Cereals processing technology

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Asian noodle <strong>processing</strong> 157 43. KIM J H, KIM B S, PARK G Y, KIM E S and LEE G H 1998. Lipid content and fatty acid composition of commercial fatty process food. II. Fried instant noodle. J. Korean Soc. Food Sci. & Nutrition. 2735–7. 44. KIM S K Instant noodles. 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. 195–226. 45. RHO K L, SEIB, P A, CHUNG O K and CHUNG D S 1986. Retardation of rancidity in deep-fried instant noodles (ramyon). J. Am. Oil Chem. Soc. 63 251–6. 46. LORENZ K and DILSAVER W 1982. Buckwheat (Fagopyrum esculentum) starch physico-chemical properties and functional characteristics. Starch/ Starke 34 217–20. 47. UDESKY J 1988. The Book of Soba. Kodansha International 99 Ltd., Tokyo, Japan. 48. KIM S K 1997. Overview of Korean Noodle Industry. Foods and Bio<strong>technology</strong>. 6(3) 125–30.
8 Breakfast cereals R. B. Fast, Consultant, Robert B. Fast Associates Inc., Poultney 8.1 Introduction When we speak of breakfast cereals today primarily we are talking about readyto-eat (RTE) cereals. These are cereal grains which have been processed in ways which make them suitable for human consumption. This chapter is a brief introduction into the varied technologies of the unit operations employed in making the grains edible, and digestible, by the human body. The use of grains for human consumption goes back well before the time of Christ – both raw, in whole form; dried, in whole form or ground to flour; and in cooked or baked form. However, the present industry as we know it really started in the late nineteenth century in the little town of Battle Creek, Michigan, USA. Its roots are really centered in the teachings of the Seventh-Day Adventist Church (SDA Church). 1 In 1855 the SDA Church established a publishing office in Battle Creek, and made Battle Creek its national headquarters. The Kellogg brothers, John Harvey born in 1852, was later to become the physician-in-chief of the SDA Church’s Battle Creek Sanitarium, and Will Keith (WK) born in 1860 was to become the inventor of the modern form of breakfast cereal presented to ‘San’ (short for sanitarium) residents as a more digestible substitute for bread. Dr John Harvey Kellogg filed a patent application for ‘flaked cereals and a process of preparing same’ on 31 May 1894. His patent included flakes of wheat, corn, oats, barley and other grains. Also in 1894 a former patient of the Sanitarium, C.W. Post, invented a coffee substitute from a mixture of roasted wheat, bran, and molasses. 2 He called it Postum and formed The Postum Cereal Co. Ltd. In 1898 he made a second coffee substitute which had poor consumer acceptance so he sold it in granular
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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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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
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Rice Chex Õ and Crispix Õ are mad
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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 160 and 161: percent, thus allowing the core to
Page 162 and 163: Asian noodle processing 155 PreHarv
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
Page 210 and 211: 9.10 Further reading BRIGGS D E (19
Page 212 and 213: 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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