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The use of bromates in foods is causing health concerns. Canada and Great Britain ban the use of bromates. The challenge has been to find natural substitutes that impart consistent processing characteristics to flour and which create bread with desirable texture and internal crumb grain appearance. Scientists at the University of Nebraska want to license a process that entails preparing bread dough from non-bromate-containing flour and heat-denatured egg yolk yolk (yok) the stored nutrient of an oocyte or ovum.

yolk
n.
The portion of the egg of an animal that consists of protein and fat from which the early embryo gets its main nourishment and of
. Bread dough and bread can be prepared in the usual way, using flour that doesn't contain any bromate bro·mate
n.
1. A salt of bromic acid.

2. An ion of bromic acid.

v.
To treat a substance chemically with a bromate.
. Such flours include all-purpose, cake, pastry, stone-ground, durum durum

a class of wheat producing hard flour.
, semolina and a variety of other flours. The bread can be yeast leavened leav·en  
n.
1. An agent, such as yeast, that causes batter or dough to rise, especially by fermentation.

2. An element, influence, or agent that works subtly to lighten, enliven, or modify a whole.

tr.v.
, chemically leavened or unleavened. A combination of the non-bromate flour and the heat-denatured egg yolk enables you to reduce the amount of shortening typically used in making these products. Thus, their fat content is reduced. Still, we're told, the end products retain the internal crumb grain appearance and softness of bread that's high in shortening. The heat-denatured yolk should be able to be used as an emulsifier emulsifier /emul·si·fi·er/ (e-mul´si-fi?er) an agent used to produce an emulsion.

e·mul·si·fi·er
n.
An agent used to make an emulsion of a fixed oil.
 that facilitates the desired smooth processing characteristics of dough. Contact: Dan Neumeister, University of Nebraska, Institute of Agriculture and Natural Resources, Food Processing Center, 143C Food Industry Building, Lincoln, NE 68583. Phone: 402-472-5833. Fax: 402-472-1693.

A robotics system developed to retrieve chicken parts from conveyor belts could find other applications. The intelligent integrated belt manipulator uses pneumatic actuators and simple photo-electric detectors, and may cost in the range of $20,000. The belt manipulator had been designed to help the poultry industry with the task of picking up chicken legs, thighs and breasts from a conveyor belt for packaging. The system uses a computer algorithm to determine the position of an object on a conveyor belt. Researchers designed a compliant gripper to act as the hand. Contact: Gary McMurray, Georgia Tech Research Institute The Georgia Tech Research Institute (GTRI) is the nonprofit applied research arm of the Georgia Institute of Technology in Atlanta, Georgia. GTRI employs around 1,300 people, and is involved in approximately $100 million in research annually for more than 200 clients in industry , Georgia Institute of Technology Georgia Institute of Technology, in Atlanta, Ga.; coeducational; state supported; chartered 1885, opened 1888. It is a member school in the university system of Georgia. Significant among its facilities and programs are the Frank H. , EOEML/IMB, MARC Bldg., Rm. 335, Atlanta, GA 30332. Phone: 404-894-8057. Fax: 404-894-8051.
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Publication:Emerging Food R&D Report
Date:Aug 1, 1998
Words:325
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