Pasta and Semolina Technology

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ISBN: 9780632053490 | 0632053496
Cover: Hardcover
Copyright: 2/14/2001

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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.

Contributors

Preface

xiii

Introduction

(10)

R.C. Kill

What is pasta?

(1)

Pasta's past

(1)

Pasta now

(4)

The market for pasta

(3)

Nutrition value

(1)

References and further reading

(1)

Durum Wheat

(32)

G. Wiseman

The origins of wheat

(1)

The classification and evolution of modern wheats

(6)

Quality and grain shape

(5)

Factors used to assess quality

(1)

Visual scrutiny

(1)

Test weight

(1)

Blackpoint

(1)

Vitreousness

(1)

Sprouted grains

(1)

Contamination with other wheats

(1)

Protein quality and quantity

(1)

Pasta and legislation

(1)

Verification of authenticity

(5)

Molecular techniques to identify adulteration

(14)

The polymerase chain reaction

(3)

Quantitative PCR and the `Taqman' chemistry

(1)

Fluorogenic 5'-3' exonuclease assay (Taqman)

(3)

References and further reading

(4)

Appendix: Current commercial T. durum varieties

(3)

Advances in Durum Milling

(43)

Introduction

(1)

Basic semolina requirements

(2)

K. Turnbull

Ash

(1)

Particle size

(1)

Speck count

(1)

Colour

(1)

Moisture

(1)

Modern durum wheat cleaning plants

(10)

T. Kuenzli

Introduction

(1)

Wheat cleaning principles

(2)

Removal of impurities

(1)

Cleaning of the grain surface

(1)

Tempering

(1)

Cleaning plant

(1)

First cleaning

(3)

Water addition/tempering

(2)

Second cleaning

(1)

Removal of ergot

(1)

Summary

(1)

Particle size requirements of semolina for pasta production

(9)

T. Kuenzli

General considerations

(1)

Traditional semolina particle size

(1)

Quality parameters

(1)

Mixing times of semolinas with different particle size distributions

(1)

Semolina size reduction in the pasta factory

(1)

Semolina size reduction in the mill

(1)

Semolina requirements for modern extrusion systems

(1)

Advantage of the eight-roller mill system

(1)

Application of the eight-roller mill system

(1)

Addition of durum flour

(1)

General considerations

(1)

Batch blending and mixing

(1)

Continuous blending

(1)

New durum mill concept

(1)

Flow sheet

(1)

Monitoring/quality assurance

(1)

Features of the new generation of durum mills

(1)

Summary

(1)

The application of a debranning process to durum wheat milling

(22)

M. Willis

J. Giles

Introduction

(1)

The development of debranning

(1)

The technical challenge

(1)

The challenge of debranning wheat

(1)

Wheat preparation

(1)

Wheat cleaning system

(1)

Water addition for tempering

(1)

Kernel washer and hydrator

(1)

The debranning system

(1)

Overview

(1)

Preconditioning equipment

(3)

Vertical debranning machine

(3)

By-product handling

(1)

Milling debranned wheat

(3)

The characteristics of debranned wheat

(1)

Ash and falling number

(2)

Semolina ash: what is the significance?

(1)

Germ removal with debranning

(1)

The removal of microbiological and other contamination with debranning

(1)

The flow diagam of a mill for debranned wheat

(2)

References and further reading

(1)

Pasta Mixing and Extrusion

(33)

P.R. Dawe

Introduction and background

(4)

K.W. Johnston

The basic aim of the process

(1)

The scientific basis of mixing and extrusion

(4)

Practical dosing, mixing and extrusion

(29)

W. Dintheer

Introduction

(2)

Dosing of the raw materials

(1)

Volumetric screw feeders

(1)

Continuous belt weighers

(1)

Continuous gravimetric feeders

(1)

Mixing

(3)

Influence of the water temperature on the dampening of middlings or flour

(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)

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Pasta and Semolina Technology

Summary

Author Biography

Table of Contents

Supplemental Materials