucrose Maltodextrin Sodium chloride... 

Concurrent with treating soybeans, whole kernel wheat is roasted and cracked with roller mills into 4-5 pieces. When wheat flour and wheat bran are used, they are steamed after being moisturized. 

So, enjoy your roasted, baked, micro-waved, or boiled potatoes guilt-free when they are topped with low-fat options, such as low-fat plain yogurt instead of sour cream, or stuffed with steamed vegetables and savory herbs. As the world population continues to grow, the potato should be respected as a wonderful source of nutrition and calories. In fact, the potato provides twice the calories of wheat for the same amount of land used for cultivation. 

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