Handbook of
`
`” CEFIEAL SCIENCE
`
`and
`TECHNOLOGY
`
`Second Edition,
`
`Revised and Expanded
`
`INDIANAUNIVERSIT1’
`LIBRARY
`BLOOMINGTON
`
`edited by
`
`Karel Kulp
`American Institute of Baking
`Manhattan, Kansas
`
`Joseph G. Ponte, Jr-.
`Professor Emeritus
`
`Kansas State University
`Manhattan, Kansas
`
`HPEK
`
`M A E C EL
`
`D t K K ER
`
`NEW YORK - BASEL
`
`HYDRITE EXHIBIT 1028
`
`Hydrite V. Solenis
`Trial IPR2015-1592
`
`(1 of 5)
`
`HYDRITE EXHIBIT 1028
`Hydrite v. Solenis
`Trial IPR2015-1592
`(1 of 5)
`
`

`
`ISBN: 0-8247-8294-1
`
`This book is printed on acid-free paper.
`
`Headquarters
`Marcel Dekker, Inc.
`270 Madison Avenue, New York, NY 10016
`tel: 212-696-9000; fax: 212-685-4540
`
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`The publisher offers discounts on this book when ordered in bulk quantities. For more information, write to Special Sales/Professional
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`
`Copyright © 2000 by Marcel Dekker, Inc. All Rights Reserved.
`
`Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including
`photocopying, microfilming, and recording, or by any information storage and retrieval system, without permission in writing from the
`publisher.
`
`Current printing (last digit):
`10 9 8 7 6 5 4 3 2 1
`
`PRINTED IN THE UNITED STATES OF AMERICA
`
`HYDRITE EXHIBIT 1028
`
`Hydrite V. Solenis
`Trial IPR20l5-1592
`
`(2 of 5)
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`HYDRITE EXHIBIT 1028
`Hydrite v. Solenis
`Trial IPR2015-1592
`(2 of 5)
`
`

`
`CONTENTS
`
`iii
`Preface
`Contributors
`
`vii
`
`1
`1. Wheat
`Elieser S. Posner
`
`2. Corn: The Major Cereal of the Americas
`Lawrence A. Johnson
`
`31
`
`81
`3. Barley
`Eugene A. Hacker:
`4. Oats
`127
`Michael S. McMullen
`
`5. Sorghum 149
`Lloyd W. Rooney and Sergio Othdn Serna—Saldivar
`6. The Millets
`177
`
`Cassandra M. McDonough, Lloyd W Rooney, and Sergio Olhén Serna-Saldivar
`
`203
`7. Rice: Production, Processing, and Utilization
`Navam S. Hettiarachchy, Zhi Yong Ju, Terry Siebenrnorgen, and Roy N. Sharp
`
`223
`8. Rye
`Klaus Lorenz
`
`257
`9. Triticale: Production and Utilization
`N. L. Darvey, H. Naeem, and J. Perry Gustafson
`
`10. Wild Rice: Processing and Utilization
`Ervin A. Oelke and James J. Boedicker
`
`275
`
`11. Oilseeds and Oil—Bea1ing Materials
`Edmund W. Laws
`
`297
`
`12. Cereal Proteins: Composition of Their Major Fractions and Methods for Identification
`George Loo/(hart and Scott Bean
`
`363
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`HYDRITE EXHIBIT 1028
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`Hydrite V. Solenis
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`HYDRITE EXHIBIT 1028
`Hydrite v. Solenis
`Trial IPR2015-1592
`(3 of 5)
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`5 3
`
`Contents
`
`vi
`
`385
`13. Cereal Carbohydrates
`David R. Shelton and Won Jung Lee
`
`417
`14. Cereal Lipids
`Okkyung Kim Chung and Jae-Bom Ohm
`l5. Minor Constituents of Cereals
`479
`Margaret Arm Back
`
`16. Quality Evaluation of Cereals and Cereal Products
`Vladimir F. Rasper and Charles E. Walker
`
`505
`
`17. Breads and Yeast—Leavened Bakery Foods
`Karel Kulp and Joseph G. Ponte, Jr
`18. Soft Wheat Products
`575
`1-lamed Faridi, Charles S. Gaines, and Brian L. Strouts
`
`539
`
`615
`19. Ready-to-Eat Breakfast Cereals
`Paul J. Whalen, Julia L. DesRochers, and Charles E. Walker
`
`647
`20. Pasta: Raw Materials and Processing
`Brendan J. Domzclly and Joseph G. Ponre, J1:
`
`21. Cereal—Bas,ed Snack Foods
`Joseph A. Maga
`22‘ Malted Cereals: Their Production and Use
`Richard E. Pyler and D. A. Thomas
`
`667
`
`685
`
`23. Cereal Enrichment and Nutrient Labeling
`Peter M. Ranum
`
`697
`
`24. Nutritional Quality of Cereal-Based Foods
`Carol F. Klopfenstein
`25. Nonfood Uses of Cereals
`
`725
`
`705
`
`I
`John W Lawton
`26. Fermentation and Microbiological Processes in Cereal Foods
`Pierre Gélinas and Carole McKinnorz
`
`741
`
`755
`27. Special Food Ingredients from Cereals
`Joseph G. Ponte, Jr., Ismail Sait Dogrtm, and Karel Kulp
`
`Index
`
`777
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`y 341
`
`others). Although the phospholipid remains oil soluble, it
`loses its water solubility and becomes a nonhydratable
`phosphatide (NHP). The major practice for removing it
`and restoring water solubility is addition of an even
`stronger chelating agent like phosphoric, citric, or malic
`acids to withdraw the polyvalent cation from the phos-
`phatide structure. Since phospholipase D splits after the
`phosphorous moiety, phosphorus always will be present in
`NHPS. However, some analysts prefer to quantify the spe-
`cific divalent cations present.
