CHAPTER ONE- WHEAT INTRODUCTION PRODUCTION STATISTICS World Wheat Roduction Roduction in the U.S. BOTANY OF THE WHEAT PLANT Origin of Wheat classification of Wheat Hyhrid Wheat Structure of the Wheat Kernel Germination and Gmwth Chemical Composition During Kernel Growth Methods for Distinguishing Wheat Varieties PRODUCTION METHODS Cultivation of Wheat Growing the Crop Different Cultivation Methods for Cultivars Rotations and Fertilizer DISEASES AND PESTS Dinease, Insects Rodents and Birds HARVESTING AND SPDRAGE Harvesting the Grain Cleaning the Grain Starage COMPOSITION OF WHEAT Roteins Carbohydrates Lipids Minerals Vitamins Fiher 33 Pigments 33 Enzymes 34 UTILIZATION OF WHEAT 36 Feed and Industrial Uses 35 Utilization as Human Food 37 DETERMINING THE QUALlTY OF WHEAT 39 What Should be Tested? 39 Ofiicial United States Standards for Wheat 40 HardnessTests 43 Soft Wheat 45 Hard Wheat 49 vii
Transcript
largely restricted ta brief treatments of
ut I willingly admit 10 quite restricted. This
st users of the book, o p i d advances in other patented) in the United and U.S. knowledge is
and will help you in your text or information about
Samuel A. Matz Edinburg, Texa~ January 5,1991
CHAPTER ONE-WHEAT INTRODUCTION PRODUCTION STATISTICS
World Wheat Roduction Roduction in the U.S.
BOTANY OF THE WHEAT PLANT Origin of Wheat classification of Wheat Hyhrid Wheat Structure of the Wheat Kernel Germination and Gmwth Chemical Composition During Kernel Growth Methods for Distinguishing Wheat Varieties
PRODUCTION METHODS Cultivation of Wheat Growing the Crop Different Cultivation Methods for Cultivars Rotations and Fertilizer
DISEASES AND PESTS Dinease, Insects Rodents and Birds
HARVESTING AND SPDRAGE Harvesting the Grain Cleaning the Grain Starage
UTILIZATION OF WHEAT 36 Feed and Industrial Uses 35 Utilization as Human Food 37
DETERMINING THE QUALlTY OF WHEAT 39 What Should be Tested? 39 Ofiicial United States Standards for Wheat 40 HardnessTests 43 Soft Wheat 45 Hard Wheat 49
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t
Administrator
Text Box
Ref. 664.7 MAT 2nd ed.
CHEMISTRY AND TECHNOLOGY OF CEREALS
DURUM Distribution of Production Diseases and Pests of Durum Special Quality considerations unes
BIBLIOGRAPHY
C l U F I E R TWO-CORN INTRODUCTION
Origin TYPES OF CORN
Dent and flint corn Sweet eorn Popcorn
PRODUCTION AND TRADE World Production U.S. Production Data Utilization 0fU.S. Reduction International Trade
BOTANY OF CORN Classification Description of the Plant Genetically Engineered Corn
CULTIVATION PRACTICES Soils and Climate Varieties Rotations and Fertilizer Plant Population Tillage Diseases and Pests
STRUCTURE AND COMPOSITION Carbohydrates and Related Compounds Nitrogenous Compounds Lipids and Related Compounds Vitamins and Minerals Other Constituents
QUALITY FACTORS Field Corn
TRADITIONAL FOOD PRODUCTS FROM CORN Bulgur Tortillas Lye Hominy
BIBLIOGRAPHY
C B A P F W THRBE-OATS INTRODUCTION PRODUCTION AND TRADE STAT19 BOTANY CULTNATION
Moisture and T e m p e r a h Soil and Nutrient EBecta Cropping Patterns Diseases and Pests Harvesting, Ranspoltation, and 91
STRUCTURE AND COMPOSITION C Carbohydrates Nitmgenoua Substances Lipids Enzymes Gums Vitamin8 and Minerals
QUALITY FACTORS IN OAT8 OATS AS FOOD AND FEED
Feed Food
BIBLIOGRAPHY
CHAPTERWU&B.4m.EY INTRODUCTION PRODUCTION AND TRADE
In the U.S. In the World
BOTANY Description of Plant and Seed Distinguishing the Varieties Improvement Studies
CULTIVATION Adaptability Growing the Cmp Diseases and Pests Harvesting storage
UTILIZATION OF BARLEY Animal Feed Food and Beverage Ingredients
