Môn học:

CEREAL PROCESSING
TECHNOLOGY

Th.S Nguyễn Đặng Mỹ Duyên

BM. Công nghệ thực phẩm
 REFERENCES:

❖ Bùi Đức Hợi. Kỹ thuật chế biến lương thực.

Nhà xuất bản Khoa Học Kỹ Thuật Hà Nội.
❖ David AV Dendy PhD. Cereals and cereal
products chemistry and technology. 2001
 Learning outcomes
Sau khi hoàn tất môn học này, sinh viên có
khả năng:
❖ Xác định được hình thái học, cấu tạo hạt
tinh bột và tính năng công nghệ của tinh
bột.
❖ Phân tích được mục đích, cách thực hiện,
những biến đổi chính, nguyên tắc hoạt
động của máy móc thiết bị
❖ Nhận diện được các yếu tố ảnh hưởng đến
quy trình sản xuất các sản phẩm lưong
thực
Learning outcomes

⚫ Sau khi hoàn tất môn học này, sinh viên

có khả năng:
❖ Đề xuất quy trình sản xuất một số sản
phẩm lương thực
❖ Tham gia làm việc trong các nhóm
chuyên môn để thảo luận và giải quyết
các vấn đề liên quan đến lĩnh vực lương
thực
OUTLINE OF COURSE:
1. General of cereal and roots
2. Structure & technical properties
of native starch - Modified starch
3. Pasta processing technology.
4. Wheat noodle processing technology.
5. Rice noodle processing technology.
LESSON I

GENERAL OF CEREALS
(ĐẠI CƯƠNG VỀ NGŨ CỐC)
MỤC TIÊU BÀI HỌC
Sau khi học xong bài học này, sinh viên có khả năng

❖ Nhận diện được vai trò của các hạt ngũ cốc
trong công nghệ chế biến lương thực.
❖ Xác định được thành phần cấu tạo và thành
phần hóa học của các hạt ngũ cốc
GENERAL OF CEREALS

1. INTRODUCTION TO CEREALS
Definition of cereals
- “Cereals can be defined as a grain or edible
seed of the grass family, Gramineae”
(Bender, 1999)

- Cereals are the most important sources of

food (FAO 2002), and cerealbased foods
are a major source of energy, protein, B
vitamins and minerals for the world
population
 Barley – Hordeum vulgare
(9

Uses: Bread, Beer, …

6-rowed 2-rowed
Rye
Rye
Wheat – Triticum
WHEAT

⚫ Whole, cracked, milled

⚫ Flour, breads, cereals, pastas
⚫ Named for season, texture, and color
⚫ Texture – hard or soft, determines usage
⚫ Hard – more gluten = breads
⚫ Soft – less gluten = cakes and pastries
⚫ Semolina (Durum) – highly pigmented, hard
wheat = pastas
Oats
OATS
⚫ Used - cereals, flours, cookies, granola
bars, breads.
⚫ Control of cholesterol
⚫ Fat replacer
Maize – Zea mays
CORN

⚫ Cornstarch, HFCS, corn oil

⚫ Animal food
Rice – Oryza sativa
RICE

⚫ Major cereal grain throughout world

⚫ Least cereal allergy
⚫ Polished during milling to remove brown bran
⚫ Unpolished – more deterioration in flavor and
infestation
⚫ Extra long grain and long grain higher in
amlyose
⚫ Short grain less amlyose - sticky
TYPES OF RICE
RICE

⚫ Used in cereals, flours, starches, wine

⚫ “Converted” rice – water soluble
nutrients from bran and germ travel to
endosperm by pressure steam treatment
⚫ Instant rice – dehydrated cooked rice
RICE
STRUCTURE OF GRAIN
Structure of cereal grain
Vỏ

Nội nhũ

phôi

Lớp vỏ cám
BRAN

⚫ Layered outer coat

⚫ Removed in milling process-refining
⚫ Small amount of protein
⚫ Trace minerals, dietary fiber, lipids
⚫ Provides cellulose, hemicellulose
➢ Oat bran – soluble fiber
ENDOSPERM

⚫ 83% of kernel
⚫ Primarily starch
⚫ Most of the protein
⚫ Lowest in fiber
⚫ Low in fat
⚫ Source of white flour
⚫ Ratio of starch to protein
differs among grain varieties
GERM

⚫ Inner portion of kernel

⚫ Highest percent of lipids
⚫ Greater share of B complex vitamins and
trace minerals
⚫ Removed during milling
WHOLE GRAINS

⚫ Fiber
⚫ Supply iron, phosphorus, thiamin and
vitamin B6
Nutrient composition of cereal grain
CARBOHYDRATES

⚫ Main nutrient
⚫ Polysaccharide: starch
⚫ High in indigestible fiber
LIPIDS

⚫ Type varies depending on the cereal

grain
⚫ Mainly in the germ
⚫ Generally low in fat
⚫ NO cholesterol
PROTEIN

⚫ Incomplete protein – low biological value

⚫ Combined with legumes to provide
complimentary proteins
PROTEIN
PROTEIN
• Albumin
• Globulin
• Prolamin: zein (ngô), penisetin
(kê), gliadin (lúa mì)…
• Glutelin: glutenin (lúa mì),
hocdecnin (kê); glutelin (ngô,
mạch đen)… (a)
❖ Gluten

(a)
Gluten
Gluten
Gluten:

