Mubarik Ahmed — новинки

Dough properties are of great concern in baking science and industry. It is generally assumed that the differences amongst wheat varieties in terms of dough properties are due to a collective effect of various flour attributes, including pentosans. On the basis of water extractability, pentosans are divided into water-extractable and -unextractable pentosans. Both of these fractions have different impacts on the technological properties of dough. Moreover, pentosans though dietary fibre but has less popularity in local baking industry as an alternate source. The work presented in this book is based on the investigation into the effects of two main pentosan fractions on dough properties of wheat. For this purpose, pentosan fractions were separately isolated from wheat and supplemented in varied levels in flours of different wheat varieties. This work adds a lot of new knowledge to understand the role of pentosans in wheat dough properties and with this understanding one can effectively optimize dough composition for specific purpose.

Pakistan annually produces about 25 million tons of wheat & 6 million tons of rice. Storage of these grain is undertaken for various domestic and commercial reasons. During storage heavy quantitative and qualitative losses are known to occur that reduce the food availability and render monitory losses. Major shortcomings in this regard are poor sanitary conditions, leaky and poorly maintained warehouses and ill trained storage officials. Storage losses are not only a problem in wheat and rice but also effect the other stored grains. During storage, insect pests are known to cause considerable damage and weight loss to these commodities. In this study seven (7) methods of loss assessment were examined to investigate the actual losses in stored IRRI-6 and Basmati varieties of rice and wheat stored in public sector godowns. Studies have concluded that during one year storage 1-2% average loss on dry basis was recorded depending upon various factors. Study also pin pointed the areas of future research.

Pakistan Produces about 24 million tons of wheat annually. Out of this 6-7 million tons are procured by the Government and stored in its warehouses located throughout the country. The larger quantities are stored by the farming community for their food, feed and seed requirements. The storage of food grain is not well established in the country and the farmers, traders and the Government largely rely on traditional warehousing and practices. The use of silos at public sector and farm level is only negligible. All most all the grain is stored in bags with the exception of few bulk storage traditional farm level facilities. This results in massive quantitative and qualitative losses to the country. The major short-coming in this regard are poor sanitary condition, leaky and poorly maintained godowns and ill trained storage officials. The purpose of the present study is to assess the fumigability of the different types of godowns used for storage of wheat and draw guidelines for pest control. The study also includes understanding of the public sector grain storage problems, covering all important types of storage structures used in the country