Cereals processing technology

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Breadmaking 227 10.9.2 Mixing and processing technologies Dough mixing and processing remain as the critical steps in the breadmaking process. Improvements in knowledge regarding the mechanisms by which gas bubbles are incorporated and stabilized in the dough will help in the understanding of the role of the contribution that dough mixing makes to these fundamental issues. Some of the most recent work in this area has started to link gas bubble structures with wheat variety and the energy required to achieve ‘optimum’ dough development . Other related work has linked dough rheology ex-mixer with the subsequent processing stages which convert the bulk dough into unit pieces ready for proof and baking. Much work on dough processing methods remains to be done but already changes in dough moulding processes are being implemented. Attempts have been made to run provers commercially at higher temperatures. Higher proof temperatures will warm the dough more quickly, but a steeper temperature gradient through the dough will certainly have an effect on product quality, because it will result in uneven gas production rates and, ultimately, uneven cell structure and texture in the finished loaf. To raise dough throughput rates through prover and oven requires improved understanding of both processes. The application of X-ray tomography using CTscanners is beginning to provide data which will enable such processing changes (Whitworth and Alava, 1999). Bread baking remains to some degree an art or craft rather than a science or technology. This is especially true in the areas of process control and quality optimisation which still rely heavily on the ‘expert’ baker to make the necessary adjustments to the combination of raw materials, formula and process. While many bakeries are now highly automated in the engineering sense most are still relatively primitively controlled in the product quality sense. The application of computerbased technologies has started to be applied to baking processes (Young, 1998) but the potential has still to be fully exploited. In part this is because large parts of the necessary knowledge have still to gathered and structured in a suitable format for use. A start has been made but much more remains to be done. 10.9.3 Product trends The major challenges for the products of bread bakers have always been the same; namely how to preserve those special ‘just-baked’ qualities of aroma, taste and texture. In the past this limited the scale of production to the local community but as time has gone by the move has been to more widespread geographical distribution networks and extended shelf life. The factors which limit bread shelf life are well understood (Pateras, 1998) and extensions of product shelf life have been achieved through the application of suitable antistaling strategies. In the UK the shelf life of some bread products has been doubled though at the cost of adding anti-microbial agents. Consumer demands for more diverse bread products continue to increase and today the typical bakery shop or in-store bakery offers a wider range of goods
228 Cereals processing technology than their predecessors. In trying to meet this demand bakeries have tried using the ‘part-baked’ product approach with the final bake-off being applied in a local store to ensure freshness. However, there are no shortcuts to product quality as was show by the introduction of the ill-fated Milton Keynes process (Bent, 1998). Based on part-baked product technology and hailed as the new wonder process it lasted barely 18 months because consumers did not like the product and voted with their feet. Bread variety may well be sought by consumers but they also tend to know what quality they are seeking. 10.10 Conclusions Breadmaking as a skill, craft, technology and science has been around for many thousands of years and many of the key ingredient and process technologies have been established through much trial and error. Tradition in different parts of the world has evolved a wide range of bread products with many different attributes. Modernisation of breadmaking is really the product of the last 50 years. In more recent years there has been a trend to using fewer ‘chemical’ additives to deliver the necessary product qualities. This trend has placed a greater emphasis on the understanding of the interactions of ingredients and processing methods and improvements in this understanding will undoubtedly lead to further changes in the production of what is probably the original processed food. 10.11 References APV CORPORATION LTD. (1992) Dough mixing, UK Patent GB 2,264,623A, HMSO, London, UK. BAKER J C and MIZE M D (1941) The origin of the gas cell in bread dough, Cereal Chem., 18, Jan., 19–34. BENT A (1998) Speciality fermented goods in (Eds. S.P. Cauvain and L.S. Young), Technology of Breadmaking, Blackie Academic & Professional, London, UK, pp. 214–39. CATTERALL P (1998) Flour Milling in (Eds. S.P. Cauvain and L.S. Young), Technology of Breadmaking, Blackie Academic & Professional, London, UK, pp. 296–329. CAUVAIN S P (1987) Effects of bran, germ and low grade flours on CBP bread quality. FMBRA Report No. 138, December, CCFRA, Chipping Campden, UK. CAUVAIN S P (1998a) Breadmaking processes in (Eds. S.P. Cauvain and L.S. Young), Technology of Breadmaking, Blackie Academic & Professional, London, UK, pp. 18–44. CAUVAIN S P (1998b) Bread – the product in (Eds. S.P. Cauvain and L.S. Young), Technology of Breadmaking, Blackie Academic & Professional, London,
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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
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percent, thus allowing the core to
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Asian noodle processing 155 PreHarv
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Asian noodle processing 157 43. KIM
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form as a breakfast food. He called
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Breakfast cereals 161 words. Jobber
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8.3 Recent trends and technology de
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Breakfast cereals 165 In continuous
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Breakfast cereals 167 were parallel
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Breakfast cereals 169 with quiet fa
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With the addition of personal compu
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9 Malting G. Gibson, Consultant, Co
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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
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Page 190 and 191: allow gentle drying without subject
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Page 194 and 195: Fig. 9.6 Capacity of circular flat
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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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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
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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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