Processing of Food Commodities

Granary bread is a registered trademark/proprietary brand of malted brown bread made from white or brown wheat flour enriched with malted flaked wheat/rye grains (which have been allowed to germinate/sprout, kiln dried, and rolled) along with malted barley extract, giving it a distinctive nutty, sweet flavor and crunchy, granular texture.

In Cover and Plinth (CAP) outdoor bulk storage widely employed by the Food Corporation of India (FCI), grain bags are stacked on elevated concrete plinths and covered with heavy-duty, waterproof, UV-stabilized black Low-Density Polyethylene (LDPE) sheets of 250-micron (1000 gauge) thickness tied down with ropes.

Direct-expanded snacks, pet kibbles, and pasta (macaroni, spaghetti) are quintessential extruded food products made in single or twin-screw cooking/forming extruders. Traditional authentic Corn flakes are manufactured by pressure-cooking whole large-flaking corn grits (hominy) in rotating retorts with malt syrup and sugar, followed by delumping, drying, heavy rolling between chilled flaking rolls, and high-temperature oven toasting, rather than extrusion forming.

Botanical classification of cultivated wheats:

• Triticum monococcum is diploid einkorn wheat ($2n = 14$, AA).
• Triticum aestivum is hexaploid common bread wheat ($2n = 42$, AABBDD).
• Triticum durum is tetraploid macaroni/hard wheat ($2n = 28$, AABB), recognized for its hard, vitreous endosperm, yellow carotenoid pigmentation, and semolina production for pasta.
• Triticum dicoccum is tetraploid emmer wheat ($2n = 28$, AABB), known in India as khapli wheat.