Contre avn Conia, Praanot proteins Ise wont die ent depends on tf “ATTY Rrown. climate ind. soil condditiats pot NE Prolene in wheat grain as percentage uf total protein are agrurnin 510 Globulin 10 Pootarnine 40-50 40-5) Ghutelin Wheat proteins are nich i cad ane present in the tow in (ryplophan. Glutame acid and Ce an tind asparagine, The high concentration meleristic of the gluten. The bran and germ amino acids thin the i net endosperm proteins FM Proteins is much less than that af the whole w ne mide form as pha: vhs Pome 6 tmmportant ut determining the Meas have 2) Nigiter content of essential the biological value of endospre m Nearbose, an oligosaccharide present in wheat is 1 Competitive inhibitor of sucrase and atic amylase, lowers the postprandial blood ghucace sie. TO sacri iprul tiv, PoE ‘te iting of wheat uc Wheat s consumed mostly in the form of flour obtained by milling the grain white a sanall quantity is converted inle breakfast foods such as wheat Makes and puffed where Indian a wheats are hard and the mossture content is usually $19, i percent. Distribution of nutri dh different parts of wheat Kernel is given in Table 2.3, penn Table 2.3. Percentage composition of Nutrients in different Parts of wheat kernel wean 8 19 Thiamine 3 64 B Riboflavin: 32 26 2 Niacin a 2 86 Pyridoxine 6 2 BD Pantothenic acid a 7 50 Various steps are involved in making the flour. Figure 2-b gives the different steps The traditional procedure for milling Wheat in India bas been stone grinding to obtain ] whole wheat flour. In modern milling. the wheat is subjected to cleaning to remove various types of impurities together with damaged kernels Vibrating screen: This removes bits of straw and other coarse matet | screen removes foreign materials like seeds. Aspirator: It lifts off lighter impurities in the wheat. The stream of grain is directed = across screens while air sucks off the dust and lighter particles. Disc separator: After the aspirator it moves into a disc separator consisting af dises revolving on a horizontal axis, The surface of the discs indented to catch individual Sains of wheat but reject larger or smaller material. and sec CHAPTER 2sac 3a Nutrttional) aitGSiiceg G Cenens ayo Cenea Prooucts S between wheat flour ai i ind maida ‘roral fibre & soluble five & W3 = Insoluble ibe & 97 , Thiamine 16 z Riboflavin me oa a Nivcin ME 0.15 a Zine ME 23 ae 28 ’ selenium MB st 08 ound Tet at. 2007, Indian food compositign i tae composition tables, National Institute of Nutrition. . Mute of Nutrition ¥ - = h emolina: It is coarsely ground en . Sho vate flour It is used in the aa {ls chemical composition is simi asian iva is similar to 6 save it from insects and worms. CATON products. It is facaroni products: These products are also called “eats eee fer pote) OF alimentary pastes. These products include Ey BE in i i a fem geen meray “iso hecause they hold their sha Nee ol ls vello-amber colo ee ous ot * aber bald sae pe and firm texture when cooked + colour, nutty Nasout nig! wheat semana y eon ilo sonata which is made with water inte get endosperm vs i din ater the Jower end of which is fitted ae etn dough. The gs and a the dow 8 orced through the apenings various siege oe eet Macaroni is a tube form, spaghetti may be either tube or fod Veraiie shapes are formed. rules are fat Strips. Pasta products are also available in the tube er ‘iny rod and “(sully not less than 5.8 per cent by weight of egg solids are eee alphabets — = inal cs led to noodles. eee from the Italian word MU, spaghetti, vermicelli and maid fou y ta =“ penne calesian speghent omit no! BS Vinee 2 vamiiyie_—_| macaroni and nodles~are made 10 many interesting shapes nt forms of macnrom alle and finguani are differe Macaroni fe : foods—spagheti, and sizes, Penne, fusilli, fais foc i Thema Nh deantay Tenis a ES Hn ty FP Tented whey MB tong et Wty OF pron a Mat has ber ot HE Te melt my i Ei bh Wealed (he MY ed tg patton in coe ine? Wi of Wheat Ban it SUlbhiig et On coc; Produce, Wey SAttion, COM fh Y anae lent Wi tt ‘con \ And fe tro vine ng at Mac Tiny erin ae wo do Of the fy shetg ea Ber an b al AINE Bete tua) REM ae NS ran the gem text gO tHe hoy tan °F bier volun ki NOFCE tindop oct Wh Ton os nl wee ha a 8 i, js eNO OF mute SOPdiigny, 8 sh in a or pte i Man ita id bakes reigns 4 "ened wy Teneetter Mone cavityLp. Pag €. The four basic categories are pts for d filled pusin AF ainall and mace in varios stuines. This group ne ludies Vermnicell in), Pennetis (anal! quills), stelle (tile stars) 7 (Hille Shells), and ancllini (littic rings, sometimes sermted) rc, Mavor. and slight (hickening to, soups for boiling is the largest grouping. This group includes imac fis (conchigile), nests (peppardelic) buttertlics (furfell These pastas are used as enire “They are also used the ‘baking must fimt'be cooked | dish. The types used inch i ie used to encase a siulli ff a sweet filling (fora dessert). Th pelloni a All macarcni product cooked 3 10 the tooth. They are quickly fender, firm and di not starchy, 7 Ook macaroni faster arid it In ecs ally Osions, celery, gatlic, bay leaf am ade ¢rriched with B vitamans. They are us i as soup dishes, Popular dishes include vegetable nod Fricd noodles an: added to sulps as thick They can be proparecl quickly easily précooked or’ ready, 10 hoat-and-cat form. Pasta products arc digested dowly as the dense struct! Malied wheal: The proces of mal - Good quality grain is Steeped in co three changes of water + The steeped grain Is sprend on wire mesh Gays stond. The germiuriation allowed to proceed germination amylases and proteases are activated Germinited grain is allowed. to slow dry during which! the amyl jysing them. The drying should be at 4 Jow temperature [0 co enzyme BCtivity as possible, During drying the water-soluble carbon and peptides) increase. The characteri malt flavour is developed ike is dred toa moisture content ‘of about [3 per cent. Figuee. 