Cereals processing technology

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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
Contents vii 6 Pasta production ................................................. 109 B. A. Marchylo and J. E. Dexter, Canadian Grain Commission, Winnipeg 6.1 Introduction . . ................................................ 109 6.2 History of pasta processing . . . ............................... 110 6.3 Pasta-making process . . ...................................... 112 6.4 Advances in drying technology . . . . . . ........................ 117 6.5 Raw material selection . ...................................... 121 6.6 The future . . . ................................................ 126 6.7 References and further information . . ........................ 127 7 Asian noodle processing .......................................... 131 D. W. Hatcher, Canadian Grain Commission, Winnipeg 7.1 Introduction . . ................................................ 131 7.2 Noodle diversity . . . . . . . ...................................... 132 7.3 White salted noodles . . . ...................................... 136 7.4 Alkaline noodles . . . . . . . ...................................... 143 7.5 Instant noodles . . . . . . . . . ...................................... 148 7.6 Buckwheat noodles . . . . ...................................... 150 7.7 Future of the industry . . ...................................... 151 7.8 Summary . . . . ................................................ 153 7.9 General sources of information . . . . . . ........................ 154 7.10 References . . . ................................................ 154 8 Breakfast cereals ................................................. 158 R. B. Fast, Consultant, Robert B. Fast Associates Inc., Poultney 8.1 Introduction . . ................................................ 158 8.2 The industry and its structure . ............................... 159 8.3 Recent trends and technology developments ................. 163 8.4 The future of the industry . . . . . ............................... 170 8.5 Sources of further information ............................... 171 8.6 References . . . ................................................ 172 9 Malting ....................................................... 173 G. Gibson, Consultant, Cowan & Linn, Glasgow 9.1 Introduction . . ................................................ 173 9.2 The UK malting industry . . . . . ............................... 173 9.3 Basic malting process . . ...................................... 175 9.4 Barley intake, wet bin storage, and drying . . ................. 181 9.5 Dry barley storage . . . . . ...................................... 183 9.6 Malting plant ................................................ 189 9.7 Malt storage . ................................................ 200 9.8 Automation . . ................................................ 201 9.9 The future of the malting industry . . . ........................ 202 9.10 Further reading . . . . . . . . ...................................... 203
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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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