Introduction of AARI Introduction of cereal technology lab Cereals and their composition Physical lab equipments Chemical lab equipments Preparation of biscuit Preparation of cake Preparation of pizza

AARI came into being in 1963 Ayub Khan took interest for development of this institute on the basis of bifer-fication Vital role in boosting research efforts Approach needs of increasing population

T o carry out genetic improvement in crop varieties To develop production techniques To control the diseases and insect pest To develop new food products To introduce the post harvest technology for fruits and vegetables to minimize the losses through value addition

Research on wheat started during 1906 at Cereal Section Obtained status of wheat Research Institute in 1975 Developing and releasing high yield wheat varieties Vital role for increasing wheat production of country

Cereals are grasses (members of monocot family gramineae) cultivated for the edible components of their fruit seeds Botanically this type of fruit is called Caryopsis There are 9 type of cereals wwwww

Common NamesBotanical Names WheatTriticum estivum RiceOryza sativa SorghumSorghum bicolor BarleyHordeum vulgare MaizeZea mays RyeSecale cereal TriticaleTritico-secale MilletPennisetum typhodium oatAvena sativa

Wheat should be grain of common wheat Consist of 50% of these wheat's before removal of dockage, not more than 10% of other grains Contain 50% or more of whole kernels after removal of dockage Types of wheat Triticum Astivum: ( It is used for making bread, cake, pizza) Triticum compactum : ( It is used in confectionary and biscuits) Triticum turgidum : ( It is used for making pasta products)

 Structural composition of wheat Bran ( 12-13%) that is rich in fibre Germ (2-2.5) contains proteins and fats Endosperm (82-85%). Consist of mainly starch Wheat starch  There are two types of starch Amylose ( It contains 23% starch and straight chain glucose units with alpha 1-4 linkage Amylopectin ( It contains 77% starch and branched chain glucose units with alpha 1-4 and 1-6 linkage)

It Consist of five fractions. 1. Albumin (water soluble) 2. Globulin (soluble in salt solution and insoluble in water) 3. Gliadin (72-79% ethanol soluble. It is a soft, sticky body responsible for binding.) 4. Glutenin (soluble in neutral aqueous solution, saline solution or alcohol. It gives solidity) 5. Glutenin and gliadin combine to make gluten that is specific wheat protein responsible for volume.

Moisture Starch Sugar Cellulose/ fiber Mineral/ ash Protein 9-18% 60-68% 2-3% 2-2.5% 1.5-2% 8-15%

Physical lab equipments

Objective Measures the mass of the wheat kernel Used by wheat breeders and flour millers Wheat with a higher TKW can be expected to have a greater potential flour extraction Principal If thousand grain weight of wheat of two sample is different that’s mean it is not same the grain yield It is usually expressed in grams and an index of grain yield

Requirements Seed counter Weighing balance Procedure Prepare a 500-gram sample of wheat by removing all dockage, shrunken and broken kernels, and other foreign material. Divide the sample several times using a mechanical divider until you have approximately 50 grams. Count 1,000 kernels using a mechanical counter and weigh.

Principle It works on the principal of NIR (near infrared radiation) Pass wheat grains and detect the amount of starch, moisture, gluten and protein

Objective To determine starch, gluten, moisture and protein in short time Procedure Weigh sample more than 600g Name your sample Place sample in sample holder Then press the ok button to start Note all the readings

It is actually weight per unit volume and it is expresses in pound/bushel or kg/hlIt is a weight of grains required to fill a level Winchester bushel which is cubic inches in capacity. It gives flour yield. Requirements Test weight apparatus Ruler

Procedure Took clean sample of wheat variety Sample should be free from dust, dirt and weed seed Broken and halved grains shouldn't be included in sample Put the sample in hopper with closed lower lid Allow the sample to fall into the bucket by opening lid until the bucket overflows Planed the sample with ruler up to the mouth of the bucket Weighed the bucket on the balance Express the results in kg/hl (kg per hectoliter)

SKCS have a software SKCS 1400 Detect the hardness, moisture, weight and diameter with standard deviation. Objective SKCS test evaluates wheat kernel texture Measure the weight, electrical current, and force needed to crush the kernels Kernel characteristics are related to important milling properties, such as conditioning (tempering)

Method A sample of wheat kernels (12 to 16 grams) is prepared by removing broken kernels, weed seeds, and other foreign material The sample is poured into the access hopper of the single-kernel characterization system instrument. The SKCS instrument analyzes 300 kernels individually and records the results on a computer graph

Chemical lab equipments

S.D. Matic apparatus is used to measure the damaged starch in the flour during milling. Apparatus uses the method of analysis based on the work of Med calf and Gilles (1965). Principle This method consists of measuring the iodine absorption by the starch granules in the solution at about 36c. Higher the iodine absorption higher will be the starch damage.

Material Required 1 g flour 3 g potassium iodide 3 g boric acid 120ml distilled water Procedure Took 3g potassium iodide and 3g boric acid. Dissolve both in 120 distilled water. Add 2 or 3 drops of sodium thiosulphate indicator. Than place cell in SD Matic machine. Took 1g of flour sample and place it at the chip of SD Matic machine and place the chip in it properly.

