Cereals processing technology

236 Index
optimisation of processes 44–8
application 46–7
flour mill optimisation to date 47–8
off-line vs on-line 45–6
technique for milling 45
oxidising agents 216
oxygen inhibition of photosynthesis
69–70
packaging 117
palm oil 149–50
pan breads 212
parboiled rice 98–9
part-baked bread 228
partial vacuum 220
pasta 109–30
advances in drying technology 117–20
estimates of consumption 109, 110
future of the industry 126–7
history of processing 110–11
pasta-making process 112–17
raw material selection 121–5
Pauls Malt Ltd 175, 176
pesticides 25
pests
control 24–5
resistance 68–9
weed pests 92
phosphate 19
photoperiod 92
photosynthesis, oxygen inhibition of
69–70
physical dough tests 123
pin mills 35
plansifters 33
‘ploughing out’ campaign 8
Polymatik extrusion press 114
Post, C.W. 158–9
post-harvest management 15
Postum Cereal Co. 158, 159
potassium 19
precipitation 91
precooked rice cereal 103–4
pre-germination vessel 191
premiums 161
preservatives 217
pressure vessel 165
proanthocyanidin-free barley 62–4
process measurement 36–7
process optimisation 44–8
processing quality
improved by biotechnology 58–65
indexes for rice 84–5
productivity 53–4
programmable automation (PA) 37
programmable logic controllers (PLCs)
42, 164, 165, 170–1
protein content 14
bread 213
noodles 144
pasta 122–4, 126–7
protein quality 14
bread 214
noodles 134, 137–8, 139, 14–0
pasta 122–3
proving 222–3, 224–6, 227
Puccinia spp. (brown and yellow rust) 23
puffed rice cake 104–5
purification system 31–2
purifiers 31
quality
determinants of bread quality 213–17
grain quality see grain quality
processing quality see processing
quality
product quality and safety 53–4
raw materials for pasta 121–5
quality control
biotechnology and cereal quality
control 65
breakfast cereals 169–70
quantitative trait loci (QTL) 94, 95
quick-cooking rice 99–100
random amplified polymorphic DNA
(RAPD) markers 94, 95
ratio control 38
raw materials selection 121–5
reducing agents 216
reduction block 32
regional distribution 10–11, 12
release 32
restriction fragment length polymorphism
(RFLP) markers 94, 95, 105
ribbon blenders 164
rice 79–108
baby foods 103–4
canned and frozen 100–1
cultivation 90–5
genetic modification 93–5, 105
extruded 101–2
future trends 105–6
grain quality indicators 80–90
components of rice quality 82–6
seeds and objectionable seeds 90