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    breakfast, dietary food, pasta & cereal products technology (hand book)

    breakfast, dietary food, pasta & cereal products technology (hand book)
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      BREAKFAST, DIETARY FOOD, PASTA & CEREAL PRODUCTS TECHNOLOGY

      INTRODUCTION TO CEREALS

      Basic Classification
      How Cereals are Used A Brief Overview

      NUTRIENT COMPOSITION OF CEREAL GRAINS


      Wheat
      Moisture
      Protein
      GlutenLipids
      Carbohydrates
      Vitamins
      Minerals
      Enzymes
      Amylase (Diastase)
      Proteases
      Lipase
      Lipoxidase
      Phenol and Aromatic Amine Oxidases
      Peoxidases
      Rice
      Moisture
      protein
      Carbohydrate
      Minerals
      Protein
      Carbohydrates
      Lipids
      Vitamins
      Minerals
      Barley
      Protein
      Lipids
      Carbohydrates
      Minerals
      Sorghum
      Protein
      Carbohydrates
      Lipids
      Vitamins and Minerals
      Pearl Millet
      Lipids
      Protein and Amino Acid
      Carbohydrates
      Vitamins
      Minerals

      STRUCTURE OF CEREAL GRAINS

      Wheat
      Endosperm
      Bran Layer
      Germ
      Pericarp
      Seed Coat & Nuceller  Epidermis
      Aleurone Layer
      Germ of Embryo
      Endosperm
      Peripheral
      Prismatic
      Central
      Corn
      Hull
      germ
      Hull
      germ
      Endosperm
      Tip Cap
      Rice
      Hull
      Aleurone Layer
      Endosperm
      Germ
      Barley
      Sorghum
      Pericarp and Testa
      Aleurone Layer
      Endosperm
      Peart Millet
      Pericarp
      Germ
      Endosperm

      MILLING OF WHEAT

      Milling of Wheat
      Milling process
      Taditional Milling
      Modern Milling
      Graining Cleaning
      Conditioning or Tempering
      Roller Milling
      The Break System
      The Reduction System
      End Products of Milling and their Application
      Milling Quality
      Milling of Soft Wheat v/s Hard Wheat
      Flour Treatments
      Bleaching
      Maturing

      TYPES AND GRADES OF FLOUR

      White Flour
      Brown Flour
      Whole Meal Flour
      Germ Enriched
      Multigrain Flour
      Organic Flour
      Bread Making Flour
      Biscuit Flours
      Plain of Self Raising Flour
      Cake Flours
      Composite and Alternative Flours
      Raw Materials Suitable for Composite Products
      Quality of Raw Materials
      Grades of Flour
      Straight Flour
      Patent Flours
      Clear Flours
      Red Dog Flours
      Bran
      Wheat Shorts
      Germ

      PROCESSING AND PARBOILING OF RICE

      Cleaning
      Dehusking
      Hand Pounding
      Mechanical Hullers
      Stone Dehullers
      The Engleberg Paddy Huller
      The Rubber Roll Dehuller
      Milling
      By Products of Rice
      Rice Hulls
      Rice Bran
      Rice Polishings
      Aging of Rice
      Parboiling of Rice
      Processed Rice Products
      Precooked and Instant Rice (Quick cooking Rice)
      Canned Rice Products
      Breakfast Foods and Snack Foods
      Parched Extrusion Paddy/Puffed  Rice from Paddy
      Puffed Rice from Parboiled Rice
      Flaked Rice
      Noodles (Rice Pasta)
      Fermented Rice Products
      Rice Flours and Starch
      Baked Rice Products

      PROCESSING OF MAIZE

      Dry Milling
      Wet Milling
      Steeping
      Milling
      Screening, Centrifugation and Washing
      Maize Products

      PROCESSING OF SORGHUM

      Cleaning and Dehulling Through Hand Pounding
      Decortication or Attrition Milling
      Grinding and Pulverizing
      Dry Milling
      Wet Milling
      Processing Melted Grains
      Processed Sorghum Based Products

      PROCESSING OF BARLEY

      Milling
      Blocked and Peart Barley
      Barley Grits
      Barley Flour
      Barley Flakes
      Malting
      Grain Selection
      Preparation and Storage
      Steeping
      Germination
      Kilning
      Dressing
      Uses of Barley Malt


