Cereals processing technology

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viii Contents 9.11 References . . . . . . . . ........................................... 203 10 Breadmaking .................................................... 204 S. P. Cauvain, Campden and Chorleywood Food Research Association, Chipping Campden 10.1 Introduction . . . . . . ........................................... 204 10.2 Bread dough development . . . . . . ............................. 205 10.3 Breadmaking processes . . .................................... 206 10.4 The character of bread . . . .................................... 209 10.5 Bread flavour . . . . . ........................................... 211 10.6 Bread types . . . . . . . ........................................... 212 10.7 What determines bread quality? ............................. 213 10.8 Current mixing and <strong>processing</strong> technologies . . ............... 217 10.9 Future trends in breadmaking . . . ............................. 226 10.10 Conclusions . . . . . . . ........................................... 228 10.11 References . . . . . . . . ........................................... 228 Index 231
Contributors Chapters 1 and 3 Dr Gavin Owens Woodview Ballycullane Athy Co. Kildare Ireland Tel/fax: +353 507 31623 E-mail: gavo@iol.ie Chapter 2 Dr Eric J. Evans Department of Agriculture University of Newcastle Newcastle upon Tyne NE1 7RU England Tel: +44 (0)191 222 6925 Fax: +44 (0)191 2227811 E-mail: E.J.Evans@ncl.ac.uk Chapter 4 Professor Robert J. Henry Centre for Plant Conservation Genetics Southern Cross University PO Box 157 Lismore NSW Australia Tel: +61 (0)2 6620 3010 Fax: +61 (0)2 6622 2080 E-mail: rhenry@scu.edu.au Chapter 5 Emeritus Professor B. S. Luh Department of Food Science and Technology University of California Davis CA 95616-8598 USA Fax: +1 530 752 4759 E-mail: bsluh@ucdavis.edu
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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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