1. Maïng gluten
2. Haït tinh boät lôùn
3. Haït tinh boät nhoû
4. Naám men
PROTEIN

⚫ Khi đem bột nhào với nước, 2 nhóm protein

không tan trong nước của bột là prolamins và
glutenins sẽ hấp thụ nước, duỗi mạch, định
hướng, sắp xếp lại thành hàng và làm phát
sinh các tương tác ưa béo và hình thành các
cầu disunfua mới
Tạo thành mạng protein 3 chiều có tính nhớt,
dẻo, dính và đàn hồi bao xung quanh các hạt
tinh bột và những hợp phần khác

Gluten
❖ Gluten:
❖ Tạo hình dạng, tạo bộ khung, cấu trúc và
các tính chất như độ cứng, độ đặc, độ dai,
độ đàn hồi hay khả năng tạo gel cho các
sản phẩm thực phẩm.
❖ Lúa mì có khả năng tạo ra màng gluten
có chất lượng cao.
(a)
❖ Gluten trong bột càng nhiều chất lượng
bột càng cao
 ROOTS&TUBERS

➢ Cassava
Root and Tuber Crops in the
➢ Potato
Tropics
➢ Sweet Potato
➢ Taro
 Definitions

⚫ Root (cassava, sweet potato)

⚫ No leaves or reproductive organs

⚫ Tuber (potato, yams)

⚫ Fleshy underground stem

⚫ Minute scale leaves with buds (eyes)

Origins of Major Root and Tuber Crops

Cocoyam

Sweet
Potato

Taro

Potato

Cassava
Tropical Horticulture - Texas A&M
University
Nutritional aspects of root and tuber crops

FW = fresh weight

Crop Starch Protein Vitamin A Vitamin C

% FW % FW mg/100g FW mg/100g FW
Cassava 27-36 0.5-2.0 17 50

Potato 13-16 2.0 Trace 31

Sweet potato 18-28 1.0-2.5 900 35

Yam 18-25 2.5 117 24

Aroids 19-21 2.0 0-42 9

Tropical Horticulture - Texas A&M University

LESSON 2

PART 1:
STRUCTURE AND TECHNICAL PROPERTIES
OF NATIVE STARCH

Lecturer: Nguyễn Đặng Mỹ Duyên

2/2022
 DEFINITION OF STARCH

⚫ Roots/Tubers
⚫ Potato
⚫ Arrowroot
⚫ Tapioca
⚫ Cereal
⚫ Corn
⚫ Waxy corn
⚫ Wheat
⚫ Rice
⚫ Waxy rice
Starch Granule

Potato starch Rice starch Kidney bean starch

(Bar: 50 µm) (Bar: 2 µm) (Bar: 20 µm)

Amaranth starch Arrowroot starch Buckwheat starch

(Bar: 1 µm) (Bar: 20 µm) (Bar: 5 µm)

Cassava starch Corn starch Oat starch

Granule Structure
Granule Structure
Starch Composition

⚫ Starches usually contain more

amylopectin than amylose
⚫ Generally roots/tubers contain more
amylopectin than cereals
⚫ Roots/Tubers: 80% amylopectin
⚫ Cereals: 75% amylopectin
Starch Composition

Starch % amylose % amylopectin

Tapioca 17% 83%
Potato ~20% ~80%
Wheat 25-26% ~75%
Corn 24-28% ~75
Waxy corn ~0% ~100%
Hi amylose ~ 75% ~ 25%
Rice 22% 78%
Amylose

⚫ Linear component
of starch
⚫ Contains 1,4-
alpha-glucosidic
bonds
⚫ Molecular weight:
less than 0.5
million
⚫ Can form coils
which will trap
iodine and turn
blue
Amylose
Amylopectin

⚫ Branched
component of starch
⚫ Contains 1,4-alpha-
glucosidic as well as
1,6-alpha-glucosidic
bonds
⚫ Molecular weight:
50-500 million
⚫ Limited coiling
causes purplish-red
color when iodine
added
FUNCTION PROPERTIES OF STARCH

⚫ Gelatinization (hồ hóa)

⚫ Dextrinization (dịch hóa)
⚫ Gelation (tạo gel)
Gelatinization

⚫ When starch is heated in water

⚫ Hydrogen bonds break, allowing water to enter
the granule pthe granule swells
⚫ Amylose migrates out of the granule
⚫ H-bonding between water and amylopectin
increases
⚫ Reduced free water changes the viscosity of
the starch mixture, thickening it
 • Tinh boät baép 5% 300C • Tinh boät baép 5% 500C
• NGUYEÂN LIEÄU
• Tinh boät baép 5% 400C

• Tinh boät baép 5% 600C • Tinh boät baép 5% 650C • Tinh boät baép 5% 700C • Tinh boät baép 5% 750C

• Tinh boät baép 5% 900C

• Tinh boät baép 5% 800C • Tinh boät baép 5% 850C
Gelatinization and Temperature

⚫ Gradually thicken with temperature

⚫ Can be heated to 100oC without much
granule rupture
⚫ If held at 95oC will implode and lose
viscosity
Gelatinization

⚫ Best thickening ability:

potato starch
⚫ Worst thickening ability:
wheat starch
⚫ More amylopectin=more
translucent (độ truyền suốt)
=more stringy (độ dai)
Viscosity and Type of Starch
Gelatinization and Sugar

⚫ Sugar competes with the starch for water so

less water available for gelatinization
⚫ Delays gelatinization and decreases viscosity
⚫ Increases gelatinization temperature
⚫ The more sugar added, the longer the delay
⚫ Disaccharides have a stronger effect than
monosaccharides
Gelatinization and Acid

⚫ Used together in fruit pie fillings,

specifically lemon fillings
⚫ Acid breaks down starch molecules so
the paste is thinner
⚫ Decreases viscosity
⚫ Acid effect can be minimized by adding
after gelatinization or heating rapidly
Gelation