2d shows the prom amaking: malted whicat ‘Aimylast Rich Food (ARF) is gemnir nd manicott tly in salted wae 1 sed. S Di soditim phi enables thic st s, Sometimes, they salads and desserts or ypma and vermicelll, pays flavouring ches isghnes , kesari, ws Agent onding tw recipe OF purchased in onnveniay diresimpedies enzymatic hydralp king consists of the following st id water. for 36 hours in i clirrate: with te f 2-3" thickness which an 3 days in a warm. clime tes and Ba naied cevea! flours which are extremely noel gazyme alphi-anylasc. Just tiny oF gatalyic amounts Of any germinated geral iy que ox reduce the dicta bull of any viscons miili-m! gruel printed ‘The alpha-amylase cleaves (he long carbohydrate che rins. Just half a fee teaspoon of any ARF cari edie de up of 25g flour, 158 sweetener fn 100 ml of wates 10 a youpy, conswtericy. This remarkable propery to offer the weaning child 1 low viscosity yet high energy dertse -pi Giitinouy fice conmitts almiog cotinely of amylopectin. Tis o ee desieable. This type et tae pongal ind dencrts where stickiness of the gral . Tor making sinh. Rice ako contiins some frce sugary like luce, Ee ee a i nd rallitine. The fihte of rec i the heepicéll ilose mate up of pretenses ky Sea Compared to wheat, tice his higher giveaeniic index tht is incon alae hloud (aster, Brown rice and baxtiati rice and: pautojled rice have sighaly eet alae which is Levourable ene, : r bi Protein: The protein content of rice 8 7=8 per 'cem. Ie is mach lower. wheat Glielin which is also Kopwn as-oryzenin ws the principal protein or nt eGatuins small Quantities of albumin, globilis and prolamines, The proigion at 2" have a lower bidlogical value bot a higher digestibility thar thow of rice ae polishing. Parbosling his no ellect on the biological valve or digestibilny of The niuritive Value of nee protein is of high order being superior to that of the a other cereal products. The rice proteins are morc rich itt arginine compared to sa proteins. Rice is deficient i lysine and threonine. ‘The biplogical value of rice na wheal protein Is 66 and maize protein Is 50 per cent. Minerals: In its aiineral| content, rice resembles other cereals. Most of the = prosent in ihe rive are located in ube pericarp abd germ. Polished rice ts poor iq — and iron, Coloured types of rice contain more en thay the white rice; The content is high; about # per cent of which (s presanit as phytic acid. Rics also coms: trace elements. Vitamins: Unpolixhed and parboiled rice are pood sources Of B vituitiins. Rive a. corituin cither vitamin A or vitamin C. Rice contains aniylases, proenses, lipases, oxidases, peroxidases and phew ‘the oxidase activity of tice remains constant but the amylase, lipase, per Gaines reac. The aciivily of the alpha amylase in fresh rice is probably respomt potivities dec its sticky consistency afer cooking. This enzyme gets inactivated during storage i grains got separated essily,gut is Inexpensive and can be made ap ho faut ea in the preparation of mini estrst oc oe commercially. cation of malted milk powder. Cctical purposes Wheat endosperm to be puffed a cooked ny ig These are next placed in « putting gun. Miia ‘moisture within the kemels imo ‘Steam, ively and pufls the kernels: The then pamtially dried as heats the kemels under the gun is opened Pulled Whear is toasted jt s-derived from wheat. a familiar compatind of : . + a sall-like product gencrally available and adisene sete Wheat getty is abotit 2-3 per cont of e i comparable to animal proteins, Paeay re eee a sjisee mating, as it has a poor shelf life of only a few days and is lost in’ Bran fraction. eh samples. ear eat pote, 1) per cent ail, 10-[5 per a a Fn or eeaming of the germ increases the r shel fe: Germ can be ‘in-Weaning foods. lloras ye I increases the stool weight by increasing the water holding capacity of * bran prevents constipation and may lower the risk of colon Eaneer. Tate fri a hybrid cereal from a cross between whet (Triticum) and tye (Secale), ‘brid ceronl has the productivity: and disease resistance of wheat with te ee and t of rye. The protein of triticale hasa hiwhsr lysing Content than thar of wheut min. The grains have 14~—18 per cent protein ax agairist 12-15 per cent in wheat. The for biscuit making ‘bread making quality of triticale could bt considembly ‘byt ing with equal quantity of maida. CHapatis are acceptable up to a 50 ‘ett level Of ihoorporation of triticale flour. Dissent ls Of wheat. are’ used for diffesent purposes. For-cikes. and Dreads soft formaearon! hand wheat are usec. in India, Punjab what is sed for making chapati be wheal is oscd for rava (Upma) purpose. Maida is used for making sweets and i i * inci conuimed Fee ale more than half of the world's population, {tis principally i the seed of a Semiaguatic, yrass, Oryza Sativa that is cultivated in ie and environmental factors: ‘The getm, the Label rabestah Mendasperm in quiriedts like peoteie mirierals Uting milling alongwit the husk peci eact te carbohydrate of tice ix arch which i alt and sperior ies according Wo the grain type. The a “b a Der cen amylose while some coarse tie car. COMETS es CHAPTER 2q 2 of the: Heommonded HEIN 8 whole oe a Milage Tagtl, fowier ani hain which are nat os cma eon fet OF let; Whiote gratis jana While grams shout be Nerve Er phen coflepe: emiateens, Now-i- days pte CNS bi reumete wip) whete: Whey em sheat brow ie peters (yy read mwile with ini, Whole wheat flong fh reap foot is avilable as fulton our Hxports believe thar Moducing Whale (Pm erly: corr brill Iyeal lay CALE Hehavitiies fin a it. time. Whole RNS require