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The agene process is a former process for bleaching flour with agene (nitrogen trichloride). The practice was discontinued in 1949 once it became known that agene treated flour caused severe and widespread neurological disorders in humans and dogs. [1]
A cereal is a grass cultivated for its edible grain. Cereals are the world's largest crops, and are therefore staple foods. They include rice, wheat, rye, oats, barley, millet, and maize. Edible grains from other plant families, such as buckwheat and quinoa, are pseudocereals. Most cereals are annuals, producing one crop from each planting, though rice is sometimes grown as a perennial. Winter varieties are hardy enough to be planted in the autumn, becoming dormant in the winter, and harvested in spring or early summer; spring varieties are planted in spring and harvested in late summer. The term cereal is derived from the name of the Roman goddess of grain crops and fertility, Ceres.
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy.
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe.
Cake is a flour confection made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.
A mochi is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuki. While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time.
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings.
Semolina is the name given to coarsely milled durum wheat mainly used in making pasta and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains as well.
Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Noodles were invented in China, and are an essential ingredient and staple in Chinese cuisine. They are an important part of most regional cuisines within China, and other countries with sizable overseas Chinese populations.
White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed from the whole wheatberry as part of the flour grinding or milling process, producing a light-colored flour.
Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
Wheatpaste is a gel or liquid adhesive made from wheat flour or starch and water. It has been used since antiquity for various arts and crafts such as bookbinding, découpage, collage, papier-mâché, and adhering paper posters and notices to walls.
Nitrogen trichloride, also known as trichloramine, is the chemical compound with the formula NCl3. This yellow, oily, and explosive liquid is most commonly encountered as a product of chemical reactions between ammonia-derivatives and chlorine. Alongside monochloramine and dichloramine, trichloramine is responsible for the distinctive 'chlorine smell' associated with swimming pools, where the compound is readily formed as a product from hypochlorous acid reacting with ammonia and other nitrogenous substances in the water, such as urea from urine.
In cooking, kneading is a process in the making of bread or dough, used to mix the ingredients and add strength to the final product. It allows the process of baking to be shortened by developing the gluten more quickly than it would develop in the absence of kneading.
Lai fun is a short and thick variety of Chinese noodles commonly served in broth. It is commonly found in the Pearl River Delta region and to some degree amongst Chinatowns overseas. Its name comes from the Cantonese language, "濑" referring to "swift currents" and "粉" referring to "food made from starch or flour ".
Novadel-Agene was a Belleville, New Jersey–based company formed from the merger of Novadel Process Corporation and Agene Process in August 1928. Novadel Corporation was founded in 1926 to take over the American and Canadian rights to Novadel Process. Novadelox was first used in the bleaching of flour in the United States in 1921. Prior to this it had been used largely in European milling.
Cochrane v. Deener, 94 U.S. 780 (1876), was a United States Supreme Court case in which the Court held that a process transforming grain meal into purified flour was patentable. This decision provided significant guidance on the patentability of processes and helped to shape the understanding of what constitutes a patentable invention in the United States.
A gristmill grinds cereal grain into flour and middlings. The term can refer to either the grinding mechanism or the building that holds it. Grist is grain that has been separated from its chaff in preparation for grinding.
Cricket flour is a protein-rich powder made from crickets, using various processes. Cricket flour differs from true flours made from grains by being composed mainly of protein rather than starches and dietary fiber.
Uraró, also known as araró or arrowroot cookies, are Filipino cookies made from arrowroot flour. They have a dry and powdery texture and are usually flower-shaped. They originate from the Tagalog people of southern Luzon, particularly in the provinces of Laguna, Quezon, and Marinduque.
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