Cereals processing technology

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52 Cereals processing technology RUFFET M, ‘Break Roller Mill Performances’ (1994) Primary Cereal Processing, VCH Publishers, pp. 189–210. SCANLON M and DEXTER J (1986) ‘Effect of smooth roll grinding conditions on reduction of hard red spring wheat farina’, Cereal Chemistry, 63,5,431–5. SCANLON M G and LAMB J (1993) ‘Particle size formation during food comminution operations’, Powder Technology, 74, 279–86. SCANLON M G and LAMB J (1995) ‘Analysis of size reduction of foods by breakage and selection functions’, Poster given at IX World Congress in Food Science, Budapest. SEXTON R S, DORSEY R E and JOHNSON J D (1999) ‘Optimization of neural networks: a comparative analysis of the genetic algorithm and simulated annealing’, European Journal of Operational Research, 114, 3, 589–601. SIMON B (1997) Henry Simon of Manchester, Perdue Press, Chapter 4, pp. 47–58. SMITH L (1938) Flour Milling Technology (2nd edition), Thomas Robinson & Son Ltd, Rochdale, England. SPEIGHT J (1969) ‘The plansifter sieve’, Milling, Apr, 412–14. STORCK J and TEAGUE W D (1952) Flour for Man’s Bread, A History of Milling, University of Minnesota Press, Minneapolis. SZAUTER R (1985) ‘Increasing the capacity and efficiency of plansifters’, Getreide Mehl. Brot., 38, 6–9. TAKAHASHI K, HOSOKOSCHI J, YIMING C, HUANG Y W and FAN L T (1990) ‘Hierarchically-structured knowledge representation scheme for a flour milling system’, Association of Operative Millers Bulletin, Dec., 5793– 800. THUY L T N (1994) ‘Deformation and fracture behaviour of grains during milling in the roll gap’, Tec. Molit, 45, 625–32, 637. TILLMAN F A, WARD A and JANZEN E (1969) ‘Linear programming in grain processing; let’s take a trip’, Bulletin of the Association of Operative Millers, 3075–9. TREADGOLD N K and GEDEON T D (1998) ‘Simulated annealing and weight decay in adaptive learning: the SARPROP algorithm’, IEEE Transactions on Neural Networks, 9, 4,662–8. VISHNUPAD P and SHIN Y C (1998) ‘Intelligent optimization of grinding processes using fuzzy logic’, Proc Instn. Mech. Engrs, 212, Part B. WANZENREID H (1970) ‘Grinding with smooth rolls’, Milling, Nov., 18–21. WATSON A and RAMSTED P (1994) Corn, Chemistry and Technology, American Association of Cereal Chemists, St. Paul, Minnesota, USA. WILLM C (1985) ‘Étude de diagramme’, Industries des Céréales, 37, 11–15. WINGFIELD J and FERRER A (1984) ‘Multiple sieve sifter performance using various combinations of feed rates circles and speeds’, Journal of Food Process Engineering, 7, 91–110.
4 Biotechnology, cereal and cereal products quality R. J. Henry, Southern Cross University, Lismore 4.1 Introduction: productivity, product quality and safety The value of cereal crops can be improved in two main ways. Firstly, the quantity of crop produced can be increased and secondly, the quality of the harvested grain can be enhanced. Linked to the question of quality is also the improvement of safety (Henry and Kettlewell 1996). These two approaches are not entirely independent. Improvements in the productivity of cereal varieties can be associated with improved quality of the grain. Removing constraints imposed by biotic stress (the impact of pests and diseases) is an attractive option for improving the productivity of cereal crops. The introduction of genes conferring resistance to major pests and diseases provides an opportunity to improve productivity by removing the losses associated with the specific disease targeted. The introduction of herbicide resistance into cereal crops allows a reduction of losses associated with competition from weeds. Both these approaches may lead to associated improvements in grain quality. Freedom from weeds can reduce or eliminate the problem of weed seed contamination in cereal grain. Removal of disease constraints may result in improved grain quality avoiding the losses in quality associated with the presence of disease organisms in the crop. Diseases often result in reduced grain size and associated quality deterioration. The quality of cereal grain may be improved either in a nutritional sense or by improving the processing properties of the grain. Most conventional plant breeding has addressed the need for appropriate processing qualities in new cereal varieties. Biotechnology may allow more emphasis to be placed on novel alterations of nutritional quality.
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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 . . .
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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Page 86 and 87: 5 Rice production B. S. Luh, Univer
Page 88 and 89: Rice production 81 evaluating quali
Page 90 and 91: Rice production 83 Table 5.1 Range
Page 92 and 93: Table 5.2 Physicochemical (quality)
Page 94 and 95: Table 5.3 Physicochemical (quality)
Page 96 and 97: Table 5.4 Milled rice grades and re
Page 98 and 99: Rice production 91 caused by the va
Page 100 and 101: Rice production 93 Based on water r
Page 102 and 103: Rice production 95 Rice disease res
Page 104 and 105: Rice production 97 Fig. 5.1 Flow ch
Page 106 and 107: Rice production 99 The milling yiel
Page 108 and 109: 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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