Pasta and semolina technology 1st Edition by Ron Kill, K Turnbull ISBN 0632053496 9780632053490

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ISBN 10: 0632053496 
ISBN 13: 9780632053490
Author: Ron Kill, K Turnbull

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.

Pasta and semolina technology 1st Table of contents:

• Chapter 1: Introduction (R.C. Kill)

  • What is pasta?
  • Pasta’s past.
  • Pasta now.
  • The market for pasta.
  • Nutrition value.

• Chapter 2: Durum Wheat (G. Wiseman)

  • The origins of wheat.
  • The classification and evolution of modern wheats.
  • Quality and grain shape.
  • Factors used to assess quality.
  • Visual scrutiny (e.g., Test weight, Blackpoint, Vitreousness, Sprouted grains, Contamination with other wheats).
  • Protein quality and quantity.
  • Pasta and legislation.
  • Verification of authenticity.
  • Molecular techniques to identify adulteration.

• Chapter 3: Advances in Durum Milling

  • Introduction.
  • Basic semolina requirements (K. Turnbull – including Ash, Particle size, Speck count, Colour, Moisture).
  • Modern durum wheat cleaning plants (T. Kuenzli – including Wheat cleaning principles, Removal of impurities, Cleaning of the grain surface, Tempering, Cleaning plant details, Removal of ergot).
  • Particle size requirements of semolina for pasta production (T. Kuenzli – including General considerations, Traditional semolina particle size, Quality parameters, Mixing times, Semolina size reduction in mill/pasta factory, Semolina requirements for modern extrusion systems).
  • The application of a debranning process to durum wheat milling (M. Willis and J. Giles – including Development of debranning, Technical challenges, Wheat preparation, Debranning system details, Milling debranned wheat, Characteristics of debranned wheat, Flow diagram of mill for debranned wheat).

• Chapter 4: Pasta Mixing and Extrusion (P.R. Dawe)

  • Introduction and background (K.W. Johnston).
  • The basic aim of the process.
  • The scientific basis of mixing and extrusion.
  • Practical dosing, mixing and extrusion (W. Dintheer – including Dosing of raw materials, Volumetric screw feeders, Continuous belt weighers, Continuous gravimetric feeders).
  • Mixing (Influence of water temperature, Dough preparation using co-rotating screw principle).
  • Extrusion (Rheology of extrusion screw, Kneading and pressure build-up, Dough temperature, Influence of screw/cylinder condition on pasta quality, Vacuum systems and influence of evacuation, Vacuum defects, Retention times).
  • Aspects of hygiene.
  • CIP process stages (Flushing, Alkali treatment, Fresh water flushing).
  • Conclusion.
  • Trouble-shooting/sources of faults.

• Chapter 5: Pasta Shape Design (P.R. Dawe)

  • Introduction.
  • Principles of die design (Materials of construction, General technical design criteria, Insert components, Design of pasta theme shapes, CAD-CAM as applied to dies).
  • Visual enhancement and functionality (Ridged pasta, Wavy construction, Special cutters).
  • Sheeted pasta.
  • Die-related faults and their rectification.

• Chapter 6: Pasta Drying

  • Introduction and background (K.W. Johnston).
  • The basic aim of the process.
  • The scientific basis of pasta drying.

• Chapter 7: Additional Ingredients (R.C. Kill)

• Chapter 8: Quality Assurance in a Dry Pasta Factory (K. Turnbull)

  • Introduction.
  • Quality assessment of raw materials (Durum wheat, Water, Egg, Other raw materials).
  • Quality assurance of the process (Receipt and storage, Blending and dry mixing, Transfer to wet mixer, Wet mixing, Transfer to extrusion barrel and vacuum, Extrusion and cutting, Drying, Pasta storage, Pasta sieving).
  • The quality assurance of the finished product (Safety checks – Moisture, Microbiology, Contaminants, Non-durum adulteration; Quality checks – Colour, Length control, Die wear, Cracking, Breakage, Other visual defects; Quality assessment – Visual, Starch release, Texture, Aroma and flavor).

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Tags: Ron Kill, K Turnbull, Pasta, semolina