Grain 1xbet online sports betting a modern marvel

History Channel team films K-State millers, bakers, for show on 1xbet online sports betting

K-State faculty, staff and students recently rolled up their sleeves to help a 1xbet online sports betting filming a television series about the technology behind everyday objects.

The 1xbet online sports betting was on campus in February taping segments for an episode about bread for the History Channel show "Modern Marvels." The series tells the stories behind everyday items, technological breakthroughs and man-made wonders. The cable network describes the show as "celebrating ingenuity, invention and imagination brought to life on a grand scale."

This episode of &1xbet online sports betting ;Modern Marvels&1xbet online sports betting ; can be seen March 24 on the History Channel.

Joined by a sound and film 1xbet online sports betting from Kansas City, Bob Niemack, a producer with "Modern Marvels," came to K-State to interview faculty about making bread and the science behind it, from milling to baking.

The 1xbet online sports betting began at the Hal Ross Flour Mill with Kendall McFall, instructor of grain science and industry, to learn how grain is milled into flour. McFall's students arrived early to get the mill up and running to process hard red winter wheat to demonstrate the mill's capabilities. McFall explained to the 1xbet online sports betting how the flour travels in tubes throughout the mill's five floors. He also said that about 75 percent of what is inside a kernel of wheat goes into making white flour while the rest is used for feed or the bran in breakfast cereals and other products.

1xbet online sports betting members next took their cameras to Throckmorton Hall to talk with Rebecca Miller, who directs the wheat quality lab. Miller talked to them about the role gluten plays in the process and showed the 1xbet online sports betting the lab's testing equipment. This included the extensograph machine that shows how well dough responds to kneading and mixing, as well as the alveograph. This equipment shows how well the dough will retain the bubbles of carbon dioxide created by fermenting yeast.

Then the 1xbet online sports betting visited Dave Krishock, instructor of grain science and industry, in the baking lab at Shellenberger Hall to learn the steps professional bakers take to make a loaf of bread. He explained how professional processes differ from what home bakers do.

For instance, Krishock said that rather than relying on dry and liquid measures, professional bakers weigh their ingredients, from flour to water. He said 1xbet online sports betting avoids the slight differences in measuring cups, which don't mean much to a home baker but can make a big difference in large-scale baking.

Jon Faubion, professor of grain 1xbet online sports betting and industry, followed up by demonstrating more lab equipment like the texture analyzer, which evaluates the firmness of baked bread. Faubion also talked more about the 1xbet online sports betting behind bread, including how ancient people discovered, purely by accident, the leavening abilities of yeast.

Students pitched in at the laboratories as 1xbet online sports betting by helping faculty demonstrate the equipment and the testing processes.
Other K-Staters helped out behind the scenes. Steve Ballou, communications specialist with the department of communications, helped the 1xbet online sports betting get footage of campus as well as footage of grain being harvested.

Media relations staff helped facilitate the filming. Erinn Barcomb-Peterson, 1xbet online sports betting /research news coordinator in media relations, made the initial contact with the Modern Marvels producers, and accompanied them during their campus visit.

Photo: Kendall McFall, instructor of grain science and industry, explains the milling process for a film 1xbet online sports betting from the "Modern Marvels" television show. The 1xbet online sports betting came to K-State in February to film segments for an episode on bread. Photo by Steve Ballou, department of communications.