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Maida Flour
Maida, ''maida flour'', or ''maida mavu'' is a type of wheat flour originated from the Indian subcontinent. It is a super-refined wheat flour used in Indian cuisine to make pastries and other bakery items like breads and biscuits. Some maida may have tapioca starch added. Production is made from the endosperm: the starchy white part of the grain. The bran is separated from the germ and endosperm which is then refined by passing through a sieve of 80 mesh per inch (31 mesh per centimeter). Although naturally yellowish due to pigments present in wheat, is typically bleached, either naturally due to atmospheric oxygen, or with any of a number of flour bleaching agents. While it is milled from winter wheat that has a high gluten content, heat generated during the milling process results in denaturing of the protein, limiting its use in the preparation of leavened breads. Controversy A common maida contains alloxan, which itself is banned in a lot of countries for usage in food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xanthophyll
Xanthophylls (originally phylloxanthins) are yellow pigments that occur widely in nature and form one of two major divisions of the carotenoid group; the other division is formed by the carotenes. The name is from Greek: (), meaning "yellow", and (), meaning "leaf"), due to their formation of the yellow band seen in early chromatography of leaf pigments. Molecular structure As both are carotenoids, xanthophylls and carotenes are similar in structure, but xanthophylls contain oxygen atoms while carotenes are ''purely hydrocarbons'', which do not contain oxygen. Their content of oxygen causes xanthophylls to be more polar (in molecular structure) than carotenes, and causes their separation from carotenes in many types of chromatography. (Carotenes are usually more orange in color than xanthophylls.) Xanthophylls present their oxygen either as hydroxyl groups and/or as hydrogen atoms substituted by oxygen atoms when acting as a bridge to form epoxides. Occurrence Like other c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Flour
Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ''wholemeal flour' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ultra-processed Food
An ultra-processed food (UPF) is a grouping of processed food characterized by relatively involved methods of production. There is no simple definition of UPF, but they are generally understood to be an industrial creation derived from natural food or synthesized from other organic compounds. The resulting products are designed to be highly profitable, Convenience food, convenient, and hyperpalatable, often through food additives such as preservatives, Food coloring, colourings, and flavourings. UPFs have often undergone processes such as moulding/extruding, hydrogenation, or frying. Ultra-processed foods first became ubiquitous in the 1980s, though the term "ultra-processed food" gained prominence from a 2009 paper by Brazilian researchers as part of the Nova classification system. In the Nova system, UPFs include most bread and other mass-produced baked goods, frozen pizza, instant noodles, flavored yogurt, fruit and milk drinks, diet products, baby food, and most of what is c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jalebi
''Jalebi'' is a popular sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including ''jilapi'', ''zelepi'','' jilebi'', '' jilipi'', ''zulbia'', ''zoolbia'', ''jerry'', ''mushabak'', ''z'labia'', or ''zalabia.'' The south Asian variety is made by deep-frying maida flour ( plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. Jalebi is eaten with curd or rabri (in North India) along with optional other flavors such as kewra (scented water). In some west Asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. The North African dish of ''Zalabia'' uses a different batter and a syrup of honey (Arabic: ''ʻasal'') and rose water. History The earliest known recipe of this food comes from the 10th century in the Arabic cookbook '' Kitab al-Tabikh'' (English: The Book of Dishes) by Ibn Sayyar al-Warraq. In the 13th centu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is the name given to roughly milled durum wheat mainly used in making pasta and sweet puddings. The term ''semolina'' is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or maize) as well. Etymology Semolina, attested since 1790–1800, is derived from the Italian word , an alteration of (, from Latin , ) with the diminutive suffix . The Latin word is of ultimate Semitic origin, with the original meaning of ; cf. Arabic (, ) and Aramaic (, ). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles, the semolina, are separated from the bran. The semolina is the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Graham Bread
