Technology of cereals: an introduction for students of food science and agriculture

345 Pages·1994·24.71 MB·English

by  Norman Leslie Kent

TECHNOLOGY OF CEREALS
AN INTRODUCTION FOR STUDENTS OF
FOOD SCIENCE AND AGRICULTURE
FOURTH EDITION
N. L. KENT
Sometime Scholar of Emmanuel College, Cambridge
Formerly at the Flour Milling and Baking Research Association,
St. Albans and Chorleywood
and
A. D. EVERS
Flour Milling and Baking Research Association,
Chorley wood
PERGAMON
U.K. Elsevier Science Ltd, The Boulevard,
Langford Lane, Kidlington, Oxford OX5 IGB, U.K.
U.S.A. Elsevier Science Inc., 660 White Plains Road,
Tarrytown, New York 10591-5153, U.S.A.
JAPAN Elsevier Science Japan, Tsunashima Building Annex,
3-20-12 Yushima, Bunkyo-ku, Tokyo 113, Japan
Copyright 0 1994 Elsevier Science Ltd.
All Rights Reserved. No part of this publication may be reproduced,
stored in a retrieval system or transmitted in any form or by any
means: electronic, electrostatic, magnetic tape, mechanical,
photocopying, recording or otherwise, without permission in
writing from the publishers.
Whilst copyright in the volume as a whole is vested in Elsevier
Science Ltd, copyright in individual chapters belongs to their
respective authors, and no chapters may be reproduced wholly or in
part without the express permission in writing of both author and
publisher.
First edition 1966
Reprinted 1970
Second edition 1975
Reprinted (with corrections) 1978, 1980
Third edition 1983
Reprinted (with corrections) 1984
Fourth edition 1994
Library of Congress Cataloging in Publication Data
Kent, N. L. (Norman Leslie)
Technology of cereals: an introduction for students of food science
and agriculture/N. L. Kent and A. D. Evers. - 4th ed.
p. cm.
Includes bibliographical references and index.
1. Cereal products. 2. Grain. I. Evers, A. D. II. Title.
TS2145.K36 1993
664j.7 - dc20
British Library Cataloguing in Publication Data
A catalogue record for this book is available
from the British Library.
ISBN 0 08 040833 8 hardcover
ISBN 0 08 040834 6 flexicover
Printed in Great Britain by BPC Wheatons Ltd, Exeter
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Contents
ABBREVIATIONUSN,I TS, EQUIVALENTS X
I . Cereal crops: economics, statistics and uses 1
2. Botanical aspects of cereals 29
3. Chemical components 53
4. Cereals of the world: origin, classijication, types, quality 78
5. Storage and pre-processing 103
6. Dry milling technology 129
7. Flour quality 170
8. Bread-baking technology 191
9. Malting, brewing and distilling 218
10. Pasta and wholegrain foods 233
11. Breakfast cereals and other products of extrusion cooking 244
12. Wetm illing: starch and gluten 259
vi TECHNOLOGY OF CEREALS
13. Domestic and small scale products 269
14. Nutrition 276
15. Feed and industrial uses for cereals 302
INDEX 316
Preface to the Fourth Edition
THEP RINCIPAL purpose of the fourth edition is to update the material - including the statistics
- of the third edition, while maintaining an emphasis on nutrition and, in particular, the effects of
processing on the nutritive value of the products as compared with that of the raw cereals.
However, some new material has been introduced, notably sections dealing with extrusion cooking
and the use of cereals for animal feed, and the section on industrial uses for cereals has been considerably
enlarged.
A change in the fourth edition, which readers of earlier editions will notice, is the order in which
the material is presented. Instead of devoting a separate chapter to each of the cereals, other than
wheat, chapters in the fourth edition are devoted to distinct subjects, e.g. dry milling, wet milling,
malting, brewing and distilling, pasta, domestic and small scale processing, feed and industrial uses,
in each of which all the cereals, as may be appropriate, are considered. Besides avoiding a certain
degree of repetition, we feel that this method of presentation may give a better understanding of the
subject, particularly as to how the various cereals compare with each other.
Acknowledgements
WE WOULD like gratefully to acknowledge the help we have received from numerous colleagues
or former colleagues at the Flour Milling and Baking Research Association, thinking particularly of
Brian Eves and Barbara Stapleton in the Library, Miss Brenda Bell, Dr Norman Chamberlain, Bill
Collins, Dr Philip Greenwell, Brian Stewart and Dr Robin Guy. Staff of Member Companies of the
Association have also been generous with advice.
