Macaroni ( Merve ÇİNPOLAT )

401 FOOD TECHNOLOGY

MACARONI

SUBMITTED BY

MERVE ÇİNPOLAT

ÇAĞLA EFTELYA DURSUN

OSMAN BERAT KELEKÇİ

ESMA DURMAZ

DİCLE DOĞAN

SÜMEYYE KILINÇ

SUPERVISOR: Prof.Dr. Şenol İBANOĞLU

Consumption of Macaroni kg Per Person

Composition and Type of  Macaroni

  • Standart macaroni contains only semolina and water.

  • Whole wheat macaroni contains whole wheat semolina and water,

  • Enriched macaroni contains semolina, water, vitamins and minerals.

  • Fortified macaroni contains semolina, water, vitamins, minerals and protein.

QUALITY PARAMATERS OF MACARONI

  • Increasing volume,

  • Increasing weight

  • Amount of matter passing through to cooking water,

  • Colour after cooking,

  • Stickiness.

WHY SHOULD YOU EAT MACARONI

Macaroni;

  • Cheap,

  • Delicious,

  • Available,

  • Has higher protein and energy,

  • Practical.

How Macaroni Should Be ?

  • The main factor is quality of durum wheat. The better durum wheat means the better semolina. Thus, good semolina affects quality of macaroni well.

  • Its color should be gold color

  • Air bubbles and some black or white points do not observed when it is front of light.

  • During the cooking it should be elastic and intact.

OUR RAW  MATERIAL

INGREDIENTS

  • SEMOLİNA

  • Is the coarse,purified wheat middling’s of triticum durum wheat.

  • Macaroni,breakfast cereals,puddings and couscous.

  • Diameter of semolina is 125-140 micrometers.

  • Has amber color.

WATER

  • Medium hardness,

  • Colorless,

  • Odorless,

  • Flavorless

  • Drinking water property,

  • High microbial quality,

Process Of Macaronı

Kneading

  • Kneading is a process,the semolina and water combined on the tank mixed by a horizontal,flat,screw and mixer.

  • Semolina has 13-15% moisture content.

  • Temperature of semolina should be 25°C

  • Kneading process takes about 15-20 minutes.

Vacuumming

  • The dough which is kneaded enough comes to the compartment where the air is pieces.Vacuum is applied here for 3-5 minutes.

Vacuum chamber to remove air bubbles are present in the macaroni extrusion process prior to the pasta press.

Vacuum is applied to reduce air bubbles formation in macaroni.

 Pressing

  • The kneaded pasta dough comes to the mold with a certain pressure.

  • High quality of production

Cutting

  • The paste through the mold is converted to the desired shape.

Pre Drying

The pre drying reduces the moisture content of the macaroni to  18-22 %.

  • The necessary time change according to the shape of macaroni (40-150 minutes ) in the drying cabin,the hot air that provides drying is spread on the product by means of fans.

  • Moisture released during product is removed from the environment by absorbing system.

  • The temperature increases as the product moves through the cabinet.

  • This provides the moisture balance of the inner and outer surface of the product.It also prevents cracking and breaking.

Dryıng System of Macaroni

  • Moving system

  • Constant system

  • Long springs arranged with suspension system first and last drying in drying chambers.After the cooling process again the system is suspended with the suspension system.

Final Drying

  • At the end of this period,the moisture content of the pasta is reduced to 12,5-13 %.The time and temperature applied are between 40-50 °C and 55-65 % relative humidity,depending on the type of pasta and the method used.

  • This process takes 4-5 hours.

Cooling

  • This process increase the quality and provide the stabilization of the macaroni.Reduces the risk of crack formation.

  • This stage is called shocking.

  • At the end of the drying, macaroni is cooled in maximum 12.5% moisture content in 28-32˚C.

  • Cooling step is done using cooling air suddenly. And then, cooled macaroni are storage in storaged silos.

  • After the cooling our product ready for the packaging

Packaging

  • Cooled macaroni is packaged in 500gr or 250gr packet by packaging machines.

  • Cellulose film , polyethylene and cellophane are used for packaging material.

  • There are two filling section ;

  • Vertical filling section.

  • Horizontal filling section.

RAW MATERİALS ANALYSIS

  • For water; Microbial test (E. Coli )

  • For semolina;

  • 1) Moisture Content Analysis

  • 2) Hectoliter Value

  • 3) Protein Content

  • 4) Impurity Determination

  • 5) Gluten Content

  • 6) Sedimentation Analysis

Codex of macaronı

CRITICAL CONTROL POINTS ANALYSIS OF COOKED MACARONI

  • color analysis

  • firmness during cooking

  • texture properties

  • amount of substance passing water from pasta

  • total amount of organic matter

PRODUCT PARAMETERS

  • Moisture content

  • Protein content

  • Amount of ash

  • Color measurement


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