Graham bread is a name for whole wheat bread that was inspired by the teachings of health reformer Sylvester Graham. The ingredients for Graham bread include Graham flour, milk, molasses, yeast, and salt. History Sylvester Graham was a 19th-century health reformer who argued that a vegetarian diet, anchored by bread that was baked at home from a coarsely ground whole-wheat flour, was part of a healthful lifestyle that could prevent disease. In 1837, Graham published the popular book ''Treatise on Bread and Bread-Making'', which included a history of bread and described how to make Graham bread, though the passage is absent of any exact measurements and instead calls upon the baker's "good judgment." It was reprinted in 2012 by Andrews McMeel Publishing, as a selection of its American Antiquarian Cookbook Collection. Like Graham crackers, Graham bread was high in fiber and made from graham flour free from the chemical additives that were common in white bread at that time s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Atta Flour
Atta is a type of wheat flour, originally from the Indian subcontinent, used to make flatbreads. It is the most widespread flour in the Indian subcontinent. Properties Whole common wheat ('' Triticum aestivum'') is generally used to make atta; it has a high gluten content, which provides elasticity, so the dough made out of atta flour is strong and can be rolled into thin sheets. The word "whole" is used to describe atta as it includes every component of the grain, meaning the bran, germ and the endosperm. Atta was traditionally ground in the home on a stone chakki mill. This is useful when using a tandoor, where the flatbread is stuck to the inside of the oven, and also makes chapatis softer as the dough absorbs more water. Atta is also produced in industrial flour mills. Gallery File:Chapaticooking.jpg, Rolling of atta dough File:Tandoor roti.jpg, Roti cooking in a tandoor File:Mintparatha.jpg, Paratha File:Puri.jpg, Puri Puri, also known as Jagannath Puri, () ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alloxan
Alloxan, sometimes referred to as alloxan monohydrate, is an organic compound with the formula . It is classified as a derivative of pyrimidine. The anhydrous derivative is also known, as well as a dimeric derivative. These are some of the earliest known organic compounds. They exhibit a variety of biological activities. History and literature The compound was discovered by Justus von Liebig and Friedrich Wöhler. It is one of the oldest named organic compounds. It was originally prepared in 1818 by Luigi Valentino Brugnatelli (1761-1818) and was named in 1838 by Wöhler and Liebig. The name "Alloxan" emerged from an amalgamation of the words " Allantoïn" and "Oxalsäure" (oxalic acid). The alloxan model of diabetes was first described in rabbits by Dunn, Sheehan and McLetchie in 1943. The name is derived from allantoin, a product of uric acid excreted by the fetus into the allantois, and oxaluric acid derived from oxalic acid and urea, found in urine. Alloxan was used i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Flour
Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ''wholemeal flour' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denaturation (biochemistry)
In biochemistry, denaturation is a process in which proteins or nucleic acids lose folded structure present in their native state due to various factors, including application of some external stress or compound, such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), agitation, radiation, or heat. If proteins in a living cell are denatured, this results in disruption of cell activity and possibly cell death. Protein denaturation is also a consequence of cell death. Denatured proteins can exhibit a wide range of characteristics, from conformational change and loss of solubility or dissociation of cofactors to aggregation due to the exposure of hydrophobic groups. The loss of solubility as a result of denaturation is called ''coagulation''. Denatured proteins, e.g., metalloenzymes, lose their 3D structure or metal cofactor, and therefore, cannot function. Proper protein folding is key to whether a globular or memb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour Bleaching Agent
Flour bleaching agent is the agent added to fresh milled grains to whiten the flour by removing the yellow colour pigment called xanthophyll. It whitens the flour, which is used in the baking industry. Overview Usual flour bleaching agents are: *Organic peroxides (benzoyl peroxide) * Calcium peroxide *Chlorine *Chlorine dioxide * Azodicarbonamide *Nitrogen dioxide *Atmospheric oxygen, used during natural aging of flour Use of chlorine, bromates, and peroxides is not allowed in the European Union. Bleached flour improves the structure-forming capacity, allowing the use of dough formulas with lower proportions of flour and higher proportions of sugar . In biscuit making, use of chlorinated flour reduces the spread of the dough, and provides a "tighter" surface. The changes of functional properties of the flour proteins are likely to be caused by their oxidation. In countries where bleached flour is prohibited, microwaving plain flour produces similar chemical changes to the bleac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