⚫ As a starch paste cools, a gel is formed

⚫ Free amylose molecules lose energy as
the temperature decreases and form
hydrogen bonds
⚫ The bonds create a network that holds
the swelled granules in place
Gelation
 Gelation and Starch Source

⚫ The more amylopectin

(less amylose), the softer
the gel
⚫ Potato starch=high
amylopectin=good
thickening agent=soft gel
⚫ Dent corn starch=less
amylopectin=less
effective thickening
agent=strong gel
Tapioca starch gel
Gelation and Other Effects
⚫ Heating
⚫ Moderate temperature and rate of heating
⚫ Enough amylose needs to be released from the
granule without the granule bursting
⚫ Agitation (sự hỗn loạn)
⚫ Agitation during cooling disrupts amylose network
⚫ Should mix flavorings immediately after removing
from heat
Gelation and Other Effects

⚫ Sugar
⚫ Decreases gelatinization and amylose
release
⚫ harder gel

⚫ Acid
⚫ Decreases gelatinization by hydrolysis of
granules
⚫ Softer gel
 Aging Gels
⚫ Syneresis (mức độ tách nước)
⚫ Loss of water from a gel
⚫ Amylose molecules pull together, squeezing water
out
⚫ Retrogradation (sự thoái hóa)
⚫ Realignment of amylose molecules
⚫ Hydrogen bonds break and reform into more
orderly crystals
⚫ Can by reversed by gently heating
⚫ Examples: refrigerated pudding, stale bread
Uglification
 WATER

This picture ignores swollen and collapsed

granules.
Junction zones will naturally enlarge over time or
in response to processes such as freezing.
 WATER

+ WATER of SYNERESIS that has been

squeezed out of the gel structure

The texture gets very ugly when this happens.

Retrogradation (sự thoái hóa)
Dextrinization

⚫ When starch is heated without water

⚫ A higher temperature is reached than
with water
⚫ Bonds break throughout the starch
forming dextrins
Starch hydrolyzation
Sự thủy phân tinh bột
-amylase

• breaks -D-(1→4) linkages, endo-acting enzyme

(attacking the starch chain in the interior part)
• the resulted product: mixture of oligosaccharides
+ maltose + glucose; on the branching:
isomaltose and panose  viscosity fall; content
of reducing matters increases slowly
-amylase

• breaks -D-(1→4) linkages as well, exo-acting

enzyme – it acts on the non-reducing ends of
starch polymer chains and produces maltose, it
stops on the branching -D-(1→6) – formation of
limit dextrins
• viscosity falls slowly, DE increases very fast
glucoamylase

• breaks -D-(1→4) and -D-(1→6) linkages,

the linkage -D-(1→6) is split more slowly
• exo-acting enzyme  it acts on the non-
reducing ends of starch polymer chains and
produces glucose
• DE increases
 Pollulanase isomaltase

• break -D-(1→6) linkages in amylopectin,

• linear chains of amylose remain in solution
after hydrolysis
PART 2: MODIFIED STARCH
Definition of modified starch

⚫ Modified starch, also called starch

derivatives, are prepared by physically,
enzymatically, or chemically treating
native starch, thereby changing the
properties of the starch.
Why native starch should be modified?

➢ Processing at high temperature

➢ Mechanical Shear
➢ Acid Media
➢ Salts
➢ Low Temperature
 Starch Modification
➢ Improving the cooking properties
➢ Decreasing the retrogradation
tendency
➢ Improving the freeze-thaw stability of
paste
➢ Decreasing the paste and/or gel
syneresis properties
➢ Increasing the paste and/or gel
clarity
➢ Increasing the paste and/or gel
textures
➢ Improving the film forming
➢ Improving the adhesion properties
➢ Improving the hydrophobic group
(for emulsion stabilization)
Types of modified starch

⚫ E1401 Acid-treated starch

⚫ E1402 Alkaline-treated starch
⚫ E1403 Bleached starch
⚫ E1404 Oxidized starch
⚫ E1405 Starches, enzyme-treated
⚫ E1410 Monostarch phosphate
⚫ E1411 Distarch glycerol
⚫ E1412 Distarch phosphate esterified with sodium
trimetaphosphate
 Starch Modification

⚫ E1413 Phosphated distarch phosphate

⚫ E1414 Acetylated distarch phosphate
⚫ E1420 Starch acetate esterified with acetic anhydride
⚫ E1421 Starch acetate esterified with vinyl acetate
⚫ E1422 Acetylated distarch adipate
⚫ E1423 Acetylated distarch glycerol
⚫ E1440 Hydroxypropyl starch
⚫ E1442 Hydroxypropyl distarch phosphate
 Starch Modification

1. Che m i c al m odi f i cat i on

Cross linking
Esterification Acid
t r e a t m e n t Oxidation
2. P h y s i c a l m odi f i cat i on
Heat- moisture t r e a t m e n t
Retrogradation
Pregelatinization
3. E n zy m a t i c m odi f i cat i on
1.Chemical modification
Etherification of native starch
⚫ E1440 Hydroxypropyl starch
 Etherification of native starch

⚫ The food grade hydroxypropylated starches are

generally prepared by etherification of native
starch with propylene oxide in the presence of
an alkaline catalyst.
⚫ The hydroxypropyl groups introduced into the
starch chains are capable of disrupting the
interand intra-molecular hydrogen bonds thereby
weakening the granular structure of starch,
leading to an increase in motional freedom of
starch chains in amorphous regions
Etherification

Hydroxypropyl starch (E1440)

