By Oscar Zariski
Zariski offers a great creation to this subject in algebra, including his personal insights.
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Since durum wheat semolina is suitable for bread making and commonly used in some countries, we have recovered bread wheat brown semolina by suppressing the last steps of the milling process. Applied to common wheat cultivars (Triticum aestivum), such a process provides 40 to 45% of flour, about 40% of coarse semolina and 15% of fine semolina with an overall milling yield of 80%. The present study was set up to investigate whether such coarse flours could improve bread nutritional value. We have compared the nutritional density of brown flour obtained by midds on the one hand and by semolinas addition on the other hand and found similar fiber and micronutrient contents.
2005). As a result of protease treatment the intensive, bitter flavour of rye increased, indicating that certain small peptides and concomitantly released phenolic compounds had a role in the bitter flavour. (Bio)technologies tailored to design the cereal flavour in a controlled way are being developed in an ongoing study. The aims of this study include establishing relations between chemistry/macromolecular characteristics of flavour and sensory profile of grains, understanding the role of the food biopolymer matrix in sensory perception.
With the Health grain project a series of cereal bran fractions are produced to explore their potential health effects. In this study we have studied fractions prepared from two wheat varieties (Crousty, Tiger) for their ability to interfere with gluten agglomeration. For this purpose we use a custom made, gluten extraction device allowing small-scale tests (max 12 g flour/test). Gluten agglomeration was expressed as Gluten Yield (GY, total protein in gluten/total protein in flour). Cereal bran fractions (Peeling, Pearling, Aleuron 1, Aleuron 2, Fine bran < 200 µm, Fine bran) were added to achieve 3% AX on flour basis.