Cereals processing technology

vi Contents
3.4 Recent developments in flour milling . . ...................... 33
3.5 On-line process measurement . . . ............................. 36
3.6 Automation and its role within the milling industry . . . . ..... 37
3.7 Milling research . . ........................................... 42
3.8 Optimisation of processes . . . . . . ............................. 44
3.9 The future . . . . . . . . ........................................... 48
3.10 References . . . . . . . . ........................................... 49
4 Biotechnology, cereal and cereal products quality .............. 53
R. J. Henry, Southern Cross University, Lismore
4.1 Introduction: productivity, product quality and safety . . ..... 53
4.2 Herbicide resistance . . . . . .................................... 54
4.3 Disease resistance ........................................... 55
4.4 Improved nutritional properties . ............................. 57
4.5 Improved processing qualities . . ............................. 58
4.6 Improved cereal quality control . ............................. 65
4.7 Examples of transformed wheat and barley . . . ............... 65
4.8 Examples of transformed rice and maize . . . . . ............... 68
4.9 Future trends . . . . . ........................................... 71
4.10 Sources of further information and advice . . . . ............... 71
4.11 References . . . . . . . . ........................................... 72
Part II Cereal products . . . . ........................................... 77
5 Rice production .................................................. 79
B. S. Luh, University of California, Davis
5.1 Introduction . . . . . . ........................................... 79
5.2 Rice grain quality indicators . . . . ............................. 80
5.3 Rice cultivation, including genetic modification . . . . . . . . ..... 90
5.4 Processing issues . ........................................... 96
5.5 Rice snack foods . ........................................... 96
5.6 Rice noodles, parboiled and quick-cooking rice . . . . . . . . ..... 98
5.7 Canned and frozen rice . . .................................... 100
5.8 Extruded rice . . . . . ........................................... 101
5.9 Shredded rice . . . . . ........................................... 102
5.10 Baby foods . . . . . . . ........................................... 103
5.11 Puffed rice cake . . ........................................... 104
5.12 Rice Krispies Õ ............................................... 105
5.13 Future trends . . . . . ........................................... 105
5.14 Sources of further information . . ............................. 106
5.15 Acknowledgements . . . . . . .................................... 106
5.16 References . . . . . . . . ........................................... 107