Pre-gelatinised Cereal Adjuncts Flashcards
What are pre-gelatinised cereals?
Cereals that are ‘cooked’ to gelatinise starch molecules
They are classified based on the processes used to make them.
How are micronised cereals heated?
Using infra-red radiation produced by heating ceramic tiles or electric heating elements
This method heats grains to 260°C for shorter periods.
What happens to grains during the micronisation process?
Water inside the grains evaporates, causing them to swell and sometimes pop
Similar to the popping of popcorn.
What temperature is used in the torrefaction process?
Around 410°C
This process involves adjusting the grain’s moisture level before heating.
What is the duration of the torrefaction process?
30 to 40 seconds
This leads to the disruption of cell walls and expansion of the grain.
What happens to the density of the grain during torrefaction?
The density is reduced, and the grain can float out on hot air
After being cleaned of dust, it is cooled with ambient air.
What are the two methods for producing flaked products?
- Original method involves adjusting moisture to 15-20% and cooking with steam
- Modern method uses micronisation or torrefaction before flaking
The original method requires a 24-hour storage period.
What is the target moisture content after rolling in the original flaking method?
8-12%
The cereal is cooked with steam at 90-100°C for 20 minutes.
What is the benefit of the modern flaking method?
The cereal moisture is at 7-8%, eliminating the need for drying
This method uses either micronised or torrefied cereals.
What types of grains are typically used for pre-gelatinised maize and rice products?
Grits
Oats, wheat, and barley are usually from whole grains.
What is a key property of torrefied products in brewing?
They are easier to handle due to lower dust levels
They can be milled together with malted barley.
True or False: Solid adjuncts have enzymes to convert starch into fermentable sugars.
False
Solid adjuncts lack these enzymes.
What is a safety concern when working with flours compared to other solid adjuncts?
Flours are more hazardous due to a higher potential to explode and harm respiratory systems
This makes them riskier than malt, grits, or pre-gelatinised products.
What processing issues can excessive use of solid adjuncts cause?
Brewhouse processing issues such as slow runoff
This can affect the efficiency of the brewing process.
Fill in the blank: Some starches in solid adjuncts require a cooking step before they can be added to the _______.
mashing vessel
This is due to their high gelatinisation temperatures.
What type of equipment is often required for storing and conveying solid adjuncts?
Dedicated and sometimes specialist equipment
This is necessary for efficient handling.
What is required for processing non pre-gelatinised solid adjuncts?
Dedicated cooking equipment
This is essential to properly prepare these adjuncts.
