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. Bread dough
and bread can be prepared in the usual way, using flour that
doesn't contain any bromate. Such flours include all-purpose, cake,
pastry, stone-ground, durum, semolina and a variety of other flours. The
bread can be yeast leavened, 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 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, Georgia Institute of Technology, EOEML/IMB, MARC Bldg., Rm.
335, Atlanta, GA 30332. Phone: 404-894-8057. Fax: 404-894-8051.