Cereals processing technology

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Index acid flavours 211 acidified long-life noodles 153 adaptive control 41–2 advanced control techniques 38–42 ageing 135–6 alkali spreading value 84–5 akaline noodles 143–8 flour requirements 144–5 processing 145–8 -amylase 14–15, 121, 214, 217, 226 Alveograph 123 amylases 214, 226 see also -amylase amylographic paste viscosity 85 amylose content 84–5 animal feed 13 animal nutrition 58 anther culture 105 appearance 83, 125 aquaculture 58 aromatic long-grain rice 81, 86, 87 ascorbic acid 216 ash content 125, 139, 140, 144 Asian noodles see noodles aspartate kinase (AK) 66 automated hatch cover opening/closing 165 automatic puffing guns 168 automation malting 201–2 milling 37–42 baby foods 103–4 Bairds Malt 174 baking 59 improved baking quality wheat 67 technologies 224–6, 227 bar gene 68 barley 58 biotechnology 62–5 examples of transformed barley 65–7 malting see malting production 7–13 barley yellow dwarf virus 65–6 Bass 175 batch dryers 183 beer production 58, 60–1, 62–5 beta-carotene 70 beta-glucanase 66–7 biotechnology 53–76 disease resistance 55–7 examples of transformed cereals rice and maize 68–70 wheat and barley 65–7 future trends 71 herbicide resistance 54–5 improved cereal quality control 65 improved nutritional properties 57–8, 66, 70 improved processing qualities 58–65 productivity, product quality and safety 53–4 see also genetic modification
232 Index biscuit manufacture 13, 15 black specks 125 blackgrass 23 blending 164–5 bran 213, 214 bran colour 82 bran specks 125 breadmaking 204–30 basic steps 205 bread flavour 211–12 bread types 212–13 character of bread 209–11 determinants of quality 213–17 dough development 205–6 future trends 226–8 grain quality and 13–15 mixing and processing technologies 217–26 dough processing 221–4 future trends 227 mixing 217–21 proving and baking 224–7 processes 206–9 product trends 227–8 break system 30–1 breakfast cereals 158–72 future of the industry 170–1 industry and its structure 159–62 after World War II 161–2 before World War II 159–61 ready-to-eat rice breakfast cereals 101–3 recent trends and technological developments 163–70 blending 164–5 cooking 165–6 drying 166 forming 167–9 quality control improvements 169–70 tempering 166–7 weighing 163 brewer maltsters 173, 174, 175 brewing 58, 60–1, 62–5 brown and yellow rust (Puccinia spp.) 23 Bt cryIA(b) gene 68 bubbles, gas see gas bubbles buckwheat noodles 131, 150 bulk density 13–14, 170 bulk fermentation process 206, 208 butylated hydroxyanisole (BHA) 149 canned rice 100 canopy management 20 capacities, machine 33 carbon dioxide 206, 219–21 cascade control 38 case hardened surfaces 166 caustic soda 145, 146 cell wall polysaccharides 57 cereal cyst nematodes 24 cellular crumb structure 210, 219–21 cereal production see cultivation chalkiness 83–4, 90 chemical purity 65 chilled noodles 152–3 China 132 chitinase gene 69 Chorleywood Bread Process (CBP) 13, 207–8, 218–19, 220 circular steel bins 185–8, 189 clean-in-place (CIP) 164 climate 24–5, 91 coarse grains milling see milling coated milled rice 90 colour breakfast cereals 170 pasta 119, 120, 125 rice 88 combined vessels 181, 196–7 computer control 164, 165, 170–1 computer integrated manufacturing (CIM) 37 concrete silos 188–9 constraint control 38 consumption, pasta 109, 110 continuous dryers 182–3 continuous press 111 control systems breakfast cereals 164, 165, 170–1 malting 201–2 milling 37–42 conventional controls 38 conveying equipment 197–9 cooking developments in breakfast cereals 165–6 quality indexes for rice 84–6 copper deficiency 19–20 Crisp Malting Group 174 Crispix 103 crop cultivation see cultivation crust formation 225–6 cryIA(b) gene 68–9 cultivation 7–26 crop establishment 18–19 crop nutrition 19–21
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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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8 Cereals processing technology Fig
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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
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Malting 177 of a barley corn. Signi
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Fig. 9.3 Diagrammatic layout of cir
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Page 210 and 211: 9.10 Further reading BRIGGS D E (19
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Page 214 and 215: Breadmaking 207 The development of
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Page 222 and 223: main function of yeast is to produc
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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 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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