Cereals processing technology

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percent, thus allowing the core to have good elasticity while the surface maintains a soft smooth texture. Long-life noodles There are two types of long-life noodles, acidified (pH
154 Cereals processing technology 7.9 General sources of information BLAKENEY A B and O’BRIEN L (eds) 1998. Pacific People and Their Food. American Association of Cereal Chemists. St. Paul, MN. HOU G and KRUK M 1998. Asian Noodle Technology. AIB Technical Bulletin XX: 12. American Institute of Baking, Manhattan, KS. KRUGER J E, MATSUO R B and DICK J W (eds) 1995. Pasta and Noodle Technology. American Association of Cereal Chemists. St. Paul, MN. 7.10 References 1. MISKELLY D M 1993. Noodles – a new look at an old food. Food Australia 45 496–500. 2. CHEN P M T 1993. Noodle manufacturing technology. In Grains and Oilseeds: Handling Marketing, Processing. Vol. II Canadian International Grains Institute. Winnipeg, MB., Canada pp. 809–30. 3. KUBOMURA K 1998. Instant noodles in Japan. In Cereal Foods World 43 (4) 194–7. American Association of Cereal Chemists, St. Paul, MN. 4. NAGAO S 1981. Soft wheat uses in the Orient. Chapter 7 in: Y. Yamazaki and C. Greenwood (eds.) Soft Wheat: Production, Breeding, Milling and Uses. American Association of Cereal Chemists, St. Paul, MN, pp. 267– 304. 5. NAGAO S 1996. Processing technology of noodle products in Japan. In: J.E. Kruger, R.B. Matsuo and J.W. Dick (eds.) Pasta and Noodle Technology, American Association of Cereal Chemists, St. Paul, MN, pp. 169–94. 6. SAKAMAKI S 1997. Business Aside: Ando-San’s Revolution. Far Eastern Economic Review, April. 7. The market competitiveness of Western Canadian Wheat: A joint study by the Manitoba Rural Adaptation Council Inc. and the Canadian Wheat Board. 1999. 8. OLESON B 1998. Changing cereal consumption trends in the Pacific region. In: A B. Blakeney and L O’Brien (eds.) Pacific People and Their Food. American Association of Cereal Chemists, St. Paul, MN, pp. 1–12. 9. CHAVASIT V and TONTISIRIN K 1998. Triple fortification of instant noodles in Thailand. Food and Nutrition Bulletin 19(2)164–7. 10. KRUGER J E and LABERGE D E 1974. Changes in peroxidase activity and peroxidase isozyme patterns of wheat during kernel growth and maturation. Cereal Chem. 51 345. 11. KRUGER, J E, HATCHER D W and DEXTER J E 1995. Influence of sprout damage on oriental noodle quality. In: K. Noda and D J Mares (eds) PreHarvest Sprouting in Cereals. Center for Academic Societies Japan, Osaka, p. 9–18. 12. YANAGISAWA A and AMANO Y 1995 Degradation of flour colour in wheat damaged by rain in Hokkaido. In: K. Noda and D J Mares (eds)
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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)
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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
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
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 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
Page 196 and 197: convenient to convert their reinfor
Page 198 and 199: Malting 191 free filling of steeps
Page 200 and 201: Malting 193 Fig. 9.7 Fixed floor ge
Page 202 and 203: Malting 195 Fig. 9.8 Fixed floor ki
Page 204 and 205: Malting 197 with greater flexibilit
Page 206 and 207: Malting 199 machines, and an ideal
Page 208 and 209: 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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