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Niacin
- It is a vitamin of the 13-complex group. Also known
as nicotinic acid. |
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Offals
- Term used in flour milling for bran and germ that
are removed during milling of white flour. |
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Optimum
- The best or most favourable degree, condition or
amount in processing for the production of the best or
highest quality product. |
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Oxidants:
agents used to mature flour, improving its bread making
qualities; (eg potassium bromate, ascorbic acid or Vitamin
C) |
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Oxidation
- One of the many ways by which the handling properties
of dough can be improved so as to improve the quality
of bread. It is brought about by substances referred to
as oxidants, improvers or maturing agents. |
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Patent
Flour - The portion of a straight run flour, brighter
in colour and with a lower ash content than the remainder
of' the flour. The first processes used to make such flour
were patented, hence the name. |
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Pearling
Index - Percentage of material pearled off from a
sample of wheat of prescribed weight in a laboratory pearler
operated for a prescribed period of time. It is an index
of hardness of grain. |
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Pelcar
Test - A test of flour quality made by comparing the
colour of flour against a standard sample. Such sample
is placed side by side on a flat rectangular piece of
wood, pressed down to a smooth surface and compared with
the standard. |
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Pelshenke
Value - It estimates the potential bread making strength
of wheat. The time required for small dough balls with
yeast suspension, that is immersed in water at constant
temperature, (30 d C) to disintegrate, gives `test number'.
The number when divided by percent of protein in wheat
gives the quality of gluten. |
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Pentosen
- These are complex carbohydrates formed from pentoses
(5 carbon sugars). - |
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Pericarp
- The outer layers of wheat and other grains consisting
of fibrous material, which is composed, of cellulose,
hemicellulose and a nori-carbohydrate substance called
lignin. The pericarp is rich in phytic acid. |
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pH
- The negative logarith of the hydrogen ion concentration
of a solution or a mixture; a measure of acidity or alkalinity;
acid below 7, alkaline above 7 and neutral at pH equal
to 7. |
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Photometry
- A technique commonly applied in analysis, for measurement
of optical density of' solution with the help of a photo
- meter. |
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Phytic
Acid - Chemically it is called inositol hexo-phosphoric
acid. It is present mostly in the husk or pericarp of
cereals. Has strong cheating effect on bivalent metal
ions calcium, iron and zinc which when combined with it
form insoluble salts that render these mineral nutrients
unavailable to the body. |
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Pigment
- Any natural colouring matter in the cells and tissues
of plants and animals. In wheat, the main interest is
in the yellow pigments, which are mainly carotenoids.
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Plane
Sifter - A sifting machine consisting of a number
of super- imposed sieves gyrating together in a horizontal
plane, having a rotary motion. |
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Plastic
shortening: a shortening comprised of a solid and
a liquid fat, typically liquid at room temperature. |
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Polysaccaride:
a complex carbohydrate; may be hydrolysed into simple
sugars (monosaccharides) such as glucose and maltose. |
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Preservatives:
substances added to foods to prevent or delay spoilage
from fungal or bacterial action or chemical interactions;
(eg potassium sorbate, a potassium salt of sorbic acid
applied in a water spray on baked products) |
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Protein
- One of the important constituents of plant and animal
tissues containing carbon, hydrogen, oxygen, nitrogen
and frequently sulphur. In wheat, protein is important
for baking and nutritional qualities. |
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Proteose
- An enzyme (biological catalyst) that brings about
a break down of proteins. In the baking industry, this
enzyme from cereal or fungal sources is used to improve
the handling properties of dough. |
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Purifier-
A machine with one to three layers or ducts of sieves
set in an oscillating frame. It employs the principle
of' separation by size and density to separate a mixture
or pure endosperm composite pieces of endosperm and bran
and branny material from each other. |
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Pyridoxine
- It is member of the B-complex group of vitamins
also known as vitamin Bd. Three forms are known, phyridoxine,
pyridoxal phosphate and pyridoxamine. |
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RAVA
- SUJI or 'RAVA' are large particles of endosperm
of low extraction rate, 60-65 percent, derived preferably
from wheat. |
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Reconstitution
- The blending or mixing together of original constituents
in the same proportions as found in the original complex
substance. |
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Reducing
Sugars - Sugars that reduce Fehling's or Benedict's
solutions, for example, glucose. |
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Reduction
Rolls - See Middlings Rolls |
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Resultant ATTA - A by-product of roller flour mills.
