Cereal Processing Technology in Taiwan
Prof. Hsi-Mei Lai ([email protected])
Dept. Agricultural Chemistry, National Taiwan University
2021.03.05 1
Contents
• What is cereals?
• What is whole grain and whole grain food product?
• Traditional cereal-based food products in Taiwan
• Rice-based
• Wheat-based
• Trend of cereal-based food products
• Gluten-free
• High fiber
2
What is cereals?
• A cereal is any grass cultivated for
the edible components of its grain
(botanically, a type of fruit called
a caryopsis), composed of
the endosperm, germ, and bran.
• The term may also refer to the
resulting grain itself (specifically
"cereal grain").
• Are grown in great quantities and
used for staple foods.
3
Pseudo-cereals
• One of any non-
grasses that are
used in much the
same way
as cereals.
• Their seeds can
be ground
into flour and
otherwise used as
cereals (grains).
5
Development of cereal processed foods
Eating for
Well
Cereals contain many bioactive
compounds in bran: good for health and
preventing chronic non-communicale
diseases (NCDs)
8
Cereals & Pulses:
the major staple foods for human
beings since ancient
Eating for
Full
Refined processed cereal foods: one of reason to cause the Diseases of
Affluence (or diseases of rich people)
Eating for Good
9
Bioactive compounds in colored/brown rice
黑米/紫米中的花青素(Anthocyanthins)
紅米中的原花青素(Proanthocyanthins)
酚酸(Phenolic acids)
維生素B群(B Vitamins)
維生素E(Tocopherols & Tocotrienols)
植酸(Phytic acid)
Anthocyanins Proanthocyanins
米糠醇(γ-Oryzanols)
植物固醇(Phytosterols)
寡醣(Oligosaccharides)
益生質(Prebiotic)
植酸(Phytate)
抗氧化劑(Antioxidant)
植物固醇(Phytosterol)
降低膽固醇(Cholesterol-lowering)
酚酸(Phenolic acids)
抗氧化劑(Antioxidant)
生育酚、生育三烯酚(Tocopherols & Tocotrienols)
抗氧化劑、降低低密度脂蛋白膽固醇(Antioxidants, reduce LDL oxidation)
5-烷基間苯二酚(Alkylrecorcinols)
抗氧化劑(Antioxidant)
木酚素(Lignans)
植物性雌激素(Phytoestrogens)
膳食纖維(Dietary fiber)
改善葡萄糖及脂質代謝(Improved glucose & lipid
metabolism)
鎂、鉻(Magnesium, chromium)
改善胰島素敏感性(Improved insulin sensitivity)
葉酸、膽鹼、甜菜鹼(Folate, choline, betaine)
甲基供給(Methyl donors)
有益於健康的生理作用
協同效應(Synergistic effects)
11
Whole grain products against major chronic diseases
12
Fig. 1. Current accepted mechanisms for how whole grain protects against major
chronic diseases (used with permission from Anthony Fardet, INRA and
Clermont Universite’, UFR Me’decine, France). GI, glycaemic index; II,
insulinaemic index. (Trend in Food Sci & Techno 25(2012)87-100)
What is whole grain?(Global Definition of Whole Grain Developed by the International Working Group of the Global Whole Grain Initiative, 2018)
Whole grains shall consist of the intact, ground, cracked, flaked
or otherwise processed kernel after the removal of inedible
parts such as the hull and husk.
All anatomical components, including the endosperm, germ,
and bran must be present in the same relative proportions as in
the intact kernel.
1. This definition applies to cereal grains in the Poaceae family (禾本科), and pseudo-cereals (假穀物、類穀物), that are used for
human consumption.
2. Processing of cereals and their fractions includes dry and wet
methods which should be executed according to good
manufacturing principles (GMP) and considers the following
points: 13
2a. A batch of grain consisting of one or more varieties or classes of a single
species may be temporarily separated into fractions and considered
whole grain if the fractions are recombined in the original
proportions.
2b. Grain fractions from one or more varieties or classes of a single species
that originated from different batches and combined to reflect the
original proportions are considered whole grain.
2c. Small (less than 2% of the grain or 10% of the bran), generally
unavoidable losses of components, that occur through processing
consistent with safety and quality standards are allowed.
2d. Fermented, malted or sprouted grains containing all the original bran,
germ and endosperm shall be considered whole grains as long as
nutrient values have not diminished; for malted or sprouted grains the
length of the sprout should not exceed kernel length.
