Flour & Product Quality Testing Equipments

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FLOUR & PRODUCT QUALITY TESTING EQUIPMENTS The raw material of foremost importance in bakery products is the wheat flour. Bakery units prefer the flour obtained by milling in roller flourmill with 70-72% extraction. Flour quality may be defined as the ability of the flour to produce an attractive end product at competitive cost, under conditions imposed by the end product manufacturing unit. The concept of quality differs from producer and consumer point of view. However, in general, the term quality may refer to fitness of a raw material or a product for a particular process or consumer. For a consumer, the following parameters are important criteria of a product quality. 1. Uniformity and consistency of quality 2. Health safety of the product and 3. Price Testing of wheat and flour is commonly done for quality control purposes, result from these tests have a direct relationship to finished product quality. For manufacturing of any product, various specifications or particular characteristics are required, these specification decide how flour will perform during the processing.

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Novel flour testing equipments and product manufacturing machines.

Transcript of Flour & Product Quality Testing Equipments

  • FLOUR & PRODUCT QUALITY TESTING

    EQUIPMENTS

    The raw material of foremost importance in bakery products is the wheat

    flour. Bakery units prefer the flour obtained by milling in roller flourmill with

    70-72% extraction. Flour quality may be defined as the ability of the flour to

    produce an attractive end product at competitive cost, under conditions imposed

    by the end product manufacturing unit. The concept of quality differs from

    producer and consumer point of view. However, in general, the term quality

    may refer to fitness of a raw material or a product for a particular process or

    consumer. For a consumer, the following parameters are important criteria of a

    product quality.

    1. Uniformity and consistency of quality

    2. Health safety of the product and

    3. Price

    Testing of wheat and flour is commonly done for quality control

    purposes, result from these tests have a direct relationship to finished product

    quality. For manufacturing of any product, various specifications or particular

    characteristics are required, these specification decide how flour will perform

    during the processing.

  • Following are the contemporary equipment for the analysis of wheat and

    flour:

    1. Falling Number

    2. Deoxynivalenol (DON) Test kit

    3. Single-kernel characterization system instrument

    4. Flour Colour Value Analysis

    5. Alveograph

    6. Rapid Visco Analyzer

    7. Differential scanning calorimetry

    8. X-Ray Diffraction

    9. Texture Analyzer

    10. Glutomatic

    11. DoughLab

    12. BVM Volume Measurement

  • Falling Number

    The Falling Number System measures the alpha-amylase enzyme activity

    in grains and flour to detect sprout damage, optimise flour enzyme activity and

    guarantee soundness of traded grain. Alpha-amylase activity is crucial for final

    product quality of bread, pasta, noodles and malt.

    Under conditions of prolonged dampness or rain, grain kernels may start

    to germinate, or sprout, when the crop is still standing. Germination begins

    when kernels absorb water and generate enzymes that break down stored starch

    and protein in the endosperm. The enzymes release sugars from starch and

    amino acids from proteins which nourish the growing embryo.

    Alpha-amylase is one of the enzymes produced in the sprouting kernel.

    Although some alpha-amylase enzyme is present in the embryo or germ of

    sound wheat kernels, when germination begins the embryo and layers

    surrounding the starchy endosperm produce the enzyme at an accelerating rate.

    A severely sprout-damaged kernel contains many thousands of times the

    amounts of enzyme present in kernels that are in the early stages of germination.

    Because of this, a wheat sample containing very low levels of severely sprouted

    kernels may exhibit significant amylase activity. Alpha-amylase converts starch

    into sugars in the sprouting kernel, and similarly breaks down the starch

    granules in wheat flour when mixed with water to make bread dough. Alpha-

    amylase activity has direct impact on bread and pasta quality and adversely

    affects the malting process. As little as 5 % sprouted grain, mixed with 95 %

    sound grain, can render the entire mixture unacceptable.

    When the tubes containing slurry are placed in the boiling water bath, the

    starch begins to gelatinize and the slurry becomes more viscous. The mixing

    makes sure the gelatinization is homogeneous in the slurry. What also happens

    at this elevated temperature is that the alpha-amylase enzyme starts to break

    down the starch and the viscosity thus decreases. The amount of starch break-

  • down is dependent on the alpha-amylase activity and this means that the higher

    the activity of the alpha-amylase the lower the viscosity will be. When the

    stirrer is dropped, its speed and thus the time it takes it to fall to the bottom will

    be determined by the viscosity of the slurry.