 Etherification
⚫ Improved clarity of starch paste, greater
viscosity, reduced syneresis and freeze-thaw
stability
⚫ Used as thickeners in fruit pie fillings, puddings,
gravies, sauces, and salad dressings...
 Esterification
❖ Starch ester is a kind of modified starches
in which some hydroxyl groups have been
replaced by ester groups.
❖ Esterification can impart hydrophobicity to
starch products by the substitution of free
available hydroxyl groups
Esterification
⚫ Starch acetate (E1420, E1421):
Esterification with acetic anhydride or vinyl
acetate.
⚫ Acetylated distarch adipate (E1422)
Esterification with acetic anhydride and
adipic anhydride.
⚫ Starch sodium octenylsuccinate (1450):
Esterification by octenylsuccinic anhydride.
Esterification
Esterification
Properties:
⚫ Lower gelatinization temperature and
retrogradation
⚫ Lower tendency to form gels and higher
paste clarity.
⚫ Increasing the degree of swelling or
hydration capacity, & by reducing
retrogradation
 Esterification
⚫ Benefit to user :
➢ Excellent chill and freeze-
thaw stability to extend shelf
life.
➢ Easy to cook in high solid
system
⚫ Application :
➢ Refrigerated & frozen foods
➢ High brix fillings & toppings
 Cross-linking Starch
◼ Chemical modification of
starch that results in
covalently bonded inter-
and intramolecular bridges
between starch polymers.
◼ Cross-linking is generally
performed by treatment of
granular starch with
multifunctional reagents
capable of forming either
ether or ester inter-
molecular linkages between
hydroxyl groups on starch
molecules
 Cross-linking Starch
• Cross – linking agents: Sodium trimetaphosphate
(STMP), monosodium phosphate (SOP), sodium
tripolyphosphate (STPP), epichlorohydrin (EPI),
phosphoryl chloride (POCL3), a mixture of adipic
acid and acetic anhydride, and vinyl chloride

❖ E1410 Monostarch phosphate

❖ E1412 Distarch phosphate
❖ E1413 Phosphated distarch phosphate
❖ ………………..
Cross-linking Starch

Distarch phosphate
Cross-Linking Starch

Phosphated distarch phosphate

Cross-Linking Starch

E1414 Acetylated distarch phosphate

Cross-Linking Starch

E1442 Hydroxypropyl distarch phosphate

Cross-Linking Starch

Properties
⚫ Resists viscosity breakdown
⚫ Resists prolonged heating effects
⚫ Resists high shear rates
⚫ Resists high acid environments
⚫ Increased viscosity
⚫ Increased texture
To bind ingredients together & acting as a thickener for
soups.
Helping powdered foods, like powdered cheese sauce &
gravy, have a less lumpy consistency when mixed.
Serving as a fat substitute for low-fat foods.
Acting as an emulsifier & stabilizer for salad dressings in
order to keep oils from separating.
Oxidation

⚫ The major reactions of oxidation of starch

include cleavage of polymer chains and
oxidation of hydroxyl groups to carbonyl and
carboxyl groups
⚫ Introduce carbonyl group and carboxyl
groups which increases clarity and reduces
retrogradation of cooked starch pastes
⚫ Provide lower viscosity & low temperature
stability
Oxidation
Properties
⚫ increases clarity and reduces retrogradation
of cooked starch pastes
⚫ Provide lower viscosity & low temperature
stability
Oxidation
Benefit to user
➢ Improves adhesion of coatings
➢ Creates soft stable gels at higher dosage
than parent native starch.
Application : Battered meat, poultry & fish
(crispy texture after frying); confectionary
Major
Physical modification

❖ Pregelatinization
❖ Heat- moisture treatment
❖ Irradiation and microwave
❖ High pressure processing
 Pregelatinized Starch

⚫ Starch has been previously gelatinized

and dried to powder form.
➢ fully pregelatinized
➢ partially pregelatinized.
Pregelatinized Starch
Pregelatinized Starch
METHOD
⚫ Drum drying (starch suspension or starch gels)
⚫ €
Extrusion (semi-dry starch)
⚫ Spray drying (starch suspension)
 Pregelatinized Starch
Benefit to user:
Cold-water thickening eliminates need to cook,
offers convenience and energy saving.
Application:
➢ Instant soups, sauces, dressing, desserts,
bakery mixes.
➢ Thickener in food that receive minimal heat
processing.
Thermal treatment Starch
⚫ Physical modification of starch without any
gelatinization, damage to granular integrity or
loss of birefringence.
⚫ Thermal treatment involved starch extraction in
excess water and lower temperatures than
starch gelatinization temperatures.
⚫ Starch is also heated above gelatinization
temperature but with insufficient moisture for
gelatinisation
 Thermal treatment Starch
Objectives:
➢ Strengthen starch granule
➢ Delay viscosity development by retarding
granule swelling
Thermal treatment Starch
Thermal treatment Starch
Benefit to user:
➢ Unique functional native starch
➢ Improved process tolerance to heat, acid,
and shear
Application: Ambient stable products; bottled
sauces; sterilized soups and sauces.
Enzymatic modification of starch

⚫ Currently, only hydrolases (amylases)

are used to modify starch. The use of
amylases to produce products derived
from hydrolysis of starch is described in
Fig 3.3
Enzymatic modification

Fig 3.3:
Enzymatic modification of starch
Enzymatic modification of starch
 LESSON 3
PASTA PROCESSING
CÔNG NGHỆ SẢN XUẤT MÌ Ý

Th.S NGUYỄN ĐẶNG MỸ DUYÊN

BM.CNTP
2/2022
 DEFINITION

◼ The word pasta comes

from the Italian word for
paste, meaning a
combination of flour and
water
Definition of the term pasta

Pasta is a product of any kind of shape which

is made from ground grain products with or
without the addition of eggs and/or additives
by dough formation, shaping and drying
without the use of any fermentation or baking
process.
Occasionally it is treated before drying with hot
water or steam

(Source: EU directives for Pasta)

Introduction

Pasta
is made from flour and water.

in the West in Asia

(e.g. Italy, England, France, (e.g. Japan, China, Malayisia,
Australia, etc.) Singapore, etc)

Pasta Noodles
PASTA PROCESSING
(IN THE WEST)
History of Pasta - 1

Marco Polo
History of Pasta - 2

Italian sailors travelled a

long way for business.

