Federal Grain Inspection Service

Studies by the FGIS have shown that this corporeality of oil cannot exist detected and does non touch grade, yet is constructive for as long every bit one year.

From: Corn (Tertiary Edition) , 2019

THE PRODUCTION AND GENETICS OF Nutrient GRAINS

E.G. Hammond , ... P.A. Murphy , in Encyclopedia of Food Grains (Second Edition), 2016

Grading Standards

The Federal Grain Inspection Service (FGIS) for the United States has established grading standards for soybeans ( Tabular array three ) to facilitate marketing and trade. Much more detail than tin can be provided here is available at the FGIS website http://www.usda.gov/gipsa/reference-library/brochures/soyinspection.pdf. Soybeans are divided into 2 classes based on color: yellowish soybeans and mixed soybeans. Each class is divided into 4 numerical grades (Us No. 1, 2, three, and 4) and a United states Sample Grade those soybeans, which practice not meet the requirements of whatsoever of the numerical grades. Special grades (eastward.g., garlicky and infested) are provided to emphasize special qualities affecting the value, and are added to and fabricated part of the grade designation. Half dozen factors are considered in assessing form designation: exam weight, heat damage, total damage, strange material, splits, and soybeans of other colors. Although moisture, protein, and oil contents are not part of the official grading standards and practice not touch on numerical class, they may exist specified on contracts in some markets. NIT is used for rapid interpretation of moisture, poly peptide, and oil contents.

Table 3. Official grades and grade requirements of the Federal Grain Inspection Service, U.s.a. Department of Agriculture

US sample grade Minimum test weight per bu. (lbs) Damaged kernels Maximum limits
Estrus damaged (%) Total (%) Foreign textile (%) Splits (%) Soybeans of other colors (%)
United states No. ane 56.0 0.two 2.0 1.0 x.0 1.0
US No. 2 54.0 0.5 three.0 2.0 20.0 ii.0
US No. iii 52.0 1.0 5.0 iii.0 30.0 5.0
The states No. 4 49.0 iii.0 eight.0 v.0 twoscore.0 x.0

Reproduced from Encyclopedia of Food Sciences and Nutrition, 2nd Edition (2003), p. 5391, Elsevier Ltd.

Test weight, which is the weight in pounds of grain per Winchester bushel (35.2   l), is determined on a i quart (1.18   fifty) sample before removing strange material using an official exam weight apparatus. If the test weight is extremely low, the soybeans may comprise less oil. All other factors are measured as percentages of total sample weight. Foreign fabric is determined by sieving and is all matter, including soybeans and soybean pieces that readily pass through an 8/64-inch (three.ii   mm) round-pigsty sieve and all matter other than soybeans remaining on the sieve afterward sieving. Foreign matter (other grains, weed seeds, pods, leaves, stems, etc.) reduces oil and poly peptide contents and storage life. Splits are soybeans with more one-fourth of the bean removed and which are not damaged, and are adamant by sieving a portion of the grain after removing foreign fabric. Splits, which result from mechanical harm during treatment and overdrying, reduce storage life and oil yield, and increase losses during oil refining. Damaged kernels are soybeans and soybean pieces, which are badly damaged by the footing, weather condition, frost, heat, insects (stinkbug-stung kernels only are counted at one-fourth the actual percentage), mold, or sprouting, and are determined by hand-picking later removing foreign material. Damaged kernels reduce storage life and oil yield, adversely affect oil color, and increment refining loss. Soybeans of other colors are those, which have green, black, brown, or multiple colors. These soybeans may touch oil color by contributing undesirable pigments.

During the 2002 ingather year, most 27 million tonnes (Mt) of soybeans were exported from the U.s.a.. Of that amount, 4.viii% was US No. 1, 94.6% was US No.ii, 0.4% was US No. 3, and 0.1% was US No. iv. Past comparison with Brazilian soybeans, US soybeans are typically slightly lower in oil content (6   year average of one.two% lower oil content) but are lower in foreign thing, harm, complimentary fatty acid (gratis fatty acid increase oil-refining loss) and moisture contents, and are higher in test weight.

