Cereals processing technology

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special and numerical grades 90 US rice standards and grades 86–90 variety and grain type 81–2 noodles, parboiled and quick-cooking rice 98–100 processing issues 96 puffed rice cake 104–5 shredded 102–3 snack foods 96–7 transformed by biotechnology 68–70 Rice Chex 103 rice crackers 96–7 Rice Inspection Handbook 86–90 Rice Krispies 105 rice noodles 98 roll packs 34 roller mills 29, 30–1, 31–2, 34 models 43–4 rolling systems 135, 136, 139, 142 rolls, bread 212 rotary cutting 162 rounding 222 rule-based control 40, 48 safety 53–4 sales maltsters 173, 174–5 salt 211, 215 Sanitarium Health Food Co. 159, 160 sap-sucking insects 69 scented long-grain rice 81, 86, 87 seeds 9, 90 semolina 112–15, 125 set-aside 24 Seventh-Day Adventist (SDA) Church 158, 159 sheeting 135, 136, 139, 14–2 short goods (pasta) 112, 115–17 short-grain rice 81, 83, 85 short surface mill 33 Shredded Wheat Co. 159 shredding breakfast cereals 162, 168–9 rice 102–3 silos, concrete 188–9 Simpson, J.P. and Co. 175 simulated annealing 45, 48 single-input single-output (SISO) proportional integral differential (PID) controllers 38 single-stage dividers 221 six-roller mill 34 snack foods, rice 96–7 soba noodles 150 Index 237 sodium dodecyl sulphate sedimentation (SDS) test 123 sodium hydroxide 145, 146 solar radiation 92 sowing depth 19 sowing time 18 soya flour 217 special grades 90 specialty US rices 86, 87 specific weight 13–14 sponge and dough process 208–9, 219, 220–1 spring cereals 18, 21 starch 57, 214 mechanical starch damage 32 noodles 134, 138 starch pasting characteristics 144–5 steamed noodles 151–2 steeping 177, 178 steeping vessels 189, 190–1 combined vessels 181, 196–7 stem eelworm 24 stemboring insects 68–9 stick-shaped breads 212 storage barley dry storage 183–9 wet bin storage 181–2, 183 harvesting and 25–6 malt 200–1 stripper-saw 117 submergence tolerance genome mapping 95 suction dividers 221 sugar 57, 215 sulphur 19 supervisory control and data acquisition (SCADA) 42 take-all (Gaeumannomyces graminis) 23 target plant population 19 technological advances breadmaking 217–26, 227 breakfast cereals 163–70 flour milling 33–6 pasta drying 117–20 rice production 93 temperate adaptation 95 temperature pasta drying 116, 117–20, 123–4 rice production 91 tempering 166–7 tert-butylhydroquinone (TBHQ) 149
238 Index test weight 82–3, 121 Thailand 132, 148 threonine 66 tillers 18–19 Toro-type rice 81, 86, 87 total milled rice yield 84 towers, malting 191–2 trace elements 19–20 translucency 83 twin screw extruders 165–6 Udon noodles 134, 137–8 ultra-high temperature (UHT) drying 116, 117–20, 123–4 uniformity 82 United Distillers 175 United States specialty rices 86 Standards for Rice 86–90 variety barley 15–16 durum wheat 127 rice 79, 81–2 selection 17–18 vitamins 70, 161, 162 Washburn Crosby Co. 159 water bread quality 215–16 hydration of semolina 112–14 rice production 91 waxy short-grain rice 86, 87 weather 24–5, 91 weeds control 22–3 pests 92 problems of escape of herbicide genes to 54–5 Weetabix 159, 160 weighing 163, 170 wet bin storage 181–2, 183 wet milling 27–8 wheat Asian noodles 132 influence of wheat characteristics 132–3 biotechnology 61–2 transformed wheat 65–7 durum wheat 112, 121–5, 126–7 flour and bread quality 14, 213–14 milling see milling production 7–13 uses 13–15, 63 see also flour wheat bulb fly 24 wheat feed 30 white flour 30 see also flour white salted noodles (WSN) 136–4-3 flour requirements 139, 140 hand-made noodles 136–7 processing 139–43 Udon noodles 134, 137–8 whole-kernel yield 84 winter cereals 18, 20–1 X-ray fluorescence 36, 37 Xa21 gene 95 yeast 214–15 yield cereal yields 9–10 rice 90–1 milling yield 84
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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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allow gentle drying without subject
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Malting 185 situated externally, on
Page 194 and 195: Fig. 9.6 Capacity of circular flat
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Page 204 and 205: Malting 197 with greater flexibilit
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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 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 240 and 241: disease control 23-4 grain quality
Page 242 and 243: asic process 175-81 future of the i
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