After removal of MAIDA, SUJI and bran, the rest of the
endosperm adhered, with bran is ground to make resultant
ATTA. This ATTA is quite different from whole meal ATTA.
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Rheograph
- An instrument that measures the mechanical properties
of dough. |
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Rheology - A science dealing with the deformation
and flow of matter. |
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Riboflavin
- Vitamin B2, part of flavoproteins which act as coenzymes
in transfer of H in the oxidation chain. |
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Roller
Mill - A mechanism used to grind wheat into flour
and by-products. It consists of one or more pairs of cylindrical
rolls arranged with their axis parallel and set in a heavy
frame. Rolls may be corrugated (break rolls) or smooth
(reduction rolls). |
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Rounder
- A mechanical device used in bakeries for rolling
the dough piece into a ball. |
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Scouring
- This is part of the cleaning section in the wheat
mill where superficial dirt and loose shreds beeswing
are removed by abrasion of wheat surface against perforated
metal or emery lined cylinder and thereby blowing away
the dirt by air current. |
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Screenings
- Impurities of wheat removed from the grain in the
wheat cleaning section |
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Screens
- Impurities, larger or smaller than wheat grains
are removed by screens of perforated metal; the size and
shape of the perforations being chosen in relation to
the wheat grain also. |
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Sedimentation
Test (Zeleny) - A wheat protein quality test (for
bread making) in which the flour is suspended and allowed
to swell in a solution of lactic acid. The volume of the
sediment (in milliliters), consisting of swollen gluten
and starch, after standing for predetermined period is
the sedimentation value. |
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Semolina-
Same, as RAVA SUJI |
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Shorts-
A mixture of small pieces of bran and fibrous material
remaining after the flour has been extracted from the
wheat. It is a by- product used for animal feed. |
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Sick
Wheat- Wheat in which the germ is discoloured and
dead. |
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Soda: carbonate or bicarbonate of sodium; alkaline
leavening agent used in combination with leavening acids. |
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Soft
Wheat- Wheat with white opaque endosperm and low gluten.
Generally considered more suitable for production of cake
and biscuit flour. |
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Solubility-
The amount of a substance that dissolves in a particular
solvent under controlled conditions (pH, temperature). |
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Spiral
Trieur- A device used principally for separating raw
seeds from fractioned or shrivelled wheat kernels. It
consists of several spiral cannals wound concentrically
round a vertical shaft. |
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Spore
Count- An examination made with microscope from which
a calculated estimate of mould phase concentrate is made.
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Sprouted
Grain- Grain, which has begun to germinate causing
changes in the maltose value, which, in turn, reduces
the milling value. |
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Stabilizers:
colloidal substances added to oil and water emulsions
to prevent separation; (eg gums in icings and fillings
to prevent weeping of melting) |
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Starch- A major constituent of wheat flour containing
carbon, hydrogen and oxygen. |
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Starch Damage- Disruption of the natural structure
of the starch granules by biochemical (amylases), chemical
(alkali) or physical (grinding or milling) measures. |
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Straight
Run Flour- A grade of flour produced by combining
together all the basic flour streams made in the mill.
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Strength
(Flour)- The capacity of flour to produce well-leavened
leaves of large bold volume. A desirable characteristic
of bread making flour. |
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SUJI-
Same as RAVA. |
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Supplement-
An additive to flour or dough to improve the processing,
eating or nutritional qualities. |
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Surfactant:
a chemical able to reduce surface tension of water: used
in baking to keep fat and water in emulsion (eg polysorbate
60, monoglycerides, propylene glycol, monostearate) |
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