fy common: tomer and avi, Miorter shelf ite Fortitied Wheat Flour ‘Wikeran Vhisyy’ jy fortified witty delitiod Ova Heir, ! Fer Goat. Thiit new easly traprow Huai y of Hratein but alse inprove, fitnctionay| eRaractenND. wel BS Maisie rete RUig and boas ail AbsGrption in the end Product ten Nortitied whe NOUF hay been SUCCOMMFiTly tusodt fo Prevent ton deticieney Unwemig, The study “oducted ay W}A) fevealed that ferrous Sulphate in yy CON eff SrEr OF ire ti the Moves of Wea Now SOUVE fing Hood (OFieation Products ot Wheat Poushtie ft, tami Upto 1g) y Our is more cae ‘0 storage Under poor onditions, ATE reMOVed i Making white flour or Tikicha. Maida trikes more Sar nS. a foal Vokime and it js More bland in. taste nnd more easily tiglnt SOntAINCr in a reltigeratoy, ten aoe, we a oad SF reline Wheat four 6 much lower thin WhO Whe ptHand pounded is rich in protein, minerals, Bovitemins or best milling yield of rice, paddy: has to be harvested at an 2-H percent. Before milling, paddy is civ fis, In dehutling and milling coarse outer milling Yields hulls 20 per ce: Paddy-is milled in India e:Glemriod Traps poe] [xeet al J homed = ‘paddy | t j spoaling e018 1 tilting 4 nsbbes 10 wees if rmpater (oer) + ] * Aimononare le | sina 0 7 ; | one | \ ' = < one ‘ itso pace | 1 a ha ab ia wo | eat 5 cs with etter gene OF ON milling. fing jo def Steps Involved: in of wo I = variélies with diate Source; Shodane, 3. of ai, Nutntional and. sensory profile of degrees of polistung- international journal ‘of food scion © Rice is passed through two, stone oT rubber Jiffierent specds. all getion on the gcain, the hull is mek from Whitty dis Known as bre + called pearier tO remove coarse 01 ayers of bay Sone Anil gin unpolished milled + Breakage of rice occurs ga this milling. a inpolished rice js liable 16 dévolap rancidity and nest polished fly machine "which removes the aleurone Inver and yields © | 4 Sometimes the polisted rice is further treated ina devict of sugar and talé to prediice & brighter shine on the:-prains. ed from the broken xernols. Large kernels are called.as secon ‘ones are called ‘sereenings, gmailest ones OF called the brewers rice. : Fieties of coaise fice are not highly polished. As ‘the Indian Go ‘the extent of polishing iaays to soflen the kemel followed by, bing ee drained off The paddy o beated.in a shallow éariien vesel seen fh & pounded by aq iron pestle or use irontrolfer Which: the turk The 1 separated by wirmowing. cmcmatCorman an Comes Prooeti ; + tN iA wi wett)ninstiony with iil Heo Tis will vary With the yy a aS Gi Papers! 8 gl ent ler i one Compe, gelouinieat Wawel ° roan eats erature beanie ¢ Gonifilcte far starches re re crt gilt 2 tthe ganas fn my <8 M cr f Cf BRC 99 Soe js ys polarisation letnperntiine vay, Pepesiding on. the, artery and oD eh Y ollie on Wit 10 rhicked sarnowhere berweel GCI VINEE Cive:(ytatlire: ie lense oh Rca Of surel ind sie of the getin. “THe re range 6 CIARIESHACG cw starch une serven ag An) adelielemal cosity Of the; hicate ¢| it ane aah ae ted Stare mixture is caused by the action. of the Bee arinture BOA teache cH other. tapping the water std inhibiting its Se ony be tear ie ‘emipemture at which golatinisntion. takes y at that ‘canpersyy : Po eappend iemperanire uniil the favour of the , gain el HOE be stirred wiles neressary since the swollen Meee tHe net (teeas will thin out of the mixture. AS Cee ddnetie chen ee inerease in sifiess of the gel farmed icho decrease THY which keeps the molecules (om reassociating. ng. Whey are sof non-sticky, possess ‘re: preferred because after cooki nd show linear kernel clongation without significant increase in breadth ation q time of heating: Starch: pastes may be Ga boiling tempetatlire over direct heat, consts f for approximately one minute. Under earful connate Ua 4 i upidly are somewhat thicker than similar pastes heated slowly. of starch: Mare. concentrated dispersions of starch sliow higher viscosity matures than do KS concentrated mixtures because of the tarwes number ot A in the early stages of gelatinisation. Each type of starch gelatinises Heiperature range; although this range may be affected by starch Prepared most quickly by The starches vary in their thickening power. Wheat starches gelatinise mice, sorghiuin Or corn starch. Com or sorghum starch give opaque:pastes jan Wheat starch at the sume concentration. Waxy com starch (more form & gel and temains clear because of lack of amylose. Flour that has less thickening power as some of the starch molecules had been Stirring while cooking « starch muxttire is desitable in the early nif rm, consistency. However if agitation is too intense or continued » breakdowit or fupturing of the starch and devreases viscosity and ‘ingredients: Sugar: The sugar added decteases the thickness of ar limits the swelling of starch grains while competing with them elevates the temperature at which starch gntin begins to thicken Ki the swollen Qrailts More resistant to mechanical rupture ailer they are CHAPTER 2Foot Sedwdr Table 2.15: Amylose percentage of tome x oo 0 Rice 16 Potato 20 Wheat 2 EFFECT OF MOIST HEAT Gelatinisation Starch granules do not dissolve readily in cold water byt suspension with the starch tending to settle out as soon as the When heated with water, the intramolecular hydrozen bonding water and (9) swell, (b) the viscosity increases until a peak 1 the transhicency of the mixture also increases. ‘The tert gelatinisation is used in general to describe the: Chiingos to be gradual over a remperature range during gelatinisation, The eh tentporary suspension inte 2 more permanent one. Ee The swelling of starch particularly amylose resulting in the ‘Ormation is believed to occur Uhrough the binding of water. Tn starch, the amyjocet 8 molecules