Grading standards are similar between countries of origin, but differ in some details. For instance, Brazil and Argentina have an export grade for soybeans, Grade No. one, which limits foreign matter to 1%. Brazilian grades specify a maximum of 14% moisture but Argentina, a maximum of 13%. The wet content normally regarded equally safe for long-term storage is 13%. The Mexican system does non consider test weight as a grading factor but does consider oil acid value (a measure out of costless fatty acid content). Entirely different criteria are used for grading food-grade soybeans destined for soymilk and tofu. Typically, individual purchasers establish their ain criteria often including seed size, seedcoat color, number of hard beans (formation or soaking test), total sugar, oil peroxide value or thiobarbituric acid test (measures of oil oxidation), acrid value, poly peptide dispersibility or solubility. Organic product or genetically modified free soybeans may likewise be criteria for nutrient-form soybeans.

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WHEAT | Marketing

1000.C. Worden , in Encyclopedia of Grain Scientific discipline, 2004

United States

The United states federal regime, through the Federal Grain Inspection Service (FGIS) of the United States Department of Agriculture Grain Inspection Packers and Stockyards Assistants, controls the grading standards for wheat and many other grains, oilseeds, and other field crops.

The US wheat grading organisation encompasses five classes and six numeric grades segregated by unlike concrete properties. For some classes at that place is further classification by protein content. By law, all export shipments of wheat are inspected by FGIS who event both official grade and weight certifications.

According to a 2003 publication of The states Wheat Assembly, the classes of The states wheat, with 5-yr average production (1999–2003) and percent values, are as provided in Tabular array 1 . There is also an emerging "hard white" class that has averaged ∼300   000   t of production from 2001 to 2003 and has the potential to grow much larger. This form has been adopted equally an official 6th class of wheat in the United states system.

Table 1. The classes of US wheat, with 5-year average product (1999–2003) and percentage values

Wheat class Production (Mt) Percent of total
Hard red winter 23.62 41.half-dozen
Difficult red spring 12.41 21.9
Soft red wintertime xi.09 19.v
Soft white 6.94 12.ii
Durum 2.vii 4.8
Total 56.76

Source: United states of america Wheat Associates, 2003 publication (http://uswheat.org).

New wheat varieties have been adult mainly past state agronomical colleges and universities. Improvement by scientists is guided primarily by the need of farmers for high-yielding wheats that resist drought and affliction, only likewise by terminate-use quality requirements. Registration of wheat varieties into the various classes is unregulated although there is a peer review organization for evaluation of agronomic, affliction resistance and end-production quality. Uptake of new wheat varieties by farmers is based on agronomic and disease operation with improvements to quality characteristics being a desirable, but not obligatory, role of the system.

Although the U.s.a. is considered to operate under totally costless market conditions, at that place are ii factors that tin can influence or distort wheat merchandise and marketing. Starting time, the US government, as mentioned earlier, is involved in numerous programs and schemes that provide back up and subsidies to aid farmers or provide customers with beneficial credit arrangements or discounts. Although controversial and open up to debate, there is a full general feeling that these programs practice not permit world markets to function on a level playing field. The other influence comes from the concentration that exists in the major individual grain companies that vie for the farmer's product. As recently as 1998, there was a U.s. Department of Justice investigation into the merger proposal of two of the country'southward largest grain trading businesses. After the investigation was completed in 1999, Cargill Inc. took over the commodity marketing operations of Continental Grain and the merger was only approved on conditions of sales of a number of their handling facilities. The government felt that this was necessary to avert concentration in certain key regions that could atomic number 82 to fewer marketing choices and lower returns for farmers.

On-farm storage accounts for ∼lx% of the amount of grain grown in the US; therefore, the majority of farmers must at some point make a choice on moving the wheat to market. When a farmer is ready to deliver wheat in that location are by and large two marketing choices for commercial sale. As i pick, the product tin can exist sold to either a local cooperative or an independent grain company. The second choice for a farmer is to brand the wheat available to the government through a wheat loan. In the former case, the farmer negotiates a last price directly with the buyer. If selling through the government wheat loan program, the farmer receives the deficiency payment that has been established past legislation and compensates farmers for marketplace shortfall. In either scenario, the wheat is delivered to the country elevator where the grade is established. Country elevators may also provide drying and conditioning services and may offering a multifariousness of transport and payment terms to the farmer.

