SOME FACTORS INFLUENCING HEAD RETENTION AND YEAST-HEAD FORMATION WITH SPECIAL REFERENCE TO COMMERCIAL WORT SYRUP

The fermentation patterns of worts prepared from two barley syrups, a green-malt syrup and a mixture of 50% pale-ale malt and 50% carbohydrate syrup have been compared with that of an all-malt wort. No significant differences were detected in the brewing performance of three of these syrups. One barley syrup, however, exhibited reduced yeast-head formation. The effects of carbon dioxide retention, hop substances, carbohydrate content and nitrogen quality on the formation of yeast-head have been investigated. The presence of increased amount of head-negative materials, particularly phospholipids, is of prime importance in the reduced yeast-head formation of this syrup wort. After fining and conditioning, beers from this syrup possessed a substantially improved head retention, superior even to that of an all-malt beer.     

EFFECT OF PARTICLE SIZE ON VISCOAMYLOGRAPHIC BEHAVIOUR OF RICE FLOUR AND VERMICELLI QUALITY

The effect of particle size on the cooking behaviour of rice (Oryzae sativa, sub sp. Indica kato) flour was studied with the Brabender Viscoamylograph. Among the flours of different average particle sizes (307, 214, 165, 138, 114, 90 and 71 μ) studied, flours of 138 and 165 μ showed high breakdown ratios of 0.984 and 0.866 and set back ratios of 2.333 and 2.143, respectively. Comparatively, for vermicelli making, the flours of 138 and 165 μ yielded a product with better scores for textural profile, highlighting the importance of particle size of flours in the preparation of rice based vermicelli.     

RICE WINE BREWING WITH SPROUTING RICE,SPROUTING RICE INFECTED WITH ASPERGILLUS ORYZAE AND RICE KOJI

Fermentation tests were performed with sprouting rice, sprouting rice infected with koji mold, i.e. Aspergillus oryzae and rice koji, as saccharifying agent. Characteristics of the various rice wines were compared by gas chromatography and organoleptic testing. The rice wine made with sprouting rice was colorless and had light and refined characteristics in terms of both aroma and taste. The rice wine made with sprouting rice infected by Aspergillus oryzae was rich in isoamyl alcohol, isoamyl acetate and acetaldehyde; it was faintly yellow in color and had rich and mild characteristics. This rice wine had something in common with conventional Japanese sake as compared with the sprouting rice wine, and it might be a transitional intermediate between ancient sprouting rice wine and conventional Japanese sake. In accordance with the traditional method for sake brewing, starchy materials, tap water and sprouting rice as the saccharifying agent were added to the initital mash as first and second additions. The rice wine was somewhat improved by these additions, as assessed by organoleptic testing. The body of the resultant rice wine was fortified with dextrin and its acidic taste was masked by sugar and dextrin.     

BOTULOGENIC PROPERTIES OF VEGETABLES WITH SPECIAL REFERENCE TO THE MOLECULAR SIZE OF THE TOXIN IN THEM

The molecular sizes of Clostridium botulinum type A, B, E, and F toxins produced in string beans, mushrooms, tuna fish and pork were determined to provide an explanation for the high botulogenic properties of vegetables. Type A and B organisms produced the orally more toxic 16S and 19S molecular-sized toxins in vegetables, whereas they produced the orally less toxic 12S and only rarely some 16S toxin in tuna fish and pork. Type E and F organisms produced only 12S toxin in any food or culture medium, but addition of glucose seemed essential for appreciable toxin production. It appeared that the molecular sizes of type A and B toxins transform depending upon the content of iron and manganese salts in foods.     

FLOW BEHAVIOR AND RHEOLOGICAL MODELS OF RICE FLOUR PASTES

Rheological properties of a popular Chinese rice flour pastes were determined with a rotational viscometer at different levels of concentration and temperature. The rice flour had intermediate amylose content, medium gel consistency and high birefringence-endpoint temperature (BEPT). Cooked pastes exhibited shear-thinning behavior without yield stress at the concentration levels of 2～6% and temperatures of 25～80C and their flow properties were represented by a power law model. The effects of concentration and temperature on consistency index, flow behavior index and apparent viscosity were investigated.     

VEGETABLE PROTEINS, WITH PARTICULAR REFERENCE TO SOYBEAN PROTEIN

The position of vegetable protein in the United Kingdom is briefly examined and soya protein products are shown to be of major importance. The production and uses of the various soya products are described and the nutritional properties of soya bean protein are compared with those of milk proteins.     

STUDIES ON BARLEY AND MALT WITH THE RAPID VISCOANALYSER: [II] THE EFFECTS OF MODIFICATION ON VISCOGRAMS

The effects of modification on the rapid viscograms of barley and malt were investigated. Relationships between viscogram data and time of modification were examined under conditions of autolysis at highand low temperatures and enzyme inhibition at high temperature. The progress of modification of malts could be monitored by any of several viscogram measurements. Within varieties, almost all the characteristics of the rapid viscogram had close relationships to extract values. A significant exception was Time-to-peak under conditions of enzyme inhibition. Some comparisons with the Falling Number Apparatus are reported.     

COEXTRUSION OF CARP (CYPRINUS CARPIO) AND RICE FLOUR

Rice flour and varying amounts (10–35%) of deboned minced carp were coextruded resulting in a precooked blend that developed no detectable offodors after being stored at room temperature for up to six months. In addition, the extrudates, along with nonextruded rice flour, were made into pakodas, a fried Indian snack food. Sensory triangle test data showed that up to 25% carp could be added before a statistical difference was noted. Hedonic sensory data demonstrated that consumer acceptable products relative to pakodas appearance, aroma, flavor, texture and overall acceptability can be made even at carp addition levels of up to 35%.