    In other words, the more sprouted the grain was the higher the alpha-

    amylase activity will be. The higher the alpha-amylase activity, the lower the

    viscosity of the slurry. The lower the viscosity of the slurry the faster the stirrer

    will fall to the bottom. That is why more sprouted grain results in a lower

    Falling Number as Falling Number is the time it takes the stirrer to fall to the

    bottom. The total time in seconds from the start of the instrument until the stirrer

    has fallen a measured distance is registered by the instrument.

  • Deoxynivalenol (DON) Test kit

    Levels of deoxynivalenol (DON), also referred to as vomitoxin, and are

    measured in the marketing channels with commercially available test kits. Test

    kits are based on immunochemical technology. DON has been implicated in

    moldy corn toxicosis of swine. DON is often present with other mycotoxins and

    has been isolated from grains and feeds throughout the world at levels as high as

    92 ppm. Because of concerns about DON, the United States FDA has instituted

    advisory levels of 1 ppm for wheat products for human consumption, 5 ppm for

    grain products for most animal feeds and 10 ppm for grain products for cattle

    feed.

    The lateral flow strips used in test kits provide a yes or no answer

    to whether the sample tested contains DON above a certain

    amount.

    Usually within 5 to 15 minutes the results can be read.

    All tests include an internal procedural control line that is used to

    validate the test result.

    The appearance of two lines indicates a positive result, while a

    negative test produces only one line.

    DON is a toxin produced by fusarium fungi. DON occurs in feed grains

    when grown under certain climatic conditions. Illnesses have been observed in

    livestock that have consumed feed grains containing high levels of DON

    concentrations.

  • Single-Kernel Characterization System

    The Single-Kernel Characterization System (SKCS) is a unique analytical

    tool. In addition to determining the average quality of an entire sample of grain

    kernels, the SKCS determines the characteristics for each and every kernel in

    the sample one by one - in a fully automatic mode. Moisture, hardness,

    diameter and weight are analyzed for each individual kernel. Uniform wheat

    performs better in the flour mill and uniform barley results in better malt yields.

    The SKCS makes it possible to objectively test for uniformity. SKCS is the only

    tool for grain uniformity testing. Moisture, kernel size, weight and hardness are

    determined for each kernel and presented in histograms and as averages.

    Wheat kernel characteristics are analyzed for: kernel weight by

    load cell, kernel diameter and moisture content by electrical

    current, and kernel hardness by pressure force.

    Averages and standard deviations of these parameters are

    reported as SKCS results in terms of values: kernel weight is

    expressed in milligrams (mg); kernel diameter is expressed in

    millimeters (mm); moisture content is expressed as a percentage;

    and kernel hardness is expressed as an index of 20 to 120.

    The single-kernel characterization system test evaluates wheat kernel texture

    characteristics by measuring the weight, electrical current, and force needed to

    crush the kernels. Kernel characteristics are related to important milling

    properties, such as conditioning (tempering), roll gap settings, and flour starch

    damage content.

  • Flour Color Value Analysis

    Flour color is determined by measuring the whiteness of a flour sample

    with the Minolta Chroma Meter. Flour color results are reported in terms of 3-

    dimensional color values based on the following rating scale:

    L* value whiteness 100 white

    0 black

    a* value positive values +60 red color

    negative values 60 green color

    b* value positive values +60 yellow color

    negative values 60 blue color

    The color values of a typical white flour, for example, are:

    L* value +92.5 whiteness

    a* value 2.4 green color

    b* value +6.9 yellow color

    Flour color often affects the color of the finished product and is therefore

    one of many flour specifications required by end-users. Generally speaking,

    bright white colour flour is more desirable for many products. Colour measuring

    devices such as tristimulus colorimeters (e.g. the Minolta CR series) and

    spectrocolorimeters (e.g. the HunterLab UltraScan, ColorQuest and LabScan

    series), are frequently used to measure flour color.

  • Alveograph

    The Chopin Alveograph is a tool for flour quality measurement. It

    measures the flexibility of the dough produced from the flour, by inflating a

    bubble in a thin sheet of the dough until it bursts. The resulting values show the

    strength of the flour, and thus its suitability for different uses. t was developed

    in 1920 in France by Marcel Chopin, who named it the Extensimeter.

    The Alveograph determines the gluten strength of dough by

    measuring the force required to blow and break a bubble of

    dough.

    The results include P Value, L Value, and W Value.

    A stronger dough requires more force to blow and break the

    bubble (higher P value).

    A bigger bubble means the dough can stretch to a very thin

    membrane before breaking.

    A bigger bubble indicates the dough has higher extensibility; that

    is, its ability to stretch before breaking (L value).

