Acetic Acid (CH3COOH) - An organic acid, sour in taste, colourless, and with sharp odour; an active constituent of vinegar. Used in bread formula as mould / rope inhibitor.
	Aeration - Air being forced through a stationary layer or column grain for the removal of the end products of respiration and for cooling and drying.
	Air Classification- A process, which uses air currents in combination with centrifugal force, to effect the separation of flour particles into different ranges according to size and density.
	Air Classification- A process, which uses air currents in combination with centrifugal force, to effect the separation of flour particles into different ranges according to size and density.
	Air Classification- A process, which uses air currents in combination with centrifugal force, to effect the separation of flour particles into different ranges according to size and density.
	Air Classification- A process, which uses air currents in combination with centrifugal force, to effect the separation of flour particles into different ranges according to size and density.
	Albumin- A class of protein that can be dissolved in pure water and is coagulable by heat and is also present in wheat flour.
	Alcoholic Acidity- The degree of acidity soluble in 90 percent (V / V) neutral alcohol expressed in terms of sulphuric acid. It is a test for degree of soundness of grain.
	Aleurone Layer- A botanical term denoting the proteinaceous cellular layer which envelopes the endosperm and separates it from the bran or seed of the wheat kernel.
	Alpha Amylase- An enzyme that develops in cereal grains during sprouting, which, in the presence of water converts starch molecules to sugar (maltose) units.
	Alyeograph- A dough testing instrument that measures the resistance to deformation and extensibility of a clamped disc-shaped piece of unleavened dough by forming a bubble, by means of air pressure applied from below the test piece, at a constant temperature.
	Amino Acids - A group of nitrogenous organic compounds that serve as units of structure of the proteins and contained the chemical groups COOH (carboxyl) and - NH2 (amine). The structure of a simple amino acid is as follows: H2N - CH - COOH / R
	Amino Acids, Limiting- When the essential amino acid pattern of a food protein is compared to that of a standard reference protein such as that of whole egg, the essential amino acid which is in shortest supply relative to the reference protein is called the most limiting amino acid. The utilization of the protein depends on the amount of the most limiting amino acid.
	Amylases- Enzymes, which, in the presence of water, will convert large molecules of starch to sugar (rialtos) units. NOTE - The beta amylase can saccharify the amylase chain and terminal Sugar groupings of the amylopectin. This will leave a residue termed dextrin of high molecular weight. The alpha amylase attacks more complex branch chain of amylopectin, and in doing so, releases the simple straight chain glucose groupings capable of being attacked by beta amylase. A purely beta amylase attack markedly reduces the viscosity of gelatinised starch, giving rise to dextrin of low molecular weight. Amylases in the baking industry are identified by their source as cereal of fungal amylase.
	Amylograph - An instrument that measures the consistency or, viscosity of slurry of a starchy flour and water, when it is heated through a predetermined cycle. The viscosity is measured by the resistance that the slurry offers to a mixing paddle. It is used to measure, the alpha-amylase activity of the flours.
	Amylopectin- It's a Constituent of starch, consisting of highly branched 1 : 4 linked 50000 to 500000 glucose units. It gives a purple colour with iodine.
	Antioxidant: a substance, such as BHA or BHT, preventing oxidation and thus rancidity in fats.
	Ash Content- The amount of incombustible residue, left after incinerating a weighed amount of material and expressed as percentage.
	Aspiration- Is a process of separation of particles of chaff, straw, small seeds, etc, from wheat, in the aspirator in which an air current is directed through a thin falling stream of stock.
	ATTA - Whole-wheat flour of 90-95 percent extraction rate.
	Available Lysine - Lysine molecules in a polyeptide chain of proteins that remain unreacted with reducing sugars (glucose, lactose) and hence are available and utilizable. Those that react with reducing sugars form chemical bonds resistant to digestive enzymes and are unavailable to the body.
	Baking powder: a dry mixture of bicarbonate of soda and one or more acid substances compounded to generate large quantities of carbon dioxide gas to leaven products while baking.
	Baking Quality - The capacity of flour to produce a baked product. Bread making quality refers to baking quality of flour used.
