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Emulsifier:
a compound allowing a relatively permanent suspension
of oils and fats in water (eg glyceryl monostearate
or GMS, lecithin, monoglycerides, polysorbate 60 - used
primarily in cakes and frostings. |
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Endosperm
- The starchy portion of the wheat grain, which
is ground into flour. |
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Enzyme
- A protein that has the, ability to speed up a
biological reaction without itself undergoing any change,
also known as biocatalyst. |
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Ergot
- Black grain-like highly toxic fungal bodies, formed
in the ear heads of cereals by different species of
fungi belonging to genus Claviceps. The toxins are powerful
alkaloids belonging to either clavine group (BAJRA)
or ergatoxine cragoramine group (ray and wheat). |
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Essential
Amino Acids - Those amino acids that cannot be,
synthesized (produced) by a. living organism and therefore
must be supplied by the food consumed. |
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Extenso
Graph - An instrument for measuring the elastic
and plastic properties of flour dough. The instrument
stretches a cylinder of dough approx 4 X 15 mm) held
by the two ends, by a hook engaging the dough piece
in the middle and measures the resistance of the dough
to extension. In some countries the instrument is used
to measure the quality of wheat flour for bread making.
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Extraction
Rate - The proportion of milled product obtained
from whole-wheat grain during milling process, expressed
as percent by mass. |
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Falling
Number (FN) - A test for measuring amylase activity.
It is defined as the time in seconds required to stir
and allow a viscometer stirrer to fall a fixed distance
through a hot aqueous flour suspension being liquefied
by the enzyme in a standardized apparatus. |
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Falling
Number Test - Test devised by Hagbarg for measuring
alpha amylase activity in wheat and its products. |
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Farinograph
- An instrument that mixes flour and water into
dough and produces a record of the resistance that the
dough offers to the mixing blades. Used in evaluation
of the bread making quality of flour. |
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Fat
- A chemical constituent of plant or animal tissues,
comprising esters of various fatty acids and glycerol
(for glycerin). In cereal technology, it may refer to
the natural flour fat or the fat (shortening) that is
added in the bread formula. |
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Fatty
Acids - Organic acids comprising of short or long
chain of co-valently linked carbon atoms, bearing H
atoms with a terminal carboxyl group. |
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Fermentation:
in bread baking, yeast metabolises sugar to produce
ethyl alcohol and carbon dioxide gas to leaven (raise)
the dough and produce loaf volume and flavour. |
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Ferrous
sulphate: Enrichment compound used to supply iron
in baked goods as required by F.D.A. |
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Fiber:
Dietary fiber; the part of cereal grains, fruits,
vegetables, peas/beans/egumes, seeds and nuts that resist
digestion by enzymes in human digestive tract and serve
to benefit the digestive and metabolic processes; soluble
and insoluble types are both essential. |
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Flour - Final ground meal of grains. |
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Flour
Colour Gradation - The colour of flour determined
by a special photoelectric instrument, as Kent Jones
and Martin Colour Grader or Agtron Colour Instrument.
Usually a measure of the branny contamination in flour
and thereby milling efficiency. |
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Flour,
all purpose: enriched white flour, bleached or unbleached,
of medium protein strength primarily used in home baking. |
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Flour,
enriched: flour supplemented with thiamine, riboflavin
and niacin (B-vitamins) and iron to meet government
(F.D.A) standards; may also be supplemented with calcium. |
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Flour,
graham: finely ground whole-wheat flour. |
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Flour,
whole wheat: flour produced from the entire wheat
kernel. |
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Foreign
Matter - Includes organic and inorganic matter.
The inorganic matter shall include sand, gravel, dirt,
pebbles, stones, lumps of earth clay and mud. Organic
matter shall include husk, chaff, straw, weed seeds
and other inedible grains. Paddy shall be considered
as foreign matter in commodities other than paddy. |
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Fortified
ATTA - A product obtained by adding one or more
permissible material like calcium Carbonate, nutrients
like iron, thiamine riboflavin, niacin and amino acids,
etc, to wheat ATTA. |
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Fructose
- A monosaccharide sugar found in sweet fruits and
in honey; also called as fruit sugar. |
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Fumigants
- Fumigants are chemicals which, at a required temperature
and pressure, can exist in the gaseous state in sufficient
concentration to be lethal to a given pest organism.
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Fumigation
- Fumigation for pest control is a process of exposing
pests or pest affected stocks to the fumes of chemicals
at a lethal strength in gas tight space. |
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Gelatinization
- The breakdown of the granular structure of starch
as by heating starch slurry or a dough. The starch granules
swell and subsequently burst. Gelatinization is important
in relation to the development of crumb structure of
bread. |
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Genetic
- Pertaining to characters that are inherited. |
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Germ
- The embryo in a cereal grain, which grows into
the new plant. |
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Gliadin
- The fraction of wheat flour proteins that can be dissolved
in a 70 percent solution of ethyl alcohol. It is also
classified as prolamine. It provides elasticity to dough.
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Globulin
- The fraction of wheat flour protein that can be
dissolved in dilute salt solution. |
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Glucose
- A monosaccharide sugar, occurring naturally in
some fruits. It is the sugar that is formed in the degradation
of starch of flour by yeast enzymes. |
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Gluten
- The rubber-like yellowish gray proteinaceous material
that remains after the water-soluble and starch are
washed out of dough in a stream of water. Its content
in flour is a measure of bread making quality. It is
a mixture of two proteins Gliadin and glutenin. |
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Gluten
(vital): a wheat flour protein formed when water
and flour are mixed; gives bread dough elasticity; strength
and gas retaining properties. |
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Gluten
Swelling Test - A test for bread making quality,
which determines the volume of gluten swollen in a dilute
solution of lactic acid, also known as Berliner test
and is similar to the sedimentation test. |
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Glutenin
- The fraction of wheat flour proteins that is insoluble
in water, salt solution, or 70 percent ethyl alcohol
solution, but soluble in dilute alkali. It provides
strength to dough. |
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Grading
- In terms of milling, it means the classification
by sifting, prior to purification, of the endosperm
particles emanating from the break system into a relatively
narrow range of particle size. |
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Gradual
Reduction - This is the process by which wheat is
broken down to flour and by-products in several stages.
This makes it possible to separate much of the bran
before wheat is pulverized into flour particle size,
resulting in whiter flour with improved baking properties. |
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Granulation
- The coarseness or fineness of a powder such as
flour or sugar. In baking technology, it pertains to
the particle size and size distribution of the flour. |
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Grist
- The wheat mixture (may comprise of several different
types of wheat) that is made up in the mill to produce
specific flour. |
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Grit
Content - Grit in the form of small particles of
stones, metal, coal, etc, present in semolina, which
may be detected by floatation of the semolina in carbon
tetrachloride. |
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