ure loosely bound together by hwcrogen bonds of the hydroxy a the hydroxyl on one molecule is attracted by the negative charge a qn hydroxyl on other molecuile and this attriction forms « Weak link bery) the As the temperature increases of the starch water mixture, the hydrogen ga for both the starch—starch bonds and: water—Wwater birds and the sire ¢ diminishes. [nercasing water molecules begin to penetrate free! between the the, when their Kinetic enemy becomes great enough fo overcome the attrition weet molecules. Two starch motecuies which were onginally hound together are bet molecules with water in between, Thestickng together of grannies she mat from adjacent granules becoming attracted and enmeshed in i ne and other brovaht about by hot water on starch atc iteversible. Swelling of oat oo gclatinisation is shown in Fig. 2-0. a they wi it TMXtute ibm ig bro, al iS broken 2 lckriss saanpolished Whole ERIN WHC cont Ie bye, Brown. Fico Hy Nutritionally supe ie oti white flee. Brown rice has high goon ty polished ana fil 5 100 per cent & ca ‘OF to hana. Sf AMOUINS of ; germ cand pounded rice, under impured 4c protein, dietary fibre oryzatol COMPATEC 10 white rice. ty i anjncrals and ‘Hen ed be me ce of ibran, it ins to-cool ceiala aly eC COOKING. Open = on fone ean ordinary brown, rice can be substi, brown Five ger the uted (OF White tice in) al « prudential 0 FRINGE White Tice with enw 5 aes : RH could reduce the incidence of disney | (MY Stet. This single fre! eciality rice that is usually a what yi is gsspecality i h f Brain, like brown rice. tus eolouir Bas ek that fds 1 DUE wien cooked. The eck due primarily 0 iis high ayaa content anc ary mel Figure 2-h) Black’ ree Red rice: Wis whole grain rice that varies from HHialfogany Ww burgundy in edlaue with ‘Putty méte and chewy consistency Rice starch: Rice starch ules ‘ate quite smal} asd am embedded in To'separate them from Protein, broken tice is stesped for 24 O10. per-cent caustic soda. The eauistic soda tre bund into flour, The Nour is then mixed with ab i protein burs in 5 times: its fed granules are washed, dried and POUL ten times its weight Of calitic soda starchy that setties down is removed, was Teams and custind powder. It: forms 4 vende Rice bran: Bran. includes Several subl eakige! Of the White rice kerne! durin lospetm becom noMmally ‘cont (fthe by ayers within. the pericarp and iB Milling also tesults in smal NE part ofthe bran fraction, These broken £ ain 10-12 per cent of br Fan is subjected to'a short term high temperature after milling, the lipase activity Sesonyed and stabilized bran of edible grade is produced. Bran produced from parbolled ee AieAty able: anaes not. requie any further stabilization treatment = urbne fragntents caginents are pritniarilypally ih the aurrie vewel for > oui or fh mactiinic fine becomes slightly storter ane broader ‘ ad rive) is casy. » 1 resulting in, jeduced lowes during Hing. "This benefit t ‘defects like cracks and chalkiness.by parboiling. & +, parboilgilil carnpictely. 1 greator resistance 10 1 eng and fungus. ‘ ‘to the removal of husk {bran in milling are tc. Dut in and imineral present in h * Gived and seeped into the ende “B vitmins get fixed 10 the’ grain and hence Eile ptrients duc 10 washing of rice ' gla patbolied rice compug jes digestibility and Protein E sncy Ratio is higher compared Hee will pot turn into glutenous 7 ws Ww doked dwells more when covhed 10 the desired softness. “@abiliscs the-oil content of the bran The disore ies the mative rice gmin-are ruptured info a band by ling fagas of parbolling Sometimes, it has an unpleasant smell and change in colow and herice not prefem Modern'methods of parboiting have eliminated this problem, By controlling soakioga bé tained j 4 Heamilag, colour tind cooking quality can The mienilod Of vitumins and minerals in various for Table 2:5: Retention of vitantins and minerals in various fo ms of rice is'given in Tabiep NE 1956, Food Processing and N AE init Mein Go Pn La, New ch‘Cas 6 sie Gonads nana ad qolegiites are diarupney Ds one OF TNE Milleonlnn nf ievell wr nant Of (Lise ehajyy sin Ue ices of tetany me the sa ae We linear Mareli fraction Jeu 97 fai uy c i Spee yee 1 TH Wh geet MT Bn ead ns a i git aigcutes beuhn Hinmediilaly after CoCINY. Amylopectin, tee branch Innere, ain nnn the wollen BruTALe Where iy caine slemmly forms omew bonds between on process of recryataiZa((o0, Bonds tcrmed tetivean the pronation ot the PADY yn anoreedle® ive ot a hive tite orneticil effect-an the rigidity of the starch Se IGh Oran ‘aly Sinise ronlecules ure relatively ateome ant % tlie. ‘ BP tein the wen ee-ditnetisional structure that pevalte in the leculyn fri water in ith ily oF (He mitral minnie jy tenement POET ne Neha pines Beaute iickened nti consnives so land ue gel Sormattor TE eee eee Tr the ratty occur. Additional bonds are fotened Between gone It He Original state, Sinictiseal trangfoomtion oceun dung ah ATS Co It And iSTEW, LHe watch eecnes peogregsively Looe sahil sae AONGPIC. MKC tn ie origisa wave, fy galled rerropeadation, Arayoue ation at MORE FApld pace than door amylopectin e this are woKt, pliable and elacrye ! nr been encountered | elastic hut on stonige become hard ant n cane of male bread, the crumb and eronibly. Ketrogradation of starch js the niles ba bringing ng a Crumb stricture: is due 19 Phywics) changes in branched chain joules Within the swollen granyles amylose fraction, It retroprudes rupidly ing. Retrograde amnylopect|y, can ho Teverted 10 itg simarplious state, ent to 8 40 S0'C temperature increase’ is applied. Retnograduion of by heat, ‘5 ile bread reveris 10 freshly-baked bread when sate is heated at 98°C, Surfactants may alsa be helpful in restoring f these Molecules ogpregie the amylose