Cereals processing technology

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60 Cereals processing technology Fig. 4.1 Schematic of flour milling (based on Kent and Evers 1994). wort viscosity, poor wort and beer filtration and potential hazes in finished beer. Brewing The brewing of beer from malt requires specific malt specifications that are potentially able to be manipulated using biotechnology. Diversification of beer styles and markets are imposing divergent raw material requirements for the different beer styles. Sufficient levels of starch degrading enzymes in the malt are necessary to ensure breakdown of starch to fermentable sugars during brewing. The amount
Biotechnology, cereal and cereal products quality 61 of starch (adjunct) added in the form of rice or maize is a key determinant of the level of starch degrading enzyme required in the malt. The relative levels of different starch degrading enzymes are important in determining the nature of the substrate for fermentation and the sugar, alcohol and oligosaccharide content of the beer. The alcohol and residual sugar content (sweetness) are influenced by the levels of fermentable sugars and the non-fermentable oligosaccharides contribute to the taste (mouthfeel). Distilling Distillation is a process where the product quality may be less dependent on the raw materials than many other processes and may be a less important target for biotechnology application in relation to the cereal raw material. However, the quantity of starch available for fermentation might be enhanced. Extrusion Extrusion (production using high temperatures and pressures) of cereal products is an increasingly important process in the production of a wide range of products including snack foods, breakfast cereals and pet foods. The processing properties required are complex but may be enhanced by the application of biotechnology. 4.5.2 Cereal quality: the case of wheat Wheat is used for a wide range of products with differing quality requirements (Fig. 4.2). The importance of different wheat grain components and characteristics depends on the ultimate end use product (Morris and Rose 1996). The protein quality is much more important for products such as breads than for cakes and biscuits. Enhanced levels of desirable high molecular weight glutenins may be desirable in wheat for use in breadmaking. Manipulation of starch synthesis and starch properties may be more important in products such as noodles. Colour may be controlled by a small number of genes and has differing importance. For example, the yellow pigments in durum wheat are considered highly desirable while some noodle products require very white flour. The improvement of specific attributes using biotechnology needs to target characters specific for particular end uses. Wheat is used to produce the types of food products listed in Table 4.4 (Morris and Rose 1996). Improvement of the value of wheat for this wide diversity of uses requires the matching of wheat characteristics to specific end product requirements. For example, wheat with different combinations of protein and hardness are better suited to particular end uses (Fig. 4.2). However, some combinations of characteristics will not be optimal for any major end use. Genetic improvement of wheat quality needs to address targets relevant to the end use characteristics of wheat from a particular environment or region. For example, selection for specific starch metabolism mutants or engineering of
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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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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
Page 110 and 111: Rice Chex Õ and Crispix Õ are mad
Page 112 and 113: cake puffing machine that has been
Page 114 and 115: 5.16 References Rice production 107
Page 116 and 117: 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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