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Chapter
Industrial uses of oats
Production of oats, oat cultivation and oat improvement were the subject of a book by Findlay (1956) and of a monograph of the American Society of Agronomy edited by Coffman (1961). Agronomic characteristics o...
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Article
Solvent solubility parameter and flour moisture effects on lipid extractability
Lipids were extracted with a series of solvent systems whose solubility parameter (δ) values ranged from 7.27 to 12.92 (hexane and its aqueous azeotrope, benzene, acetone and its azeotrope and 2-propanol and i...
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Article
Surfactants as replacements for natural lipids in bread baked from defatted wheat flour
Petroleum ether (PE) extracted 1.00% total free lipids (0.70% nonpolar and 0.30% polar) and 2-propanol (PrOH) extracted 1.36% total free and bound lipids (0.73% nonpolar and 0.63% polar) from wheat flour; the ...
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Article
Interaction of lipids with proteins and carbohydrates in breadmaking
After reviewing the evidence for interaction in breadmaking of lipids with proteins and carbohydrates, theories on the shortening response are discussed. Recent studies show that the response cannot be explain...
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Article
Oilseeds and oil in the people's Republic of China
This article reviews some experiences and information gathered by the author on agricluture, cereal grains, oilseeds and oilseed production, oil and fat consumption, foreign trade, and oil extraction in the Pe...
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Article
Fluorescent metabolites in mold-damaged wheat flour
Aus Schimmelpilzen (Aspergillus niger, A. candidus undA. flavus), die auf Weizenmehl wachsen, wurden die beiden fluoreszierenden Sterole 22-Ergostatetraen-3-on und dessen C24-äthylhomologe isoliert.
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Article
Fatty acids in lipids of maturing wheat
Two varieties of hard red winter wheat were sampled at various stages of maturity. The lipids in those samples were fractionated into free polar, free nonpolar and bound lipids. Fatty acids of those fractions ...
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Article
Lipids in wheat from various classes and varieties
Lipids were extracted with petroleum ether and with water-saturated n-butanol from 8 hard red winter, 5 hard red spring, and one each from soft red, durum, and club wheat varieties from 2 harvests. The butanol...
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Article
The lipid composition of wheat flours varying widely in bread-making potentialities
Lipids were extracted with petroleum ether (average 0.93%) and with water-saturated n-butanol (average 1.20%) from flours milled from composite 8 hard red winter, 5 hard red spring, and each from red soft, dur...
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Article
Effect of N-Ethylmaleimide on the Starch-liquefying Enzyme from Soy-flour
INFORMATION regarding soy-bean enzymes catalysing the breakdown of starch is contradictory or at best conjectural. The biological function of amylases in soy-beans is obscure as the beans contain very little-s...
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Article
Cereal gums
Cereal gums are reviewed with regard to their chemistry and importance. After a short introduction into the early history of the gums, difficulties involved in study of gums are outlined, and the major sources...
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Article
A simple method for evaluation of heat treatment of soybean meal
A simple and rapid method for estimating protein solubility of soybean meals on the basis of changes in the refractive index of dilute sodium hydroxide solution extracts was tested and found to be highly corre...
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Article
Moisture Content of Whole Bread and Bread Crumb
IN order to secure that bread is properly baked, the statutory regulations and laws prescribe maximum permissible moisture content of the baked product. In some countries the law is based on the water content ...