    A bigger bubble requires more force and will have a greater area

    under the curve (W value).

    The Alveograph test provides results that are common specifications used

    by flour millers and processors to ensure a more consistent process and product.

    The Alveograph is well suited for measuring the dough characteristics of weak

    gluten wheat. Weak gluten flour with low P value (strength of gluten) and long

    L value (extensibility) is preferred for cakes and other confectionery products.

    Strong gluten flour will have high P values and is preferred for breads.

  • Rapid Visco Analyzer

    The Rapid Visco Analyser is a unique tool for product development,

    quality and process control and quality assurance.

    The RVA is a cooking, stirring viscometer with ramped temperature and

    variable shear capability optimized for testing the viscous properties of starch,

    grain, flour and foods. The instrument will analyse as little as two or three

    grams of sample using international standard methods or your own tailor-made

    test routines of mixing, measuring, heating and cooling.

    Applications include: flour and grain quality, native starches, modified

    starches and starchy samples, formulated foods (e.g. sauce, ketchup, gravy,

    dressing, mayonnaise, soup, dairy beverages) other ingredients and foods (e.g.

    hydrocolloids & proteins), cooked and extruded foods (e.g. ready to eat

    breakfast cereals, snack foods, pet foods, fish feeds and animal feeds),

    meltability tests (e.g. process cheese, chocolate and confectionery) and

    Miniature Pilot Plant small scale process emulation.

    The rapid visco analyser indicates starch viscosity by measuring

    the resistance of flour and water slurry to the stirring action of a

    paddle.

    When the slurry is heated, the starch granules swell and make the

    slurry thicker.

    A thicker slurry has more resistance to the paddle during stirring

    and has a higher peak viscosity.

    The highest point during the heating cycle is the peak viscosity.

    Rapid visco analyser results include peak viscosity and are

    expressed in rapid visco units (RVU).

    The rapid visco analyser test measures flour starch properties. For Asian

    noodle products, flour of medium to high peak viscosity is preferred because it

    gives noodles better texture characteristics.

  • The rapid visco analyser can also be used to determine the stirring number,

    which is related to sprout damage. A stirring number test is performed to

    measure enzyme activity that results from sprout damage (alpha amylase

    enzyme activity). Sprouting in wheat results in flour that produces sticky dough

    that can cause problems during processing. Sprout-damaged flour also produces

    products with poor colour and weak texture.

  • Differential Scanning Calorimetry

    Differential Scanning Calorimetry or DSC is a thermo-analytical

    technique in which the difference in the amount of heat required to increase the

    temperature of a sample and reference is measured as a function of temperature.

    Both the sample and reference are maintained at nearly the same temperature

    throughout the experiment. Generally, the temperature program for a DSC

    analysis is designed such that the sample holder temperature increases linearly

    as a function of time. The reference sample should have a well-defined heat

    capacity over the range of temperatures to be scanned.

    One of the most important physical properties of starch is its ability to

    form pastes on heating in water. The temperature at which the granules swell

    and burst to form these pastes depends upon the botanical source of the starch.

    These changes to the granules are detected readily by microscopy and

    differential scanning calorimetry (DSC) and are affected by the concentration of

    the starch, the rate of heating and the presence of sugars, fats and other food

    components. DSC has been used to determine the change in enthalpy during

    gelatinisation of starch. A DSC thermogram of the wheat grain section heated in

    excess water shows biphasic transition characterized by peak temperatures of

    64.5C and 86C. Similar shape and temperatures are indicated on the

    thermogram of isolated wheat starch heated in limited water conditions (48.8%

    w.b.). During the cooking process, exposure of wheat grain endosperm to heat

    without adequate moisture causes alteration of the starch structure, which in

    turn, causes a broadening of the gelatinization temperature range and shifting of

    endothermal transition toward higher temperatures.

  • X-Ray Diffraction

    The discovery of X-rays in 1895 enabled scientists to probe crystalline

    structure at the atomic level. X-ray diffraction has been in use in two main

    areas, for the fingerprint characterization of crystalline materials and the

    determination of their structure. Each crystalline solid has its unique

    characteristic X-ray powder pattern which may be used as a "fingerprint" for its

    identification. Once the material has been identified, X-ray crystallography may

    be used to determine its structure, i.e. how the atoms pack together in the

    crystalline state and what the interatomic distance and angle are etc. X-ray

    diffraction is one of the most important characterization tools used in solid state

    chemistry and materials science.

