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Author: Florin I. Iva
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Sorghum grain is underutilized in the United States. Most sorghum flour available in the market place is whole grain flour with inferior stability and baking characteristics. The demand exists for high quality stable sorghum flour with low fiber and fat content. However, the current decortication step used for separating the bran from endosperm in sorghum milling is not economically viable and the alternatives techniques, which are based on abrasion and frictions, do poor jobs and tend to increase endosperm loss. The lack of information regarding sorghum dry milling to obtain low fat and low ash white sorghum flour is the rationale for developing a suitable flow. Previous research works in this field made some progress towards the achievement of that goal, but not enough to meet the need for high quality white sorghum flour. The main method (named F20105) developed in this study for processing sorghum (without decortication) consists of the following systems: prebreak, a gradual reduction system with purification, and an impact technology. Also, two short laboratory methods were designed for obtaining white sorghum flour for comparison purposes. These were named F20106 and F20107. The method F20106 was based on the use of Buhler Experimental Mill, a Great Western Gyratory Sieve, and Quadrumat Brabender Sr. Experimental Mill. The method F20107 was based on processing decorticated sorghum in a process which uses a hammer mill, a Great Western Gyratory Sieve and an Alpine Pin Mill. A commercial flour was evaluated along with the flours from the different methods in order to make comparisons among them. The long reduction system (FS20105) which included impact detaching techniques produced white sorghum flour with high extraction rate and good baking properties. An impact dehulling machine and a prebreak roller mill were effective in collecting glumes and cracking the sorghum kernels before first break. The shattering effect of the fragile sorghum bran was avoided by implementing air separation of bran from endosperm before each break. A purification system effectively cleaned and sorted the sorghum grits by size. Sorghum flours with different protein contents were evaluated for their baking quality properties. The protein content of sorghum flour was found strongly positive correlated with the amount of water added to the batter, cell wall thickness, cell diameter and cell volume ([rho]>0.85; P0.0001), and strongly negative correlated with the number of cells/cm2 and L-value of the bread crust ( -0.95[rho]>-0.91; P
Author: Florin I. Iva
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Sorghum grain is underutilized in the United States. Most sorghum flour available in the market place is whole grain flour with inferior stability and baking characteristics. The demand exists for high quality stable sorghum flour with low fiber and fat content. However, the current decortication step used for separating the bran from endosperm in sorghum milling is not economically viable and the alternatives techniques, which are based on abrasion and frictions, do poor jobs and tend to increase endosperm loss. The lack of information regarding sorghum dry milling to obtain low fat and low ash white sorghum flour is the rationale for developing a suitable flow. Previous research works in this field made some progress towards the achievement of that goal, but not enough to meet the need for high quality white sorghum flour. The main method (named F20105) developed in this study for processing sorghum (without decortication) consists of the following systems: prebreak, a gradual reduction system with purification, and an impact technology. Also, two short laboratory methods were designed for obtaining white sorghum flour for comparison purposes. These were named F20106 and F20107. The method F20106 was based on the use of Buhler Experimental Mill, a Great Western Gyratory Sieve, and Quadrumat Brabender Sr. Experimental Mill. The method F20107 was based on processing decorticated sorghum in a process which uses a hammer mill, a Great Western Gyratory Sieve and an Alpine Pin Mill. A commercial flour was evaluated along with the flours from the different methods in order to make comparisons among them. The long reduction system (FS20105) which included impact detaching techniques produced white sorghum flour with high extraction rate and good baking properties. An impact dehulling machine and a prebreak roller mill were effective in collecting glumes and cracking the sorghum kernels before first break. The shattering effect of the fragile sorghum bran was avoided by implementing air separation of bran from endosperm before each break. A purification system effectively cleaned and sorted the sorghum grits by size. Sorghum flours with different protein contents were evaluated for their baking quality properties. The protein content of sorghum flour was found strongly positive correlated with the amount of water added to the batter, cell wall thickness, cell diameter and cell volume ([rho]>0.85; P0.0001), and strongly negative correlated with the number of cells/cm2 and L-value of the bread crust ( -0.95[rho]>-0.91; P
Author: Franc Bavec
Publisher: CRC Press
ISBN: 1000713423
Category : Science
Languages : en
Pages : 188
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Book Description
Merging coverage of two increasingly popular and quickly growing food trends, Organic Production and Use of Alternative Crops provides an overview of the basic principles of organic agriculture and highlights its multifunctionality with special emphasis on the conservation of rare crops and their uses. Considering more than 30 disregarded and negle
Author: NIIR Board of Consultants & Engineers
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
ISBN: 8178331721