molecules put) ed oul of the gel, The pi uly association as the \na particular area in an organized, together more Ughtly, the gel network roves of weeping called syneresis results starch mixture apes ultimately an ordered ‘ed {0 dry heat carbohydrate compounds called dextrins are ved i Water they haven sweet tase. Colour and favour ive dextrinisation reduces the thickening power of starches. Non- yan a burnt toasted flavour develops, Dry dextrins known as f mc starch granules through'a pméest known as dextrinisation.Pee Some f YPN OH Phas gy 11 Feetpe cinlting form lange ainauint Af eer aaitee rel se Wrefire cooking. ‘After the starch midiare thas beer be aded with Mel foes effeor ay viKcowity’ sd UIUCeN I tiene Nota: Acid in the. form af wintegur BE liate jilce- fae nt Woke OM The Hirninies Of ihe cooled paste, The steele ie hs ANE oaed 4p Tt To fragiyentition of swolleyy ea eld Hyde ot tag Neu and heat carnivee the hydrolysis oP starch to ne ane ae tang Ss toiled hydntes at liver temperature than fb: Ut 8 cid "hina GAN used in Confectionery industry. 8 Some Mh cooked starch imintites like custards Beet Hit wane a Sechirs. Wheit ia hil: concentetion of sugar is al limits the swelling, of sr.3,the 4 Welp to decrease the effect af atid, betel set hydrolysis of acta, Acie i March molesules are therefore not ay aval be dec om ales aR Ihe atarahy able Has Bet cooked, This IBF py inde ot or Ind stirred fy lemon juice can a me Contact with starch molecules, Figure 2.\ shows the effect of PH on gelatinisation arid breakdow, OF eo Sear TN mg 42 ‘Tima (minutes) Figure 2-v: Effect of pH on gslatinisation and breakdown’ of com starch, Source:Paul, C. Pauline and Helen Palmer, 1976, Food Theory and Application, John Wi Sons, Ine., New York. i A ind proteins which tend to ¢ Fats and Proteins: The presence of fats a rote h granules and thereby delay hydration also lower the rate ty As a starch thickened mixture is cooled without slitting after gelatinisation additional changes ensue.Table 2.16; CL mm See 05 3-10 25 10 NG 10 ui 05 a e 50 ppm a Inns i z 0:3-0,5 03 0.5 9-13 15~18, 25.30 AS desired ——— of shortening used in the it Preparation of biscuits have a profound effect on ity of elflif Got OF bis ave a profoi ee ality yell a ee life. Shortenings with low free-oil content improve , 00 gual Of biscuits. The addition of antioxidants such as BHA or blends of BHA, ine | gallate to the shortening ji ei ife. jeer nd propy! gal Ig improved their shelf-life. ii 8 a piscuits in India are found to contain 5 to 7 per cent protein and 20-30 os perl fat. read of different ingredients for bread making is given below. see : The i. Zz Procedure: The two methods of dough development are given in the schematic diagran Fig 2-9. .Foon Scitwot pyrodextrins ore formed in the erust Of baked four mixtures < of starch yeakdown ean be easily digested by the ory Pri, AInwost all mixed cereals and pulses dextrinisation takes place Y* Chae® hap, Mh Pal "hy FERMENTED PRODUCTS Bonnion describes fermentation as @ general term Which coy, changes brought about by micro-organisms and includes the prop @toy: r r s also produces h oduct ie ind similar reactions. This process also p eat end) conta "of dioxide as by-products. Bacteria and fungi are generally involveq's ama bacteria concerned with the fermentation are lactic, acetic, z a fool groups. The fungi concerned in fermentation Advantages of Fermentation: It improves the flavour and texture of the product. Nutrients are increased like vitamins B and C. Fermented products are easily digestible. It decreases the pH and inhibits the harmful micro-organisms, Certain harmful substances like trypsin inhibitors fermentation. + Variety in the diet is increased. Fermented products based on cereals are salted biscuits, bread, Biscuits and phyting ae c ili, dog The biscuits are classified based on the characteristics of the dough: shor, Gough biscuits: The *Gluco” type sweet biscuits are made from shon doughy or salted are made from hard dough. Fermented dough is used for the oeee biscuits. The typical formulations are given in Table 2.16. Pat Salted biscuits These are made from fermented dough. The dough made with yeast is fe Shaping is done by using sheeting and cutting machine. The dough j applied during lamination. After giving number of laminations, the baked. The hot oil is sprayed while it comes out of the oven. to obi The crispiness of biscuits mainly depends on the amount of fat applied,Foop Scinvee Niel eed detailed Mined half the water, yeast ay Moun c ents a xed AML the ingredients are mt Amoi ga Other Ol "ete rinutes together kneaded for [5-30 minutes. Allowed 10 fermen; 1 Fermented at 27°C a The first doug, 6 for 1=2 hn. Mixing of the remainip to the dough @ in, and aye ferment for 204 Allow et ") ™mi i + Kneading by hand of mechani cally to remove gas (knock back) Allowed to rise again, till the bulk is doubled. t t The dough is alloweg The dough is allowed to prove at dough Ps a 38-48°C for 45-60 minutes 48°C for 45-69 me aa L es, Baked for 30 minutes at 220°C. Baked for 30 minutes ap a ae ‘< Figure 2-w; Dough development in straight dough method and spo, 5° Vite ‘¢h, The role of ingredients in making bread Flour: Gluten makes the dough easy to handle and permits @ large expansion dys, and in early stages of baking, Glutenin controls the elasticity of the gluten and the for dough development while gliadin proteins are resporsible for loaf volume, tiem Starch granules become closely associated with gluten during dough Mak : ty ar prevents an excessively cohesive structure. If the starch is damaged during Milliny Water, thus competing with gluten proteins for available water. Flour amyl 8 damaged starch. It is also essential to have damaged starch in adequate