The time series chapter, Chapter 14, deals more generally. with changes in a variable over time. Control charts deal with a very specialized. type of problem which we introduce in the ï¬rst subsection. The discussion. draws on the ideas about Normally distributed data and about variability from. Chapter 6, about the sampling distributions of means and proportions from.
Manufacturing process. TVP is usually made from high (50%) soy protein soy flour or concentrate, but can also be made from cotton seeds, wheat, and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so.
Posted February 6, 2012. Hydrolyzed wheat protein isn't pure MSG. Protein is usually a mix of all the amino acids. Whatever proportion is glutamate ends up as MSG. Wheat protein is favored for making MSG because it has a very high proportion of glutamine compared to other foods. Wheat hydrolysate is typically 25-30% glutamine, which turns into MSG when salt is added. This is part of why MSG used to be on old celiac lists. It used to be made from hydrolyzed wheat.