    X-ray diffraction is a method used for studying starch structure; starch

    can be characterized by using X-ray diffractometer. The distinct peaks

    demonstrate the crystalline nature of the starch granules and the area above the

    curve can be taken as the measure of the crystallinity of starch.

  • Texture Analyzer

    Evaluation of texture is often based on sensory evaluation and

    experience. The texture analyzer is rapid & more sensitive and reproducible

    than subjective sensory judgment. The texture analyzer applies controlled

    conditions of stress or strain to food and other samples to measure a complete

    texture profile. It accurately measures compressive and tensile force and

    position over time using standard test modes including single and multiple cycle

    compression, tensile strength, compress-and-hold, extend-and-hold,

    fracturability and springback to describe product texture. Data is captured as a

    graph and stored in a tabular data base for analysis and export to spreadsheet

    programs. The probe is what the texture analyzer uses to analyze the sample. As

    the probe comes into contact with the sample the instrument will measure the

    force needed to bend, compress, break, extend or displace the sample. To get

    the right information about the sample one need to use the right type of probe.

    The flexibility of the TVT 6700 Texture analyser makes it suitable for a

    wide range of applications including:

    Quality control of raw materials

    In-process and finished products testing

    Product formulation

    Process development

    Evaluation of ingredient and processing changes

    Monitor changes during storage and transport

    Imitating chewing

    Imitating consumer handling.

  • Glutomatic

    When baking bread and producing noodles or pasta, the flour gluten

    content and strength will determine the quality of the finished product. The

    Glutomatic System is the world standard for determination of gluten quantity

    and quality. The effect of gluten quantity and quality in the flour used for

    breads, cookies, crackers and pasta is dramatic. Using the Glutomatic System

    one can determine the baking quality of wheat and flour.

    The gluten properties and structure are important to:

    Form elastic dough

    Retain gas during fermentation and baking

    Allow expansion

    Carry expansion

    Retain the shape of loaf

    As baking quality is both related to starch and protein characteristics, a

    combination of the results from the Falling Number and Glutomatic tests can be

    used to predict the baking quality. With the Gluten quality and quantity

    information at hand, bakeries are able to use the most cost effective grade of

    our while still meeting end user quality. Maximizing the use of high quality

    our and minimizing addition of expensive vital gluten results in substantial

    savings.

    Wet Gluten is prepared from whole meal or our by the Glutomatic gluten

    washer. Gluten Index Centrifuge is used to force the wet gluten through a

    specially designed sieve cassette. The relative amount of gluten passing through

    the sieve indicates the gluten characteristics. The wet gluten is further dried in

    the Glutork for dry gluten content and water binding in the wet gluten

    calculation.

  • DoughLAB

    The doughLAB is a flexible dough rheometer with conventional z-arm

    mixing action. It has programmable temperature and mixing energy to mimic

    commercial processes, evaluate finished dough performance, research the

    response of dough to changing stress, evaluate ingredients and full formulations

    and perform standardized methods for water absorption and flour quality.

    Determine dough mixing profile, development time, stability, softening

    and other quality parameters of wheat, rye and durum dough for milling,

    baking, and food applications. Test flour, wholemeal, semolina and

    formulations containing ingredients and improvers. Create custom tests for

    bread, pizza crust, pastry, cookie, cracker, pasta, and noodle dough.

    Wheat flour doughs are nonlinear viscoelastic materials, and as such there

    is a complicated relationship between the strains imparted during mixing

    (stretching, shearing, compression and relaxation) and dough resistance. A

    number of factors related to processing conditions and flour type will also have

    a large effect on how the dough behaves. Variations in water and protein

    content, changes in the fibrillar structure of the protein, starch, starch damage,

    pentosans, gluten strength and the actions of enzymes on the dough components

    all affect dough behaviour. Due to the complex nature of dough behaviour an

    empirical instrument test is desirable. The two key pieces of information

    required by millers and bakers are the absorption (amount of water required for

    a dough to reach a definite consistency) and the mixing profile of the dough

    (development time, stability and softening) which are indicative of the

    suitability of the flour for different applications. All these needs are fulfilled by

    the doughLAB.

  • BVM Volume Measurement

    The BVM provides accurate analysis that is repeatable and applicable from

    one production site to the next. The instrument is robust and easy to use for

    millers, bakeries, food companies, food ingredient suppliers, food research

    institutes and test kitchens.

    It is operated using a menu-based computer interface. A sample is placed

    on a rotating support inside the instrument and its volume is measured using a

    laser on the end of a rotating arm. The BVM VolCalc software calculates the

    volume, dimensions, weight and density of the sample and shows the results

    together with a three-dimensional drawing of the sample. Results can also be

    stored in a database for further processing, or transferred to another computer.