Wheat delivered to the regime under the wheat loan programme can be used past the government to put into the federal Food Security Reserve or for delivery to consign customers through the Commodity Credit Corporation. This latter arrangement authorizes the sale of agricultural commodities to other government agencies and to foreign governments and the donation of food to domestic, foreign, or international relief agencies. The Commodity Credit Corporation besides assists in the development of new domestic and foreign markets and marketing facilities for agronomical bolt.

Country elevators, especially those in wheat-producing regions, increasingly transport grain directly to ports, oftentimes using large shuttle trains. They also send by truck or rail to processors, feedlots, and to larger river and rail-terminal elevators. River elevators normally ship grain by clomp to port elevators, although their grain may also move to processors. Rail terminal elevators send to processors and port elevators in large shipments upwardly to 100 runway cars. About 50% of movement of wheat from inland to export position is by barge along major river systems such as the Mississippi.

Export of wheat from the US is from the port facilities of four regions – Gulf of Mexico, Pacific northwest, Cracking Lakes or through Atlantic ports. Port elevators unremarkably combine grains of dissimilar grades, poly peptide levels, and other characteristics to run across buyer specifications, and they may likewise clean, dry, or condition the grain to come across required specifications.

The majority of sales of United states of america wheat to importing nations is conducted past very few companies. Cargill/Continental together account for 40% of all US grain exports. Exporting marketers operate large overseas networks of elevators and trading offices through which the companies effort to arbitrage differences in grain prices, buying grain at times and locations where prices are low, and selling at times and locations where prices, net of send and storage costs, are loftier.

The US has three major commodity exchanges that deal in futures transactions for wheat, with each trading a divide blazon of wheat. "Soft cerise winter" wheat is traded on the Chicago Lath of Trade, "hard crimson winter" wheat is traded on the Kansas Metropolis Board of Trade, and "hard reddish bound" and "white" wheat are traded on the Minneapolis Grain Exchange. There is no article commutation that trades durum wheat. In global wheat trade, these three commodity exchanges are used to establish base prices for equivalent wheat types effectually the globe.

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Improving wheat quality

O.K. Chung , ... G.L. Lookhart , in Bread Making, 2003

26.2.2 Official US Standards for Wheat classes and grading

Nether the authorization of the USGSA, GIPSA/FGIS inspects all grains exported from the United states, and upon request, in the domestic market. The US Standards for Wheat provide for a numerical grading system. For wheat, samples may be graded equally US No. i through v or as US Sample Form (Table 26.1). In determining what grade to apply to a sample of wheat, inspectors evaluate specific factors which are test weight (TW) per bushel, heat-impairment, total damage, foreign material, shrunken and cleaved kernels, total defects, contrasting classes, and wheat of other classes. All grading factors except for TW (pounds/bushel   =   lb/bu) are as applied to all United states wheat classes. For US No. one class wheat, the minimum TW is 58.0   lb/bu (74.7   kg/hl) for HRS or White Social club wheat and threescore.0   lb/bu (77.2   kg/hl) for all other wheat classes/subclasses. The minimum TW are 57.0   lb/bu (73.4   kg/hl) and 55.0   lb/bu (lxx.8   kg/hl) for HRS or White Club wheat and 58.0   lb/bu (74.7   kg/hl) and 56.0   lb/bu (72.1   kg/hl), respectively, to be graded equally US No. 2 and No. 3 class wheat (Table 26.1).

