LEADER 05272nam 2200661Ia 450 001 996213957303316 005 20240418064040.0 010 $a1-281-31275-4 010 $a9786611312756 010 $a0-470-99937-3 010 $a0-470-99936-5 035 $a(CKB)1000000000404948 035 $a(EBL)351331 035 $a(OCoLC)437218598 035 $a(SSID)ssj0000218567 035 $a(PQKBManifestationID)11217614 035 $a(PQKBTitleCode)TC0000218567 035 $a(PQKBWorkID)10220377 035 $a(PQKB)11035199 035 $a(MiAaPQ)EBC351331 035 $a(Au-PeEL)EBL351331 035 $a(CaPaEBR)ebr10240518 035 $a(CaONFJC)MIL131275 035 $a(EXLCZ)991000000000404948 100 $a20001204d2001 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aPasta and semolina technology$b[electronic resource] /$fedited by R.C. Kill and K. Turnbull 205 $a1st ed. 210 $aMalden, MA $cBlackwell Science$d2001 215 $a1 online resource (242 p.) 300 $aDescription based upon print version of record. 311 $a0-632-05349-6 320 $aIncludes bibliographical references and index. 327 $aPasta and Semolina Technology; Contents; Preface; Contributors; Chapter 1 Introduction; 1.1 What is pasta?; 1.2 Pasta's past; 1.3 Pasta now; 1.4 The market for pasta; 1.5 Nutrition value; References and further reading; Chapter 2 Durum Wheat; 2.1 The origins of wheat; 2.2 The classification and evolution of modern wheats; 2.3 Quality and grain shape; 2.3.1 Factors used to assess quality; 2.3.1.1 Visual scrutiny; 2.3.1.2 Test weight; 2.3.1.3 Blackpoint; 2.3.1.4 Vitreousness; 2.3.1.5 Sprouted grains; 2.3.1.6 Contamination with other wheats; 2.3.1.7 Protein quality and quantity 327 $a2.4 Pasta and legislation2.5 Verification of authenticity; 2.6 Molecular techniques to identify adulteration; 2.6.1 The polymerase chain reaction; 2.6.2 Quantitative PCR and the 'Taqman' chemistry; 2.6.3 Fluorogenic 5'-3' exonuclease assay (Taqman); References and further reading; Appendix: Current commercial T. durum varieties; Chapter 3 Advances in Durum Milling; 3.1 Introduction; 3.2 Basic semolina requirements; 3.2.1 Ash; 3.2.2 Particle size; 3.2.3 Speck count; 3.2.4 Colour; 3.2.5 Moisture; 3.3 Modern durum wheat cleaning plants; 3.3.1 Introduction; 3.3.2 Wheat cleaning principles 327 $a3.3.2.1 Removal of impurities3.3.2.2 Cleaning of the grain surface; 3.3.2.3 Tempering; 3.3.3 Cleaning plant; 3.3.3.1 First cleaning; 3.3.3.2 Water additionl/tempering; 3.3.3.3 Second cleaning; 3.3.4 Removal of ergot; 3.3.5 Summary; 3.4 Particle size requirements of semolina for pasta production; 3.4.1 General considerations; 3.4.2 Traditional semolina particle size; 3.4.2.1 Quality parameters; 3.4.2.2 Mixing times of semolinas with different particle size distributions; 3.4.2.3 Semolina size reduction in the pasta factory; 3.4.2.4 Semolina size reduction in the mill 327 $a3.4.3 Semolina requirements for modern extrusion systems3.4.3.1 Advantage of the eight-roller mill system; 3.4.3.2 Application of the eight-roller mill system; 3.4.4 Addition of durum flour; 3.4.4.1 General considerations; 3.4.4.2 Batch blending and mixing; 3.4.4.3 Continuous blending; 3.4.5 New durum mill concept; 3.4.5.1 Flow sheet; 3.4.5.2 Monitoringl/quality assurance; 3.4.5.3 Features of the new generation of durum mills; 3.4.5.4 Summary; 3.5 The application of a debranning process to durum wheat milling; 3.5.1 Introduction; 3.5.1.1 The development of debranning 327 $a3.5.1.2 The technical challenge3.5.1.3 The challenge of debranning wheat; 3.5.2 Wheat preparation; 3.5.2.1 Wheat cleaning system; 3.5.2.2 Water addition for tempering; 3.5.2.3 Kernel washer and hydrator; 3.5.3 The debranning system; 3.5.3.1 Overview; 3.5.3.2 Preconditioning equipment; 3.5.3.3 Vertical debranning machine; 3.5.3.4 By-product handling; 3.5.4 Milling debranned wheat; 3.5.5 The characteristics of debranned wheat; 3.5.5.1 Ash and falling number; 3.5.5.2 Semolina ash: what is the significance?; 3.5.5.3 Germ removal with debranning 327 $a3.5.5.4 The removal of microbiological and other contamination with debranning 330 $aOver 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. 606 $aPasta products 606 $aFood industry and trade 615 0$aPasta products. 615 0$aFood industry and trade. 676 $a664/.755 701 $aKill$b R. C$0949224 701 $aTurnbull$b K$g(Keith)$0978518 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996213957303316 996 $aPasta and semolina technology$92230354 997 $aUNISA