Cereals processing technology

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Related titles from Woodhead’s food science, technology and nutrition list: Extrusion: Technologies and applications (ISBN: 1 85573 559 8) Edited by Robin Guy Extrusion is a major technology for a wide range of food products. The first part of this book introduces this technology, examining extruders and their use in thermal transitions of raw materials into functional forms for the manufacture of particular foodstuffs. The second part of the book looks at the application of extrusion in specific product groups. It will be invaluable reference for improving efficiency and product quality in this area of the food industry. Baking problems solved (ISBN: 1 85573 564 4) Stan Cauvain and Linda Young This book will provide immediate answers to the most frequently encountered problems in the baking industry, offering practical solutions as well as invaluable guidance on improving production and optimising product quality. This will be a welcome addition to any bakery. Cereal biotechnology (ISBN: 1 85573 498 2) Edited by Peter Morris and James Bryce Genetic modification is one of the most important and controversial issues facing the food industry, nowhere more so than in cereal production and processing. This major new work explains the techniques involved and their enormous potential for food producers and consumers. Much has been written on this significant issue but until now there has been no single guide for both academia and industry. This book bridges the gap between these groups, giving each a greater awareness of the other’s role. Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by: • visiting our web site at www.woodhead-publishing.com • contacting Customer Services (e-mail: sales@woodhead-publishing.com; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext.30; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel. and fax as above; e-mail: francisd@woodhead-publishing.com). Please confirm which subject areas you are interested in.
Contents List of contributors ..................................................... ix 1 Introduction . . . . . . ................................................ 1 W. G. Owens, Satake Centre for Grain Process Engineering, University of Manchester Institute of Science and Technology Part I Cereal and flour production .................................. 5 2 Cereal production methods ...................................... 7 E. J. Evans, University of Newcastle 2.1 Introduction . . ................................................ 7 2.2 Varietal selection . . . . . . ...................................... 17 2.3 Crop establishment . . . . . ...................................... 18 2.4 Crop nutrition ................................................ 19 2.5 Weed control ................................................ 22 2.6 Disease control . . . . . . . . ...................................... 23 2.7 Pest control . . ................................................ 24 2.8 Harvesting and grain storage . . ............................... 25 2.9 References and further reading ............................... 26 3 Wheat, corn and coarse grains milling .......................... 27 W. G. Owens, Satake Centre for Grain Process Engineering, University of Manchester Institute of Science and Technology 3.1 Introduction . . ................................................ 27 3.2 The evolution of modern flour milling . . . . . . ................. 28 3.3 The flour milling process . . . . . ............................... 30
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Page 6 and 7: vi Contents 3.4 Recent developments
Page 8 and 9: viii Contents 9.11 References . . .
Page 10 and 11: x Contributors Chapter 6 Dr Jim Dex
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Page 14 and 15: Part I Cereal and flour production
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Page 20 and 21: 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
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Fig. 9.6 Capacity of circular flat
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convenient to convert their reinfor
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Malting 191 free filling of steeps
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Malting 193 Fig. 9.7 Fixed floor ge
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Malting 195 Fig. 9.8 Fixed floor ki
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Malting 197 with greater flexibilit
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Malting 199 machines, and an ideal
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storage to malt storage. Any additi
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9.10 Further reading BRIGGS D E (19
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The discovery that dough left for l
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Breadmaking 207 The development of
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the processes are similar to those
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ead to be ‘fresh’. When we coll
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such as unwanted holes or dense pat
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main function of yeast is to produc
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• Enzyme active materials have be
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Breadmaking 219 application of a mi
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Breadmaking 221 mixing, namely that
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Breadmaking 223 devices which roll
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Breadmaking 225 that a point which
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Breadmaking 227 10.9.2 Mixing and p
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Breadmaking 229 UK, pp. 1-17. CAUVA
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Index acid flavours 211 acidified l
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disease control 23-4 grain quality
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asic process 175-81 future of the i
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special and numerical grades 90 US
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