Pasta
 Global Annual Production of Dried Pasta. Ten
Largest Producers, 2010 (1,000 t)
Italy U.S.A.
2,971 3,247 Brazil

Others Russia
I
Turkey Iran
323 Egypt
325 Venezuela
364 USA Mexico
400 2,000
TR Germany
RUS BR
560 Others
741
858 1,300
Total: 13,100 Modif. from UN.A.F.P.A.. Oct. 2011
LP19112012 5
Introduction

⚫ Pasta is popular because it…

⚫ Is nutritious

⚫ Is convenient to buy and prepare

⚫ Has a long shelf life

Pasta Shapes
◼ Pasta is available in many different forms
and sizes
◼ The majority of the pasta shapes
originated in Italy
◼ Many types of noodles were created in
Asian countries
◼ There are 6 basic categories in which
pasta shapes are found
 6 Basic Categories

1) Shaped Pasta
2) Tubular Pasta
3) Strand Pasta
4) Ribbon Pasta
5) Soup Pasta
6) Stuffed Pasta
Shaped Pasta

◼ Shaped pastas are available in many different

sizes and specific shapes.
◼ They include shapes that resemble shells,
bow ties, spirals, snails, wheels and radiators.
◼ Most shaped pastas can be paired with a
chunkier sauce because they are sturdy
enough to hold up with the other ingredients.
 Shaped Pasta

◼ Sauce: Thick tomato sauces, meat sauces, chunky

sauces, and cheese sauces
 Tubular Pasta
• Tubular pastas are any pastas that are in the
shape of a tube.
• Some tubes are long and narrow while others are
short and wide.
• They are found with smooth or grooved exteriors.
• Their ends are cut straight or at an angle.
• They are often served with a heavy sauce and can
be stuffed with meat and cheese and baked.
– Ex: Baked ziti, Macaroni and Cheese, Manicotti
 Tubular Pasta

•Sauce: Thick tomato sauces, meat sauces,

chunky sauces, and thick cream sauces
Strand Pasta Noodles

◼ Pasta strands are long rods of pasta,

which are generally round.
◼ The basic difference from one variety to
the next is the thickness of the strands.
◼ The thicker strands work well with a
heavier sauce while the thin varieties are
better with a more delicate sauce.
Strand Pasta Noodles

Sauce: Light tomato sauces, butter

based sauces, light oil based sauces, and
light cream based sauces.
Ribbon Pasta (Noodles)
◼ Ribbon pastas consist of flat strands of
pasta.
◼ They are available in different lengths,
widths and thickness.
◼ Ribbon pasta can have straight or wavy
edges.
◼ The dried ribbons are generally used with
a thick, heavier sauce and the fresh
ribbons are served with a more delicate
sauce.
Ribbon Pasta Noodles

•Sauce: For the wider pastas - meat sauces, thick tomato sauces,
and thick cream sauces. For narrow pastas - Light tomato
sauces, butter based sauces, light oil based sauces, and light
cream based sauces.
 Soup Pasta

◼ Soup pastas consist of pasta shapes that range in size

from small to very tiny.
◼ The larger of the soup pastas are used in thicker based
soups.
◼ The smaller pasta shapes are used in light or broth based
soups.
 Soup Pasta

◼ Sauce: Light sauces, mainly used in broth

or soups with a light base.
 Stuffed Pasta

• Stuffed pastas consist of fresh pasta sheets that are

stuffed with a filling.
• Stuffed pastas are formed in different shapes, such as
squares, circles, triangles and half moons.
• They are stuffed with a variety of fillings, which consist of
a mixture of ingredients, such as meats, cheeses, herbs,
mushrooms, and vegetables.
Stuffed Pasta

tortellini Ravioli Agnolotti

• Sauce: Light tomato sauce, light

cream based sauce, and broth
 Ingredients

◼ Semolina
◼ Water
◼ Salt
Ingredients
TRITICUMDURUM
TRITICUM DURUM TRITICUMAESTIVUM
TRITICUM AESTIVUM

Durum wheat Hard wheat Soft wheat

(Bread wheat) (Cookie wheat)

- Vitreous structure - Slightly vitreous - Flour appearance

- Strong yellow color structure - Soft
- Semolina - Floury inclusions - Flour production
production - Semolina and flour - Protein content 9-
- Protein content 13- production
- Protein content 11- 11%
15% 13% - Hardness < 35 %
- Hardness 100 % - Hardness 40 – 75 %
Ingredients
▪ Wheat flour

semolina
 Semolina

 Particle size
 High protein content of 13-14% Makes a less
sticky dough during processing for easier
extrusion
 Ingredients
◼ Bột mì (hay bột semolina)
❖ Là nguồn gluten và tinh bột chính.
❖ Là chất tạo hình, tạo bộ khung, hình
dáng.
❖ Góp phần xác định trạng thái: độ
cứng, độ đặc, độ dai và độ đàn hồi
cho mì.
Ingredients
◼ Optional:
Eggs
Spinach, tomato puree, chilli,
mushrooms for flavour
◼ Substitutes:
Rice, corn, spelt
Whole grain, non-grain, or soy-bean
flour for semolina to make it more
nutritious
Pasta processing
ingredients

