401 FOOD TECHNOLOGY
ÇAĞLA EFTELYA DURSUN
OSMAN BERAT KELEKÇİ
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
Amount of matter passing through to cooking water,
Colour after cooking,
WHY SHOULD YOU EAT MACARONI
Has higher protein and energy,
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
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.
Drinking water property,
High microbial quality,
Process Of Macaronı
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.
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.
The kneaded pasta dough comes to the mold with a certain pressure.
High quality of production.
The paste through the mold is converted to the desired shape.
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
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.
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.
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
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 )
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
firmness during cooking
amount of substance passing water from pasta
total amount of organic matter
Amount of ash