Cereals processing technology

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Pasta production 119 cooking quality, particularly surface stickiness of pasta made from 100 percent common wheat farina, or mixtures of durum semolina and farina, improve dramatically. 24 The improvement in color attributable to HT and UHT drying is a more intense yellow. For example, as shown by Schlichting et al. 23 (unpublished results) as drying temperature increased, Canadian durum wheat cultivars exhibited an increasing Minolta b*, indicative of greater yellowness, for most but not all varieties (Table 6.3). The improvement in pasta yellowness with increasing drying temperature has been attributed to inactivation of lipoxygenase, a bleaching enzyme linked to the loss of yellow pigment during pasta processing. 25 Of some concern with higher temperature drying, particularly UHT drying, is the potential for development of a brown or reddish color due to excessive nonenzymatic browning, i.e. the Maillard reaction, or the ‘burning’ of the pasta. A brown or red hue in pasta is detrimental to consumer acceptance in many countries where a bright amber color is preferred. The interaction between drying temperature and a brown or reddish hue is a complex one. As shown by Schlichting et al. 23 (unpublished results), Canadian durum wheat varieties exhibit variable tendencies to redness (Minolta a*) as drying temperature increased (Table 6.3). Also, the response to temperature is not linear, and becomes increasingly apparent as the temperature increases above 70ºC. Factors associated with pasta color, including the interrelationships between varieties, growing environment, drying procedure and semolina extraction rate, are not well understood. 26 In addition to imparting a detrimental effect on pasta appearance nonenzymatic browning by the Maillard reaction, which involves the condensation of sugars with amino acids, particularly with the essential amino acid lysine, can have a negative impact on protein nutritional quality. Research has shown that under some HT and UHT drying conditions there is a loss of lysine, vitamins, and the formation of furosine. 27 The maximum temperature, duration of HT or UHT, and the moisture content of the product when HT or UHT is applied affect the extent of nutritional loss. Pasta equipment manufacturers in the development of commercial drying cycles have taken the nutritional implications of HT and UHT drying into consideration, but some nutritional loss is unavoidable. However, according to Pollini 28 the loss of nutritional value due to HT and UHT should not be considered a serious defect because generally pasta products are not consumed as a source of essential amino acids or B vitamins. Regardless, HT and UHT drying have revolutionized the pasta processing industry. The reduction in plant space for a given capacity paved the way for the development of pasta lines with far greater capacity than would ever be possible with LT drying. Improvements in pasta color and pasta cooking quality have made the quality of premium pasta products available to the most demanding consumers better than ever before. The technology has allowed pasta manufacturers targeting less demanding consumers to use less costly raw material, thereby giving access to good quality pasta at an affordable price.
Table 6.3 Impact of four drying temperatures on color of spaghetti from Canadian durum wheat cultivars 23 a* (redness) a b* (yellowness) a Drying temperature (ºC) 40 70 90 95 40 70 90 95 Variety Kyle 62.8 c 65.8 c 68.1 bc 67.9 bc 0.10 b 0.21 b 3.37 b 5.00 b AC Avonlea 64.2 bc 67.1 bc 68.2 bc 68.5 b 0.57 c 0.26 b 2.48 bc 4.09 c AC Morse 60.6 cd 63.0 d 65.7 cd 65.0 cd 0.13 b 0.28 b 2.87 bc 4.19 bc AC Melita 66.4 b 68.4 b 70.2 b 69.6 b 0.64 c 0.33 b 2.86 bc 3.09 d AC Pathfinder 59.1 d 61.8 d 64.7 d 64.7 d 0.73 c 0.26 b 2.20c 2.90 d AC Navigator 74.0 a 72.4 a 74.0 a 73.8 a 1.04 a 1.26 a 4.45 a 5.90 a a Means in a column followed by the same letter are not significantly different (P ˆ 0:05).
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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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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 104 and 105: Rice production 97 Fig. 5.1 Flow ch
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 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
Page 152 and 153: Asian noodle processing 145 Table 7
Page 154 and 155: Asian noodle processing 147 Fig. 7.
Page 156 and 157: Asian noodle processing 149 with th
Page 158 and 159: 7.7 Future of the industry Asian no
Page 160 and 161: percent, thus allowing the core to
Page 162 and 163: Asian noodle processing 155 PreHarv
Page 164 and 165: Asian noodle processing 157 43. KIM
Page 166 and 167: form as a breakfast food. He called
Page 168 and 169: Breakfast cereals 161 words. Jobber
Page 170 and 171: 8.3 Recent trends and technology de
Page 172 and 173: Breakfast cereals 165 In continuous
Page 174 and 175: 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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