Mixing

Dough formatting

drying pasta
QUY TRÌNH SẢN XUẤT MÌ Ý
❖ Mì Ý (PASTA)
Bột semolina

Nước, phụ gia Nhào trộn Trứng

Tạo hình

Hấp Ép đùn

Sấy

PASTA
 Mixing
◼ Water is added to produce dough with a moisture
content of approximately 31 percent.
◼ Eggs and any optional ingredients may also be added.
 Mixing
◼ The aim is the homogeneous
absorption; it needs time for a
liquid to be absorbed by the
particles.
◼ Today the modern mixing
machines make the dough in 3
minutes.
◼ The mixing is under atmospheric
pressure, it increases the
enzymatic acivities, and it
determines the colour of the
product (loses the yellow color).
 Mixing
◼ Most modern pasta presses are equipped with a vacuum
chamber to remove air bubbles from the pasta before
extruding.
◼ If the air is not removed prior to extruding, small bubbles will
form in the pasta which diminish the mechanical strength and
give the finished product a white, chalky appearance
Mixing
 Extrusion
◼ Extrusion is the process when the raw materials are
forced through a cylindrical barrel in order to form, shape
and sometimes cook.
◼ This extruder works continuously, heats and cools, and
produces different products with different shapes and
texture
◼ Low temperature and pressure are needed to the pasta
production. High temperature and press are needed to the
snack production.
Extrusion
 Extrusion

◼ Hydrated semolina mixture drops directly onto the

extrusion screw
◼ Screw brings mixture to extrusion barrel, where it is
compacted
 Pressure increase from to 2 MPa to form a compact dough
◼ Screw continues to move dough along to extension plate
 Extrusion
◼ Die is used with an insert to shape pasta
◼ Shape of insert determines shape of pasta
 Circular for spaghetti
◼ Inserts are coated with Teflon to decrease friction and increase
rate of extrusion.
◼ The other problem is the rotation screw, because it can cause
the dough heating, it will be a thermal stress, we need keep the
temperature under 40 C. To reach it we circulate cold water in
the extruders cylinder
 Also prevents pasta from absorbing water while being cooked.
 Extrusion
◼ Long pasta, like spaghetti are allowed a
brief rest before entering the die in the
extension tube
◼ The pasta will be fully developed by the
time taken to reach the end of the
extension tube
extrusion
Extrusion

◼ Nguyên vật liệu sẽ được nhập liệu vào máy

ép đùn qua phễu nhập liệu.
◼ Các trục vít nhập liệu tiếp nhận nguyên liệu
vào tang trống nhập liệu.
◼ Trục vít chuyển tiếp sẽ vừa vận chuyển vừa
phối trộn và nén ép nguyên liệu dọc theo
trục của phần tang trống chính của mày ép
đùn. Nguyên liệu trở thành một khối bán
rắn,dẻo.
Extrusion

◼ Khối bán rắn này tiếp tục được nén ép và

đẩy qua các lỗ khuôn của đầu khuôn ở
cuối tang trống.
◼ Pasta được tạo hình qua các lỗ khuôn.
Drying
◼ Out of the die, pasta has about 30%
moisture.
◼ Purpose: to reduce moisture content
to 12% -13 % to extend shelf life
 Limits bacterial growth
⚫ To determine the amount of water to be
evaporated:
Mass of water
MCwb % =  100%
Mass of solids + Mass of water
Drying
◼ Four factors involved:
 Humidity
 Temperature
 Time exposure to heat
 Air flow

◼ Air flow and time exposure affects

humidity and temperature
 Drying: Air flow

◼ Direct contact between air and the pasta enables the

most efficient method of drying due to the greater surface
area
 Drying: Humidity

◼ Wet hot air (40-70% w/w)

◼ Prevent product from cracking at high temperatures
Drying: Exposure Time
◼ High temperatures requires shorter
exposure time
 Rapid drying may form cracks in the dough
and result in a brittle the final product
◼ Low temperatures requires longer
exposure time
 Moulds development, especially on the inner
parts
 Drying: Temperature

◼ Needs to be regulated because

 Too high: damage product and destroy nutrients
 Too low: expensive and inefficient
◼ Ranges from 32-110°C
◼ Spaghetti
 Pre-dried with gradual increase 30-56°C
 Dried by gradual increasing from 56-72°C
Drying: Temperature Regulations

◼ Short pastas are regulated by:

 Being on a shaking pre-dryer to decrease
time exposure to high temperature in drier
◼ Long pastas are regulated by:
 Pre-dried with blast of air for 30-60 minutes
 Dried at 55-82°C
 Cooled in a cooling chamber by indirect water
contact at 28-32°C for 1.5 hours
PASTA DRYER
 Nutritional and Sensory Quality

◼ Nutritious
 Carbohydrates
 Protein
 Vitamin B
 Iron
 Folic acid
 Not fattening itself
Nutritional and Sensory Quality

◼ Ideal food for diabetics, especially whole grain

products
 Slow digestion
 Maintains steady glucose levels
 Gradual insulin release

◼ Because of the limited surface area for α-

amylase
 Tight protein structure
 Limited porosity
 With cooking, swelling of pasta restricted by tight
gluten matrix and oligosaccharides
 Sensory Quality

