Pasta and Semolina Technology,9780632053490

Pasta and Semolina Technology

by ;
Edition: 1st
ISBN13: 9780632053490
ISBN10: 0632053496
Format: Hardcover
Pub. Date: 2001-02-14
Publisher(s): Wiley-Blackwell
List Price: $301.81

Buy New

Usually Ships in 8 - 10 Business Days.
$301.51
Add to Cart

Rent Textbook

Select for Price
Add to Cart
There was a problem. Please try again later.

Rent Digital

Rent Digital Options
Online:1825 Days access
Downloadable:Lifetime Access
$271.20
*To support the delivery of the digital material to you, a digital delivery fee of $3.99 will be charged on each digital item.
$271.20*
Add to Cart

Used Textbook

We're Sorry
Sold Out

Buy from our Marketplace starting at $175.95

How Marketplace Works:

  • This item is offered by an independent seller and not shipped from our warehouse
  • Item details like edition and cover design may differ from our description; see seller's comments before ordering.
  • Sellers much confirm and ship within two business days; otherwise, the order will be cancelled and refunded.
  • Marketplace purchases cannot be returned to eCampus.com. Contact the seller directly for inquiries; if no response within two days, contact customer service.
  • Additional shipping costs apply to Marketplace purchases. Review shipping costs at checkout.

Summary

Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance.Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.

Author Biography

Ron Kill is Managing Director, Micron Laboratories Ltd, UK.