Amoy, Bi) supply sugar during fermentation. Excess starch damages the bread ang Pe 9) decreases and bread is less attractive in colour. alg Water: It is important for gluten formation. It dissolves sugar and salt ang dispersion media for yeast cell. It brings about partial gelatinisation of starch unt Some leavening also occurs as a result of the steam produced from water, ™ Milk: It increases the food value of bread. It improves flavour (non-fat dry milk and is better than whole milk for this purpose) and makes the crust brownier. Fou Per weight of flour used. Salt: It is used as a flavouring agent. Excess salt has a retarding effect on, fermentation. It strengthens gluten and controls the rate of fermentation. Sugar: It is necessary for yeast growth and indirectly for fermentation proces, colour of the crust is due to the Maillard reaction between the protein and sugar occurs during baking. It influences the tenderness and the volume of baked products, ‘by weakening the gluten structure, Fats and Oils: They contribute to the flavour, It has a tenderizing effect, Up! per cent improves the volume and texture of bread. i(Potussiam: bromat handling charact af products, The t SH group « rosslinks beeen is ¢ dry yeast. Yeast 1 is mixed and alcohol. The acids forn jy in antioxidants. [ ca Bread cSxiaants | pote 5 Arabian foot and resembles Phulkas, Bre 8 Se ith desired filling in thick form f oa e pia OP ted chet 1 nan 500 g > 1 tsp aie oH 250 mi we at Sg salt to 12st method east in half CUP of water and a oe for 10 mts- Mn fou salt and yeast mixture. ; at oil 30d palfa cup of water and mix knead 10 form a dough. - Lene aside covered for about half an hour again for till smooth. Make balls and roll out into diameter rounds. » Cook on both sides on hot tawa. Conese ine Comes Pro f the pide nied to inhibit the ah ‘xe a FAVENINE ARENT, Yeast used for | di for leavening is market Jium of mot into cokes. [t acts oF nentation impart a d tis called pronyl-lysine that | Mani This compound is not p Sate fae umd hot present in the original fl 2-x shows pile of pi re een idey TH and the 1 and form the S—S ar and strong of baking bread pr J is sliced ctos Figure 2-x: Pita bread, opens up like a lip.Pace eonet method Protons Ingredienté Ade 1 \ Knvend (he denualy till itd 6 : Apply melted! ghee and! continy Sx 4 becomes pliable ‘ ap Covet it with cloth and leave it tg Me ‘ ea: place for 3-44 hours wey Curds We Divide into 4 (0 5 cqquml parts ame py Warm water 2-3 TOP |ike purit ram dial-based fermented and steamed fF 5 parbovied rice and black parbesied rice and BlAKY A afants and invalids di and used as food even for Procedure i Partwoiled rice and black gram are soaked separately in proportion of 3; They are ground separately. Black gram Hal has't0 be ground into wit has to be coarsely ground The ingredients are mixed fogether, salt Is added. Allow it to ferment overnight - Jdlis are made in steamed perforated containers. Parboiled tice which is relatively hard in texture found to te more for making soft and spongy textured idlis. The speciality of black gram dhal in, material present in it, This mucilaginous. principle helps in the retention evolved during fermentation. The protein surfactant forms the network, which is stabilised by the viscous polysaccharide, thus the foam. ‘The micro-organisms present on the ingredients and those fre fermentation. The bacteria recognised in idli fermentat lactis, S. faecalis, vn idl preparation is owing to an increase in batter volume, content of B vitamins,scan De MAGE Inte dine pigare PY lulls © Wo ditterent hopes: and sizes (thatta ili, mint Uulls) 7088 fed ree 908 DUE BTN dal ore socked togcther in the proportion of 4:1 to 6:1 __ patter are ground ANE and salt is agge ingreter to ferment overnight, ie nen made with the batter, : a « DO appa” ; flour yeast. kanji or toddy oa to ferment overnight, sal js poured in a Kadai and the kag dl ; er id with the st . The bal with the lid an steam . quis toned idded 10 facititare fermentation, ai fs tilted (it jg hot handled like dosai). that is evolved, itis cooked. Kall soaked in water, Rai flour i cic alongwith rice (broken) or rice rava, + Next ioe to ferment overnight. + {risal jahird day it is consumed. + An Dhokla : ken in the Droportion of 3:1, 3 black gram flour are tai + Rice four ae sour butter milk and allowed to ferment for six hours, oh ee ina plate, cut into pieces and seasoned, + Iris steatUNFERMENTED PRODUCTS Cakes There are two classes of cakes—shortened and unshortened, The short 48 A essential ingredient are leavened chiefly with baking powder, ‘f Hol contain fit as a basic ingredient, They are leavened by air F Steam, The ingredients in a cake mixture are flour, ef, milk, sugar, Sherri, agents and flavouring agents (Recipes for different cakes are given jn Role of ingredients in cakes mth is mainly milk or occasionally se a ps sannescey. ‘Aerated drinks are also tea batter to bring about the hydration of protein ang i ‘chemical leavening agent, sugar and salt. The ‘worked out with care. The little liquid will cause 4 ., ) much liquid will produce cake of small volume me ‘The fat in the cake batter serves to tenderise the gluten ang 11" ig ‘crumb tender. The fat serves another important function as jt en, eaming process thereby contributing to the leavening of the batter ang ‘olume of the baked cake, ’ : _,_.. Butter is still one of the most popular fats used in shortened cake. Its chit ‘being its food value, flavour and colour. The disadvantages of using butter aes ee for cake is its relative high cost, low creaming quality compared to the ang Sugar: It has a tendering effect on the gluten and egg protein of the batter, amount of sugar the more pronounced is its effect. A batter with too. much « Produce a cake of small volume with sugary crumb. A finely granulated advantage of blending completely with the other ingredients. The function of floured mixture is to sweeten, to develop gluten strength, to develop colour ani Tt acts as a creaming agent with fat. Eggs: Eggs form foam when beaten, contain air which serves as a leavening ag Protein forms an extensive network which is coagulated by heat and Contributes tg x structure. The heat of the oven coagulates the egg protein which is in a Network of, and capable of maintaining the increased volume of the mixture. The lecithin in « acts as an emulsifying agent of the fat in the batter. It also adds colour and favour; baked products, ir Leavening agents: The leavening agent in cake is baking powder which has: bicarbonate and acid. Baking powder in the moist batter at the oven temperature carbon dioxide and causes leavening. Air incorporated to the flour mixture through cr of fat and sugar also acts as leavening agent.Tee fee at oven, i eee ee nn ae jtinn om © Veo track per, fons tet, tems techs iting power Saag Pei: too cent on ove eae opened stariene Too mmc Nour, 1 tite ager, fet GF mit: tse fet am ome Ne cenit (tee much ghien developed) tow deep + par cocnagh leavening agent; tow cant an cer; tao much fit oF Too much baking powder; excenive mixing Feo tach Mow. too much emg: too lef te little eager, 108 Too much sugar, ~ Too small pan; 100 much sugar, too much baking powder heat made from soft wheat Nour containing about 7~8.$ per cent protein and vai of starch, Gluten forms a part of the pa of the ‘ane structure. Gluten, real. protein in the batter stretch around gas bubbles and not allow them to coalesce fgom the 107. The bleaching agents and maturing agents used in the preparation some tenderising effeet on the ghiten, Chlorine, for example, increases the ‘of four proteins. It also facilitates the stabilising interactions between starch _gnd between starch and lipid. The finer the granulation of flour, higher would score. ng agent in cake is baking powder, Baking powder in the moist batter at the forms carbon dioxide and causes leavening js well cooked is Muffy and dry with each grain separate and firmer but tender _ rice that is more moist is preferred because it packs together easily and holds It is necessary to use just the right amount of water in cooking nice because when water is used the cooked rice is likely to be hard, brittle and small in volume, but much water is used the rice sticks together in a pasty mass formed by the starch oe grains and the excess water. Usually two cups of water is added for a cup of rice i¢ may be variable. Pressure cooking is the best method of cooking rice as i retains nutrients and gives proper cooking quality of the grain. Because it is a bland food. ie eat be prepared in many ways and with many flavours. The cooking quality of rice can fe expressed in terms of consistency and swelling number Volume of cooked rice Snelling mumbor = 77 Trae of unsooked vice‘Too hot an OVO tye 10 10D ot bottom of tl Too much sy BA, tO tnadequire bulking: Too eek wae ‘baking. eh Of fitictose op Honey; position tao elowe he oven much biking powder, : door opened during is that TON; 100 tte SUbat, fat oF milk; too hot an ovens Siring (100 much gia Seveloped) 19 deep a pan Not enough tesvening liquid REN: t90 cool an oven; too much fat OF Too much, bakir Too much 1 nCessiVe mixing Much Nour; tag ‘ re Hite liquid, MUCH egg; 100 little fat; too little sugar; Too much ‘sugar, Too small p; Ne powder; ¢ “ ; Z ‘iM; too much sugar; too much baking powder best made from soft wheat flour contain Gis int of starch, Gluten forme n pee protein in the batter stretch eon the top. The ble Agents used in the preparation tende: of flour have some jcake PO) lorine, for example, increases the c sersility of Hour proteins, It also facilitates the stabilising interactions between starcia protein and between starch and lipid, The finer the granular ion of flour, higher would 0d ‘cake score. ing agent in cake is baking powder, B estore forms carbon dioxide and causes ven tern aking powder in the moist batter at the leavening, rice is well cooked is fluffy and dry with each Grain separate and firmer but tender. ice that rice that is more moist is preferred because it packs together easily and holds , necessary tO use just the right amount of water in cooking rice because ee is ci ce is likely ‘ard, brittle and small in volume, but is used the cooked Tice is likely to be har k e Sc vier is used tHe Hee sic together ina pasty mass formed by the starch when 100 i water. Usually two cups of water ded for a cup of nice of the ice Pee eee cooking é the best method of cooking rice as it retains Ei nts and gives proper cooking quality of the Stain, Because it isa bland food, oo pea in many ways and with many flavours. The Cooking quality of rice can - aes of consistency and swelling number. Volume of cooked rice og Ora elie ehacakaaies!Chapatis 4 from whole wheat ff, patis are unleavened fat breads normally prepared from whole wheat fey, Chapatis are unteavened flat breads 1 he form of chapatis, yu" also the cbapati making «leg nd elastic. Phulkas, panyypal ty hysical and Organobeptig chad This problem can be overt Per cent wheat produced in India is consumed in t And ghitenin isa good measure of flour strength and Hour. Freshly-baked chapatis are soft, pliable a8 the variations using the same dough of chapatts Chapatis are adversely affected during storage, 17 using buttermilk (phospholipids present in it) while making the dough Multigrain products Now-a-days many multigrain products are available like multigrain bread, by, flour, beat cat colli and multigrain dos mix. These foyy Mt, ratture sceail sae id ples Some may also contain