What is whole grain?(Global Definition of Whole Grain Developed by the International Working Group of the Global Whole Grain Initiative, 2018)
15
Whole grain food products
Criteria for front-of-pack whole-grain labeling proposed by the
Healthgrain Forum
• There must be >30% whole-grain ingredients based on total-
product dry weight and a greater proportion of whole-grain
ingredients than refined-grain ingredients.
• In mixed products (e.g., pizza or ready-to-eat meals with a cereal
component and a noncereal component), a whole-grain label can
be used, provided the whole-grain ingredients make up >30% of
total ingredients based on dry weight and there are more whole-
grain than refined-grain ingredients.
• The amount stated on the whole-grain label should be based on
the cereal component of the food.
American Society for Nutrition. Adv Nutr 2017;8:525–3116
American food plate
MyPlate.png (858×572) (psu.edu) 19
New food guide unveiled without food groups or recommended servings | CBC News 20
Whole grain food label (Whole Grain Stamp | The Whole Grains Council)
100% Stamp 50%+ Stamp Basic Stamp
ALL of the grain is whole
grain
At least 50% of the
grain is whole grain
Contain a significant amount of
whole grain, but which contain
primarily refined grain
Minimum requirement: 16
grains whole grain per
serving (a full serving of
whole grain)
Minimum requirement:
8 grains whole grain per
serving (one half
serving of whole grain)
Minimum requirement: 8 grains
whole grain per serving (one half
serving of whole grain) 21
In Canada
• n
100% Stamp 50%+ Stamp Basic Stamp
100% of the
ingredients are
whole grain
At least half of
the product (by
weight) is whole
grain
The same as
American
22
Rice noodle making
• 米粉製作技能, 百年老店 - 台灣傳統美食
How Rice Noodles Are Made / 米粉製作技能 - Taiwanese
Traditional Food – YouTube (12’05’’)
• Processing:Soaking → Grinding (wet milling) → De-watering → Shaping →
Steaming (partial gelatinization of rice starch) → Extruding
(into strings) → Cooking (steaming (炊粉) or boiling (水粉)) →
Shaping → Drying → Packaging
26
• 麻糬製作 - 台灣傳統美食
How Mochi Is Made / 麻糬製作 - Mochi Factory in Taiwan –YouTube (11’10’’)
• Processing:Soaking → Grinding (wet milling) → De-watering →
Mixing → Cooking → Kneading → Dividing & Shaping
→ Wraping → Packaging
Mochi making
28
Uses of imported wheat in Taiwan(1200 thousand tons/year)
• Chinese wheat flour processed products (50%)
• fresh noodle, cooked noodle, dried noodle, instant noodle, steamed bread, steamed buns, dumplings etc.
• Bakery Products (35%)
• bread, sweet roll, French bread, biscuit, cake and pastries
• Other wheat processed foods (15%)
• gluten foods, aquaculture feed
29
Flour End-Products in Taiwan
Asian type noodle making
• How It's Made: Asian Noodles
How It's Made: Asian Noodles – YouTube (4’16”)
(Hou & Kruk, 1998) 31
Table Types of noodles based on nature of raw materials used, pH and organoleptic qualities (Corke & Bhattacharya 1999)
32
Pasta (Western type noodle) making
• How It's Made – Pasta
How It's Made - Pasta – YouTube (5’48’”)
• Processing:
Mixing (Semolina + water) → Extruding → Forming →
Drying → Packaging
33
Differences between noodles and pasta
Noodles Pasta
Ingredients • Common wheat flour
• Water
• Salt
• Alkaline water (Kansui)
• Durum wheat semolina
• Water
Processing Mixing wheat flour with water
(and alkaline water) to for a stiff
dough, which is then repeatedly
sheeting, and finally cutting into
strips with various width and
thickness.
Mixing durum semolina with
water to form a stiff dough
which is then extruded through
a mould or die to create various
shapes such as spaghetti,
lasagna or macaroni.
Types of sale Fresh, dried, parboiled, steamed,
deep fried
Dry
Serving Can be eaten either hot, cold, or
in a stir-fry, soup, etc.
Usually eaten warm either by
boiling or baking it
Taste Various degrees of elasticity,
firmness, or softness
Soft on the outside but firm at
its core.
