Processing & Microbiology of Cereal Products

8/8/2019 Processing & Microbiology of Cereal Products

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PROCESSING &PROCESSING &

MICROBIOLOGY OFMICROBIOLOGY OF

CEREAL PRODUCTSCEREAL PRODUCTS


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Cereal grains contain many healthCereal grains contain many health--promoting compoundspromoting compounds--

1.1. Phytochemicals (plant chemicals, havePhytochemicals (plant chemicals, havedisease preventive properties)disease preventive properties)

2.2. vitamins (Bvitamins (B--complex, E)complex, E)3.3. Indigestible carbohydratesIndigestible carbohydrates

4.4. proteinsproteins

So wide range of cereal products areSo wide range of cereal products aremore acceptable.more acceptable.


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Some Important CerealSome Important CerealProductsProducts

Hot cerealsHot cereals-- Most hot cereals consist of cerealMost hot cereals consist of cerealgrains which are soaked and/or boiled to softengrains which are soaked and/or boiled to softenthem and make them palatable.them and make them palatable.

BreadBread PastaPasta IdliIdli

DosaDosaTapiocaTapiocaCornflakesCornflakesSemolinaSemolina


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Processing Of BreadProcessing Of Bread

IngredientsIngredients--

Flour, Milk or Water, Oil,Flour,Salt,Sugar & leaveningFlour, Milk or Water, Oil,Flour,Salt,Sugar & leaveningagent.agent.

ProcedureProcedure--

Dough is throughly mixed & kneaded.Dough is throughly mixed & kneaded.

Yeast is inoculated in dough & allow to leaven.Yeast is inoculated in dough & allow to leaven.Some times chemicals are used.Some times chemicals are used.

Following period of rising dough is shaped intoFollowing period of rising dough is shaped intoloaves & goes through 2loaves & goes through 2ndnd rising.rising.

Bread is then baked.Bread is then baked.


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Baking of breadBaking of bread


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Pasta processingPasta processing


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PROCEDUREPROCEDURE--1. Boil water in a container adding salt. Add pasta to1. Boil water in a container adding salt. Add pasta to

boiling container & cook for 8boiling container & cook for 8--9 mins9 mins

2. Drain the water in a strainer and collect the pasta.2. Drain the water in a strainer and collect the pasta.

3. In a pan heat oil and add onions and let them fry3. In a pan heat oil and add onions and let them frywhen they turn transparent add carrots and currywhen they turn transparent add carrots and curryleaves.leaves.

4.4. Add capsicum let them cook and when the capsicumAdd capsicum let them cook and when the capsicumturns soft.turns soft.

5.5. Add salt and tomato let cook and add coriander leavesAdd salt and tomato let cook and add coriander leaves& pasta.& pasta.

6.6. Mix well and serve hotMix well and serve hot


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IDLI PROCESSINGIDLI PROCESSING

Ingredients:Ingredients:--

boiled rice, black gram dalboiled rice, black gram dal (Vigna(Vigna mungomungo//

PhaseolusPhaseolus mungomungo))Fermentating microbes:Fermentating microbes:--

LeuconostocLeuconostoc mesenteroidesmesenteroides

StreptocuccusStreptocuccus faecalisfaecalisPediococcusPediococcus cerevisiaecerevisiae


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PROCEDURE:PROCEDURE:--

1.1. Rice is boiled.Rice is boiled.

2.2. Dal mixed with rice & grind them.Dal mixed with rice & grind them.

3.3. Salt is added & allowed to fermentSalt is added & allowed to fermentovernightovernight

4.4. Then cooked by baking in steam.Then cooked by baking in steam.


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DOSA PROCESSINGDOSA PROCESSING

Ingredients:Ingredients:--

Raw riceRaw rice 1 cup1 cup

Rice flakesRice flakes cup cupBlack gramBlack gram 1Tbl.sp1Tbl.sp

Fenugreek seedsFenugreek seeds tsp tsp

Red gram dhalRed gram dhal 1Tbl.sp ( Thuar )1Tbl.sp ( Thuar )

Fine rawaFine rawa 1 Tbl.sp1 Tbl.sp

SaltSalt 1tsp1tsp


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PROCEDUREPROCEDURE::--

Soak rice, fenugreek dhal together 3hrs.Soak rice, fenugreek dhal together 3hrs. Soak rice flakes separately for half an hour.Soak rice flakes separately for half an hour.

