Food Industry. Машутина Е.А. - 23 стр.

on the other hand, damp enough to ensure:
1) that the bran is sufficiently tough to avoid being unduly broken up,
2) that the reduction rolls can grind the endosperm into flour with the minimum
power consumption.
        These two considerations are somewhat contradictory, but in practice it is
not hard to achieve a satisfactory compromise. The bran skin must be damp
enough to give as much broad bran as possible and to keep down the production of
bran powder, but it must be so damp as to hinder the separation of the endosperm.
        Soft wheat must be milled far drier than hard wheats, as the latter have a
hard, vitreous endosperm and a bran skin that breaks up easily unless the moisture
is fairly high.
        The moisture content required in the finished products is largerly determined
by the climate and by the length of time for which the products must be stored.


     10.2 Corn Syrup

      Corn syrup is one of the foremost of the “energy” foods. It finishes the body
with fuel for muscular and mental work and so easily digested that it can be fed to
infants and invalids whose systems might be upset by other types of carbohydrate
food. Corn syrup belongs to the family of sugars. It is not a single substance but is
a combination of dextrose, dextrin and water, maltose. Dextrose is the sugar of the
blood. Maltose, or malt sugar, is a sugar that changes easily and completely into
dextrose during digestion. The dextrin in corn syrup is the same substance as is
produced in the body when starch is eaten. It is recognized by physicians as a food
of such unusual merit that the most delicate of digestive systems can handle it
without disturbance. During digestion it is changed, first into maltose and then into
dextrose. Accordingly, corn syrup as it reaches the consumer or the doctor who
uses it in infant feeding, is a combination of four members of the sugar family:
dextrose, maltose, sucrose (cane sugar), and dextrin. The mixture is often better
suited to dietary needs than equal amount of any one sugar.



     10.3 Glucose

      Glucose is one of the many substances called “sugars”. All the sugars are
chemically built up from the elements carbon, hydrogen and oxygen. Glucose is
found in most fruits when ripe, in the nectar (a sweet liquid) of flowers and in
small but necessary amounts, in blood. It has many names and chemists call the
purest form of it dextrose. Glucose can be made by boiling the starch obtained
from potatoes or maize with acid. The starch combines with water, and glucose is
formed. Glucose is much used for making sweets and preserving fruits. It is
quickly absorbed by the body and therefore its effect which is to give energy and

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