      PROCESSING OF OATS

      Milling
      Cleaning
      Grading
      Impact Dehulling
      Stabilization
      Cutting, Grading and Cleaning Groats
      Use of Oat Mill Products

      BREAD MAKING

      Ingredients
      Essential
      Optional
      Wheat Flour
      Colour
      Strength
      Tolerance
      High absorption
      Water
      Salt
      Sugar
      Fat
      Glycerol Monostearate (GMS)
      Milk
      Increased Absorption and Dough Strengthening
      Increased Mixing Tolerance
      Longer Fermentation
      Better Crust Colour
      Better Grain and Texture
      Increased Loaf Volume
      Better Keeping Quality
      Better Nutrition
      Yeast
      Improvers
      Preservatives
      Formula Construction
      Example Problem
      Processing Methods of Bread
      Basic Operation in Bread Making
      Sieving
      Weighing
      Preparation of Different Solutions
      Mixing
      Fermentation
      Knock back
      Scaling or Dividing
      Rounding
      Intermediate Proof
      Moulding
      Final Proof
      Baking
      Size and Shape of Loaf
      Total Sugars in Dough at Baking Time
      Cooling and Slicing
      Packaging

      BAKED PRODUCTS FROM SOFT WHEAT

      Cookies
      Batter Type Cookies
      Foam Type Cookies
      Rotary Mold Cookies
      Cutting Machine Cookies
      Wire Cut Cookies
      Sugar Waters
      Cookie Ingredients
      Flour
      Sugar
      Shortening
      Eggs
      Milk Solids
      Chemical Leavening Agents
      Suggestions in Cookie Making
      Problems in Cookie Making
      Cookie Dough Crumbles when Handled and Rolled
      Cookie dough is soft and sticky
      Cookie Dough is Tough and Resists Rolling Out
      Cookies Shrink after Cutting
      Cookies Spread too much During Baking
      Cookies have Uneven Colour and may have Spots
      Cookies vary in Size and Shape
      Crackers
      Biscuits
      Mixing and Kneading
      Sheeting and Shaping
      Baking and Cooling
      Packaging
      Cakes and pastries
      Cake Types
      Shortened
      Unshortened Cake
      Cake Making Ingredients
      Essential Ingredients
      Optional Ingredients
      Structure Builders
      Tenderizers
      Moisteners
      Driers
      Flavours
      Flour
      Sugar
      Shortening
      EggsMilk
      Water
      Salt
      Leavening Agents
      Mechanical Aeration
      Chemical Aeration
      Vapour pressure
      Flavour
      Cake Making Methods
      Sugar Batter Method
      Flour Batter Method
      Advantages
      Blending Method
      Boiled Method
      Sugar Water Method
      All in Process
      Half a Minute at Low Speed
      Two Minute at Fast Speed
      Two Minute at Slow Speed
      Panning of Cake Batter
      Baking
      Baking and Cooling Losses
      Characteristics of Cakes
      External Characteristics
      Volume
      Colour of Crust
      Symmetry of Form
      Character of Crust
      Internal Characteristics
      Grain
      Colour of Crumb
      Aroma
      Taste
      Texture
      Cake Faults and Remedies
      Wrong Quality of Raw Material
      Sugar
      Shortening
      Eggs
      Baking Powder
      Fruits
      Improperly Balanced Formula
      Baking Powder
      Operational Mistakes
      Type of Cakes
      Sponge Cake
      Straight Sponge
      Short Sponge
      Angel Cake
      Pound Cake
      Other Baked Products
      Pastry
      Danish Pastry
      Puff Pastry
      Short Pastry
      Hot Process Pie Paste
      Wafers
      Crisp Bread

      MACARONI PRODUCTS

      Method of Manufacure
      Noodles
      Method of Preparation
      Different Type of Noodles
      Alternative Raw Materials for Macaroni Products

      COOKIES, CAKES AND OTHER FLOUR CONFECTIONERY

      Importance of Baked Products in the Diet
      Cakes and Pastries

      MANUFACTURE OF BAKED PRODUCTS

      Manufacture of Cookies
      Ingredients Handling
      Mixing
      Short Doughs
      Hard Doughs
      Forming
      Baking
      Second processes
      Packaging
      Manufacture of Cakes
      Mixing
      Cake Baking
      Packaging
      Manufacture of Pastry
      Manufacture of Wafers
      Manufacture of Crispbread

