Food Processing And Production Flashcards
1
Q
Examples of primary processing
A
- milling wheat into flour
- heat treating milk
Etc
2
Q
Processing of wheat
A
- Stones and other grains like barley are removed
- Water softens the bran layer
- The wheat is blended with other types of wheat (gristing)
- Stage 1: grist passes through the ‘break rolls’ (separate the inner portion from the outer skins)
- Stage 2: the wheat grains are separated by sieving
- Coarser bran pieces with endosperm repeat stage 1 and 2 until all flour, bran and wheat germ are separated
3
Q
Types of flour
A
Strong flour: has a higher gluten content
Soft flour: used for cake and pastry making and has a lower gluten content
Self-raising flour: this has a chemical raising agent added to it
Gluten-free flour: has had the protein removed from it (for those with coeliac disease)
4
Q
Processing of milk
A
- milk is mainly water and an emulsion with tiny fat droplets -> as oil and water don’t mix, the fat rises to the top
- most of the milk is homogenised -> involves forcing the milk at high pressure through small holes
5
Q
Effects of pasteurising milk
A
- kills harmful bacteria
- little effect on nutritional value
- extends the milks shelf life
6
Q
Effects of sterilising milk
A
- destroys nearly all the bacteria
- changes the taste and colour
- destroys some vitamins
7
Q
Effects of UHT milk
A
- have long shelf life when unopened
- little effect on flavour or nutritional value
8
Q
Examples of secondary processing
A
- making wheat into pasta, bread etc
- making milk into cheese, butter and yoghurt
9
Q
Main ingredients of bread
A
- flour -> strong plain flour, as the gluten content is higher
- yeast -> to make the bread rise
- salt -> to add taste and help proving
- vegetable fat -> to make loaf lighter and extend its shelf life
- water
10
Q
How bread is made
A
- Flour and other ingredients are delivered to bakery
- Ingredients are mixed at high speed, the dough mixture is removed then passed along a conveyor belt and is left to prove
- The dough is continuously kneeded for about 2 minutes then passed along a belt and swapped into pre-greased baking tins
- The second proving stage takes place
- The loaves pass in a belt slowly through an oven for 20 minutes at 230*C
- The baked loaves come out of the oven in the cooling area and left to cool then sliced and bagged
11
Q
How flour is made into pasta
A
- Flour is mixed with liquid
- A lumpy dough is formed
- The dough is put into an extruded where the gluten is developed and forced through different shaped dies or rolled
- The pasta is then dried
- It is packed to be sold
12
Q
How butter is made
A
Made by churning cream to remove even more liquid
13
Q
How is cream made from milk
A
- cream is the fat found in milk
- the cream is separated by rotating it at a fast speed
- the cream is then pasteurised to kill any harmful bacteria (this also destroys enzymes which can affect the flavour and shorten shelf life
14
Q
How is yoghurt made from milk
A
- milk is pasteurised
- the milk is homogenised
- milk is incubated and the harmless bacteria are added
- the yoghurt is left to set until it reaches the correct acidity level
- fruit or flavourings are then added
15
Q
How is cheese made from milk
A
- milk is pasteurised and cooled to 30*C
- started culture of bacteria is added
- rennet is added and the mixture is left to set
- the curd is cut so the whey is released
- for soft cheese the whey is left to drain away naturally but for hard cheese the curds are heated and liked on top of each other to release more whey
- the cheese is then milled and for many salt is added
- curd is pressed into moulds
- the cheese is left to ripen
