INDEX Disc separators 117 Embryonic axis 36-39, 44 231 mergency no-time dough, bread process 206 animal feed 306 cwm)78,9 Distilling218,223,228-231 bread staling 210 extruded prodr ge quick-cooking pasta 237 Dockage 115 Endosperm Dog biscuits, fowmeal use in 167 anatomy3645,171l,184 bread process 202 effects of conditioning 122-125 modification 218, 220. 225 phytate 295 mentation 171, 184 machinability test 184 ontent 277 Doughmaking 197 vitamins 285-286. 29 Dressing 144 Dried distillers'grains 215 Energy 90 grain 114-115 in cereal products 292-293 Drum cutter(granulator) 167 如 113-115 isture stocks 131 germinative 112 ze milling129,134,137-139 from nutrients 163, 276-278 220,223,224 respiration 105 saving119,145,165 Duo aspirator 119 Engleberg huller 158 Durum wheat (T' breakfas 248,254 flours igmentation 184 grinding126,139,179,180,18 oteins 69, 71 taxonomy 278,291,295-296 Dust explosion 122 Dyox- see Chlorine dioxide 110,122 mpmne sake227,229 =2 storage104-105,223,225,227,229,231 amylolytic 197 during cleaning 121 role in baking 191, 192 during milling 135-145 in cereals 43-45 viabiliry 114, 121, 125 nucellar 42. 12 itamins 284-28 of pericarp 35
INDEX 321 Disc separators 117 Embryonic axis 36-39, 44 Disinfestation 112 Emergency no-time dough, bread process 206 Distillers’ grains 231 Emmer (T. dicoccum) 78, 95 animal feed 306 Distilling 218,223,228-231 Disulphide bonds 198 Emulsifiers bread staling 210 in extruded products 172 in flours 176177 quick-cooking pasta 237 anatomy 36-45, 171, 184 effects of conditioning 122-125 fatty acids 283 inner 38 modification 218, 220, 225 phytate 295 pigmentation 171, 184 protein 279 starch content 277 subaleurone 37 sugars 55 texture 61 vitamins 285-286, 291 improvers 174 in proteins 65-66, 70 reduction during storage 187 Endosperm Dockage 115 Dog biscuits, flowmeal use in Do-maker, bread process 202 Dormancy 36, 219 Dough consistency 197 development 198 formation 191 frozen 207 machinability test 184 ripening 199 stickiness 199 Doughmaking 197 continuous 202 Dressing 144 Dried distillers’ grains 215 Driers in beers 290 167 Endosperm cavity 41 Energy in cereal products 292-293 consump tion grain 114-115 maize stocks 138 breadmaking 208 malting 222, 224 milling 152 germinative 112 from nutrients 163, 276-278 respiration 105 saving 119, 145, 165, Engleberg huller 158 Enrichment Drum cutter (granulator) 167 Drying grain 113-115 ofhigh moisture stocks 131 in maize milling of malt 220, 223, 224 129, 134, 137-139 Dunst 144 Duo aspirator 119 Durra 100 Durum wheat (Triticum durum) breakfast cereals 248, 254 flours 2914 grains 294 flour treatment 179,180, 187 grain treatment 111 impact grinding digestive 278, 291, 295-296 in distillation 231 distribution 3638 in flour 174 inactivation 154, 164-166, 179, 253 in malting/malts 218-220, 223, 225 Eelworm 9 proteins 66-69 Elevators 110, 122 in sake 227, 229 Embryo 36-44 in storage zn germ 153 lipids 73 tests 183 phytate in 295 see also proteins 66 amylolytic 197 removal proteolytic 199 cleaning 121 composition 292 conditioning 125 milling 144, 148, 154-156 pigmentation 184 ploidy 50 proteins 69, 71 taxonomy 46 Dust explosion 122 Dyox - see Chlorine dioxide Entoleter 126, 139, 179, 180, 187 Enzymes 104-105, 223, 225, 227, 229, 231 during cleaning 121 role in baking 191, 192 during milling 135-145 Ephestia elutella 108 respiration 105 Epidermis sugars 55, in cereals 43-45 viability 114, 121, 125 nucellar 42, 123 vitamins 284-287 of pericarp 39