      PASTA

      Introduction
      Origins
      Manufacture
      Drying
      Drying Long Pasta
      High Temperature and Microwave Drying
      Storage and Packing
      Cooking and Quality
      Colour
      Nutrition
      Durum Wheat
      Milling
      Alternative Raw Materials

      OATS

      Quality of Oats for Milling
      Cleaning
      Grading
      Impact Hulling
      Stabilization
      Cutting, grading, and Cleaning Groats
      Oat Mill Products
      Chemical Composition
      Oat Grain and hulls
      Oat Groats and bran
      Macronufrients and Fiber
      Micronutrients
      Antioxidants
      Phytic Acid and phytates
      Nutritional Value and Therapeutic Effects
      Nutritional Value
      Therapeutic Effects
      Plasma Cholesterol Lowering
      Modulation of Plasma Glucose Levels
      Improving Gastrointestinal Function
      Other Potentially Beneficial Effects
      Oats and Celiac Disease
      Food uses of Oats
      Impact of health Claims
      Breakfast Cereals
      Hot Cereals
      Ready to Eat Cereals
      Bakery Products from Oats
      Sweet Products
      Breads
      Snacks Foods
      Infant Foods
      Beverages
      Other Oat Food Products and Ingredients
      Industrial Uses
      Naked Oats

      BREAKFAST CEREALS

      Wheat Cereals
      Corn Cereals
      Oat Cereals
      Other Grains as Hot Cereals
      Pre cooked Hot Cereals
      Processing Ready to Eat Breakfast Cereals
      Flakes
      General Considerations
      Corn Flakes
      Wheat Flakes
      Bran Flakes
      Flakes from other grains
      Shreds
      Shredded wheat biscuits
      Granules
      Puffed Cereals
      General considerations
      Oven puffed rice
      Gun puffed products
      Puffing by extrusion
      Sugar coated products

      SNACK FOODS

      Popcorn
      Four Types of Popcorn
      Mechanism of Popping
      Quality Factors
      Processing
      Sifters
      Coaters
      Formulated Puffed Snacks
      Ingredients
      Other grain products
      Expandable ingredients
      Fats, Oils, Emulsifiers and  Antioxidants
      Shortenings
      Frying Fats
      Antioxidants
      Sweeteners
      Other Ingredients
      Factors Affecting Quality of Puffed Snacks
      Puffing Behaviour of Starches
      Effect of Moisture Content
      Effect of pH
      Extruders and Extruding
      Types of Extruders
      Low Pressure forming
      High Pressure Cooker Extruders
      Example of a Twin screw Extruder
      Representative Extrusion Processes
      Manufacturing Corn Chips
      Snacks that are Cooked and Formed
      Half product Processing
      Direct or One Stage Puffing
      Drying
      Extrusion Variable
      Process parameters
      Some System Parameters to be Measured
      Collection of Extruded Product and Post Extrusion Processing
      Experimental design
      Complete Plants
      Other Snacks
      Baked Snacks
      Salty Savory Baked Snacks
      Sweet Baked Snacks

      SPECIAL, DIETARY FOODS AND INGREDIENTS

       Special dietary Foods
      Hot Cereals for Small Children
      Quality Control
      Junior Cereals
      Beverages
      Cereals Derived Supplements
      Enhancing Fiber Consumption

      FERMENTED CEREAL PRODUCTS

      Introduction
      Major Types of Cereal Fermented Products
      Microbiology of Cereal Fermentations
      Different Fermented Cereal Products
      Bread
      Classification of bread Types
      Leavening
      Formulation
      Shape and Size
      Specific Volume
      Crust Characteristics
      Crumb Characteristics
      Bread Making
      Methods of Bread Production
      Flavour Development
      Dough Maturing
      Bread like Products
      Sour Dough bread
      Crackers
      Dough nuts
      Pretzels
      Warries
      Microflora Associated with Warri Fermentation
      Idli
      Microflora Associated with Idli Fermentation
      Biochemical Changes Accompanying Idli Fermentation
      Dosa
      Biochemical Changes Accompanying Dosa Fermentation
      Other Cereal Prodducts
      Bhatura
      Jalebie
      Kulcha
      Nan
      Future Outlook