	Benzoyl Peroxide (C6H5C02) 2O2 - A chemical powder that is added to flour in small quantities for its beneficial bleaching action.
	BHA (butylated hydroxyanisole): an antioxidant used to stabilize fats and oils; also protecting fat-soluble vitamins A, D, E and K.
	BHT (butylated hydrotolulene): an antioxidant functioning similar to BHA.
	Bleaching Agent - A substance added to flour to bleach out the yellow pigment, naturally present in flour and thereby gives a whiter appearance to the flour and the bread produce from it, for example, benzoyl peroxide.
	Bleaching: In regards to flour, the process of treating flour with minute amounts of benzoyl peroxide and exposure to chlorine to remove yellow (carotnoid) pigment and produce whiter flour and crumb. The process matures the flour and in the case of cake flours, denatures the gluten and improves performance.
	Blending Capacity - The ability or capacity of a flour to carry a proportion of low quality flour and still produce bread of satisfactory quality.
	Blending of Wheat - The process of drawing measured amount of different lots from bins and mixing these parts into a uniform blend.
	Bolting - Sifting of mill stocks (flour) by means of wire, silk or nylon covered sieves.
	Bran - The outer most covering or seed coat of the wheat grain.
	Break Flour - Flour produced by the break rolls as the grain passes through the break system of the milling process.
	Break Middlings - A mixture of particles of pure endosperm and endosperm with adhering bran produced by break rolIs as the grain passes through the break system of the milling process.
	Break Roll Mill - A mill equipped with a pair of corrugated rolls placed diagonally or horizontally in parallel alignment, rotating at differential speed towards each other.
	Break System - The stage in the milling process where the grain is broken open and treated on successive rolls to separate the endosperm from the bran coat.
	Brushing - A step in cleaning of wheat, where dust remaining after scouring is removed by action of brushes on the surface of grains.
	Bulgur Wheat - A product of wheat obtained by parboiling.
	Bushel Weight - The test weight in pounds of a measured bushel (64 pints - 36.37 liters) of grain. An important grading factor in most grain crops in Western countries. NOTE - Commercially, it is a by-product of the milling process consisting of the large pieces of bran remaining after the flour has been extracted from wheat.
	Calcium propionate: a salt of an organic acid (proponic acid) used in small quantities in bread to inhibit mold growth.
	Carbohydrates: sugars and starches derived chiefly from plant sources; contain set amounts of carbon, hydrogen and oxygen.
	Carotenes - An orange pigment in plants with isoprenoid structure, which is converted in the body to vitamin A. The B form is the most active precursor of vitamin A.
	Casein: principal protein of milk: essential component of cheese.
	Cellulose - A polymer of glucose, which is not digested by rnonogastric animals. Forms the supporting cell structure in plants. Chemically it is a B - D glucon composed of D-glucopyranose anhydride units linked by 4.1-B-D-glucosidic bonds.
	Cellulose: the fibrous or woody matter of plants making up cell walls: a source of insoluble dietary fiber in baked goods.
	Cereal Chemistry - The branch of science dealing with the composition and properties of food grains and food grain products.
	Chlorine Dioxide (C1O2) - A gaseous flour-improving agent, which has both bleaching and maturing properties.
	Clean Wheat - The wheat that has been run through a receiving separator for the removal of dockage and other extraneous materials such that it is fit for conditioning and milling.
	Clothing - The term applied to any of the materials (silk, wire, nylon and other synthetics) used to sift and, separate mill stocks by size.
	Cloth, Bolting, Nylon - A synthetic thread bolting cloth used for the sifting of milled materials, particularly in the finer meshes. For many years silk was the only non-metal material used in fabrication of bolting cloths. With the advent of synthetic fibers the use of nylon and polyester has found favour due to their superior wearing qualities and improved uniformity of aperture size. Nylon can present some problems in stretching when exposed to humidities encountered in milling. Nylon bolting cloth is available with aperture sizes of 20 microns to 1800 microns.
	Cloth, Bolting, Polyester - A synthetic thread bolting cloth used for the sifting of milled material, particularly in the finer meshes. Polyester bolting cloth, much like nylon, has greater durability and more uniformity of aperture size than silk cloths. Polyester bolting cloth is available in aperture sizes from 17 microns to 1800 microns.