34
Cereal-based processed food products--Wheat-based
Ingredients: common wheat flour, yeast, water, (salt, sugar), etc.Processing: mixing, fermentation, cutting & shaping, proofing, steaming.
Ingredients: common wheat flour, water, salt, etc.Processing: mixing, sheeting, resting, cutting or shaping, then, boiling, steaming, toasting, or deep frying.
35
Steamed bread making
• TY-810S 多功能包子饅頭成型機/Manto,MeatBuns,Steamed Bread Making Machine –YouTube (1’52”)
(Cereal Chemistry. 96:8–22, 2019)
Figure 1. Major methods of
steamed bread processing
36
Trend of cereal products—Health based cereal products
• The cereal products which results in special health benefits other than normal nutritional supply when consumed in adequate amount.
• Types
• Cereal products for intolerances
• Gluten intolerance, lactose intolerance, egg allergy, etc.
• Cereal products that contribute to a healthier life style
• Low fat, low sugar, low salt, high fiber, etc.
• Cereal products required for specialized diet requirement
• For Diabetics
• For Aged people
37
Coeliac (or Celiac) disease (CD)
• Other names: Gluten‐sensitive enteropathy, celiac sprue or
non‐tropical sprue
• Chronic auto‐immune intestinal disorder, inherited, gene must be
triggered
• Ingest gluten (環境驅動因子—環境誘發物, gluten)
• CD sensitive gene (遺傳易感性—高風險基因, DQ2 and/or
DQ8 positive HLA haplotype)
• High permeability of intestinal wall (滲漏的腸道—小腸結構異常)
• Atrophy of intestinal villa from chronic inflammation, leads to
absorptive surface destruction and malabsorption of key nutrients
39
41
Nutritional Assessment During CD
• Damage to intestinal mucosa causes various degrees of malabsorption (absorptive surface area)
• Key nutrients lost: calcium, iron, Vitamin D, folate, fat‐soluble vitamins A, D, E & K, water, electrolytes
• US FDA (2013) claim regulation: less than 20 parts per million (ppm) for foods that carry the label “gluten-free,” “no gluten,” “free of gluten,” or “without gluten.”
• 20 ppm is the lowest that can be reliably detected in foods using scientifically validated analytical methods.
Concept for making pasta-like products using conventional pasta making machine
(Journal of Cereal Science 95:103073, 2020)
42
無麩質全穀西式麵條製作流程(Gluten-free whole grain pasta-like products making)
原料磨粉
配粉
和粉
入料
擠壓
成形
盛盤
冷卻
包裝
密封成品
44
全穀豆西式擠壓米麵條研發(鄭柏謙, 2014)
44
Gluten-free whole grain rice pasta
• Whole rice pasta
• Multigrain pasta
• Whole grain-pulse pasta
Brown rice pasta
Brown rice-Tartary buckwheat-Job's tear pasta
Brown rice-Soy pasta
Brown rice-Black Soy pasta
Brown rice-Soy-
Mung bean pasta
全穀豆西式擠壓米麵條研發(鄭柏謙, 2014)
45
Nutrition fact
Per serving: 150 grams
In packaging: 1 serving
per serving 100 g
熱量 417大卡 278大卡蛋白質 7.7公克 5.1公克脂肪 3.1公克 2.0公克碳水化合物 93.4公克 62.3公克膳食纖維 3.9公克 2.6公克
鈉 1.4毫克 0.9毫克
Whole grain (Brown rice)營養標示
營養標示每一份量 150公克(或毫升)本包裝含 1份
每份 每100公克熱量 388大卡 259大卡蛋白質 8.8公克 5.9公克脂肪 3.6公克 2.4公克碳水化合物 91.0公克 60.7公克膳食纖維 10.9公克 7.3公克
鈉 4.3毫克 2.9毫克
Multi-grains
(Brown rice+tartary buckwheat+coix seed)
營養標示每一份量 150公克本包裝含 1份