    Volume measurement applications

    Bakery products:

    Loaves, hearth breads, pan breads, hamburger buns, rolls, brotchen,

    muffins, cupcakes, sweet rolls and pastries, cookies, crackers, flat breads and

    steamed breads.

    Quality Assurance and Control:

    Monitor bread making conditions, flour quality and ingredient

    performance. Take control of quality across different batches, shifts and

    production sites. Ensure product volume and packaging are matched.

    Product and Process Development:

    Test kitchens, test bakeries and baking equipment suppliers: evaluate flour,

    ingredients, additives, improvers, processing equipment and methods.

  • NOVEL FOOD PROCESSING TREATMENTS

    APPLIED FOR THE DEVELOPMENT OF NEW

    BAKERY PRODUCTS

    Food processing has become more sophisticated and diverse in response to

    the growing demand for quality foods. Consumers today expect food products

    that provide, among other things, convenience, variety, adequate shelf life and

    caloric content, reasonable cost, and environmental soundness. Strategies to

    meet such demands include modification to existing food processing techniques

    and the adoption of novel processing technologies.

    Innovation is a key factor in the sustained growth of the food industry,

    although the journey from concept to implementation is not trivial, and often

    quite painful. One reason the path can be so bumpy is that hurdles in the road to

    implementation are neither properly addressed nor fully understood. The

    chances for success, however, can be improved significantly through basic

    research covering a broad spectrum of disciplines prior to the commercialization

    of new products and technologies. At the same time, it is worth mentioning that

    consumers all around the world are learning more about the food products they

    eat, regulatory agencies are becoming more stringent and the food industry

    more liable. Therefore, in order to meet the demand for better quality food

    products, every effort should be made to understand the basic principles behind

    food processing, as well as to recognize new opportunities and to consider

    combined strategies. The advancement in the final product can be brought about

    by:

    1. Advancement in Equipment

    2. Advancement in Ingredients

    3. Advancement in Process

  • Advancement in Equipment

    The food industry is an increasingly competitive and dynamic arena, with

    consumers now more aware of what they eat. Important food quality attributes

    such as taste, texture, appearance and nutritional content are strongly dependent

    on the way the foods are processed. In recent years, with the aim to improve, or

    replace conventional processing technologies in order to deliver higher quality

    and better consumer-targeted food products, a number of innovative

    technologies or novel technologies have been proposed, investigated,

    developed and implemented. These innovative technologies provide the

    opportunity not only for the development of new products but also for

    improving the safety and quality of conventional products. Different physical

    phenomena, utilized by these technologies, can potentially reduce energy and

    water consumption and thus playing an important role toward environmental

    sustainability.

    Different advanced equipment that are used by the bakery industry provide

    a product with better quality, safety & taste and also these advanced equipment

    help in mass production of goods as well as reduce the time consumed in

    preparing a final finished product.

    Some of the advanced equipments that are currently being utilized by the

    industry are as follows:

  • Fully Automatic Ice-Cream Cake Bulk Production Line

    An Ice cream cake consists of a cake that incorporates ice cream. A

    popular form is a three-layer cake, with a layer of ice cream between two layers

    of cake.

    In a typical assembly, the cake component is baked in the normal way, cut

    to shape if necessary, and then frozen. Ice cream is shaped in a mould as

    appropriate, and these components are then assembled while frozen. Whipped

    cream is often used for frosting, as a compliment to the two other textures, and

    because many typical frostings will not adhere successfully to frozen cake. The

    whole cake is then kept frozen until prior to serving, when it is allowed to thaw

    until it can be easily sliced but not so much as to melt the ice cream.

    Making Ice-cream cakes at large scale is a troublesome process but the

    automated machine can produce various forms of ice cream layer cakes

    extruded and decorated, or composed only of multi-layer rosettes with dry or

    wet topping between the layers. The machine concept allows it to develop its

    applications in accordance with the Customers new, evolving needs.

    Image: TORTICA - ice cream cakes and bulks production line.

  • Fully Automatic Wafer Biscuit Production Line

    A wafer is a crisp, often sweet, very thin, flat, and dry biscuit, often used

    to decorate ice cream. Wafers can also be made into cookies with cream

    flavouring sandwiched between them. They frequently have a waffle surface

    pattern but may also be patterned with insignia of the food's manufacturer or

    may be pattern-less. Many chocolate bars, such as Kit Kat and Munch, have

    wafers in them.

