Cereals processing technology

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disease control 23–4 grain quality and market outlets 11–17 harvesting and grain storage 25–6 pest control 24–5 rice 90–5 trends in 7–9 UK regional distribution 10–11, 12 varietal selection 17–18 weed control 22–3 yields 9–10 see also biotechnology cup noodles 148 damaged kernels 88 debranning 35 degassing 224 degree of milling 88 Della aromatic rice 81, 86, 87 dihydrodipicolinate synthase (DHPS) 66 direct drilling 18 disease control 23–4 durum wheat 121 resistance 17, 55–7, 65–6, 69–70, 95 distiller maltsters 173, 174, 175 distilling 13, 15, 61 distributed control systems (DCS) 42 dividers 221 dockage 88 double-grinding roller mill 34–5 dough bread dough development 205–6 processing 221–4 proving and baking 224–6 physical dough tests 123 dried noodles 142–3 dry barley storage 183–9 dry steamed noodles 151–2 drying 26 barley 182–3 breakfast cereals 166 noodles 142–3 pasta 115–17, 124 technological advances 117–20 durum wheat 112, 121–5, 126–7 dynamic optimisation 46, 47 elongation of gas bubbles 223–4 emulsifiers 216 endosperm texture 14 environmental impact 56–7 environmental stress 69–70 Index 233 enzymes 217, 226 Erysiphe graminis (mildew) 23, 24 escape of herbicide genes 54–5 expanded non fried instant noodles 151–2 expression of genes, manipulation of 56 extrusion 61 baby foods 104 breakfast cereals 162, 165–6, 167–8 extruded rice 101–2 pasta 114–15 extrusion dividers 221 extrusion presses 111, 115 falling number (FN) 121, 133 Farinograph 123 fat 215 feed forward control 38 fermentation 205, 206, 224 fertile transgenic rice 95 fertilisers 19–21, 93 final moulding 223 first moulding 222 first proving 222–3 flaking 169 flat bottomed circular steel storage bins 185–8, 189 flat stores 184–5, 186, 189 flavour, bread 211–12 flour Asian noodles 134, 139, 140, 144–5 breadmaking 14, 213–14 milling see milling uses 13–15 see also wheat forming 167–9 formulated baby foods 104 fracture modelling 43 free-standing breads 212 French process 28–9 freshness 210–11 frozen noodles 152–3 frozen rice 101 fructans 57 fungicides 23, 24 Fusarium 121 fuzzy control 40–1 Gaeumannomyces graminis (take-all) 23 gas bubbles 206, 219–21 control during dough processing 223–4 gas production 205, 206, 224 gas retention 206 gelatinization temperatures 85
234 Index gelation 226 General Mills 159, 160 genetic algorithms 45, 48 genetic modification rice 93–5, 105 see also biotechnology genetic purity 65 germ 30, 213, 214 germination 16, 175, 177 germination vessels 178, 179, 189–90, 191–4 combined vessels 181, 196–7 global search techniques 45 globalization 126 gluten 204, 205–6, 210, 213 gluten index method 123 gluten strength 123–5, 127 glutenins 67 grade colour figure (GCF) 214 gradient-based optimisation 44–5 gradual reduction system 29, 30–2 grain quality biotechnology and improved 59–62 quality control 65 and market outlets 11–17 rice grain quality indicators 80–90 grain size 82, 83 grain type: rice 81–2 grain weight 82 granulated brewer’s rice 90 grass weeds 23 gravimetric technology 37 Green Revolution 79 gun puffing 162, 168 hand-cut noodles 137 hand-made noodles 131, 136–7 hand stretched noodles 137 hand swung noodles 136–7 hard vitreous kernel (HVK) 122 harvest index (HI) 17 harvesting 25–6 headspace atmosphere control 218–19 herbicides 22 resistance 54–5, 68 high-molecular-weight glutenin subunits (HMW-GS) 67 high temperature (HT) drying 116, 117, 118–20, 123–4 Hokkien noodles 144, 145, 146–8 hopper-bottomed bins 188 horizontal bar mixers 219 hull colour 82 human nutrition see nutrition humidity control 166 husk content 16 hydration 112–14 improvers 216–17 Indonesia 132 ingredients 226 insect resistance 68–9 instant noodles 131, 148–50 non fried 151–2 intake, barley 181–2, 183 integrated control systems 46–7, 48 integrated pest management systems 25 intermediate proving 222–3 iron 161 Japan 132, 148, 150 jasmine aromatic rice 81, 86, 87 junior grade baby foods 104 kansui reagents 145, 146 Kellogg 158, 159, 160 kilning 177, 178 kilning vessels 180, 190, 194–6 combined vessels 181, 196–7 kneading 205, 206, 217–21, 227 knowledge-based optimisation system 47 Korea, South 132, 148, 149, 150 lamination 139, 146, 147 linear and quadratic programming 44–5 long goods (pasta) 112, 116–17 long-grain rice 81–2, 83, 84–5 long-life noodles 153 low temperature (LT) drying 116, 117, 118, 123–4 lysine 66 machine capacities 33 machine construction 34 Maillard reactions 119, 212, 225 maize 68–70 malt-in-culm 175 malting 173–203 automation 201–2 barley dry storage 183–9 drying 182–3 grain quality for malting 15–16, 59–60 improved malting quality 66–7 intake and wet bin storage 181–2, 183
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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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stored in relatively small hoppered
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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
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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 238 and 239: Index acid flavours 211 acidified l
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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