Table of Contents

Contributors v
Preface xiii
Introduction
1(10)
R.C. Kill
What is pasta?
1(1)
Pasta's past
2(1)
Pasta now
3(4)
The market for pasta
7(3)
Nutrition value
10(1)
References and further reading
10(1)
Durum Wheat
11(32)
G. Wiseman
The origins of wheat
11(1)
The classification and evolution of modern wheats
12(6)
Quality and grain shape
18(5)
Factors used to assess quality
22(1)
Visual scrutiny
22(1)
Test weight
22(1)
Blackpoint
22(1)
Vitreousness
22(1)
Sprouted grains
23(1)
Contamination with other wheats
23(1)
Protein quality and quantity
23(1)
Pasta and legislation
23(1)
Verification of authenticity
24(5)
Molecular techniques to identify adulteration
29(14)
The polymerase chain reaction
29(3)
Quantitative PCR and the `Taqman' chemistry
32(1)
Fluorogenic 5'-3' exonuclease assay (Taqman)
33(3)
References and further reading
36(4)
Appendix: Current commercial T. durum varieties
40(3)
Advances in Durum Milling
43(43)
Introduction
43(1)
Basic semolina requirements
43(2)
K. Turnbull
Ash
43(1)
Particle size
44(1)
Speck count
44(1)
Colour
44(1)
Moisture
45(1)
Modern durum wheat cleaning plants
45(10)
T. Kuenzli
Introduction
45(1)
Wheat cleaning principles
45(2)
Removal of impurities
47(1)
Cleaning of the grain surface
47(1)
Tempering
48(1)
Cleaning plant
48(1)
First cleaning
48(3)
Water addition/tempering
51(2)
Second cleaning
53(1)
Removal of ergot
54(1)
Summary
55(1)
Particle size requirements of semolina for pasta production
55(9)
T. Kuenzli
General considerations
55(1)
Traditional semolina particle size
56(1)
Quality parameters
57(1)
Mixing times of semolinas with different particle size distributions
57(1)
Semolina size reduction in the pasta factory
57(1)
Semolina size reduction in the mill
58(1)
Semolina requirements for modern extrusion systems
59(1)
Advantage of the eight-roller mill system
60(1)
Application of the eight-roller mill system
61(1)
Addition of durum flour
61(1)
General considerations
61(1)
Batch blending and mixing
62(1)
Continuous blending
62(1)
New durum mill concept
62(1)
Flow sheet
62(1)
Monitoring/quality assurance
63(1)
Features of the new generation of durum mills
63(1)
Summary
63(1)
The application of a debranning process to durum wheat milling
64(22)
M. Willis
J. Giles
Introduction
64(1)
The development of debranning
64(1)
The technical challenge
65(1)
The challenge of debranning wheat
65(1)
Wheat preparation
66(1)
Wheat cleaning system
66(1)
Water addition for tempering
67(1)
Kernel washer and hydrator
68(1)
The debranning system
69(1)
Overview
69(1)
Preconditioning equipment
69(3)
Vertical debranning machine
72(3)
By-product handling
75(1)
Milling debranned wheat
76(3)
The characteristics of debranned wheat
79(1)
Ash and falling number
79(2)
Semolina ash: what is the significance?
81(1)
Germ removal with debranning
82(1)
The removal of microbiological and other contamination with debranning
83(1)
The flow diagam of a mill for debranned wheat
83(2)
References and further reading
85(1)
Pasta Mixing and Extrusion
86(33)
P.R. Dawe
Introduction and background
86(4)
K.W. Johnston
The basic aim of the process
86(1)
The scientific basis of mixing and extrusion
86(4)
Practical dosing, mixing and extrusion
90(29)
W. Dintheer
Introduction
90(2)
Dosing of the raw materials
92(1)
Volumetric screw feeders
93(1)
Continuous belt weighers
94(1)
Continuous gravimetric feeders
95(1)
Mixing
96(3)
Influence of the water temperature on the dampening of middlings or flour
99(2)
Dough preparation using the co-rotating screw principle
101(1)
Extrusion
102(1)
Rheology of the extrusion screw
102(1)
Kneading and pressure build-up
103(2)
Dough temperature
105(2)
Influence of the condition of the extrusion screw and of the cylinder on the pasta quality and discharge from the die
107(1)
Vacuum systems and the influence of evacuation
107(3)
Vacuum defects
110(1)
Retention times
110(2)
Aspects of hygiene
112(1)
CIP process stages
113(1)
Flushing of residual dough
113(1)
Flushing with washing water
113(1)
Alkali treatment
114(1)
Flushing with fresh water
115(1)
Conclusion
116(1)
Trouble-shooting/sources of faults
116(2)
References and further reading
118(1)
Pasta Shape Design
119(39)
P.R. Dawe
Introduction
119(1)
Principles of die design
119(19)
Materials of construction
120(3)
General technical design criteria
123(3)
Insert components
126(2)
The design of pasta theme shapes
128(7)
CAD-CAM as applied to dies
135(3)
Visual enhancement and functionality
138(11)
Ridged pasta - pasta rigati
138(2)
Wavy construction - festonate
140(3)
Special cutters
143(6)
Sheeted pasta
149(1)
Die-related faults and their rectification
150(8)
Acknowledgements
156(1)
References and further reading
157(1)
Pasta Drying
158(18)
Introduction and background
158(3)
K.W. Johnston
The basic aim of the process
158(1)
The scientific basis of pasta drying
158(3)
New drying technology and its influence on the final product quality
161(15)
W. Dintheer
Introduction
161(1)
Historical development of pasta drying
162(1)
Effects of HHT drying: main criteria
163(1)
Optimum HHT drying diagram
163(4)
Effects of drying on the quality of the final products
167(1)
Behaviour of lysine in HHT-dried pasta
167(1)
Product of colour
168(2)
Behaviour of vitamins
170(1)
Organoleptic/sensory characteristics of HHT-dried pasta
171(1)
Conclusion
172(1)
Trouble-shooting: drying process
173(3)
Additional Ingredients
176(5)
R.C. Kill
Spinach
176(1)
Tomato
177(1)
Egg
177(1)
Vitamins
178(3)
Quality Assurance in a Dry Pasta Factory
181(40)
K. Turnbull
Introduction
181(1)
The use of HACCP
181(2)
The quality assurance of raw materials
183(15)
Durum semolina
183(1)
Ash
184(2)
Moisture content
186(1)
Protein content
186(1)
Protein quality
187(1)
Colour
188(2)
Speck count
190(1)
Particle size
191(1)
α-Amylase level
192(1)
Microbiology
192(2)
Other potential contaminants
194(1)
Non-durum contamination
194(1)
Insect infestation
195(1)
Water
195(2)
Egg
197(1)
Other raw materials
197(1)
Quality assurance of the process
198(15)
Receipt and storage of raw materials
198(1)
Semolina
198(4)
Water
202(1)
Minor raw materials
202(1)
The blending and dry mixing of raw materials
202(1)
Transfer of dry ingredients to the wet mixer
203(2)
The wet mixing process
205(1)
Transfer to the extrusion barrel and application of vacuum
206(1)
Extrusion and cutting
207(1)
Drying
208(3)
Pasta storage
211(1)
Pasta sieving (on short goods)
212(1)
The quality assurance of the finished product
213(8)
Safety checks
214(1)
Moisture content
214(1)
Microbiology
214(1)
Contaminants
215(1)
Non-durum adulteration
215(1)
Quality checks (dry product)
215(1)
Colour
215(1)
Length control (short goods)
216(1)
Die wear
217(1)
Cracking
217(1)
Breakage
217(1)
Other visual defects
218(1)
Quality assessment (cooked product)
218(1)
Visual assessment
218(1)
Starch release during cooking
219(1)
Texture
219(1)
Aroma and flavour
220(1)
Further reading 221(1)
Index 222

An electronic version of this book is available through VitalSource.

This book is viewable on PC, Mac, iPhone, iPad, iPod Touch, and most smartphones.

By purchasing, you will be able to view this book online, as well as download it, for the chosen number of days.

Digital License

You are licensing a digital product for a set duration. Durations are set forth in the product description, with "Lifetime" typically meaning five (5) years of online access and permanent download to a supported device. All licenses are non-transferable.

More details can be found here.

A downloadable version of this book is available through the eCampus Reader or compatible Adobe readers.

Applications are available on iOS, Android, PC, Mac, and Windows Mobile platforms.

Please view the compatibility matrix prior to purchase.