Cereals processing technology

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more difficult for farmers to grow high protein durum wheat. Of course, fluctuating durum wheat prices will influence farmers’ decisions on fertilization and, consequently, impact on availability of durum protein. In general, it will be important for plant breeders to develop new durum wheat cultivars with improved potential for protein production under less intensive management practice. Along with this breeding for higher intrinsic protein potential, plant breeders and quality specialists will need to revisit the traditional concepts of durum wheat and semolina quality. For example, much of the early work that showed the importance of gluten strength to cooked pasta texture was performed at lower traditional drying temperatures. This quality characteristic has been shown, however, to be less important at HT and UHT drying temperatures. Therefore, the specific qualities for durum destined for drying at high temperatures must be determined and incorporated into new durum wheat varieties. The breeding for durum varieties with novel characteristics for specific markets will also increase in the future. For example, durum wheat varieties may be developed with protein or other quality features specifically aimed for the production of frozen microwavable, instant or retortable pastas. These wheat varieties may have starch characteristics (high amylose) specifically designed to improve cooked pasta quality for such products. Similarly, as people become more health conscious, there may be a niche market for nutraceutical durum wheat (higher fiber, -glucan) for pasta production. These wheat varieties may be bred using conventional breeding procedures or alternately through genetic modification, depending on consumer acceptance. Currently, durum wheat does not appear to be a target for genetic modification and it remains to be seen when economics and consumer reaction will make this approach more attractive. In general, in the future there will be a wider choice of high quality durum wheat varieties exhibiting a range of quality features, suitable for different products. 6.7 References and further information Pasta production 127 1. UNIONE INDUSTRIALI PASTAI ITALIANI (ITALIAN PASTA ASSOCIATION), ‘Estimate of pasta consumption’, Oct. 25, 1999. 2. MBABAALI S, ‘The North American Pasta Industry’, Bi-Weekly Bulletin, 1997 10 1–8. 3. NATIONAL PASTA ASSOCIATION, ‘The Nutrient Profile of Pasta’, National Research and Education Committee of the National Pasta Association, Arlington, Virginia, 1984. 4. ANON, Data compiled by National Pasta Association, Pasta Journal, 1997 79 12–18. 5. MATSUO R R, ‘Durum wheat – Production and processing’, pp. 779–807,
128 Cereals processing technology Grains and Oilseeds, Vol. II, 4th Edn, Canadian International Grains Institute, Winnipeg, MB, Canada, 1993. 6. KEMPF C, ‘From buttons to bowties: The evolution of pasta machinery in the United States’, Pasta Journal, 1998 Oct. 14–26. 7. AGNESI V, ‘Alcune Notize Sugli Spaghetti. Racolte di Vincenzo Agnesi’, Imperia, Italy, 1975. 8. DAVIS R, ‘The evolution of pasta equipment in Europe’, Pasta Journal, 1998 Dec. 18–23. 9. HUMMEL CH, Macaroni Products: Manufacturing, Processing and Packing, The Alcuin Press (Welwyn) Ltd., Leicester, UK, 1966. 10. GIESE J, ‘Pasta: New twists on an old product’, Food Tech, 1992 46 117– 26. 11. ANTOGNELLI C, ‘The manufacture and applications of pasta as a food ingredient: a review’, J. Food Tech, 1980 15 125–45. 12. BARONI D, ‘Manufacture of pasta products’, pp. 191–216, Durum: Chemistry and Technology, G Fabriani and C Lintas (eds), American Association of Cereal Chemists, St. Paul, MN, 1988. 13. DICK J W and MATSUO R R, ‘Durum wheat and pasta products’, pp. 507–47, Wheat: Chemistry and Technology Vol. 2, Y Pomeranz (ed.), American Association of Cereal Chemists, St. Paul, MN, 1988. 14. MILOTOVIC L J and MONDELLI G, Pasta Technology Today, Chiriotti Editori, Italy, 1991. 15. DALBON G, GRIVON D and PAGANI M A, ‘Continuous manufacturing process’, pp. 13–58, Pasta and Noodle Technology, J E Kruger, R R Matsuo and J W Dick (eds), American Association of Cereal Chemists, St. Paul, MN, 1996. 16. MATSUO R R, DEXTER J E and DRONZEK B L, ‘Scanning electron microscopy study of spaghetti processing’, Cereal Chem, 1978 55 744–53. 17. DALBON G, ‘Technical innovation and quality of durum wheat pasta’, Technica Molitoria, 1996 47 656–65. 18. DALBON G and OEHLER W, ‘Einfluß von Rohstoffqualität und Trocknungsdiagramm auf die Qualität der Teigwaren’, Geitreide Mehl und Brot, 1982 36 298–302. 19. PAVAN G, ‘L’Impiego dell’alta temperaturra nel processo di essiccamento delle paste alimentari’, Technica Molitoria, 1979 30 362–70. 20. MANSER J, ‘High temperature drying of pasta products’, Buhler Diagram, 1980 69 11–12. 21. ABECASSIS J, ALARY R and FEILLET P, ‘Influence de la température de sécharge sur l’aspect et la qualité des pâtes alimentaires’, Ind. Cereales, 1984 31 13–18. 22. MALCOLMSON L J, MATSUO R R and BALSHAW R, ‘Effects of drying temperature and farina blending on spaghetti quality using response surface methodology’, Cereal Chem, 1993 70 1–7. 23. SCHLICHTING L M, MARCHYLO B A, DEXTER J E and AARTS W, ‘Interrelationships among gluten strength, drying temperature and spaghetti color’,
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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 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 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
Page 176 and 177: Breakfast cereals 169 with quiet fa
Page 178 and 179: With the addition of personal compu
Page 180 and 181: 9 Malting G. Gibson, Consultant, Co
Page 182 and 183: 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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