    Wafers are very specialised type of biscuit requiring special equipment for

    production. Adopting advanced technology with electric and gas as heating

    source, the fully-automatic wafer production line is a new generation product

    developed in China based on the advanced structure of existing plants from

    domestic market and abroad. If offers an ideal solution for lower power

    consumption and overall production cost, and keeping the same surface colour

    for all biscuits. The plant mainly consists of mixing system, automatic feeding

    system, tunnel-type oven, sheet feeding and cooling device, cream coating

    machine, cutter and organic heating medium boiler, with compact structure and

    unique reliability. The production capacity for these equipments varies from

    2500kg/24h to 6000 kg/24h.

    Image: Fully Automatic Wafer Biscuit Production Line

  • Fully-Automatic Chapati Making Machine

    Chapati/Roti is generally an Indian bread, made from stoneground

    wholemeal flour, traditionally known as Atta flour, which originated and is

    consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also

    consumed in parts of South Africa, the southern Caribbean, particularly in

    Trinidad and Tobago, Guyana, and Suriname, and Fiji. Its defining

    characteristic is that it is unleavened.

    The fully-automatic, compact, single unit machine produces home-like

    chapattis in most hygienic way. Best suited for Industrial Canteens, Langars,

    Hospitals, Hostels, and Railways & Defence Establishments. The machine

    produces balls from dough, rolls them into chapattis, cooks them by turning

    sides on tawas and puffs them the way it is done at home. The machine

    produces soft & tasty chapattis without oil.

    Image: Fully-Automatic Chapati Making Machine

  • Advancement in Ingredients

    The present day consumer looks for new bakery products, better appeal,

    taste and convenience from bakery foods. This has significantly contributed to

    the use of innovative bakery ingredients in order to add fibre and increase the

    shelf life of the productsall the while retaining softness and taste. Bakeries

    now use tailored blend solutions that add healthy fibre without stripping bread

    of its moisture and taste, enzymes that delay staling in baked goods and soy

    protein, fibre, and lecithin products from Solae in order to provide nutrition

    enhancement, extended shelf life, and improved flavour.

    There have been new innovations in bakery ingredients from the past few

    years and the development in product quality and making of some of the

    favourite food continues today. Innovations in ingredients have led to the

    creation of new types of pastries, new recipes and helped the industry grow.

    Baking powder was introduced in the mid-19th century. Its used almost in

    every recipe, during the heating process the ingredients release carbon

    monoxide that helps cakes, breads to rise. Before baking powder, bakers had to

    rely on unstable, early baking sodas to raise their pastries. Bakers would add

    their own additions to try and control the baking soda's effects with early and

    individual innovation. New methods and ingredients are constantly being

    developed to create and deliver better products.

    Some of advancements in ingredients that lead to development of new or

    improved products are as follows:

  • Charcoal Biscuit

    A charcoal biscuit is a biscuit based on a powdered willow charcoal or

    activated carbon mixed with ordinary flour, and made into dough with butter,

    sugar and eggs. Charcoal biscuits are medicinal, edible biscuits made with

    activated charcoal. Never to be confused with charcoal briquettes, which are

    used for grilling foods outdoors and are not eaten, charcoal biscuits are made

    with food grade charcoal and are eaten to help relieve bloating and/or pain from

    flatulence, heartburn and stomach upset. They are often sold in health food

    stores.

    The activated charcoal found in charcoal biscuits is oxidized at a high

    temperature with steam or air. The oxidation process allows the charcoal to

    absorb three times better than regular charcoal. This absorption quality is

    important, as the biscuits are designed to relieve pain and discomfort in the

    lower body by collecting excess gas in the bowels and stomach. Activated

    charcoal used for food and medicinal purposes is produced from natural items

    including wood, coconut shells, olive pits, peat and bamboo. Activated charcoal

    used to make charcoal biscuits usually comes in either granular or fine powder.

    Food grade activated charcoal must have certification. Charcoal used in

    consumable products should have no taste or odour. Activated charcoal is black

    in colour and may cause black stools. Many people find that eating some

    charcoal biscuits helps relieve some of the discomfort caused by indigestion and

    gas.