Table 26.1. U.s. standards for wheat: grades and grade requirement

Grading factors Us Grade No.
1 two 3 4 5
Minimum pound/bushel limits of:
Test weight (lb/bu) i
  Hard Ruddy Spring wheat or White Lodge wheat 58.0 57.0 55.0 53.0 50.0
  All other classes/subclasses 60.0 58.0 56.0 54.0 51.0
Maximum percent limits of:
Defects
  Damaged kernels
  Heat (part of full) 0.2 0.two 0.5 1.0 3.0
  Full two.0 iv.0 seven.0 10.0 15.0
  Strange material 0.4 0.seven 1.3 3.0 v.0
  Shrunken and cleaved kernels 3.0 5.0 8.0 12.0 twenty.0
  Full 2 three.0 v.0 viii.0 12.0 20.0
Wheat of other classes 3
  Contrasting classes 1.0 ii.0 three.0 10.0 x.0
  Total 4 3.0 v.0 10.0 x.0 10.0
Stones 0.1 0.1 0.1 0.1 0.1
Maximum count limits of:
Other material
  Brute filth 1 one 1 1 1
  Castor beans 1 1 1 ane one
  Crotalaria seeds ii two 2 two 2
  Glass 0 0 0 0 0
  Stone 3 3 3 3 3
  Unknown foreign substance 3 three 3 3 3
  Full v 4 four 4 four 4
Insect-damaged kernels in 100 grams 31 31 31 31 31

US Sample Grade wheat:

(a)

Does not meet the requirements for Usa Nos. 1, 2, 3, iv, or five; or

(b)

Has a musty, sour, or commercially objectionable foreign odor (except smut or garlic odor); or

(c)

Is heating or of distinctly depression quality.

1
lb/bu   =   pounds per bushel and i   lb/bu is equivalent to ane.287 kilogram/hectoliter (kg/hl).
2
Includes damaged kernels (full), foreign material, and shrunken and broken kernels.
3
Unclassed wheat of whatsoever course may contain non more than 10.0% of wheat of other classes.
4
Includes contrasting classes.
5
Includes any combination of animal filth, castor beans, crotalaria seeds, drinking glass, stones, or unknown strange substance.

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SOY (SOYA) BEANS | Properties and Analysis

E.G. Hammond , ... Fifty.A. Johnson , in Encyclopedia of Food Sciences and Nutrition (2d Edition), 2003

Grading Standards

Each exporting country has unique standards, but the grade standards established past the Federal Grain Inspection Service (FGIS) for the U.s. listed in Tabular array 3 are typical. Soya beans are divided into 2 classes based on colour: yellow soya beans and mixed soya beans. Each class is divided into four numerical grades and a US sample grade. Special grades (e.g., garlicky, infested) are provided to emphasize special qualities affecting the value, and are added to, and made part of, the grade designation. Six factors are considered in assessing a grade designation: test weight, estrus harm, full damage, strange material, splits, and soya beans of other colors. Although protein and oil contents are non function of the official grading standards, they may be specified in some markets. Near-infrared transmission is used for rapid estimation of moisture, protein, and oil contents.

Tabular array three. Official grades and class requirements of the Federal Grain Inspection Service, U.s.a. Department of Agriculture

Grade Minimum examination weight kg/L (lbs/bushel) Maximum limits
Damaged kernels Foreign material (%) Splits (%) Soyabeans of other colors (%)
Heat-damaged (%) Total (%)
The states No. 1 0·721 (56·0) 0.2 2.0 ane.0 10.0 1.0
US No. 2 0·695 (54·0) 0.5 3.0 2.0 20.0 2.0
Usa No. 3 0·669 (52·0) one.0 5.0 3.0 30.0 five.0
US No. 4 0·631 (49·0) 3.0 8.0 5.0 forty.0 10.0
U.s.a. sample grade

Examination weight is determined on a i·36 L sample earlier removing foreign material using an Official Test Weight Apparatus. Foreign material is determined by sieving. Splits are adamant by sieving a portion of the grain afterwards removing foreign cloth. Damaged kernels are determined by hand-picking afterward removal of strange cloth.

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Wheat convenance and quality evaluation in the U.s.a.

M. Tilley , ... R.A. Miller , in Breadmaking (Second Edition), 2012

•

Economic Research Service: www.ers.usda.gov

•

Grain Inspection, Packers and Stockyards Administration/Federal Grain Inspection Service: www.gipsa.usda.gov.

