AIR-FLUIDIZED TOASTING OF WHOLE KERNEL WHEAT-PROCESSING VARIABLES AND FUNCTIONAL PROPERTIES FOR FOOD APPLICATIONS

Processing variables affecting toasted wheat properties were studied. For maximum gelatinization of starch, substantial moisture, up to 60% of the weight of the dry wheat, must be infused into the whole kernel and equilibrated prior to the heat treatment. Moistening, tempering and toasting optima were established. Cold paste viscosities can be reduced by over-toasting, as well as under-toasting. Heating rates must maximize starch gelatinization before moisture is evaporated. Enzyme inactivation, which affects storage stability as well as viscosity values, was not complete in 20 set at 300°F (mass-avg kernel temp 275°F) but was complete in only 15 set at 400°F (t_MA= 323°F). Toasting expands the kernel twofold or more and creates a porous endosperm structure which absorbs water readily. Several applications were tested, such as soup and sauce thickeners, breaders and cereals for domestic and foreign feeding programs.     

SELF-ESTEEM AND CONSISTENCY OF SOCIAL BEHAVIOR.

WITHIN THE CONTEXT OF A THEORY OF SELF-OTHER ORIENTATIONS, IT WAS PROPOSED THAT THE SELF-CONCEPT IS A MEDIATING AGENT BETWEEN THE ORGANISM AND THE SOCIAL ENVIRONMENT, AND THAT SELF-ESTEEM IS THAT COMPONENT OF THE SELF-SYSTEM WHICH IS ASSOCIATED WITH THE ORGANISM'S CONSISTENCY OF SOCIAL RESPONSE. THE CONSISTENCY OF THE LEVEL OF PARTICIPATION OF SS IN GROUP THERAPY SESSIONS WAS ASSOCIATED WITH SELF-ESTEEM AS MEASURED THROUGH TASKS REQUIRING JUXTAPOSITION OF SELF AND SIGNIFICANT OTHERS. SELF-ESTEEM WAS ALSO POSITIVELY RELATED TO FREQUENCY OF VERBAL PARTICIPATION. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Rice Bran Stabilization by Extrusion Cooking for Extraction of Edible Oil

An extrusion cooking procedure was developed which produces stabie rice bran which shows no significant increase in free fatty acid content for at least 30–60 days. In the optimum process, 500 kg/hr of 12 - 13% moisture bran was extruded at 130°C and held 3 min at 97 - 99°C before cooling. Stabilized bran contained 6 - 7% moisture and was in the form of small flakes with 88% larger than 0.7 mm (25 mesh). Energy required to extrude the bran was 0.07 - 0.08 kW-hr/lcg bran, and wear on the extrusion surface indicated a life of 500 hr for the cone and 1000 - 2000 hr for other wearing parts.