Cereals processing technology

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form as a breakfast food. He called it Grape-Nuts, still on the market 100 years later. The third major player in our present day cereal market was begun by Cadwallader C. Washburn who began a flour mill in Minneapolis, MN, USA. He entered a partnership with John Crosby, and Washburn Crosby Co. later became General Mills. 3 In the early 1920s Washburn Crosby Company introduced a wheat flake, which in a few years was called Wheaties. These individuals, their inventiveness and market skills, formed the basis of the worldwide breakfast cereal industry that we know today. True, there are many, many more smaller players who have been around for decades, but space does not permit mention of all of them. 8.2 The industry and its structure Breakfast cereals 159 The industry has been dominated by a relatively few key, large producers. The worldwide leader has been, and still is, Kellogg. The number two spot is held by General Mills. The Postum Cereal Co. evolved into the Post Division of General Foods, now Kraft Foods, and continues as the number three cereal producer. In 1895 Henry D. Perky, a Denver lawyer, patented wheat in shredded biscuit form. The Shredded Wheat Co. of Niagara Falls, New York and Ontario Canada and Welwyn Garden City, England fame was purchased and continued by National Biscuit Co. in the 1920s. This product line, also being produced in England, was sold in the 1990s to a combine of General Mills and Nestlé, and is now continued by a company known as Cereal Partners Worldwide. In England a major producer and marketer of cereals behind Kellogg is Weetabix. This company is also an offshoot of the SDA Church, having been formed in 1936. Their major product is a unique biscuit comprised of compressed wheat flakes. It is a very popular cereal form. It is also produced by Weetabix in Canada, and sold from there in the United States and to other countries worldwide. 4 The SDA Church was also originator of Van Brode Milling Co., a cereal producer in the USA now known as Weetabix, which produces breakfast cereal forms used in other foods, such as, candies and confections, breads, muffins, etc. 4 The SDA Church was also instrumental in the formation of the Sanitarium Health Food Company in Australia. Sanitarium, likewise, is a major player behind Kellogg, in all of South East Asia. It too produces a compressed wheat flake biscuit as well as other popular forms of processed cereal grains. 5 Tables 8.1–8.4 list the approximate market shares of the largest companies in various parts of the world as they were in the latter part of 1998. 8.2.1 Developments before World War II The industry grew rapidly before World War II. The main thrusts were in the area of advertising and marketing – making individual products into household
160 Cereals processing technology Table 8.1 USA: Percentage of market share by company, in US dollars, for year ending 1998 Kellogg 31.71 Gen Mills/Ralston Mfg Total 31.68 General Foods 16.29 Quaker 9.02 Store Brands 7.73 Malt O Meal 2.50 Generic 0.02 Courtesy Information Resources Inc., Chicago, Il USA. Table 8.2 United Kingdom: Percentage of market share by company, in tonnes, for year ending 1998 Kellogg Ltd 40.9 Weetabix Ltd 14.7 Nestlé Ltd (Cereal Partners Worldwide) 11.0 Quaker Ltd 2.6 Private Label 30.0 Table 8.3 Australia: Percentage of market share by company, in Australian dollars, for year ending 1998 Kellogg 50 Uncle Toby’s 28 Sanitarium 16 Others 6 Table 8.4 New Zealand: Percentage of market shares by company, in New Zealand dollars, for year ending 1998 Sanitarium 45 Kellogg 29 Hubbards 11 House Brands 14 Others 1 % % % %
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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
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Rice Chex Õ and Crispix Õ are mad
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cake puffing machine that has been
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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 164 and 165: Asian noodle processing 157 43. KIM
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
Page 214 and 215: 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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