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Cereals processing technology by Gavin Owens

By Gavin Owens

Cereals processing is likely one of the oldest and most crucial of all nutrients applied sciences. Written through a extraordinary overseas crew of participants, Cereals Processing know-how stories the diversity of cereal items and applied sciences used to provide them. it truly is designed for all these desirous about cereals processing, no matter if uncooked fabric manufacturers and refiners wanting to compare the desires of secondary processors benchmarking their operations opposed to the easiest costs of their zone and throughout cereals processing as an entire. half 1 appears to be like at cereal and flour construction, with chapters on cereal and construction equipment and flour milling. there's additionally a bankruptcy at the more and more very important and arguable sector of cereal biotechnology and its program to wheat, barley, rice, and maize. half 2 appears at how those uncooked fabrics are then processed into ultimate items for the shopper. There are chapters on rice and rice product construction, pasta and Asian noodle processing, the manufacture of breakfast cereals, malting, and breadmaking. Chapters examine the expanding variety of cereal items, at present most sensible perform in production techniques, and rising traits within the applied sciences for specific items. Cereals Processing expertise offers an authoritative consultant to a couple of the most important technological advancements either inside of specific sectors and throughout cereals processing as a complete.

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In many cases milling is a very simple process, involving the use of a simple grinder to create a specific particle size distribution from the bulk raw material. The opposite end of the spectrum is the complex process employed to produce white flour for the baking industry. In between these two extremes lies the whole spectrum of milling processes. These include milling for the brewing industry and milling for the breakfast cereal industry among others. The wet milling process employed by some starch manufacturers is a considerable departure from most other processes encountered, because of the introduction of large quantities of water to the process, with the result that the product of the process is a liquid and not a powder.

This is the definition of milling as interpreted by an engineer or process manager. However, a cereal chemist or quality assurance manager might interpret the term milling as the transformation of raw material into a primary product for secondary processing. This definition encompasses every aspect of the transformation, from raw material purchasing to quality assurance and product testing. However, this definition is too broad to discuss in the context of a chapter such as this. Moreover, many of these subjects are discussed exhaustively in related and other texts.

The remaining flour was of very poor quality and heavily contaminated with the bran and germ constituents of the wheat berry. Many variations in the detail of the process flow sheet emerged in the years after the perfection of the gradual reduction system. This was due to the varying requirements of customers and even political directives. For example, in wartime, the British government ordered millers to produce high extraction flour in order to extend supplies and to supplement people’s diet with the essential vitamins and minerals found in the outer layers of the wheat berry (Smith 1938).

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