`
`4. Analytical Characterization Methods
`Aside from those mentioned in specific operations, some
`of the AOCS analytical methods [38] additionally used to
`characterize fats and oil are:
`
`p-Anisidine value Cd 18-90
`
`Ash
`Boemer number
`
`Ca 11-55
`Cb 5-40
`
`Chlorophyll
`pigments
`Fatty acid compo— Ce lc-89
`sition by GLC
`Fatty acids, n-3
`and n-6 corn—
`position
`Halphen test
`
`Ce 1d—9l
`
`Estimates aldehydes in oil,
`principally 2-alkenals and
`2,4 dienals
`Ash in fats and oils
`Detection of foreign fats in
`pork fat
`Cc 13d—55 Chlorophyll in refined and
`bleached oils
`Fatty acids composition, cis,
`cis and trans isomers
`Total fatty acids,
`unsaponifiables, n—3, n»6 by
`capillary GLC
`Detection of presence of
`cottonseed Oil in mixed oil
`samples
`Estimate of unsaturated fatty
`acid sites
`
`Cb 1-25
`
`Iodine value
`
`Cd 1-25
`
`Melting point
`Often used for tropical oils
`Cc 1-25
`Capillary tube
`Dropping point Cc 18-80 Melting point by Mettler drop-
`ping point apparatus
`Detects minute amounts of
`moisture by titration
`Oven method; not applicable to
`coconut and drying oils
`All substances that oxidize
`potassium iodide.
`Estimate of average fatty acid
`chain length
`Titriineuic determination of
`residual soap
`
`Ca 2e-84
`
`Ca 2c—25
`
`Cd 8-53
`
`Cd 3-25
`
`Cc 17-79
`
`Moisture, Karl
`Fischer
`Moisture and
`volatiles
`Peroxide value
`
`S.aponifi(xati'on
`value
`Soap in oil
`
`B. Oil Processing
`
`As shown in the flow sheet in Figure 24, many pathways
`exist for processing crude oil into the various commercial
`oil and fat products. Additional processes are described in
`references already cited. Partially degumined, 0nCe—re-
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`Oilseeds and Oil-Bearing Materials
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`TABLE 26 Relative Fatty Acids Reactivities in
`
`Hydrogenation and Oxidation
`Relative
`hydrogenation
`Relative
`
`Fatty acid
`reactivity
`oxidation rate
`Stearic, C18:0
`O
`1
`Oleic, C1821
`l
`10
`Linoleic, C182
`20
`100
`
`40Linolcnic, C18:3 150
`
`
`Swmre: Ref. 1283‘ i
`
`triglyceride contains only one unsaturated fatty acid, it
`usually is in the 2-position.
`Many enzymes, in seed development, animal digestion, or
`food processing, are specific for either positions 2 or
`1,3. This property enables various manipulations in
`modifying oils for various uses.
`
`8. Phospholipids
`
`Phosphatides (phospholipids, “lecithins,” “gums,”) along
`with plant sterols, are nature’s natural emulsifiers in Veg-
`etable oils. Crude phosphatides sometimes are called
`lecithins, although purified lecithin is diacylphosphatidyl
`choline and cephalin is diacylphosphatidyl ethanolamine.
`Crude and commercial lecithins have been credited with
`“natural antioxidant” properties, but effects of the minor
`components are not clear.
`
`'
`
`In nature, phosphatides consist of two fatty acids plus
`.
`' phosphatidyl choline, phosphatidyl ethanol amine, phos-
`phatidyl serine, phosphatidyl inositol, or phosphatidic
`.- acid. Structures and components of phosphatides are
`shown in Figure 23. Beta (2-position) phosphatides have
`. been reported, but the 3-position structure is shown most
`, often. Doinestically, lecithin is a co-product of soybean
`‘ and corn oil processing [l32,l33].
`Intact phosphatides have polar and nonpolar sites, low
`HLB (hydrophilic-lipophilic balance) values, and are ef-
`‘fective water—in-oil emulsifiers. Enzymes traditionally are
`‘. flamed according to the sites they attack. Phospholipases
`ate esterases. A review of the phosphatide structure (Fig.
`" '23) shows they can cleave at (1) Site A, the fatty acid at the
`~
`‘glycerol position, (2) Site B, the fatty acid at the 2—glyc-
`_;E'I°1Dosition, (3) Site C, between the 3-glycerol and the
`_ ph‘°5Ph0rous moiety, and (4) Site D, between the phospho-
`and the attached choline, ethanolamine, serine, and
`, gépsitol structures. Phospholipase D is the main concern in
`;WhiP;0C_essin.g. its action produces phosphatidic acid,
`WIS dissociates leaving a negative charge that attracts
`p
`allable polyvalent cations (Ca2+, Mg“, Fe“, Cu“, and
`
`
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`HYDRITE EXHIBIT 1028
`Hydrite v. Solenis
`Trial IPR2015-1592
`(5 of 5)