•

National Agricultural Statistics Service (www.nass.usda.gov)

•

Regional Wheat Quality Laboratories

–

Hard Wintertime Wheat Quality Laboratory, Manhattan, KS

–

Difficult Spring and Durum Wheat Quality Laboratory, Fargo, ND – Soft Wheat Quality Laboratory, Wooster OH

–

Western Wheat Quality Laboratory, Pullman WA

•

Usa Department of Agriculture

–

Agricultural Research Service: www.ars.usda.gov

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Corn: Grain-Quality Characteristics and Management of Quality Requirements

Zoltán Győri , in Cereal Grains (Second Edition), 2017

eleven.4.1 Concrete Properties of Kernel and Bulk Corn

In the real world, cereal grains are non dealt with individually, that is one by i, only equally a bulk consignment of a multitude of grains. This is why we have to speak of mass properties, and why we must differentiate between private properties that are characteristic of particular kernels. The most important mass properties include purity (broken corn and strange textile—BCFM), the evenness of kernels, hectolitre weight, hundred-kernel weight and roundness (Watson and Ramstad, 1991). These characteristics are the basis of classification. Kernel soundness, moisture content, hardness and density or vitreousness may likewise be included hither. Other properties include heat conductivity and combustion heat. In commercial trade, the effects of pests and pathogens demand to be considered.

Also important are identification of species and variety (hybrid), based on the properties of kernel shape, the blazon of endosperm (popcorn, sugariness corn, floury, dent corn) and colour (white, yellow, red, purple). These aspects of quality are discipline to visual assessment, but grain quality is so complex that laboratory tests may besides be needed. Apart from concrete backdrop, knowledge about nutritional value (eastward.g. for animal feed) is also important, especially when there are several processing objectives involved. This is the reason why a detailed quality assessment is necessary to ensure a uniform and high-quality supply for the processing industry. This information is likewise needed in anticipation of storage and shipment. Various methods are used to determine corn quality as no single indicator is sufficient. Moreover, there is no such thing equally 'absolute quality'. 'Fitness for purpose' is probably the best definition for grain quality.

Quality as such ever has to be defined in accordance with the methods applied in processing and utilisation, since the quality requirements differ from i use to some other—flour versus invert sugar versus feedstuff. Accordingly, a arrangement of indicators best suited to processing needs must exist worked out, preferably on the basis of objective measurements. Such procedures may involve the sense organs or be based on physical, chemic, microbiological, radiological and biological methods. Thus the determination of quality is nil but the judgement regarding suitability based on parameters divers by different methods. The unlike grades and standards in this respect are independent in the regulations of national authorities and international organisations. A prominent set of regulations are the U.s.a. Grade Requirements (Tabular array 11.5).

Tabular array 11.5. Grades and Grade Requirements for Corn

Grade Minimum test weight per bushel (lbs) Maximum limits of:
Damaged kernels Broken corn and foreign material (%)
Oestrus damaged kernels (%) Total (%)
US No. 1 56.0 0.1 three.0 2.0
US No. 2 54.0 0.2 v.0 iii.0
US No. iii 52.0 0.5 7.0 4.0
US No. 4 49.0 ane.0 10.0 5.0
Usa No. 5 46.0 3.0 15.0 vii.0

United states of america sample grade.

The states sample grade is corn that:

a. Does not meet the requirements for the Us grade Nos. one, 2, iii, 4 or 5; or

b. contains stones with an aggregate weight in excess of 0.i% of the sample weight, two or more pieces of drinking glass, three or more crotalaria seeds (Crotalaria spp.), ii or more brush beans (Ricinus communis Fifty.), four or more particles of an unknown foreign substance(s) or a unremarkably recognised harmful or toxic substance(s), viii or more than cockleburs (Xanthium spp.), or similar seeds singly or in combination, or animal filth in backlog of 0.twenty% in chiliad m; or

c. has a musty, sour or commercially objectionable foreign odour; or

d. is heating or otherwise of distinctly depression quality.

Source: Data taken from USDA, 2008. www.usda.gov.