We thank the firms who most generously provided data for Tables 11.1 and 11.2, and those who
provided pictures, and to the editors of journals, other individuals and publishers who have kindly
allowed us to reproduce pictures or data from their publications.
The picture of ergotized rye (Fig. 1.4) is Crown Copyright and is reproduced with the permission
of the Controller of Her Majesty’s Stationery Office. The Controller of H.M.S.O. has kindly given
permission for data from Crown Copyright publications to be quoted.
St Albans, Herts N. L. KENT
November, 1992 A. D. EVERS
vi i
Preface to the First Edition
THISIN TRODUCTION to the technology of the principal cereals is intended, in the first place, for
the use of students of Food Science. A nutritional approach has been chosen, and the effects of
processing treatments on the nutritive value of the products have been emphasized. Throughout, both
the merits and the limitations of individual cereals as sources of food products have been considered
in a comparative way.
I am greatly indebted to Dr T. Moran, C.B.E., Director of Research, for his encouragement and
advice, and to all my senior colleagues in the Research Association of British Flour-Millers for their
considerable help in the writing of this book. My thanks are also due to Miss R. Bennett of the British
Baking Industries Research Association and Mr M. Butler of the Ryvita Co. Ltd who have read
individual chapters and offered valuable criticism, and particularly to Professor J. A. Johnson of
Kansas State University and Professor J. Hawthorn of The University of Strathclyde ,G lasgow, who
have read and criticized the whole of the text.
I wish to thank the firms which have supplied pictures or data, viz. Henry Simon Ltd, Kellogg
Co. of Great Britain Ltd, and also the authors, editors and publishers who have allowed reproduction
of illustrations, including the Controller of H.M. S.O. for permission to reproduce Crown copyright
material (Fig. 38, and data in Tables 1, 22, 26, 55 and 72).
Research Association of British Flour-Millers, N. L. KENT
Cereals Research Station,
St Albans, Hem.
July 1964
ix
Abbreviations, Units,
Equivalents
AACC American Association of Cereal C.S.I.R. Council for Scientific and Industrial
Chemists Research
ACP acid calcium phosphate CSL calcium stearoyl-2-lactylate
ADA azodicarbonamide CTAB cetyl trimethylammonium bromide
ADD activated dough development CWAD Canadian Western Amber Durum
ADF acid detergent fibre wheat
A.D.Y. active dried yeast CWRS Canadian Western Red Spring wheat
an. annum CWRW Canadian Western Red Winter
ARFA Air Radio Frequency Assisted wheat
b billion ( lo9) CWSWS Canadian Western Soft White Spring
B.C. before Christ wheat
cwu
BFP bulk fermentation process Canadian Western Utility wheat
BHA butylated hydroxy anisole D dextrorotatory
BHT butylated hydroxy toluene DATEM di-acetyl tartaric esters of mono- and
BOD biological oxygen demand di-glycerides of fatty acids
b.p. boiling point d.b. dry basis
BP British Patent DDG dried distillers’ grains
B.P. British Pharmacopoeia D.H. Department of Health
B.S. British Standard DHA dehydro ascorbic acid
B.S.I. British Standards Institute d.m. dry matter
BZ benzene DNA deoxyribonucleic acid
cap. head (capitum) DR Democratic Republic (Germany)
CBN Commission of Biological DRV dietary reference value
Nomenclature D. S.S . Department of Social Security
CBP Chorleywood Bread Process E east
Cent. central EAR estimated average requirement
cf. compare EC European Community
Ch. Chapter edn . edition
CMC carboxy methyl cellulose EP European Patent
COMA Committee on Medical Aspects of F.A.O. Food & Agriculture Organisation of
Food Policy the United Nations
concn concentration F.D.A. Food & Drug Administration (of the
COT Committee on Toxicology U.S.A.)
cs .