soya bean, flout These mutigrai. flour are superior nutritionally compared to wheat out oy i is but also these 'y other single flour. Not only amino acid balance is better ee vitamins and minerals. it cent loss of B vitamins, which can be com, Bice and Be weg entail lesser vitamin losses of about 104g " ‘The nutritive value of baked wheat products is given in Table 2,18, Oey Table 2.18: Nutritive value of baked wheat products 240 45 Marie/Arrowroot 478 8 40 24 6 Ginger 533 8 37 25 5 ‘Glucose 443 8 41 32 4 Salted snacks 518 3 48 10 4 Wafers 418 8 61 Is 4 Cakes Plain 470 17 21 25 7 Fruit 380 18 36 21 5 Sponge 300 30 2 33 9 Source:Achaya, K.T., 1998, Food Processing and Nutrition—Textbook of Human Nutrition o by Bamji et al,, Oxford & IBH Publishing Co. Pvt. Ltd., New Delhi,Me excemm Ving wishing. The method of cooking ube remaining thiamin can be lost rie net ANd discarcling suephes water About Me oking in WATRE AMOUIIS OF water HS way. This water can be ised as » dink PF ces have beeen developed for a large fnumbe; exe. Macaroni (0d also have become poy i Artdtiona foods seh a it, dos eff dost batter are available in the inher, Pron waaans wet mites, ready Traditional foods like parched Cereals are easy to ¢ NN samosas to be fried are ad sady-t0-c00K chapats are uaeg fs oe {9 Pion Dehydrated pulao, kichidi ; heat can be consumed without much cookin ne become part of our daily life. Chapatis stored in cold storage are popular among ng in USA. Defence Food Research Laboratory, Mysore has developed a y by which chapatis can be stored for more than six months. : latinise the starch and ‘ i js cooked to gel he star subsequently dried. The processed rice has gructure that will permit rapid rehydration, Usually within 5 minutes. $ TO REMEMBER WHILE COOKING ST on of lumps: addition of dry starch of flour to the hot liquid may cause lumps which are sable. When dry flour is added to hot liquid, the outer flour particles gelatinise and ye sticky and inside particles unable to gelatinise while the remain as dry flour and bration takes place. This reduces gelatinisation as the starch within the lump is not for thickening. Lumps can be prevented by won: Flour should be added slowly and should be stirred well so that before the icles gelatinise they get dispersed well. es and granules: Instead of flour, when flakes and - igiess. The particles are bigger and do not gelatinise ence no Jump formation occurs. granules are used lump formation immediately when put in hot waterb, Pr — aa apluin the effect of cooking wn junritive vale of cat aabieet a SE apps ohe dr wna es what bs the Protea what happens wher arch gra git one SS | the gemeral effect to nel of (he e " pasion of HT‘Foe Bement Cold water paste is made with flour before adding to hot wouter around each particle already getatinived starts surrounding all partictos Hetow ee foul point Cereal four ean be added to below the boiti ‘Whew the particles get disnersed before gelatinising mt Dt Juelieion of Ge TF the particles are ftied! in fat, all the particles yet a cevitin stickiness and lump formation is avoided, Sof \hurion of sigur’ Sugar competes with water and decreases gelatinisation formation By dey nesting When starch particles are roasted, dextrinisation takes ph gelatinisation of the outer particles is reduced hence lump formation is Woideq Too much or loss gelatinisation While cooking rice, too much of gelatinisation results in mushy rice Which is no Basmati rice requires less water to cook compared to ordinary tice. Too much x long cooking, t00 high temperatures should be avoided to prepare desiible ee Flaking and puffing hastens gelatinisation. Me, In some recipes like kesari, sometimes less than desirable gelatinisation takes ssugar or too much fat are added before gelatinisation of the starch takes place * Being comparatively inexpensive, cereals form the staple diet and contribute tg ‘the calorie requirement and half of the protein requirement. Cereals improve eas ‘Of pulse protein. With the recent emphasis on the importance of dietary fat req q ‘and increased complex carbohydrate intake (starch and fibre) cereal grains are ‘mes order’. They are excellent source of starch and B vitamins. Cereals also contri ‘Saticty and are used to prepare the main dish, No meal can be made without Sere + Cereals are used as thickening agent, ¢.g., com flour in custards, rice flour in p, ‘vermicelli in payasam, corn flour in white sauce, macaroni in soups. * Cereals are used as coating agent, e.g., maida paste in cutlets or bread crumbs in + Cereals are used as beverage, e.g., malted beverage. + Cereals used as desserts, e.g., rice Kher, wheat halwa. + Cereals are used in making easy to cook products like macaroni, com flakes and ~ Cereals are used as covering for stuffing samosas, puran poli. + Fermented foods made from cereals are used as breakfast foods or snacks, eg, dhokla. World Sandwich Day is on 3" November. The year 2023 is International year of millets.formed? Explain its role in cereal cookery. factors affecting gluten. t notes On the different. methods of parboiting rice? Explain the advantages and limitations. recipe for mas sires and explain the role of different ingredients, fermentation’? Discuss the advantages of fermentation. Give examples for fermented the effect of moist and dry heat on starch. jump formation occur in starch? How is it prevented? and explain the terms gelatinisation, dextrinisation, fetrogradation and syneresis. e gelatinisation. Explain the factors affecting gelatinisati i! i ela o eRcHitine Gf ditch: e gelatinisation. Bring out the importance of the factors affecting gluten formation, (b) ready 10 eat cereals (@) whole grains, n the role of cereals in Indian cookery. the effect of fat in cereal cookery.