◼ Yellowness of pasta determine by

 Adding eggs
 Adding β-carotene (most times)
◼ β-carotene (vitamin A precursor)
 Preventsmany diseases
 Immune function
 Vision
◼ Processing makes this more bioavailable
 LESSON 4
WHEAT NOODLE PROCESSING TECHNOLOGY
CÔNG NGHỆ SẢN XUẤT MÌ SỢI

Th.S Nguyễn Đặng Mỹ Duyên

BM. Công nghệ thực phẩm
Tháng 2/2022
ASIA NOODLE
TYPES OF NOODLE
◼ Based on Raw Material
❖ Wheat flour noodles include Chinese and
Japanese type noodles
❖ Buckwheat noodle: noodles containing
buckwheat are also called soba.
❖ Rice noodle
TYPES OF NOODLE
◼ Based on Salt Used
Based on the presence of alkaline salt in the
formula, noodles can be classified as white
noodles (containing salt) or yellow noodles
(containing alkaline salt)
TYPES OF NOODLE

◼ TABLE SALT

Japanese noodles - udon

 Based on Salt Used

Kansui powder

yellow alkaline noodle

TYPES OF NOODLE
Based on Size
Noodle Examples Width, mm
type
Very thin Somen (Japanese), longxu mian 0.7-1.2
(dragon beard noodles,
Chinese)
Thin Hiya-mugi (Japanese), ximian 1.3-1.7
(Chinese)
Standard Udon (Japanese) 1.9-3-8
Flat Kishi-men or hira-men 5.0-6.0
(Japanese), dai-mian or chu
mian (Chinese)
TYPES OF NOODLE
 TYPES OF NOODLE
◼ Based on Size
❖ The smaller size noodles
usually soften faster in hot
water than the larger size,
so-men and hiya-mughi
noodles are usually served
cool in the summer
❖ Udon and hira-men are
often eaten hot in the cool
seasons.
❖ Other noodle types also
have their own typical size.
WHEAT NOODLE PROCESSING TECHNOLOGY
WHEAT NOODLE PROCESSING
QUY TRÌNH SẢN XUẤT MÌ (CHÂU Á)

Bột mì

Nước, phụ gia Nhào trộn Hấp

Cắt- vô khuôn
Cán

Tạo sợi

chiên

Hấp
Làm nguội

Sấy Mì sợi tưoi

Mì ăn liền
Mì sợi khô
 INGREDIENTS
◼ All wheat flour can be used.
◼ The various noodles have their own flour protein specifications
as their textural attributes are significantly correlated with
protein content.
◼ Gluten, the viscoelastic protein composite which results from
the mixing of gliadin and glutenin proteins, must have sufficient
strength to handle multiple sheeting passes without tearing yet
retain elasticity to avoid excessive shrinkage after rolling.
◼ Starch plays a key role in the structure and texture of noodles.
The special softness but unique elasticity associated with these
noodles is associated with their high swelling and high paste
viscosity starch.
◼ The addition of both alkaline and/or salt to the noodle dough
increases its toughness which is reflected in the amount of
work/energy input required for processing
INGREDIENTS
➢ CMC: 0.5 – 1%
➢ STPP: 0.5-1%
PROCESSING - MIXING
◼ This hydrolysis adjustment liquid consists of
salt and kansui dissolved in water. It is used to
improve the quality and flavour of the noodles.
◼ For each kg of flour, 0.3 to 0.4 kg of hydrolysis
adjustment liquid is added, at a temperature of 20
to 30 °C.
◼ The wheat flour and hydrolysis adjustment liquid
are mixed and kneaded in a mixer for 15- 20 min
to produce noodle dough
◼ It is the fine structure achieved by kneading the
dough that gives the noodles their special quality
of viscosity and elasticity.
INSTANT NOODLE PROCESSING

◼ Mixing the ingredients of the formulation is

often carried out in a horizontal or vertical
mixer
◼ Mixing results in the formation of crumbly
dough with uniform particle sizes
PROCESSING - MIXING