The 4 major quality attributes are BCFM, damaged kernels and examination weight. The United states of america grain grades and standards are administered by the Federal Grain Inspection Service (FGIS), which specifies three classes of corn: Yellowish Corn, White Corn and Mixed Corn. In other major corn producing and exporting countries (due east.g. Argentina and the EU), there are equivalent standards and food-standard specifications for the quality of corn and the foods fabricated from information technology ( EC 824/2000). They fall into two dissimilar categories:

1.

Establishing nutritional and feed values.

2.

Testing industrial-processing standards.

The classification systems are now suitable for demonstrating not only changes resulting from natural influences simply also quality modifications resulting from factors related to intensive agronomical management. As production becomes more intensive, testing is needed for more and more quality attributes, such as starch composition, micro-elements, amino-acid composition, mycotoxins and genetically modified (GM) status. Suitable methods for these further requirements are the subject of ongoing research.

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Rice milling quality

Jinsong Bao , in Rice (Fourth Edition), 2019

1 Laboratory assessment of milling quality

Measurement of milling quality in the laboratory requires a high-quality laboratory mill, which can provide consequent milling performance for a given rice sample, enabling the comparisons of milling quality among different varieties. In addition, the milling quality measured with a laboratory mill can simulate the milling functioning of a large rice lot in industrial-scale systems, enabling new rice varieties to be easily accepted past the commercial milling industries. The US Federal Grain Inspection Service (FGIS) stipulates that milling yield shall be determined by the use of an approved device in accordance with procedures prescribed in FGIS instructions, in which the "canonical device" shall include the McGill Miller No. 3 and whatever other equipment that is approved past the administrator equally giving equivalent results ( USDA, 2009). Still, the McGill Miller No. iii requires 1   kg rough rice sample, which is impossible to follow in convenance programs, considering the convenance line in earlier generations could non provide a 1   kg rice sample. The most commonly used laboratory-scale mill in the United states rice industry is the McGill No. ii mill, because of its lower initial cost, as well as lower free energy and sample size requirements (around 100–125   g rough rice sample) (Andrews et al., 1992; Siebenmorgen and Lanning, 2014). Results from the study of Andrews et al. (1992) indicated that information technology is possible to obtain equivalent results of milling with proper settings with McGill No. ii and No. 3. Bautista and Siebenmorgen (2002) evaluated three lab mills (IRRI Test Tube Manufactory, Kett "Pearlest" Polisher, and McGill No. 2 Mill) in terms of bran removal and HRY. The IRRI Test Tube Mill requires longer milling durations to reach desired bran removal and uses a gentle milling activeness, so it performs better than the Kett Polisher and is comparable to the McGill No. two Factory (Fig. 10.1). However, some laboratories around the world utilize the Satake Testing Husker and Testing Mill for analysis of milling quality.

Effigy 10.1. Images of rice kernels milled with the three indicated laboratory mills showing the effect of each automobile on the shape and size of milled rice kernels.

 From Bautista, R.C., Siebenmorgen, T.J., 2002. Evaluation of laboratory mills for milling small sample of rice. Applied Engineering in Agriculture 18, 577–583.

The adding of the iii milling quality parameters, BRR, MRR, and HRR are given here, which are based on total rough rice weight:

BRR (%)   =   Weight of brown rice/Weight of rough rice   ×   100.

MRR (%)   =   Weight of total milled rice/Weight of rough rice   ×   100.

HRR (%)   =   Weight of head rice/Weight of rough rice   ×   100.

Degree of milling (DOM) is an index of bran removal from brown rice and refers to whiteness of given rice. DOM is an important concept in rice milling manufacture and frequently used by the milling inquiry community. Information technology tin exist measured with the following formula:

DOM (%)   =   Weight of total milled rice/Weight of brown rice   ×   100.

Methods including visual test, chemical composition analysis, and optical measurements have been developed to predict the DOM of milled rice. Chemical limerick analysis typically consists of a measure of surface lipid (Hogan and Deobald, 1961; Siebenmorgen and Sun, 1994). Some commercial milling meters, such equally the Satake Milling Meter (Satake Corp., Hiroshima, Nihon), the Kett Whiteness Meter (Kett Laboratory, Tokyo, Nippon), or the Hunter Colorflex system (HunterLab, Reston, Virginia, Usa) employ both reflectance and transmittance measurements from a milled rice sample to quantify the DOM (Siebenmorgen and Lanning, 2014). A subjective method is used by the FGIS. Graders compare the samples to be evaluated to interpretive line-reference samples used as standards. This subjective grading method allows rice to be classified into broad DOM categories of well-milled, reasonably well-milled, lightly milled, and undermilled, but does not provide a quantitative method to express DOM (Archer and Siebenmorgen, 1995).