STRUCTURE AND COMPOSmON I -~
Structure of Barley Kernel Composition
Contents
CEAPl'ER THBEE-OATS INTRODUCTION PRODUCTION AND TRADE STATISTICS BOTANY CULTNATION
Moisture and Temperature Soil and Nutrient ERecta Cropping Patterns Diseases and Pests Harvesting, Ransportation, and Storage
STRUCTURE AND COMPOSlTlON OF OATS Carbohydrates Nitrogenous Substances Lipids Enzymes Gums Vitamins and Minerals
QUALITY FACTORS IN OATS OATS AS FOOD AND FEED
Feed Food
BIBLIOGRAPHY
CHAPTER POUR-BARLEY INTRODUCTION PRODUCTION AND TRADE
In the U.S. In the World
BOTANY Description of Plant and Seed Distinguishing the Varieties Impmvement Studies
CULTNATION Adaptability Graving the Cmp Diseases and Pests Hnwesting Storage
UTILIZATION OF BARLEY Animal Feed Food and Beverage Ingredients
STRUCTURE AND COMPOSITION OF THE GRAIN Structure oCBarley Kernel Composition
CHEMISTRY AND TECHNOLOGY OF CEREALS
QUALITY FACTORS Quality for Feeds
BIBLIOGRAPHY
CHAPTEE FIVE-RYE INTRODUCTION HISTORY PRODUCTION AND TRADE BOTANY CULTIVATION CHEMICAL AND PHYSICAL CHARACTERISTICS DISEASES AND PESTS
Diseases Cauaed by Fungi Diseases Caused by V i m 8 Diseases Caused by Nematodes Important Insect Pests
QUALITY FACTORS BIBLIOGRAPHY
CHAPTER SIXSORGHUM INTRODUCTION BOTANY GENETICS PRODUCTION AND TRADE STATISTICS GROWING THE CROP
Varieties Soils and Climate Rotation Preparation of Fields Planting Fertilizer Irrigation Cultivation Growth Patterns Diseases and Pests Harvesting and Storage
STRUCTURE AND COMPOSITION Structure Composition
UTILIZATION AND QUALITY FACTORS Specialized Types General Quality Factors Animal Feeding Foods and Beverages
Industrial Uses BIBLIOGRAPHY I
CHAPmR SEXEN-BICE INTRODUCTION PRODUCTION AND TRADE STAT18
World United States Exports and lmporta
BOTANY OF THE RICE PIANT THE CULTURE OF RICE
Climate Soil Types Water Requirements Rotation Practices Field Irrigation and Drainage grsl Tillage Seeding Rocedures Fertilizers Pests of Pice Harvesting
DRYING AND STORAGE VARIETIES
considerations Affecting the Gmm Varietal Improvement in the U.8. World Trends
STRUCTURE AND COMPOSITION Structure of the Rice Kernel Important Components
QUALITY FACTORS U.S. Standards Additional Quality Factom
FOOD, FEED, AND BEVERAGE AP Animal Feed Canned Pice Fermented Rice Fmds Fermented and Distilled B s v w Rice Cake Bread Noodles Oriental-style Snack Foods Vinegar
BIBLIOGRAPHY
Contents OF CEREALS
Industrial Uses BIBLIOGRAPHY
CHAPTER SEVEN-RICE INTRODUCTION PRODUCTION AND TRADE STATISTICS
World United States Exports and Imports
BOTANY OF THE RICE PLANT THE CULTURE OF RlCE
Climate Soil Types Water Requirements Rotation Radices Field Irrigation and Drainage Systems Tillage Seeding Procedures Fertilizers Pests of Rice Harvesting
DRYING AND STORAGE VARIETIES
Considerations AtTecting the Gmwer Varietal Improvement in the U.S. World Trends
STRUCTURE AND COMPOSlTION Structure of the Rice Kernel Important Components
QUALITY FACTORS U.S. Standards Additional Quality Factors
FOOD, FEED, AND BEVERAGE APPLICATIONS OF RlCE Animal Feed Canned Rice Fermented Rice Foods Fermented and Distilled Beveragesfiom Rice Rice Cake Bread Noodles Oriental-style Snack Foods Vinegar
Varieties and Distribution Cultivation Di~eases Structure of the Seed Utilization end Composition
WILD RICE EMMER TRITICALE
History General Characteristics Grain Development and Structure Genetics and Breeding Production Quality Factors Composition and Nutritional Factors Utilization Future
BIBLIOGRAPHY
C & W I E K NINE-JblPORTANT NONCEREAL GRAINS INTRODUCTION AMARANTH
Introduction Composition Utilization What of the Future?