Grind every thing together to smooth andGrind every thing together to smooth andthicken paste.thicken paste.

Mix salt and stir well.Mix salt and stir well. Grind the batter previous day and keep forGrind the batter previous day and keep for

fermented for at least 15 to 20 hrs.fermented for at least 15 to 20 hrs.

Next day one hour before pouring dosa mixNext day one hour before pouring dosa mix

rawa & dilute the dough if necessary of waterrawa & dilute the dough if necessary of water Heat the Tawa, Spread the batter as thin asHeat the Tawa, Spread the batter as thin as

possible & fry with enough oil till crisp.possible & fry with enough oil till crisp.

Keep a table spoon of potato masala inside andKeep a table spoon of potato masala inside and

dot with little butter.dot with little butter.


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Tapioca processingTapioca processing

TapiocaTapioca is a starch extracted from the plant rootis a starch extracted from the plant root((ManihotManihot esculentaesculenta).).

It is protein free.It is protein free.

Tapioca puddingTapioca pudding is a sweet pudding madeis a sweet pudding made

with tapioca & either milk, or for lactosewith tapioca & either milk, or for lactoseintolerant individuals. It is made in manyintolerant individuals. It is made in manycultures with equally varying styles, & by variouscultures with equally varying styles, & by variousways. Its consistency ranges from thin to thick,ways. Its consistency ranges from thin to thick,

to firm enough to eat with a fork.to firm enough to eat with a fork.The pudding can be made from scratch usingThe pudding can be made from scratch using

tapioca in a variety of forms: flakes, coarsetapioca in a variety of forms: flakes, coarsemeal, sticks, and pearls. Many commercialmeal, sticks, and pearls. Many commercialpackaged mixes are also available.packaged mixes are also available.


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Tapioca puddingTapioca pudding


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CORN FLAKES PROCESSINGCORN FLAKES PROCESSING

Corn flakes are the breakfast cereal all over world.Corn flakes are the breakfast cereal all over world.They are handy, healthy and tasty. Corn flakes canThey are handy, healthy and tasty. Corn flakes canalso be a delicious breading material for deepalso be a delicious breading material for deepfrying a variety of foods, from ice cream to fish.frying a variety of foods, from ice cream to fish.

IngredientsIngredients::-- 1/2 cup flour1/2 cup flour

1/2 cup cornstarch1/2 cup cornstarch

1 tsp. baking soda1 tsp. baking soda

1 tsp. baking powder1 tsp. baking powder

1/2 tsp. salt.1/2 tsp. salt.

1cup cold water1cup cold water

2 tbsp. vegetable oil2 tbsp. vegetable oil


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PROCEDURE:PROCEDURE:--

Add the wet ingredients to the dryAdd the wet ingredients to the dryingredients& mix well until the batter isingredients& mix well until the batter isblended.blended.

Crush the corn flakes thoroughly, with aCrush the corn flakes thoroughly, with arolling pin, mallet or hands.rolling pin, mallet or hands.

Prepare to deep fry. The corn flakes may bePrepare to deep fry. The corn flakes may beused as a separate station in the breadingused as a separate station in the breadingprocess.process.

Dip the food to be fried in the batter andDip the food to be fried in the batter andthen coat completely with the cornflakes.then coat completely with the cornflakes.


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Semolina ProcessingSemolina ProcessingThe term "semolina" derives from the Italian wordThe term "semolina" derives from the Italian word

"semola" meaning ""semola" meaning "flourflour,,Production:Production:--milling of wheat into flour by rollers. The rollersmilling of wheat into flour by rollers. The rollers

are adjusted so that the space between them isare adjusted so that the space between them isslightly narrower than the width of the wheatslightly narrower than the width of the wheat

grain.grain. As the wheat is fed into the mill, the rollers flakeAs the wheat is fed into the mill, the rollers flake

off the bran and germ while the starch (oroff the bran and germ while the starch (orendosperm) is cracked into coarse pieces in theendosperm) is cracked into coarse pieces in the

process.process. Through sifting, these particles are separatedThrough sifting, these particles are separatedfrom the bran and this is semolina. The semolinafrom the bran and this is semolina. The semolinais then ground into flour.is then ground into flour.

Different grades of flour can be thus produced.Different grades of flour can be thus produced.


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Processing & Microbiology of Cereal Products

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