Due to genotypic deviation, some cultivars mill more than easily than others. Thus, the easier milling cultivars require shorter milling elapsing to reach a certain surface lipid content (SLC) and thereby a specified DOM level than others (Siebenmorgen et al., 2006). For instance, if a typical SLC of 0.3% is called equally a desired DOM level, rice XL8 would require a milling duration of ≈25   s, while Cocodrie would require 65   southward. This would have implications in HRY measurement in that if all samples were milled for a set duration (typically 30–twoscore   southward), some samples would be overmilled relative to others, causing an inequitable HRY comparison (Siebenmorgen et al., 2006).

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Biobased Products from Soybeans

John F. Schmitz , ... Deland J. Myers , in Soybeans, 2008

Dust Suppressants

Airborne dust, if nowadays in sufficient concentration in a confined space, can cause a disastrous explosion in the presence of oxygen and an ignition source. Every year about 30 explosions are attributed to grain grit, taking the lives of several workers and causing major losses of belongings. Barham and Barham (1980) were awarded a patent for using soybean oil to control dust in grain elevators and to reduce mold growth. Soybean oil reduces grain dust in elevators by 94%. In 1987, the U.s. Federal Grain Inspection Service ruled that soybean and other edible oils could be used to control grain dust in elevators. Spraying soybean oil is an inexpensive ways of reducing the take chances of dust explosion, while investing in equipment to apply soybean oil is estimated to cost ˜1% of that needed for dust collection equipment. Additionally, incorporating 1–2% degummed soybean oil in livestock feeds greatly reduces pig firm dust and often gives a 5–10% increase in weight gains (Weigel, 1989). Controlling grit in hog houses leads to healthier pigs, improved weaning rates, and reduced odor, which is attributed to airborne dust. The market for using soybean oil to control dust in hog houses and grain elevators is estimated to be 544,000 MT (600,000 t). Recently, soybean oil soapstock also was used in similar grit command applications. First-class control of route dust was achieved by spraying soybean refinery past-products onto gravel roads.

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Gluten-Free Ingredients

In Gluten-Costless Baked Products, 2014

Sorghum

Sorghum (Sorghum bicolor) is a gluten-free grain that is attracting growing involvement considering of its relatively depression cost equally compared with other gluten-free ingredients and its ability to abound in arid weather condition (xx). Currently, four classes of sorghum are recognized by the U.Due south. Federal Grain Inspections Service (21). Sorghum seeds are round and larger in size than seeds of millet, amaranth, quinoa, and teff.

While sorghum offers several nutritional benefits when whole, such as B-vitamins, minerals, and antioxidants, information technology is not every bit nutritionally advantageous every bit quinoa or oats. The macronutrient composition of sorghum is like to that of corn; however, the poly peptide in sorghum is reported to be less digestible than that of corn (22). Additionally, the lipid portion of sorghum closely matches that of corn, with more than than 80% of the fatty acids existence unsaturated (3). Sorghum contains approximately lxx–80% starch, then its importance is as a source of energy. From a nutritional perspective, sorghum, which has an edible hull similar rice or oats, is best eaten whole to capture all the cobweb, micronutrients, and polyphenolics. Despite sorghum's nutritional advantages, the bran layers are typically removed from sorghum by an annoying milling process. The starchy rest is then ground into flour for incorporation into food items to ensure cleanliness and to lighten the color of the finished production (23).

Sorghum flour has a banal and slightly sugariness nutty flavor that tin can work well with lighter gluten-gratuitous whole-grain flours or pure starches in blends. The color of the whole-grain flour may limit the utilize of sorghum in some applications, as it may consequence in a gray tint in the finished product.

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