BUCKWHEAT History, Structure, and Composition Usea as Food Uses as Feed
SOYBEANS History and Clmsification Morphology Structure of the Seed Production end Use Statistics Cultivation QuaIity Factors Utilization
BIBLIOGRAPHY
CHAPTER TEN-FEED MANUFA INTRODUCTION FEEDSTUFFS FROM CEREAL
Grains end By-products fmm By-products of Brewing end Hngh Pmrein Supplemenu
SPECIALIZED FEEDING REP Cattle Poultry
FEED MANUFACTURING PROC State of the Industry Equipment
- 1 I Formulating Feeds
Transportstion end Storage MODEL MILLS PET FOODS
Quality Considerations
i Formulas and Processes BIBLIOGRAPHY
CJUPTER ELEVEN-MlLL.ING 0 INTRODUCTION
1 WHEAT MILLING History The U.S. Milling Industry General Rinciples Milling Pmcesses and E q u i p m Upgrading By-Rcducts Automation Storing Flour Agglomerated Flour
MILLING SOFT WHEAT t DURUM MILLING
Re-milling Treatment Milling
RYE MILLING I MILLING TRITICALE AND
GENERAL TESTS FORCE BIBLIOGRAPHY
CHAFTERTWELVE-CO INTRODUCTION
t INGREDIENTS USED IN BAKING Flour
Contents
CHAFTER TEN-FEED MANUFACTURING INTRODUCTION FEEDSTUFFS FROM CEREAL GRAINS
Grains and By-products fmm Grain Processing By-products of Brewing and Melting High Protein Supplements
SPECIALIZED FEEDlNG REQUIREMENTS Cattle Poultry
FEED MANUFACTURING PROCESSES State of the Industry Equipment Formulating Feeds Transportation and Storage
MODEL MILLS PET FOODS
Qualib Considerations
I Formulas and Processes BIBLIOGRAPHY
CHAPTER ELEVEN-MILLING OF WHEAT AND RYE INTRODUmION
I WHEAT MILLING History The U.S. Milling Industry General Principles Milling Processes and Equipment Upgrading By-Products Automation
Storing Flour Agglomerated Flour
MILLING SOFI WHEAT 1 DURUM MILLING
Pre-milling Treatment Milling
RYE MILLING MILLING TFUTICALE AND OTHER GRAINS GENERAL TESTS FOR CEREAL FLOURS
295 BIBLIOGRAPHY 374 295 297 C I I A P F W TWELVE4OMMERCIAL BAKING TECHNOLOGY 298 INTRODUCTION 377
INGREDIENTS USED IN BAKING 378 Flour 378
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CHEMISTRY AND TECHNOLOGY OF CEREALS I
Leavening Agents Special Minor Ingredients Dietetic Ingredients
THE EQUIPMENT OF BAKING Materials Handling Equipment Miners Fonning Individual Dough Pieces Fermentation Rooms and Roofing Equipment Dough Molding and Shaping Equipment Special Methods for Sweet Caods Continuous Bread-making Rooensen Ovens Other Bakery Operations
THE REACTIONS OF BAKING Midng Leavening Reactions Baking
EXAMPLES OF PREPARATION METHODS Yeastleavened Roducts Chemically-leavened Roducts
FURTHER PROCESSING OF RICE Boiling and Steaming Parbailing Quick-cooking Rice Shelf-stable Cooked Rice Rice Cakes Rice Milk
ENRICHMENT Vitamins and Minerals Amino Acids
USES FOR BY-PRODUCTS BIBLIOGRAPHY
CHAFlTR SEVENTEEN-MALTING INTRODUCTION WORLD PRODUCTION AND TRADING PA'ITERNS BARLEY
Preliminaq Evaluations of Barley for Malting Tests for Malting Quality
COMMERCIAL PRODUCTlON OF MALT Cleaning and Grading Steeping Germination Kilning Costs Other Methods and Equipment Physical and Chemical Changes During Malting Different Types of Malt Measurements dModiiication Recent Developments
SYRUPS AND OTHER FOOD INGREDIENTS Reparatian of Malt Syrups Malt as a Source afAmylases
Nondiastatic Malt Function of Malt in Fermentin( Other Conaiderations
BIBLIOGRAPHY
CHAPTER EIGBll%EN-BEEWl INTRODUCTION PRODUCTION AND TRADE THE BASICS OF BREWlNO RAW MATERIALS
Barley Adjuncts Hops Water Yeast Additives
MASHING Control of pH Temperature Contml Protein Reactions Examples of M a s h i Roeedm
PROCESSING THE WORT Filtration Boiling Cooling Composition of Wort
FERMENTATION STORAGE A TYPICAL FORMULA DETERIORATION ANALYTICAL CONTROLS IN B