	Cloth, Bolting, Silk - A natural thread bolting cloth made be weaving silk threads into cloth having more or less square apertures. The use of silk for a manufacturer of sieve clothing has long been favoured by millers due to its durability and uniformity to weave. In recent years silk has been replaced to some extent by synthetic fibers and metal alloys, but silk is still used extensively by many millers. There are five basic qualities of silk bolting cloth that vary in the thickness of thread. These grades, from heavy to light are: Grit-Gauze (GG), Treble Extra Heavy (XXX), Double Extra Heavy (XX), Extra Heavy (X) and standard quality (S). The most commonly used grades in milling are the Gritz-Gause for intermediate size middlings separation and double extra heavy for flour separation.
	Cloth, Bolting, Silk, Extra Heavy, Double - A silk bolting cloth designated by the code XX. Double extra heavy bolting silk cloth ranges from 18 meshes per inch for No. 000XX to 163 meshes per inch for No. 17XX. This quality of bolting cloth is most commonly used for the separation of flour from fine middlings.
	Cloth, Bolting, Silk, Extra Heavy, Treble - A silk bolting cloth designated by the code XXX. Treble extra heavy bolting silk is the next to the heaviest quality silk bolting cloth, exceeded only by Grit Gauze. This quality of cloth is provided in sizes from 6XXX, having 71 threads to the inch to 16XXX, having 150 threads to the inch.
	Cloth, Bolting, Silk, Extra Quality - A silk bolting cloth designated by the code X. Extra quality silk bolting cloth is lighter that the normally used Double extra heavy quality and is seldom used in flour milling due to its poor wearing qualities. Aperture sizes available in this grade range from 1X, having 48 threads per inch to 17X having 163 threads per inch.
	Cloth, Bolting, Silk, Grit-Gauze - A silk bolting cloth designated by the code GG. Grit - Gauze is the heaviest quality of silk bolting cloths commonly used and is often used for the grading of middlings, which requires a heavier cloth than XX silk but not as heavy as wire. Aperture sizes for this quality of cloth are usually given in meshes per Vienna inch. (a Vienna inch = 1.0375 standard inch) Grit - Gauze cloth aperture size ranges from 14GG, having 14 threads per Vienna inch to 72GG having 72 threads per Vienna inch.
	Cockle - A round black seed requiring special cleaning equipment, for effecting its separation.
	Collector, Dust - A device used to separate fine particulate matter from the air used for processing, exhaust and pneumatic conveying systems in mills. The dust collectors used in cereal processing fall into two broad classes, fabric filter and cyclone type dust collectors.
	Collector, Dust, Cyclone - A dust collector that consists of a cylindrical body attached to a conical lower member. Dust laden air enters the body tangentially giving the air a centrifugal, cyclonic motion. The heavier dust particles cling to the outer walls and are directed downward to the outlet. The cleaned air spiraled upward and exits through a cylindrical stack at the center of the top of the body. A series of cyclones can be connected together into a common air exit MANIFOLD or duct, which leads to the fan. Cyclone dust collectors are used in the milling industry ahead of cloth type dust filters to remove heavy particulates and thus relieve the load of the cloths. They are also used after hammermills which can create sparks that can be removed in the metal cyclone and prevent fires and possible explosions in the cloth type filter. Cyclones may be used independently, but due to their comparatively low dust removal efficiencies, they are normally not suitable without backup where dust pollution controls are in effect. Well-designed cyclones can have dust removal efficiencies of up to 98%, depending on the particle size of dust and diameter of the body. When cyclone collectors are used in pneumatic conveying systems they are often referred to as PNEUMATIC RECIEVERS.
	Collector, Dust, Fabric Filter - A dust collector that utilizes fabrics of various types to capture the fine dust particles in exhaust or conveying air streams, releasing the clean air to atmosphere. The fabric may be in form of sleeves, bags, tubes or socks, or in the form of envelopes, or flat bags. Fabric filter media can be cleaned by either shaking, vibrating, or by use in reverse air flows. This type of filter is usually necessary to meet the air pollution standards of most geographical areas. Sometimes referred to as a BAG, CLOTH, ENVELOPE or TUBE dust collector, or DUST FILTER. When used under negative pressure the term SUCTION FILTER dust collector is sometimes used.