  • Gluten-free Rice Bread

    Rice bread is a type of bread that is made from rice flour rather than wheat

    flour. Being gluten free, it will not cause adverse reactions for people with

    gluten intolerance. In 2001 a study group at Yamagata University's Department

    of Engineering made use of foam moulding technology to produce rice bread

    made from 100% rice flour. To ensure that gluten-free bread is acceptable,

    products with baked and sensory characteristics similar to those of wheat flour

    yeast bread are needed. Rice starches are widely available and offer potential in

    the formulation of gluten-free baked products. Absence of gluten, low levels of

    sodium and high amounts of easily digested carbohydrate are all properties of

    rice, which are desirable for special diets. However, the absence of gluten

    causes problems in bread-making many gum types including

    hydroxypropylmethylcellulose (HPMC), locust bean gum, guar gum,

    carrageenan, xanthan gum and agar gave successful formation of rice bread

    where HPMC gave optimum volume expansion. Gums and thickeners are used

    in gluten-free formulations for a variety of purposes including gelling and

    thickening, water retention and texture improvement. They are derived from

    various sourcesseeds, fruits, plant extracts, seaweeds and micro-organisms

    many are polysaccharides while others are proteins.

    The use of starches, gums and hydrocolloids represent the most widespread

    approach used to mimic gluten in the manufacture of gluten-free bakery

    products, due to their structure-building and water binding properties. Novel

    approaches including the application of dietary fibres and alternative protein

    sources combined with response surface methodology are also emerging.

  • Rum Cake

    A rum cake is a type of dessert cake which contains rum. In most of the

    Caribbean, rum cakes are a traditional holiday season dessert, descended from

    the holiday puddings (such as figgy pudding). Traditionally, dried fruit is

    soaked in rum for months and then added to dough prepared with sugar which

    has been caramelized by boiling in water. The result, also known as "black

    cake", is similar to a fruitcake, with a lighter texture.

    In St. Vincent and the Grenadines, a special wine, called Black wine is

    specially produced to be used in the making of black cake. Black cake is

    traditionally associated with Vincy Christmas.

    In Puerto Rico, rum cake is called Bizcocho de Ron, and is a sponge cake,

    so as to absorb the rum. If fruit is added to it, it is fresh or dried. Raisins and

    sultanas may be soaked in rum for one day or one night. Bizcochos de Ron are

    given as gifts during the holiday season, but they are not considered an insulting

    gift, the way fruitcakes in the U.S. sometimes are.

    It is possible to become intoxicated from consumption of excessive amount

    of rum cake, and some rum cakes such as Tortuga contain even more than five

    percent of certain grain alcohols. It is typically made with plums and raisins

    soaked in rum, as well as brown sugar and a bittersweet caramel called

    "browning".

  • Advancement in Process

    The qualities of bakery products rely on both formula and processing

    conditions. Some qualities can be improved by optimizing a formula. However,

    without the optimum processing condition, the final product quality can be

    much degraded. Processing of bakery products mainly consists of mixing,

    proving, moulding, baking and cooling. Each of these processes dominates

    different quality attributes. The advancement in process or modification of

    process is often done to improve product quality or to improve the production

    rate or even to make a new product by doing some modification in the

    traditional process of making a particular product.

    Some of the products that arose due to advancement in their manufacturing

    process are described below:

  • Fortune Cookies

    A fortune cookie is a crisp cookie usually made from flour, sugar, water,

    and eggs with a "fortune" wrapped inside. A "fortune" is a piece of paper with

    words of wisdom, an aphorism, or a vague prophecy. Other ingredients may

    vary depending on the recipe, but may include melted butter, salt, vanilla

    extract, almond extract, and instant tea powder. Commercial manufacturers may

    also add baking soda, baking powder, turmeric extract, peanut oil, stabilizing

    agents, and anticaking agents such as silico aluminate.

    The ingredients for fortune cookies are mixed together to form the batter.

    This watery dough is transferred by a pump to the fortune cookie oven, which is

    circular and contains a number of shallow cups with flat bottoms (about 3

    inches [7.6 cm] in diameter) in the shape of the finished but unfolded cookie.

    This moulding process makes the cookies different from traditional ones. When

    the cups are filled with the correct amount of dough, as regulated by the batter

    pump, flat metal plates are placed in the cups on top of the dough. The plates

    flatten the dough and also allow heat to transfer through the metal surfaces

    against both the top and bottom of the cookie so it is golden brown on both

    sides. The cookies rotate through the circular oven. One complete orbit takes

    3.5 minutes, which is the time it takes the thin dough to bake.

    When the cookie has finished baking, it sticks to the plate. As the plates

    are lifted up, a mechanical arm snatches the cookie from the plate and transfers

    it to a receiving area where the fortunes are added. The paper strips are sucked

    by vacuum onto the cookies. The cookies are pushed along to two mechanical

    fingers that grab the still hot cookie and fold it in half so it resembles a half-

    moon with the paper fortune inside. The machine then bends the cookie in the

    middle to its familiar crescent shape (which has been fancifully described as a

    pair of water wings, a fan, or an extracted molar!) The formed cookie is then

    cooled by air from a fan and pushed to the packaging area.

