Cereals processing technology

asic process 175–81
future of the industry 202
malt storage 200–1
malting plant 189–200
combined vessels 181, 196–7
conveying equipment 197–9
current trends 199–200
germination vessels 178, 179,
189–90, 191–4
kilning vessels 180, 190, 194–6
steeping vessels 189, 190–1
UK malting industry 173–5
manganese deficiency 19–20
manipulation of expression of genes 56
market outlets 11–17
marketing 159–61
measurement, process 36–7
mechanization 93
medium-grain rice 81, 83, 85
mi fen (rice noodles) 98
microbial purity 65
mildew (Erysiphe graminis) 23, 24
milling 27–52, 59, 60
automation 37–42
durum wheat 121
evolution of modern milling 28–9
flour milling process 30–2
future of the industry 48–9
on-line process measurement 36–7
optimisation of processes 44–8
recent developments 33–6
machine capacities 33
machine construction 34
new machines 34–5
research 42–4
rice 84, 88
wheat for noodles 133
milling engineers 33
millstones 28
Milton Keynes process 228
mineralisation 20
Minute Rice 99
mixing
breadmaking 205, 206, 217–21, 227
cell creation 219–21
functions of mixing 217–18
types of mixer 218–19
noodles 134–5, 139, 141, 146, 149
Mixograph 123–4
model-based predictive control (MBPC)
39–40
modelling mill processes 43–4
moisture content
breakfast cereals 169–70
harvesting and grain storage 25–6
rice 86–8
molecular analysis 54
mould inhibitors 217
moulding 222, 223
multi-roller system 136
Muntons Malt 175
mutagenised barley -amylase 66–7
naengmyon noodles 150
near infra red (NIR) technology 36–7, 46
nematodes 69
Newrex/Rexmont-type rice 82, 86
nitrogen 16, 20–1
non-acidified long-life noodles 153
non-expanded non fried instant noodles
151
non-fried instant noodles 151–2
noodles 131–57
alkaline noodles 143–8
buckwheat noodles 131, 150
changing trends 132
diversity 132–6
flour characteristics 134
general processing characteristics
134–6
wheat characteristics 132–3
history 131
instant noodles 131, 148–50, 151–2
new emerging products 151–3
rice noodles 98
white salted noodles 136–43
novel disease-resistant genes 56
numerical grades 90
nutrition
biotechnology and improved nutritional
properties 57–8, 66, 70
breakfast cereals and 161, 162
crop nutrition 19–21
pasta drying and nutritional quality
119
oats
grain quality 16–17
production 7–13
objectionable seeds 90
odours 88–90
off-line optimisation 45–6
oil 149–50
on-line optimisation 45–6
on-line process measurement 36–7
open loop optimisation 45–6
Index 235