horizon dough mixer

PROCESSING - MIXING

Vertical dough mixer

PROCESSING - RESTING
◼ After mixing, the dough pieces are rested
for 20-40 minutes before compounding.
◼ Dough resting helps water penetrate into
dough particles evenly, resulting in a
smoother and less streaky dough after
sheeting.
◼ In commercial production, the dough is
rested in a receiving container while being
stirred slowly.
ROLLING/BLENDING
◼ The dough is passed through a pair of
rollers to form sheets.
◼ Next, two sheets of dough at a time are
rolled together and blended into a single
sheet.
◼ This gives the sheets of noodle dough
strength and consistency. The sheets of
dough are now about 10 mm thick.
ROLLING/BLENDING
ROLLING/STRETCHING
◼ The stretching machine consists of at least
4 - 6 pairs of roller, each pair further
stretching and thinning out the sheet until
it is only 1 mm thick.
◼ This process helps to weave together the
strands of gluten protein in the dough to
give the noodles their supple, elastic
texture.
◼ Uniform thickness is ensured
ROLLING/STRETCHING
◼
ROLLING
◼Các biến đổi xảy ra trong quá trình
cán?
 ROLLING
❖ Giaûm ñoä xoáp cuûa khoái boät do ñuoåi ñöôïc
moät phaàn khoâng khí vaø giaûm löôïng nöôùc töï
do, tyû troïng cuûa laù boät taêng.
❖ Taêng söï keát dính giöõa caùc phaàn töû laøm khoái
boät dai vaø ñaøn hoài hôn.
❖ Taïo hình taám cho khoái boät. Caùc laù boät sau khi
qua caùc truïc caùn seõ moûng vaø daøi ra.
❖ Caùc phaân töû lôùn nhö protein, tinh boät coù
khuynh höôùng ñònh höôùng doïc theo truïc eùp,
laøm taêng ñoä dai theo phöông ngang.
❖ Nhieät ñoä laù boät taêng nheï.
ROLLING
◼Độ dai của lá bột sau khi cán phụ thuộc
vào những yếu tố nào?
✓ Tyû soá eùp töùc beà daøy laù boät tröôùc vaø sau
caùn
✓ Aùp löïc truïc caùn.
✓ Ñoä aåm vaø ñoä xoáp ban ñaàu cuûa boät nhaøo.
✓ Haøm löôïng caùc muoái coù trong boät nhaøo
ROLLING
❖ Laù boät phaûi mòn, meàm, khoâng bò raùch
hai beân meùp.
❖ Beà maët nhaün, boùng laùng.
❖ Maøu saéc traéng ñeàu hoaëc vaøng ñeàu ,
khoâng bò loám ñoám.
❖ Dai vaø ñaøn hoài ñeå khi caét vaãn khoâng
bò bieán daïng.
❖ Ñoä daøy laù boät qua töøng loâ caùn phaûi
giaûm daàn vaø ñoä daøy laù boät cuoái
cuøng baèng ñoä daøy sôïi mì 0,7-0,95 mm.
 CUTTING
◼ Afterstretching, the sheets of dough
are passed through a cutting
machine where rotating blades slice
the sheets into individual strands of
noodle.
◼ Most ramen have a wavy shape.
This is obtained by a separate
process, using a shaping machine
and a special conveyor
CUTTING

◼ Instant noodles get their unique waved

shape due to either the use of diverter
flaps just behind the cutting blades or by a
reciprocating conveyor belt.
◼ The wave structure allows for more
efficient steaming and subsequent frying
as the noodle strands are separated
CUTTING
CUTTING
 CUTTING
❖ Beà maët truïc caét coù nhieàu raõnh, kích thöôùc
raõnh baèng vôùi kích thöôùc sôïi mì caét ra (töø 0,75
– 2mm tuyø loaïi mì).
❖ Caùc raõnh giöõa truïc aên khôùp vôùi nhau ñeå eùp
laù boät vaøo raõnh taïo thaønh sôïi. Moãi truïc coù
gaén 1 raêng löôïc aên saùt vaøo beà maët truïc caét
ñeå taùch sôïi mì sau khi caét xong ra khoûi raõnh.
❖ Hai truïc caét chuyeån ñoäng ngöôïc chieàu nhau seõ
caét laù boät thaønh töøng sôïi mì, ñoàng thôøi baêng
mì cuõng ñöôïc chia laøm nhieàu haøng (vaét mì) nhôø
vaøo caùc soáng dao gaén ôû cuoái truïc löôïc caét.
 CUTTING
◼Ì Taïo daïng gôïn soùng:
❖ Sau khi ra khoûi truïc
löôïc caét, caùc sôïi mì di
chuyeån xuoáng baêng
taûi ñôõ mì ôû beân
döôùi.
❖ ?
STEAMING

❖ The raw noodles are then pre-cooked by

passing them through a continuous
steamer, normally at 100 °C for 1 - 5 min.
❖ This process causes gelatinization,
improving the digestibility and texture of
the noodles.
 QUY TRÌNH SẢN XUẤT MÌ
◼ Hấp
Mục đích
❖ Hồ hóa và chín sợi mì.
❖ Cố định hình dạng sợi mì.
❖ Laøm taêng höông vò cho sôïi mì.
❖ Ruùt ngaén thôøi gian chieân (mì ăn
liền).
 STEAMING
◼ Hấp
Các biến đổi xảy ra trong quá trình hấp
❖ Protein bò bieán tính nhaû nöôùc vaø hình
thaønh khung gluten vöõng chaéc, giaûm ñoä
vöõa naùt cuûa sôïi mì, taêng ñoä dai trong
nöôùc soâi, vaø coá ñònh dôïn soùng
❖ Haït tinh boät tieáp tuïc haáp thu nöôùc, tröông
nôû vaø hoà hoaù laøm taêng ñoä dai cho sôïi
mì
❖ Caùc khí coøn soùt laïi seõ taêng theå tích laøm
sôïi mì nôû ra
STEAMING
MOULDING

❖Most types of instant noodles are

cut to length and shaped into blocks
for packaging into individual serving
sizes.
❖Apart from noodles sold as straight
bundles, these servings are then
shaped into blocks using round or
square moulds
MOULDING
FRYING
◼ In the frying method, the noodles
are deep- fried in metal frames at
140 - 150 °C for 1 - 2 min.
◼ This reduces the water content of
the dough from 30 - 40% to just 3 -
4%, and promotes further
gelatinization.
◼ Enhance flavor of instant noodle
FRYING

◼ Palm oi
◼ Shortening
 FRYING

◼ Antioxidants such as tert-butylhydroquinone

(TBHQ), butylated hydroxyanisole (BHA) and
-tocopherol can be added to the frying oil to
retard rancidity although in many countries the
oil is used well past its best condition.
◼ Addition of either TBHQ or BHA to the oil at
200 ppm increases the noodle shelf-life twofold
FRYING
COOLING
❖ After the frying process, the noodles
are cooled to room temperature or
less using blast air.
❖ At this stage, various inspections are
performed.
❖ Noodles are checked for weight,
shape and colour, and to ensure that
they have been correctly fried and
cooled.
PACKING