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Công nghệ chế biến lương thực
Công nghệ chế biến lương thực
CEREAL PROCESSING
TECHNOLOGY
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)
6-rowed 2-rowed
Rye
Rye
Wheat – Triticum
WHEAT
Nội nhũ
phôi
Lớp vỏ cám
BRAN
⚫ 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
⚫ Fiber
⚫ Supply iron, phosphorus, thiamin and
vitamin B6
Nutrient composition of cereal grain
CARBOHYDRATES
⚫ Main nutrient
⚫ Polysaccharide: starch
⚫ High in indigestible fiber
LIPIDS
(a)
Gluten
Gluten
Gluten:
1. Maïng gluten
2. Haït tinh boät lôùn
3. Haït tinh boät nhoû
4. Naám men
PROTEIN
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
Cocoyam
Sweet
Potato
Taro
Potato
Cassava
Tropical Horticulture - Texas A&M
University
Nutritional aspects of root and tuber crops
FW = fresh weight
PART 1:
STRUCTURE AND TECHNICAL PROPERTIES
OF NATIVE STARCH
⚫ Roots/Tubers
⚫ Potato
⚫ Arrowroot
⚫ Tapioca
⚫ Cereal
⚫ Corn
⚫ Waxy corn
⚫ Wheat
⚫ Rice
⚫ Waxy rice
Starch Granule
⚫ 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
• Tinh boät baép 5% 600C • Tinh boät baép 5% 650C • Tinh boät baép 5% 700C • Tinh boät baép 5% 750C
⚫ 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
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
❖ Pregelatinization
❖ Heat- moisture treatment
❖ Irradiation and microwave
❖ High pressure processing
Pregelatinized Starch
Fig 3.3:
Enzymatic modification of starch
Enzymatic modification of starch
LESSON 3
PASTA PROCESSING
CÔNG NGHỆ SẢN XUẤT MÌ Ý
Pasta
is made from flour and water.
Pasta Noodles
PASTA PROCESSING
(IN THE WEST)
History of Pasta - 1
Marco Polo
History of Pasta - 2
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
1) Shaped Pasta
2) Tubular Pasta
3) Strand Pasta
4) Ribbon Pasta
5) Soup Pasta
6) Stuffed Pasta
Shaped Pasta
•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
◼ Semolina
◼ Water
◼ Salt
Ingredients
TRITICUMDURUM
TRITICUM DURUM TRITICUMAESTIVUM
TRITICUM AESTIVUM
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
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
◼ Nutritious
Carbohydrates
Protein
Vitamin B
Iron
Folic acid
Not fattening itself
Nutritional and Sensory Quality
◼ TABLE SALT
Kansui powder
Bột mì
Cắt- vô khuôn
Cán
Tạo sợi
chiên
Hấp
Làm nguội
◼ Palm oi
◼ Shortening
FRYING