FOOD 2010 Chapter Notes - Chapter 19: Nitrogen Trichloride, Dinitrogen Tetroxide, Azodicarbonamide

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Principles of food science chapter 19: cereal, grains, legumes, and oilseeds. Modern milling replaces water driven mills with rollers. Although not all grain is milled, most of the wheat used in the us has been milled to some extent. Aim of millings to separate the bran covering, germ, and endosperm to the extent desired. From the many streams of flour resulting from modern roller process, various grades and types of flour are made (streams vary in their bran, germ, and gluten content) A final stage in the production of white flour is often bleaching and/or maturing. The kind and composition of flour depends on these characteristics: Corn refining is today"s leading example of value added agriculture industrial and feed products for the world market. Over 1. 2 billion bushels of corn are used to produce a broad array of food, Corn refiners use shelled corn, which has been stripped from the cob during harvesting.