rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Processing and physico-chemical characterization of steam flaked sorghum hybrids
  name:
    name part: Acosta-Zuleta, Harold
    name part: 1958-
    role:
      role term: creator
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: xx
    date issued: 1997
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: xiv, 177 leaves : illustrations ; 28 cm.
  abstract: Sorghum hybrids were steam flaked using a pilot plant steam flaker and a laboratory procedure. Grain conditioners, tempering, and sorghum type were evaluated for flake qualities. A nonwaxy grain that was tempered with water and conditioners, steamed, and flaked, had decreased test weight, flaking time, and power required to process the grain, and improved flake appearance. Commercial grain conditioners provided no advantages over tempering and steaming with water only. Physico-chemical characteristics were best for flakes from grain treated with sulfurous acid and 2-mercaptoethanol. Steam flaking properties of eight hybrids with different endosperm grown in 1993 and 1994 were compared. Waxy flakes had the best physico-chemical characteristics, most attractive appearance, and were more translucent. Flake quality decreased in order from waxy, heterowaxy, food-type, and red nonwaxy. Heterowaxy, food-type, nonwaxy, cream, yellow, and red sorghums had similar steam flaking properties. The food-type sorghums produced attractive light colored flakes. Although heterowaxy grain had significantly different flake properties than nonwaxy hybrids, many of the flake measurements remained similar. Pasting curves, and enzymatic methods were used to differentiate among flakes. Pasting profiles revealed waxy flakes had lower pasting curves than other ground flakes. Peak viscosity decreased during flaking, and could be an indicator of extent of processing. A glucoamylase test revealed differences in hydrolysis between raw grain and flakes, but not between sorghum types. A Rapid Viscoanalyzer/aamylase method was correlated with other enzymatic methods, and had potential to determine the extent of gelatinization during flaking. A procedure developed to simulate steam flaking in the laboratory showed that tempered grains absorbed moisture faster and produced flakes with larger diameter than nontempered grain. Analytical results revealed no apparent advantage in using commercial condition…
  note: by Harold Acosta-Zuleta.
  note: Vita.
  note: "Major Subject: Food Science and Technology".
  note: Issued also on microfiche from University Microfilms Inc.
  note: Includes bibliographical references: pages 146-160.
  note: Ph. D. Texas A&M University 1997.
  subject:
    topic: Major food science and technology
  identifier: 98-00679 UMI
  identifier: http://proxy.library.tamu.edu/login
  related item:
    location:
      url: http://proxy.library.tamu.edu/login
  record info:
    record content source: TXA
    record creation date: 980331
    record change date: 20190325093456.0
    record identifier: in00001411311