Cereals processing technology

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Asian noodle <strong>processing</strong> 139 White salted noodle flour requirements Recently in China new specifications were established for the quality of flour used in making noodles. First and second grade flour ash content should not exceed 0.55 percent and 0.70 percent, wet gluten should not be less than 28 and 26 percent and farinograph stability not less than 4.0 and 3.0 min respectively. 30 They also indicated that the wheat used to prepare this flour must have a falling number greater than 200 sec. The SDS sedimentation test which measures protein quality has been found to be correlated significantly with the sensory noodle textural attributes of firmness and chewiness. 15 Standards for Japanese noodle flours are listed in Table 7.2. 7.3.3 White salted noodle <strong>processing</strong> Production of Japanese WSN requires mixing for 10–15 min in horizontal mixers, preferably vacuum mixers, Figs 7.3 and 7.4, although vertical mixers are used occasionally. The salt concentration varies (2–3 percent) according to the product and the time of year with less salt being preferred during the winter months. 5 The mixing time required is a function of the quality of the flour, concentration of water (28–45 percent) and salt, as well as the room temperature and humidity. The crumbs produced by mixing are divided and each portion passed through separate sheeting rolls (180 mm diameter). The two sheets are then laminated/ combined by passing the two sheets through a larger diameter sheeting roll (240 mm) at the initial noodle thickness to impart a large amount of work and develop the gluten matrix, 5 see Fig. 7.5. It is not uncommon for the sheet coming off these rolls to be collected on a spool and set aside for resting. The normal resting period varies but is usually 30–60 min which results in improved sheeting characteristics. The lamination process is often repeated just before the start of the final sheeting process. 5 Gluten filaments align parallel to the sheeting direction. Differences due to this alignment can be detected in noodle texture. It has been announced recently that Nisshin Flour Milling has developed a rolling system capable of producing three noodle layers, each from a different dough, and then wafering them together in rollers to produce a triple layer effect. This will allow production of a wide variety of noodle textures depending on the nature of the doughs layered together. 31 Subsequent sheeting takes place on a series of rolls, with each reduction in noodle thickness being limited to only 15–33 percent as dramatic changes in noodle thickness can disrupt the established gluten network. 5 This increases the number of sheetings and allows further development of the gluten. The size of the reduction rolls declines from a diameter of 240 mm to 120 mm just before cutting. The cutting rolls form two types of edges: a rounded versus the more popular square cut noodle with the thickness being 75 percent of the noodle’s width. Special cutting blades causing depression in the noodle can significantly reduce the subsequent cooking time while retaining the desired textural attributes (see Table 7.3). 5
Table 7.2 Classification of Japanese flours used in noodle production Type 1st Grade 1st semi 2nd Grade 3rd Grade Off Grade Ash Protein Ash Protein Ash Protein Ash Protein Ash Protein Hard 0.38 11.8 0.42 12.0 0.50 12.5 0.9 14.5 >1.5 – Semi-hard 0.38 11.5 0.44 11.8 0.52 12.0 0.9 13.5 >1.5 – Ordinary 0.38 8.0 0.42 8.5 0.48 9.0 0.9 10.0 >1.5 – Soft 0.38 7.0 0.42 7.5 0.52 8.5 0.9 9.5 >1.5 –
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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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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)
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 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 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
Page 184 and 185: Malting 177 of a barley corn. Signi
Page 186 and 187: Fig. 9.3 Diagrammatic layout of cir
Page 188 and 189: stored in relatively small hoppered
Page 190 and 191: allow gentle drying without subject
Page 192 and 193: Malting 185 situated externally, on
Page 194 and 195: 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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