322 NDEX removal 119 nutrition 276-278, 280 alerts xi tis teff 274 chemistry 72 6,282-3 rye contaminant 15-16 from glycerides 6 ye for feeding Estimated Average Requirement 276 td vitamin E 287 Fermer 18-221,26-229 ze starch source 264 bottom- and top 225, 226 on from cereals 309-310 bulk 174, 176 309 Ethyl alcohol see Ethanol Feterita 100 elfect Fl hybrids 33, 49-50 grain standards policy re additives 205 in barley products 163 eat import levy 193 in brewing218-221,226-229 Evaporation 224, 228 in brown fours 153 Export flours 180 contributions by cereals 278 dietary55,62-64,280,282,293,295 in four 179 Extensograph 186 in oat bran 168, 251 rown flour 153 in sorghum 135 Fibrous laye ffect of conditioning 123 Filament(of stamen effect mposition 287-285 Filth test 184 effect age 188 Fine grinding 131-132, 18 Finger millet 26, 100 Flaked ceral products 247-248 Extraneous matter 18 Extrusion cooking 256 Flat’ bread256 bread 200 oduction of ethanol 310 ready-to-eat cereals 246 032,34,49 bread ingredient 192 Falling number composite, bread use 200, 214 ty 88 high alpha-amyla ry257 high-ratio cake use 25 Farina 144 physical treatment 196 ash154,156 uality 170-190 yield- see Extraction rate Faring breadmaking 192 Far-Mar-Co process, wet milling 259 Fat 72 80-81 n of lipase 245 in baked products 173-174, 177-178 bread ingred mposition282,289,292-293 streams and blends 170, 172 Flour Milling and Baking Research Association(FMBRa)71 113,173-174,178
322 INDEX removal 119 in malt sprouts 224 wheat mill fractions 140 nutrition 276278, 280 Equivalents xiii Fatty acid Eragrostis teff 274 chemistry 72 Ergot essential 276, 282-3 effects of 298 esters 177-178 rye contaminant 15-16 from glycerides 68 rye for feeding pigs 308 in screenings 152 polyunsaturated 72 separation from grain 115 in products 278-293 oxidation 174 Esterase 68 in starch 57, 61 Estimated Average Requirement 276 and vitamin E 287 Ethanol Fermentation 179, 218-221, 226-229 maize starch source 264 bottom- and top- 225, 226 production from cereals 309-310 bulk 174, 176, uses 309 panary 192, 197 Ethyl alcohol see Ethanol Ferulic acid 64 European Community Feteritas 100 effect on whisky production 230 F1 hybrids 33, 49-50 grain standards 90 Fibre policy re. additives 205 in barley products 163 wheat import levy 193 in brewing 218-221, 226229 Evaporation 224, 228 in brown flours 153 Export flours 180 contributions by cereals 278 Exports in diet 277 in flour 179 cereals 627 dietary 55, 62-64, 280, 282, 293, 295 flour 6 Extensograph 186 in oat bran 168, 251 Extraction rate in maize products 139 brown flour 153 in sorghum 135 durum 157 Fibrous layer - see Cementing layer effect of conditioning 123 Filament (of stamen) 30 effect on composition 287-288 Filth test 184 effect on storage 188 Fine grinding 131-132, 181 sorghum 134-136 Finger millet 26, 100 white flour 141 Flaked cera1 products 247-248 pasta 234, 238 Flavour, bread 200 production of ethanol 310 Flint maize 39, 44, 46 ready-to-eat cereals 246 Florets 3C32, 34, 49 Extraneous matter 184 extruded 248 Extrusion cooking 256 ‘Flat’ bread 256 Eye-spot disease 8 Flour air-classified 193 bread ingredient 192 Falling number composite, bread use 200, 214 alpha-amylase activity 88 gluten 262 bread flour 174 high alpha-amylase activity 257 chapatti flour 269 high-ratio cake use 257 method 183 physical treatment 196 ash 154, 156 yield - see Extraction rate enrichment 294 wheat size 156 atta 269 Farina 144 quality 170-190 Farinograph 186 breadmaking 192 Far-Mar-Co process, wet milling 259 Grade Colour 92 Fat 72 granularity 80-81 action of lipase 245 maida 269 in baked products 173-174, 177-178 milling 13%154 in barley products 163 bread ingredient 195 production in UK 155 composition 282, 289, 292-293 streams and blends 170, 172 effect on storage 187 tortilla 270 in germ 153 in maize 139 113, 173-174, 178 pretzels 270 Flour Milling and Baking Research Association (FMBRA) 71