  • Sourdough Bread

    Sourdough is a bread product made by a long fermentation of dough using

    naturally occurring lactobacilli and yeasts. In comparison with breads made

    quickly with cultivated yeast, it usually has a mildly sour taste because of the

    lactic acid produced by the lactobacilli. It was thought that all the sourness of

    the sourdough bread is due to the ingredients main the lactobacilli but good sour

    flavour really comes down to technique. All starter-based breadsthose are

    breads in which the leavening comes from a batch of yeast and microbe-infested

    dough, rather than from dried or blocked commercial yeastare made by

    combining a proportion of starter dough with fresh dough. When these

    organisms are mixed with fresh flour, they start eating, producing alcohol,

    carbon dioxide, and other by-products in the process. It's the carbon dioxide that

    cause bubbles to form in the dough, giving it a light and airy structure, and the

    by-products that provide sourdough bread with its unique flavour. San

    Francisco bread is made with a particularly high ratio of starter to fresh

    doughsometimes over 50%.

  • Chorley Cake

    Chorley cakes are flattened, fruit-filled pastry cakes, traditionally

    associated with the town of Chorley in Lancashire, England. They are a close

    relative of the more widely known Eccles cake, but have some significant

    differences. The Chorley cake is significantly less sweet than its Eccles cousin,

    and is commonly eaten with a light spread of butter on top, and sometimes a

    slice of Lancashire cheese on the side. A Chorley cake is made using currants,

    sandwiched between two layers of unsweetened shortcrust pastry. As with many

    regional foods, every household has its own individual variations and so it is not

    uncommon to see some sugar added to the fruit, or sweeter raisins or sultanas

    used. These sweeter varieties are sometimes referred to as "snap". Locals often

    refer to Chorley Cake as Fly Pie.

    The Chorley Cake, although a relative of the Eccles Cake the two are

    easily distinguished by the different pastry. A Chorley Cake uses normal

    shortcrust pastry and an Eccles Cake uses flakey puff pastry, which after baking

    is normally a deeper brown in colour and is sweeter than a Chorley Cake. The

    other difference is that the currants in the Eccles Cake are often concentrated

    together in the middle while in the Chorley and Sad Cake the fruit is usually

    evenly distributed.

  • Some Recent Application of Novel Techniques

    Britannia NutriChoice Oat Cookies: For the first time in India Britannia

    has introduced NutriChoice 'Diabetic Friendly' Essentials specially designed

    for people with diabetes. Britannia NutriChoice Oat Cookies are

    scientifically created to suit the special lifestyle and nutrition needs of

    diabetics to manage extreme swings in blood sugar. They are tasty, crunchy

    and convenient option for those mid-meal pangs. In addition, the oat fiber

    lowers rise in blood sugar, helps control blood cholesterol and helps you

    feel satisfied and active for longer.

    Britannia NutriChoice Ragi Cookies: Britannia NutriChoice 'Diabetic

    Friendly' Essentials specially designed for people with diabetes. Britannia

    NutriChoice Ragi Cookies are scientifically created to suit the special

    lifestyle and nutrition needs of diabetics to manage extreme swings in blood

    sugar levels. They are tasty, crunchy and convenient option for those mid-

    meal pangs. Ragi helps lower blood glucose levels and in a rich source of

    magnesium, which is instrumental for the production of important enzymes.

    The Ragi Cookies are a good source of fiber, both soluble and insoluble, for

    heart and digestive health.

    NutriChoice SugarOut: NutriChoice SugarOut is the most novel product

    range to have been introduced in the market. The product is not just sweet

    but tastes great, and yet contains no added sugar. This is because

    NutriChoice SugarOut is sweetened with "Sucralose," derived from sugar,

    which provides the same sweetness as any other biscuit, without the added

    calories of sugar.

    Golden Arcs: Filled with rich Strawberry, Apple, Orange & Choco Fillings.

    They are best described as 'melt-in-your-mouth', soft shelled fruit rolls and

    crunchy choco fills which are perfect for an anytime snack.

  • Maggi Oats Noodles: MAGGI Oats Noodles, yet another pioneering

    innovation from MAGGI to offer Taste Bhi Health Bhi to all its fans.

    Exciting, delicious noodles made with wholegrain Oats that offer:

    o Fibre of 1 bowl oats

    o Real vegetables

    o Favourite MAGGI masala taste.