coarse FFA free fatty acid
X
ABBREVIATIONS, UNITS, EQUIVALENTS xi
FMBRA Flour Milling & Baking Research N normal
Association N nitrogen
FR Federal Republic (Germany) NABIM National Association of British &
G giga (io9) Irish Millers
GATT General Agreement on Tariffs and N.B. nota bene
Trade NDF neutral detergent fibre
GC Grade Colour NIR(S) near infrared reflectance
gg grit gauze (spectroscopy)
GMS glycerol mono-stearate No. number
hd head P.7 PP. page7 pages
HDL high density lipoprotein P.A.D.Y. protected active dried yeast
HFCS high-fructose corn syrup PAGE polyacrylamide gel electrophoresis
HFSS high-fructose starch syrup Pat. Patent
H-GCA Home-Grown Cereals Authority ProPn proportion
HPLC high performance liquid Pt part(s)
chromatography RDA recommended daily amount (of
HPMC hydroxy propyl methyl cellulose nutrients)
HRS Hard Red Spring wheat rDNA recombinant DNA
HRW Hard Red Winter wheat RF radiof requency
HTST high temperature short time r.h. relative humidity
I.A.D.Y. Instant Active Dried Yeast RNI Reference Nutrient Intake
ICC International Association of Cereal r.p.m. revolutions per minute
Science and Technology RVA rapid viscoanalyser
IS0 International Organisation for S south
Standardisation SAP sodium aluminium phosphate
IUPAC International Union of Pure and SAPP sodium acid pyrophosphate
Applied Chemistry SDS sodium dodecyl sulphate
k kilo ( lo3) SEM solvent extraction milling
L laevorotatory SGP starch granule protein
LDL low density lipoprotein SI Statutory Instrument
LRNI Lower Reference Nutrient Intake sp. spp. species
7
LSD lysergic acid sp.gr. specific gravity
m milli ( io-3) Sr strontium
CI micro (10") SRW Soft Red Winter wheat
M molar SSL sodium stearoyl-2-lactylate
MAFF Ministry of Agriculture, Fisheries & ssp. subspecies
Food TD tempering-degerming
max. maximum temp. temperature
m.c. moisture content t.v.p. textured vegetable products
Med. medium U.K. United Kingdom
Midds middlings U.S.A. United States of America
min . minimum USDA United States Department of
mol. molecular Agriculture
Mr relative molecular mass USP United States Patent
uv
M.R.C. Medical Research Council ultraviolet
MRL maximum residue level vac . vacuum
MW microwave v/v volume for volume
n nano (10-~) W west
xi i TECHNOLOGY OF CEREALS
W. wire bolting cloth 0 degree
WIW weight for weight < less (fewer) than
WHW World Health Wrganisation > greater (more) than
Wt weight 4 not more than
Yr year percentage
YO
UNITS
ac acre (43,560 ft2) lb pound
atm atmosphere m metre
A, vapour pressure mM millimolar
bar steam pressure mg/kg milligrammes per kilogramme
BC Baume (hydrometer scale) (=PPm>
Btu British thermal unit pg/k microgrammes per kilogramme
bu bushel (8 imperial gal) (=PPb)
"C degree Celsius (centigrade scale) Mha mega hectare (lo6 ha)
cal calorie MHz mega hertz (lo6 Hz)
Cal Calorie (kcal) MJ mega joule ( lo6 J)
Ci curie MN mega-newton (lo6 N)
cm centimetre (10-2m) Mt mega-tonne (lo6 t)
.
CWt hundredweight (1 12 lb)* min minute (time)
cwt (U.S.) hundredweight (100 lb) ml millilitre (10-~1 .)
"F degree Fahrenheit* mm millimetre ( lop3 m)
o - ~
FN Falling Number le microgramme ( 1 g)
o - ~
ft foot, feet Pm micrometre ( 1 m)
FU Farrand unit N newton (unit of force)
g gramme nm nanometre (io-9 m)
gal gallon (imperial) 02 ounce
GJ gigajoule (lo9 J) pCi picocurie (10-l~C i)
h hour PPb parts per billion (pglkg)
ha hectare (lo4m 2) PPm parts per million (mglkg)
hl hectolitre ( lo2 1) psi pounds per square inch
h.p. horse power 9 quintal ( lo2 kg)
Hz hertz rad unit of radiation
in. inch rev revolution
i.u. international unit sec second (time)
J joule sk sack (280 lb of flour)
kcal kilocalorie ( lo3 cal) t metric tonne ( lo3 kg; 22041b)
kg kilogramme (lo3 g) ton long ton (2240 lb)*
kJ kilojoule ( lo3 J) ton (U.S.) short ton (2000 lb)
kN kilonewton (lo3 N) W watt
kW kilowatt ( lo3 W) Wh watt-hour
1. litre Yd yard
* Abolished in the U.K., 31 December 1980.