Cereals processing technology

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x Contributors Chapter 6 Dr Jim Dexter and Dr B. A. Marchylo Canadian Grain Commission Grain Research Laboratory 1404-303 Main Street Winnipeg Manitoba Cananda R3C 3G8 Tel: +1 204 983 3320 Fax: +1 204 983 0724 E-mail: bmarchylo@cgc.ca jdexter@cgc.ca Chapter 7 Dr Dave Hatcher Grain Research Laboratory Canadian Grain Commission 1404-303 Main Street Winnipeg Manitoba Canada R3C 3G8 Tel: +1 204 983 5362 Fax: +1 204 983 0724 E-mail: dhatcher@cgc.ca Chapter 8 Mr Robert B. Fast 1545 Hillside Road Poultney VT 05764 USA Fax: +1 802 287 9516 Chapter 9 Mr George Gibson 3 Braehead Road Thorntonhall Glasgow G74 5AQ Scotland Tel: +44 (0)141 644 3230 Fax: +44 (0)141 644 5398 E-mail: geo123@highbarn1.freeserve.co.uk Chapter 10 Dr Stan Cauvain Campden and Chorleywood Food RA Chipping Campden Glos GL55 6LD England Tel: +44 (0)1386 842000 Fax: +44 (0)1386 842100 E-mail: spc@baketran.demon.co.uk
1 Introduction W. G. Owens, Satake Centre for Grain Process Engineering, University of Manchester Institute of Science and Technology The cereal processing industry may be described as any industry that takes a cereal or a cereal product as its raw material. Most cereal processes produce foodstuffs but a few produce items such as starch for industrial or other uses. Because of the importance of cereals in the human food chain, cereals processing has evolved dramatically from humble beginnings as one of the world’s oldest industries to the sophisticated one we know today. It took many incremental advances to achieve today’s state of the art. This book aims to highlight some of the more recent contributions to this continual evolution. Why are cereals so dominant in the food sector? The answer is simple. Cereals are a versatile and reliable source of food. They are easy to store and may be used to produce a myriad of food products. Cereals processing thus forms a large and important part of the food production chain. It also plays a lesser, but no less important role in the non-food sector. It is for these reasons that ways of improving cereal processing technology and practice need to be addressed on a continual basis. There are many texts available, such as ‘Kent’s Technology of Cereals’ that address the basic issues of cereals processing, but there are few texts available that review the most recent developments in each processing sector. This collection seeks to address this gap. The world is becoming a more competitive place, with trade barriers being removed and transportation becoming more efficient. This coupled with the benefits of scale and efficiency that technological improvements have made possible means that processing facilities are becoming larger and fewer in number. Moreover, these plants are expected to operate with greater levels of reliability over longer operating cycles. Within mainstream processes like flour milling or bread baking, for example, the emphasis is still heavily towards process efficiency and increased scale of operation to curtail processing cost.
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5 Rice production B. S. Luh, Univer
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Rice production 81 evaluating quali
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Rice production 83 Table 5.1 Range
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Table 5.2 Physicochemical (quality)
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Table 5.3 Physicochemical (quality)
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Table 5.4 Milled rice grades and re
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Rice production 91 caused by the va
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Rice production 93 Based on water r
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Rice production 95 Rice disease res
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Rice production 97 Fig. 5.1 Flow ch
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Rice production 99 The milling yiel
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5.7.1 Frozen rice Frozen cooked ric
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Rice Chex Õ and Crispix Õ are mad
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cake puffing machine that has been
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5.16 References Rice production 107
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6 Pasta production B. A. Marchylo a
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Pasta production 111 dumpling-like
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Fig. 6.1 A simple schematic of a lo
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Pasta production 115 from the sprea
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environment with a final moisture c
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Pasta production 119 cooking qualit
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6.5 Raw material selection Pasta pr
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Pasta production 123 is directly re
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Pasta production 125 because of sup
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more difficult for farmers to grow
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Pasta production 129 Cereal Chem, (
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7 Asian noodle processing D. W. Hat
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Asian noodle processing 133 Most mi
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Fig. 7.1 Stages in different noodle
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Asian noodle processing 137 number
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Asian noodle processing 139 White s
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Asian noodle processing 141 Fig. 7.
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the final product. A two-stage proc
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Asian noodle processing 145 Table 7
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Asian noodle processing 147 Fig. 7.
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Asian noodle processing 149 with th
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7.7 Future of the industry Asian no
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percent, thus allowing the core to
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Asian noodle processing 155 PreHarv
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Asian noodle processing 157 43. KIM
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form as a breakfast food. He called
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Breakfast cereals 161 words. Jobber
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8.3 Recent trends and technology de
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Breakfast cereals 165 In continuous
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Breakfast cereals 167 were parallel
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Breakfast cereals 169 with quiet fa
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With the addition of personal compu
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9 Malting G. Gibson, Consultant, Co
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3. Muntons Malt This company operat
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Malting 177 of a barley corn. Signi
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Fig. 9.3 Diagrammatic layout of cir
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stored in relatively small hoppered
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allow gentle drying without subject
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Malting 185 situated externally, on
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Fig. 9.6 Capacity of circular flat
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convenient to convert their reinfor
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Malting 191 free filling of steeps
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Malting 193 Fig. 9.7 Fixed floor ge
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Malting 195 Fig. 9.8 Fixed floor ki
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Malting 197 with greater flexibilit
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Malting 199 machines, and an ideal
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storage to malt storage. Any additi
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9.10 Further reading BRIGGS D E (19
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The discovery that dough left for l
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Breadmaking 207 The development of
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the processes are similar to those
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ead to be ‘fresh’. When we coll
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such as unwanted holes or dense pat
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main function of yeast is to produc
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• Enzyme active materials have be
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Breadmaking 219 application of a mi
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Breadmaking 221 mixing, namely that
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Breadmaking 223 devices which roll
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Breadmaking 225 that a point which
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Breadmaking 227 10.9.2 Mixing and p
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Breadmaking 229 UK, pp. 1-17. CAUVA
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Index acid flavours 211 acidified l
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disease control 23-4 grain quality
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asic process 175-81 future of the i
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special and numerical grades 90 US
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