      PET FOODS

      Quality Considerations
      Formulas and Processes

      COMMERCIAL BAKING TECHNOLOGY

      Introduction
      Ingredients used in Baking
      Flour
      Wheat flour
      Rye flour
      Leavening Agents
      Chemical leavening agents
      Special Minor Ingredients
      Dietetic Ingredients
      The Equipment of baking
      Materials Handling Equipment
      Mixers
      Forming Individual Dough  Pieces
      Dough dividers
      Rounders
      Fermentation Rooms and Proofing Equipment
      Dough Molding and Shaping Equipment
      Special Methods for Sweet Goods
      Continuous Bread Making Processes
      Ovens
      Other Bakery Operations
      The Reactions of Baking
      Mixing
      Leavening Reactions
      Baking
      Examples of Preparation Methods
      Yeast leavened Products
      White Bread and Rolls
      French Bread
      White Rolls
      Sweet doughs
      Straight Dough Method for Sweet Goods
      Sponge Sweet Dough Formula
      Rye breads
      Formula
      Dough
      Procedure
      Formula
      Dough
      Procedure
      Dietetic breads
      Soda Crackers
      Soda Cracker Formula
      Chemically leavened Products
      Cookies
      Sugar Water Formula


      PASTA TECHNOLOGY

      Raw Materials Legal Requirements
      Cereal Ingredients
      Processes and Equipment
      Feeders
      Controlling Ingredient Addition
      Control
      Adding Eggs
      The Mixer Extruder
      Heat Generation
      Vacuum
      Dies
      Die Construction
      Die Cleaning and Storage
      Noodle Production
      Special Shapes and Styles
      Bologna Style
      Twisted Goods
      Ravioli
      Drying Macaroni Products
      The Drying Process
      Fundamental Considerations
      Current Procedures
      Drying EquipmentShort Cuts Dryers
      Long Goods Dryers
      Drying Noodles, Skeins and Nests
      Special Drying Equipment
      Checking
      Theory
      Checking in Production
      Effect of Vacuum Extrusion on checking
      Drying Systems for Long Spaghetti
      Examples of Continuous Systems
      Long Goods Lines
      DeFrancisci long Spaghetti Line
      Buhler Long Goods Production Line
      Braibanti Long Goods Production Line
      Pavan Long Goods System
      Clermont Line
      Short Goods Lines
      Defrancisci Short Cuts Line
      Buhler Short Cuts System
      Reprocessing Scrap
      Other Products
      Oriental Style Pasta
      Precooked Lasagna
      Other Varieties
      Products which are Not Dried
      Direct Canned Spaghetti
      Cooked Products in Plastic Containers
      Quality Control
      Federal Regulations
      Consumer Quality
      Some Common Tests
      Appearance
      Total Solids
      Cooking Quality

      PACKAGING OF CEREALS AND CEREAL PRODUCTS

      Spoilage Factors
      Physical
      Physiological
      Biological
      Physiological
      Whole Grains & Split Pulses
      Jute Bags
      Advantages of Jute Bags and Jute Fabrics
      High Mechanical Strength
      Soft Surface with High Resistance to Friction
      Porous Structure
      Disadvantages of Jute Bags
      Availability
      Mineral Oil Contamination
      Insect breeding
      Cost
      High Density Polyethylene (HDPE)/Polypropylene (PP) Woven Sacks
      Manufacturing Process of HDPE Woven Sacks
      Extrusion of Slit Film
      Looming
      Lamination
      Cutting
      Stitching
      Printing
      Bale Pressing and Packing
      Advantages of  HDPE & PP Woven Sacks
      Disadvantages of HDPE & PP Woven Sacks
      Quality Parameters to be Considered for Woven Sacks
      Denier
      Mesh Count
      Weight of the bag
      Pigment Content
      UV.Stabilizers
      Antislip Agent
      Breaking Load
      Consumer Packs for Whole Food Grains
      Milled Grain Products (Flours)
      Bulk Packs
      Consumer Packs
      Polyethylene Film
      Linear Low Density Polyethylene (LLDPE)
      High Molecular High Density Polyethylene (HMHDPE)
      Co Extruded Films
      Polypropylene (PP)
      Biaxially Oriented Polypropylene Film: (BOPP)
      Laminates
      Processed Cereal and Pulse Products
      Cereal Based Convenience Foods
      Cereal and Pulse Mixes Containing Spices:
      Weaning Foods

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