	Composite Flour - Flour made by blending varying amounts of non-wheat flours with wheat flour and used for the production of baked goods that are traditionally made from wheat flour.
	Compound shortening: a blend of animal and/or vegetable fats or oils, combined for stability: standard shortening.
	Conditioning - Adjustment of moisture content under controlled conditions, followed by a resting period to achieve a proper equilibrium of moisture through individual grains, which toughens bran and mellows the endosperm, thereby improving the separation of endosperm from bran
	Corn syrup: sugar produced from cornstarch; compromised of glucose (dextrose), maltose and higher sugars; 70 to 80 % solids.
	Cream of tartar: acid tartrate of potassium, often used in baking powders as the acid ingredient.
	Crease - The lengthwise folded indentation characteristics of wheat kernels. Crease helps in identification of varieties.
	Crude Fibre - General term for indigestible components of foods. It is the residue left after sequential extractions of a food with petroleum ether, 1.25 percent sulphuric acid and 1.25 percent sodium hydroxide. The ash content is deducted from above to obtain crude fibre.
	Crumb softener: emulsifiers to retard crumb firming, extending the shelf life and retarding staleness in bakery products (eg azodicarbonamide or ADA)
	Cysteine: an amino acid used in bread making to reduce mixing requirements for optimum dough development.
	Damaged Grain - Kernels or pieces of kernels that are sprouted or internally daynaged as a result of heat, moisture, weather or microbes.
	Damping - Addition of water for inducing optimum moisture for operation of milling process and for getting the desired moisture content of the final products.
	Denaturation - Alteration in the configuration of protein molecules by physical or chemical methods.
	Dextrin - An intermediate product formed in the degradation of starch by chemicals or by amylases.
	Diastatic Activity - In flour quality evaluation, it is the measure of the activity of the starch degrading enzymes of the flour; it can be expressed in terms of the maltose (sugar) produced or in terms of the peak viscosity in the amylograph test.
	Disc Separator - Particles longer or shorter than wheat grains but similar in diameter can be separated from wheat by means of indented discs with indents of predetermined shape and size.
	Dockage - The amount of foreign matter such as seeds, sand, straw and stones, which may be readily removed by mechanical means from a sample of wheat.
	Dough conditioner: an ambiguous term referring to an ingredient added to bread dough for improvement; maybe yeast food, oxidant, reducing agent, enzyme or dough strengthener, (eg azodicarbonamide or ADA)
	Dough Expansion Test (Pelshenke) - The time that is required for a dough ball made from wheat meal, water and yeast and suspended in water at 30 d C, to disintegrate. It is a rough measure of the quality of wheat protein for bread making and is used in screening for baking quality in new varieties of wheat during the early generations.
	Dough strengthener: an ingredient used to bind the protein (gluten) in dough; improves mixing and machining tolerance, stabilizes and enhances texture, volume, shelf life and crumb (eg ethoxylated monoglycerides or EOM)
	Durum Wheat - Hard wheat from Triticum durum, used for preparation of macaroni, spaghetti and semolina.
	Dye Binding Capacity (DBC) - The capacity of basic imidazole, guanido and amino groups, which occur in the polyeptide chain on histidine, arginine and lysine of a protein to bind to an acid azo dye (orange G). It is a measure of the quality or quantity of protein. Since the proportions of basic amino acids and terminal groups are reasonably constant in cereal proteins, the correlations between dye binding capacity and total protein content are high.
	Dye Binding Capacity (DBC) - The capacity of basic imidazole, guanido and amino groups, which occur in the polyeptide chain on histidine, arginine and lysine of a protein to bind to an acid azo dye (orange G). It is a measure of the quality or quantity of protein. Since the proportions of basic amino acids and terminal groups are reasonably constant in cereal proteins, the correlations between dye binding capacity and total protein content are high.
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