Cereals processing technology

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Rice production 97 Fig. 5.1 Flow chart for making rice crackers (Arare). Courtesy of TaiAn Food Company, Taiwan with soy sauce, spices, and other seasoning materials and placed in a continuous baking machine or an oven. After baking, the product is dried in a continuous baking machine at 90ºC for 30 min. After cooling, the product is packaged in plastic pouches or aluminum film-plastic pouches.
98 Cereals processing technology 5.6 Rice noodles, parboiled and quick-cooking rice In China, rice noodle is called mi fen and in Japan, harusame. Mi fen is made from rice only; harusame may be made from mung bean, starch, or rice or a mixture of these. Rice noodles are consumed in the form of soups. The rice noodle soups are usually prepared from mi fen, water, meat or chicken, green vegetables, soy sauce, and Chinese onion for an attractive aroma. The product is highly attractive in sensory quality because of the special texture, aroma, and taste. The conventional processing method is limited to sun drying. There are a few exceptions using hot air drying or infrared drying methods. A short description for the manufacture of mi fen follows. Nonglutinous rice is soaked in water for 3–5 h, ground, and mashed into a rice paste, which is then pressed in a bag to force out the excess water. The product is steamed for 5–80 min. The optimum condition is to reach 80% gelatinization of the rice starch. The product is then kneaded in a machine and shaped into a column from which raw rice noodle is extruded. The raw rice noodle is steamed for 30 min, dipped into a seasoning solution, cut, and put into racks for hot-air drying. The final product is then cooled and packaged. Mi fen is a dehydrated product. It can be kept for 1–2 years at room temperature after packaging and sealing in plastic films. To attain the quick reconstitution characteristics, mi fen should be dried in a hot air current at 80ºC to prevent reverting the gelatinous (alpha) starch to the beta form. There are fresh mi fen in various forms, packaged in plastic films available in the supermarkets. Parboiling is a hydrothermal procedure in which the crystalline form of starch present in the paddy rice is converted into amorphous form. This is accomplished by soaking the paddy rice in warm water at 65ºC for 4–5h, followed by steaming under pressure in a continuous apparatus, drying, and milling the dried paddy rice. The parboiling process produces physical and chemical changes of the rice kernel with some economical and nutritional advantages. The process is quite popular in India, Brazil, the United States, Italy, and other countries. The major objectives of parboiling are to (a) increase the total and head yield of the paddy, (b) reduce the loss of nutrients during milling, (c) salvage the wet and damaged paddy, and (d) prepare the rice according to the requirements of the consumers and rice processors. The changes occurring in the parboiling process are as follows: • the starch grains embedded in a proteinaceous matrix are gelatinized and expanded until they fill up the surrounding air spaces, • the protein substances are separated and sink into the compact mass of gelatinized starch, becoming less liable to extraction • the water-soluble vitamins and mineral salts are spread throughout the grain. The riboflavin and thiamin content are four times higher in parboiled rice than in milled rice.
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Cereals processing technology Edite
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Related titles from Woodhead’s fo
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vi Contents 3.4 Recent developments
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viii Contents 9.11 References . . .
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x Contributors Chapter 6 Dr Jim Dex
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2 Cereals processing technology The
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Part I Cereal and flour production
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Total UK area = 792,000 ha Total UK
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Page 86 and 87: 5 Rice production B. S. Luh, Univer
Page 88 and 89: Rice production 81 evaluating quali
Page 90 and 91: Rice production 83 Table 5.1 Range
Page 92 and 93: Table 5.2 Physicochemical (quality)
Page 94 and 95: Table 5.3 Physicochemical (quality)
Page 96 and 97: Table 5.4 Milled rice grades and re
Page 98 and 99: Rice production 91 caused by the va
Page 100 and 101: Rice production 93 Based on water r
Page 102 and 103: Rice production 95 Rice disease res
Page 106 and 107: Rice production 99 The milling yiel
Page 108 and 109: 5.7.1 Frozen rice Frozen cooked ric
Page 110 and 111: Rice Chex Õ and Crispix Õ are mad
Page 112 and 113: cake puffing machine that has been
Page 114 and 115: 5.16 References Rice production 107
Page 116 and 117: 6 Pasta production B. A. Marchylo a
Page 118 and 119: Pasta production 111 dumpling-like
Page 120 and 121: Fig. 6.1 A simple schematic of a lo
Page 122 and 123: Pasta production 115 from the sprea
Page 124 and 125: environment with a final moisture c
Page 126 and 127: Pasta production 119 cooking qualit
Page 128 and 129: 6.5 Raw material selection Pasta pr
Page 130 and 131: Pasta production 123 is directly re
Page 132 and 133: Pasta production 125 because of sup
Page 134 and 135: more difficult for farmers to grow
Page 136 and 137: Pasta production 129 Cereal Chem, (
Page 138 and 139: 7 Asian noodle processing D. W. Hat
Page 140 and 141: Asian noodle processing 133 Most mi
Page 142 and 143: Fig. 7.1 Stages in different noodle
Page 144 and 145: Asian noodle processing 137 number
Page 146 and 147: Asian noodle processing 139 White s
Page 148 and 149: Asian noodle processing 141 Fig. 7.
Page 150 and 151: the final product. A two-stage proc
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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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