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Tail
End- The final changes of the milling process where
the last particles of flour are extracted. |
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Tails
(Overtails) - The material that is discharged over
the end of a sieve. |
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Tempering-
A process less elaborate than conditioning which produces
desired physical changes, resulting in optimum milling
in wheat by means of: a) Water additions b) Time for penetration |
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Thiamine-
Also called vitamin B1 or anti-beriberi factor. Part
of enzyme thiamine pyrophosphate TPP which decarboxylates
pyruvic acid in carbohydrate metabolism. |
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Triticale-
It is an artificial genus synthesized by combining genomes
of wheat (genus Triticum) and rye (genus Secale). Potential
substitutes for wheat grains with better protein content
and quality. They are still under experimentation for
breeding and nutritional quality |
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Tyrosinase-
Enzyme that oxidises tyrosine and other phenolic substances
forming brown and black pigments. |
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Uric
Acid- End product of nitrogen metabolism in insects;
indicates insect activity in flour. The true 'Uric acid'
content in, flour for human consumption should not exceed
10 mg /100 mg. |
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Variety-
A group of strains or a single strain, which by its structural
or functional characters, can be differentiated from another
group. In plant breeding usually a strain that has been
adopted or licensed for commercial production. |
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Viscosity
Test- A test based on the determination of the Viscosity
(thickness, consistency, resistance to flour) of a mixture
or a solution of a substance and water. In flour testing,
sometimes used as a measure of baking quality. |
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Water
Absorption Power- The amount of water absorbed and
retained, expressed as percentage, based on flour mass,
which is required to produce proper dough. |
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Weak Flour- flour that takes up a relatively small
quantity of water and produces dough that requires a relatively
short mixing for development. Usually flour of low quality
for bread making. |
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Wheat
Selection - In wheat breeding, the sorting out or
retention of wheat with the desired quality characteristics.
In commercial operations, the sorting out and retention
of wheat suitable for the desired end products. |
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Whitening
Agents- Chemical agents, which bleach and whiten the
wheat flour for making white bread. |
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Whizzer-
A machine, which removes surface wheat from grain after
washing by centrifugal force. |
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Whole
Meal ATTA - Flour or meal of 1 00 percent extraction
rate prepared by grinding whole-wheat grains to fine powder. |
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Yeast
food: a combination of mineral salts and chemicals
required by yeast for growth and propagation. |
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Yellow
Pigment- The natural yellow pigment in flour is mainly
xanthophyll. It detracts from the desirable white colour
and is usually bleached by chemicals such as benzoyl peroxide. |
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Zeleny
Test- See Sedimentation Test |