每份 每100公克熱量 409大卡 273大卡蛋白質 12.6公克 8.4公克脂肪 3.6公克 2.4公克碳水化合物 91.0公克 60.7公克膳食纖維 10.9公克 4.1公克
鈉 1.7毫克 1.1毫克
Whole grain + pulse
(Brown rice + soybean) 多全穀及全穀豆米麵條符合「富含膳食纖維」或「高纖」及「低鈉」之營養宣稱。
多全榖麵條(每100 公克)膳食纖維含量高達7.3克已符合高纖食品(6.0 g)標準
全穀豆(糙米-黃豆)麵條(每100 公克)膳食纖維含量為4.1克已符合標示富含膳食纖維標準(3.0 g)
所有產品(每100 公克)之鈉含量皆低於3
毫克,符合「低鈉」之營養宣稱。
46
Whole grains (Brown rice + pulse) pasta-like products (鄭,2004)
Domestic grown Corn (Maize)
• 2012年農業委員因要推動「調整耕作制度活化農地計畫」而將國內
農民種植的馬齒種(Dent corn)或硬粒種(Flint corn)的黃色玉米統
稱為硬質玉米。
• 臺灣於2014年由國際玉米與小麥改良中心(International Maize and
Wheat Improvement Center, CIMMYT)引進QPM (quality protein
maize)及HAM (high amylose maize)自交系繁殖並生產雜交組合。
自2016年持續於農試所試驗田(台中霧峰,臺灣)進行多個雜交品系
之田間種植,並調查比較其產量與適應性;後續於2018年提供臺大
農化系進行品質分析與食品加工應用潛力評估。
49
Whole corn flour milling and stabilization
50
SampleMoisture content
(%, dry basis)
Water activity,
aw
Acid value
(mg KOH/g oil)
GEMF-0W 9.50 ± 0.47 0.536 ± 0.002 51.92 ± 0.29
GEMF-1W 9.81 ± 0.25 0.558 ± 0.014 115.55 ± 2.63
GEMF-2W 10.07 ± 0.22 0.546 ± 0.003 140.34 ± 6.22
GEMF-3W 10.54 ± 0.16 0.583 ± 0.008 150.84 ± 0.32
WH-GEMF-0W 8.14 ± 0.20 0.399 ± 0.004 10.58 ± 0.06
WH-GEMF-1W 6.29 ± 0.12 0.514 ± 0.005 11.16 ± 0.11
WH-GEMF-2W 6.72 ± 0.22 0.419 ± 0.003 10.66 ± 0.02
WH-GEMF-3W 8.17 ± 0.17 0.504 ± 0.001 10.21 ± 0.15
WH-GEMF-6W 10.75 ± 0.14 0.339 ± 0.006 12.85 ± 0.26
WH-GEMF-10W 11.25 ± 0.12 0.326 ± 0.003 12.37 ± 0.44
Table The moisture content, water activity and acid value of the moist-
heat treated whole high amylose corn flour during storage
(黃,2018)
Take home questions
• Why whole grain food products become the trend of the
future?
• Bioactive compounds (e.g. phytochemicals, dietary fiber ---etc.)
• Why rice noodle and pasta need use different processing
processes?
• Lack of gluten in rice, which is unable to form the dough sheet
just like the wheat flour dose.
• How to make pasta-like products for Coeliac disease patients?
• Ingredients
• Processing process
52
References
• Arcangelis ED, Cuomo F, Trivisonno MC, Marconi E & Messia MC. 2020. Gelatinization and pasta making conditions for buckwheat gluten-free pasta. J Cereal Science 95:103073.
• Björck I, Ö stman E, Kristensen M, Anson NA, Price RK, Haene GRMM, Havenaar
R, Knudsen KEB, Frid A, Mykkanen H, Welch RWm & Riccardi G. 2012. Cereal
grains for nutrition and health benefits: Overview of results from in vitro, animal and
human studies in the HEALTHGRAIN project. Trends in Food Science and
Technology 25: 87–100.
• Hou G & Kruk M. 1998. Asian noodle technology. AIB Technical Bulletin Volume XX,
Issue 12, December, 1998.
• Pirzadah TB & Malik B. Pseudocereals as super foods of 21st century: Recent
technological interventions. J Agric. and Food Reseaerch 2:100052.
• Ross AB, van der Kamp J, King R, Lê K, Mejborn H, Seal CJ & Thielecke F. 2017.
Perspective: A Definition for Whole-Grain Food Products—Recommendations from
the Healthgrain Forum. Advances in Nutrition 8(4):525-531.
• Huang S & Miskelly D. 2019. Steamed bread—A review of manufacturing, flour
quality requirements, and quality evaluation. Cereal Chemistry. 96:8–22.
53