| |
 |
Hard Wheat - Wheat, which as a result of variety
of breeding in combination with environmental factors
during growth has a vitreous endosperm, generally considered
an advantage for the production of bread making flours,
as the protein content is generally superior in quality
and quantity. |
|
Hectoliter
Weight - Weight of, 100 liters of the commodity determined
on dockage free basis |
|
Hydration
- The absorption or uptake of water by solid materials,
for example, flour. In bread making, two aspects of hydration
are important - the total amount absorbed (hydration capacity)
by the flour and the rate at which it is absorbed (rate
of hydration). |
|
Hydrogenated
shortening: a shortening prepared by partially solidifying
(hydrogenating) vegetable oils; may contain animal fats. |
|
Hydrolysis
- The, degradation of large molecules, such as starch
or proteins, into smaller fragments with the direct involvement
of water in the process. |
|
Impact
Milling - The reduction in size of particles by flinging
them at very high speed against a hard surface. |
|
Improving
Agent - Any substance that is added to flour 0'r to
dough to improve its performance during bread making and,
to improve the quality of the bread that can be produced
from the flour, for example, potassium bromate, and ascorbic
acid (vitamin C). |
|
Inactivation
(Enzyme) - The, destruction of the natural catalytic
activity of the enzyme by chemical or physical means.
|
|
Insect
Damaged Grains - Kernels that are partially or wholly
bored by insects |
|
Insecticide
Residues - A pesticide chemical, its derivatives
and adjuvant in or on plant or animal. Insecticides
may leave residues when used on foodstuffs for insect
control. Residues are expressed as parts per million
(pip) based on fresh mass of the sample.
|
|
Insecticides-
These are chemicals which are used to kill or prevent
infestation of insects / pests |
|
Invert
Sugar- A mixture of glucose and fructose, which is
obtained from hydrolysis of sucrose by enzymes or acids.
It is laevorotatory. |
|
Invertase- An enzyme that converts sucrose into
glucose and fructose. |
|
Iron,
reduced: finely powdered iron for flour enrichment. |
|
Irradiated
Wheat- A method mainly for controlling insect infestation
in stored wheat; for example, wheat is exposed to gamma
rays 60co with a maximum radiation dose of 100KRad and
stored for 12 weeks after irradiation for usage. |
|
Kernel- The body of a seed (for example wheat)
Within its husk. |
|
Kernel
Weight- A quality test applied to wheat to determine
its potential milling value. |
|
Kjeldahl Procedure- A procedure for determining,
the total nitrogen content in organic substances. Estimation
is done by assuming the entire nitrogen to be present
as protein. The amount of nitrogen is converted into protein
content by multiplying by a constant factor (5.7 for wheat) |
|
Leavening:
the process of producing gas to give volume in dough and
batters; maybe yeast, bacteria or chemical agents. |
|
Lecithin:
used to stabilise emulsions; derived from egg yolk or
soybean oil; is a mild anti-oxidant used as a crumb softener
and as an active component in pan release agents. |
|
Lipase-
Fnzyme3 that hydrolyse oils and fats to glycerol and fatty
acid. Presence of Iipase in some whole grain cereals can
cause rancidity upon storage due to action of lipase on
fats of grains |
|
Lipids-
Term used synonymously with fat but comprise heterogeneous
group of substances like fatty acids, phosphatids, sterols
and waxes. |
|
Lysine-
It is a basic amino acid, which is essential in human
nutrition and is found to be most limiting in cereal grains
including wheat. |
|
Magnetic
separator- Part of the grain cleaning section where
metallic pieces are recovered from the grains by action
of an electromagnet. |
|
MAIDA-
Term used in India for 70 Percent extraction flour, consists
mostly of endosperm. |
|
Malt:
grain, usually barley, partially germinated, dried and
powdered or in syrup form; may or may not have diastatic
activity; used widely in bread making and brewing. |
|
Malted
Cereal Flour- Flour produced by grinding malted (sprouted
or germinated and dried) wheat and barley and used as
an adjunct to bread flour to improve its gassing power.
|
|
Maltose- A disaccharide sugar obtained by the action
of amylases or acids on starch. It comprises two glucose
units and is the main fermentable sugar in dough. |
|
Maltose Value- An index of diastatic activity of
flour. It is measured as the number of milligrams of maltose
produced from 10 g of flour under standardized conditions.
|
|
Maturing
Agent- Any substance, usually a chemical (for example
potassium bromate) that is added to flour or dough to
improve the bread making quality of the flour. |
|
Middlings-
Particles of wheat endosperm extracted, from the break
system, which have yet to be ground into flour. Also commercially,
a by-product of milling, consisting mainly of the coarse
material tailing over the end of the reduction system.
|
|
Middlings Rolls - A pair or pairs of smooth rolls
used to reduce middlings in process, to flour particles
size. Also called reduction rolls. |
|
Milling Loss - The amount by which the weight j
of total products is less than the weight of raw wheat
used. It is usually expressed as a percentage of raw wheat
used. |
|
Milling
Quality - The measure of the ability of wheat to produce
a high yield of flour with required characteristic by
a predetermined milling method. |
|
Moisture - The water that is contained as a natural
constituent of most food and other biological materials.
|
|
Mold
inhibitors: compounds added to food to retard mold
and extend shelf life; (eg calcium proprionate, vinegar) |
|
Monoglycerides:
a chemical compound of one fatty acid and glycerol;
used widely as an emulsifier in foods. |
|
Mould - Fungi that reproduce by spores, for example,
Aspergillus. Some species of the latter produce aflatoxin,
which is highly toxic. |