Category :
Languages : en
Pages : 267
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Book Description
Cereals, or grains, are members of the grass family cultivated primarily for their starchy seeds (technically, dry fruits).Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops. Oats, barley, and some food products made from cereal grains. They are used for both human and animal food and as an industrial raw material. India produces cereals like wheat, rice, barley (jau), buckwheat, oats, corn (maize), rye, jowar (sorghum), pearl millet (bajra), millet (ragi), Sorghum, Triticale, etc. India is the world's second largest producer of Rice, Wheat and other cereals. The huge demand for cereals in the global market is creating an excellent environment for the export of Indian cereal products. India is not only the largest producer of cereal as well as largest exporter of cereal products in the world. India have been offering incredible opportunities as they have an abundant amount of raw materials and a wide availability of cheap labor. The book provides comprehensive coverage of the Drying, Milling and information regarding production method of Cereal Foods .It also covers Plant Layout, Process Flow Sheets and photographs of plant & Machinery with supplier’s contact details. Some of the fundamentals of the book are origin of wheat classification of wheat, endeavors to find industrial uses for wheat, criteria of wheat quality, botanical criteria of quality, milling principles, extraction rate and its effect on flour composition, grain structure as affecting grinding, definition of flour extraction stone milling: yields of products, roller milling: flour extraction rates, rice production and utilization, origin of rice, comparison of rice with other cereal grains, composition of rice and cereal, breeding rice varieties with specific, industrial uses for rice and rice by products, caryopsis and composition of rice, gross structure of the rice caryopsis and its milling fractions etc. This book is essential for those who are interested in cereal areas can find the complete information from manufacture to final uses of Cereal Foods. The present time is an era of information, one should know about what is happening in the world to be able to compete effectively. It will be very informative and useful to consultants, new entrepreneurs, startups, technocrats, research scholars, libraries and existing units.
Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 768
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Author: D. A. V. Dendy
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 424
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Book Description
A compilation of the history, breeding, production, grain chemistry, nutritional quality, handling, and uses of sorghum and millet. Thirteen chapters cover history, taxonomy, and distribution; production and importance; agronomic principles; structure and chemistry; nutritional properties; storage, including drying for storage, with particular reference to tropical areas and the mycotoxin problem; traditional uses; new milling techniques and products; lager beers from sorghum; opaque beers; forage and feed; sweet sorghum substrate for industrial alcohol; and quality evaluation and trading standards. Annotation copyright by Book News, Inc., Portland, OR
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 706
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Book Description
Author: Elke Arendt
Publisher: Elsevier
ISBN: 0080557767
Category : Technology & Engineering
Languages : en
Pages : 469
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Book Description
Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world's population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. - Written by leading experts, presenting the latest developments in gluten-free products - Addresses Coeliac Disease from a food science perspective - Presents each topic from both a scientific and industrial point of view
Author:
Publisher:
ISBN:
Category : Agricultural diversification
Languages : en
Pages : 366
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Book Description
Both sorghum and pearl millet are staple food crops for the poor people in the semi-arid tropics (SAT). However, during the last two decades both crops are becoming less important as staple food crops in SAT countries. Demand for course cereals (such as sorghum and pearl millet) as human food is decreasing in many countries, due to increased production and availability of preferred cereals (such as rice and wheat) at subsidized prices. The poor farmers in rainfed SAT cannot grow other crops, and are economically impacted negatively, as they do not get reasonable price for their produce. However, possibilties of alternative uses of sorghum and pearl millet are creating new opportunities that have potential to increase market demand and income to farmers.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251033814
Category : Business & Economics
Languages : en
Pages : 196
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Book Description
The publication is broad in scope and coverage, starting with the history and nature of sorghum and millets and dealing with production, utilization and consumption. It provides extensive information on the nutritional value, chemical composition, storage and processing of these foods. In addition, the anti-nutritional factors present in these foods and ways of reducing their health hazards are discussed. The authors have described formulations of various popular foods prepared from sorghum and millets and their nutritional composition and quality, and they have compiled many recipes for the preparation of foods from regions where sorghum and millets are important dietary staples.
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1058
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