Cereals processing technology

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9.10 Further reading BRIGGS D E (1998) Malts and Malting. Blackie Academic and Professional. BROWN J (1983) Steeped in Tradition. Institute of Agricultural History, Museum of English Rural Life. University of Reading. The Malting Industry in England Since the Railway Age. CLARK C (1998) The British Malting Industry Since 1830. The Hambledon Press. GIBSON G (1992) Pauls Brewing Room Diary (1992–1994), 83rd edn. Current UK Malting Plant Design, Pauls Malt Ltd, Ipswich. MAFF (1983) Grain Drying and Storage Booklets Nos 1, 2 and 3. HMSO, London. PALMER G H (ed.) (1989) Cereal Science and Technology. University Press, Aberdeen. STEPHENS P (ed.) (1993) Newark, The Magic of Malt. Newark Civic Trust, Nottinghamshire County Council. WAINWRIGHT T (1998) Basic Brewing Science. Published in South Africa. Copies available from the author, 80 Blackborough Road, Reigate, Surrey. 9.11 References Malting 203 1. THE MALTSTERS’ ASSOCIATION OF GREAT BRITAIN, Malt: UK Annual Statistics. Newark on Trent 2. CLARK C, The British Malting Industry Since 1830. London, The Hambledon Press, 1998. 3. GIBSON G, Cereal Science and Technology, (Palmer, G.H. ed.), p. 279, Aberdeen, University Press, 1989.
10 Breadmaking S. P. Cauvain, Campden and Chorleywood Food Research Association, Chipping Campden 10.1 Introduction The aim of the breadmaking process is quite simple: namely to convert wheat flour and other ingredients into a light, aerated and palatable food. Bread is probably the oldest ‘processed’ food. We are unlikely to ever identify the moment when bread was ‘discovered’ though it is probable that the place of discovery was in the Middle East where the origins of cereal farming also lie in antiquity (Zohary, 1969). Early forms of bread would have been very different from how we see it in industrialized countries today and it would probably be closest in character to the modern flat breads of the Middle East. We will probably never know whether the gathering and cooking of wild grass seeds provided the spur to arable farming or whether the ability to grow and harvest the forerunners of modern wheats provided the impetus for breadmaking. Whichever way round the two events occurred there is no doubt that one depends on the other and this simple relationship is the foundation of all modern breadmaking. The move to improve the digestibility of the wild grass seed forerunners of early wheat types through fermentation and baking represents a major step in the evolution of human food production. To make this step requires an appreciation, but not necessarily a scientific understanding, of the unique properties of the proteins in wheat with their ability to form a cohesive mass of dough once the flour has been wetted (hydrated) and subjected to the energy of mixing, even by hand. This cohesive mass is the one bakers call ‘gluten’ and once it has formed into a dough it has the ability to trap gases during resting (fermentation and proof) and baking and this allows the mass to expand to become a softer, lighter and even more palatable food after the final heat <strong>processing</strong>.
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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
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6 Pasta production B. A. Marchylo a
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Pasta production 111 dumpling-like
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Fig. 6.1 A simple schematic of a lo
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Pasta production 115 from the sprea
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environment with a final moisture c
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Pasta production 119 cooking qualit
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6.5 Raw material selection Pasta pr
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Pasta production 123 is directly re
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Pasta production 125 because of sup
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more difficult for farmers to grow
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Pasta production 129 Cereal Chem, (
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7 Asian noodle processing D. W. Hat
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Asian noodle processing 133 Most mi
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Fig. 7.1 Stages in different noodle
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Asian noodle processing 137 number
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Asian noodle processing 139 White s
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Asian noodle processing 141 Fig. 7.
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the final product. A two-stage proc
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Asian noodle processing 145 Table 7
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Asian noodle processing 147 Fig. 7.
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Asian noodle processing 149 with th
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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 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
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