Cereals processing technology

More documents

Recommendations

Info

Total UK area = 792,000 ha Total UK area = 470,000 ha Fig. 2.4 Regional distribution of (a) winter barley and (b) spring barley in the UK, 1998. (Source: Ministry of Agriculture, Fisheries and Food.)
Cereal production methods 13 Table 2.1 Annual UK cereal supply and demand estimates, 1998/9 (’000 tonnes) Wheat Barley Oats Opening stocks 1,358 2,013 33 Production 15,104 6,632 587 Imports 1,124 162 8 Total availability 17,946 8,807 628 Human and industrial use 6,372 1,950 270 Home grown (5,390) (1,842) (262) Animal feed 6,336 3,185 255 Seed 337 200 18 Other 77 33 3 Total consumption 13,122 5,368 546 Exports and intervention 3,348 2,590 0 Source: Home Grown <strong>Cereals</strong> Authority, Market Information (mi), 20 December 1999. climatic conditions during grain filling and harvesting can often determine overall quality standard. Hence year to year variation in grain quality will have a major influence on the balance between supply and demand, which in turn will influence the premium paid to growers over and above that paid for feed grain. Currently some six million tonnes of wheat and three million tonnes of barley are used as animal feed in the UK each year. During the pre-war period oats was the dominant feed grain, used largely to feed the farm horse, the primary source of power on the arable farm. In the 1960s barley became the dominant feed grain, but more recently wheat with its lower fibre and higher energy and protein content has been used increasingly by the compound feed manufacturing industry. Quality criteria for feed grain have not been well established; consequently very low priority is given to breeding programmes to improve feeding characteristics, although low specific weight grain is considered to be of lower nutritional value. The major human and industrial uses of wheat in the UK are for breadmaking, biscuit manufacture and distilling. Each year approximately five million tonnes of wheat is milled into flour; two thirds of this is used for breadmaking, the remainder is used in the manufacture of biscuits and other food products. The introduction of the Chorleywood Breadmaking Process has allowed the use of lower protein flour which has enabled a much higher inclusion of home-grown wheat in the manufacture of the standard white loaf. Although most biscuit flour is made from home-grown wheat, some products such as wafers and crackers may require specific varieties or the addition of gluten modifying additives to achieve the desired eating qualities. Specific weight, a measure of the bulk density of grain, is widely used as a wheat quality indicator. High specific weight grain results in better flour extraction within a specific variety, but is not always consistent across different varieties. It is a crude measure of grain fill and can vary from 40 kg hl to over
Page 2 and 3: Cereals processing technology Edite
Page 4 and 5: Related titles from Woodhead’s fo
Page 6 and 7: vi Contents 3.4 Recent developments
Page 8 and 9: viii Contents 9.11 References . . .
Page 10 and 11: x Contributors Chapter 6 Dr Jim Dex
Page 12 and 13: 2 Cereals processing technology The
Page 14 and 15: Part I Cereal and flour production
Page 16 and 17: 8 Cereals processing technology Fig
Page 18 and 19: 10 Cereals processing technology Fi
Page 22 and 23: 14 Cereals processing technology 80
Page 24 and 25: 16 Cereals processing technology of
Page 26 and 27: 18 Cereals processing technology wi
Page 28 and 29: 20 Cereals processing technology sh
Page 30 and 31: 22 Cereals processing technology 2.
Page 32 and 33: 24 Cereals processing technology De
Page 34 and 35: 26 Cereals processing technology to
Page 36 and 37: 28 Cereals processing technology au
Page 40 and 41: 32 Cereals processing technology pu
Page 44 and 45: 36 Cereals processing technology su
Page 46 and 47: 38 Cereals processing technology Pr
Page 48 and 49: 40 Cereals processing technology pr
Page 50 and 51: 42 Cereals processing technology pe
Page 52 and 53: 44 Cereals processing technology ro
Page 54 and 55: 46 Cereals processing technology de
Page 56 and 57: 48 Cereals processing technology to
Page 58 and 59: 50 Cereals processing technology FL
Page 60 and 61: 52 Cereals processing technology RU
Page 62 and 63: 54 Cereals processing technology Mo
Page 64 and 65: 56 Cereals processing technology bi
Page 68 and 69: 60 Cereals processing technology Fi
Page 70 and 71:
62 Cereals processing technology Fi
Page 72 and 73:
64 Cereals processing technology Fi
Page 74 and 75:
66 Cereals processing technology ex
Page 76 and 77:
68 Cereals processing technology 4.
Page 78 and 79:
70 Cereals processing technology ca
Page 80 and 81:
72 Cereals processing technology Ro
Page 82 and 83:
74 Cereals processing technology te
Page 84 and 85:
76 Cereals processing technology XU
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 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 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
Page 214 and 215:
Breadmaking 207 The development of
Page 216 and 217:
the processes are similar to those
Page 218 and 219:
ead to be ‘fresh’. When we coll
Page 220 and 221:
such as unwanted holes or dense pat
Page 222 and 223:
main function of yeast is to produc
Page 224 and 225:
• Enzyme active materials have be
Page 226 and 227:
Breadmaking 219 application of a mi
Page 228 and 229:
Breadmaking 221 mixing, namely that
Page 230 and 231:
Breadmaking 223 devices which roll
Page 232 and 233:
Breadmaking 225 that a point which
Page 234 and 235:
Breadmaking 227 10.9.2 Mixing and p
Page 236 and 237:
Breadmaking 229 UK, pp. 1-17. CAUVA
Page 238 and 239:
Index acid flavours 211 acidified l
Page 240 and 241:
disease control 23-4 grain quality
Page 242 and 243:
asic process 175-81 future of the i
Page 244 and 245:
special and numerical grades 90 US
show all

Cereals processing technology

Create successful ePaper yourself

Delete template?

Save as template?