Working Mechanism of SD Matic Machine 1 st step:SD matic machine continuously mix the solution and temperature raise to 36 C. 2 nd step:Reaction take place between potassium iodide and boric acid, will produce free iodine ions. 3 rd step:When iodine ion will be produced, current starts passes through the solution and reading will be appeared on the screen. 4 th step:Maximum iodine ion production in the form of current will be produced and noted. 5 th step:Flour sample will fall automatically and yellow color will turn to black. 6 th step:Reading of damage starch will be appeared on the screen on the basis of iodine absorption. Whole process will take 7 to 10 minutes.

Procedure Flour sample was weight (10 g) and poured into wash chamber. 4.8 mL of water is added into wash chamber with help of dispenser. Wash chamber was fixed into glutamic apparatus carefully, keeping the magnet inside. Reset button was pressed. First it was mixed and then automatically washes the flour sample.

Ball shaped material was obtained by washing. Then it was placed in the centrifuge. Centrifuge the wet gluten in the centrifuge to remove the physically bound water. Weigh the wet gluten. Collected material was placed in glutork/glutomer for moisture removal. After drying again weighs the sample, it will be dry gluten.

Principal As the slurry is heated in a boiling water bath at 100 o C centrifuged and stir constantly, the starch gelatinizes and forms a thick paste. The time it takes the stirrer to drop through the paste is recorded as falling Number value Objective To determine either wheat is suitable for bread, cake, or other pasta products

Procedure 7 g sample of the flour was taken in the viscometer tube and 25 ml of distilled water Then viscometer tube was placed in the shaker. Then it was placed in the falling number apparatus for the analysis. A tone indicates the end results of the procedure. Reading was noted from the digital display screen. Results are expressed in seconds.

Objectives To determine the gluten strength and bread-making characteristics of flour. The effect of fermentation time and additives on dough performance can also be evaluated. Principle Before starting the test in the extensograph the sample dough is prepared from flour, distill water and salt in the farinograph. The dough is stretched until ruptured in the Extensograph. The force exerted is measured and recorded. This corresponds the actual practice in the bread production.

Procedure A 300g flour sample on a 14% moisture basis was combined with a distilled water and mix in the Farinograph to form dough. A 150g sample of prepared dough was placed on Extensograph rounder and shaped into a ball. The ball of the dough was removed from the rounder and shaped into the cylinder. The dough cylinder was placed into the Extensograph dough cradle, secured with pins and rested for 5 min in the controlled environment.

A hook was drawn through the dough, stretching it downwards until it broke. The Extensograph recorded a curve on graph papers the test was run. The same dough was shaped and stretched two more times, at 90 minutes and 135 minutes.

Objective Flour quality tests Results are used as parameters in formulation to estimate the amount of water required to make dough, to evaluate the effects of ingredients on mixing properties, to evaluate flour blending requirements, and to check flour uniformity. The results are also used to predict processing effects, including mixing requirements for dough development, tolerance to over-mixing, and dough consistency during production. Farinograph results are also useful for predicting finished product texture characteristics. For example, strong dough mixing properties are related to firm product texture.

Principle The Farinograph determines dough and gluten properties of a flour sample by measuring the resistance of dough against the mixing action of paddles (blades). Farinograph results include absorption, arrival time, stability time, peak time, departure time, and mixing tolerance index.

Method Find the moisture because According to moisture it will indicate how much sample we need. A flour sample of 300g on a 14%moisture bases is weighed and placed into the corresponding Farinograph mixing bowl. Water from a burette is added to the flour and mixed to form dough. As the dough is mixed, the Farinograph records a curve on graph paper. The amount of water added affects the position of the curve on the graph paper, less water increases dough consistency and moves the curve upward. The curve is centered on the 500BU –Bra bender unit (BU) line by adding the appropriate amount of water and is run until curve leaves the 500-BU line.

Procedure We took 4g flour, 120mL water and 10g yeast. Made suspension of water and yeast. Made small ball dough of suspension with flour. Kept the dough in 80mL water (30 temperatures) and noted the time. Yeast will produce C02 and dough comes upward. Dough ball bursts due to more production of C02. Noted the time of bursting. More the time more will be the gluten quality. Objectives To check the gluten quality and strength.

IngredientsQuantity Flour (Maida)3 cup (391.05g) Sugar3 cup (602.40g) Baking powder3 tea spoon (26.7g) Ghee3 cup (492g)

Procedure Weighed the ingredients Mixed the ghee through the mixer for mint Added sugar in grinded form Added flour and baking powder which is already mixed separately Broke the 6 eggs and separated egg yolk and egg white Foamed the eggs to create aeration for good baking Added the foamed eggs in above mixture Continued the mixing for mint Now turned off the mixer Oiled the trays so that cake could not stick with tray Now added the paste in trays Kept in an oven at 180 temperature for mint Took out the trays from oven when cake is completely baked De-panned the cake Cooled and sliced

Precautions Weighed the ingredients properly Mixer time and speed should be appropriate The mixture of ingredients should be uniformly mixed and this could be checked by adding a drop of mixture in glass of water. The mixture drop should float on the surface of water while if it dissolves in water, this is an indication of improper mixing. Use sufficient amount of oil for oiling the tray. Baking time and temperature should be controlled as required for that product.

IngredientsQuantity Flour (Maida) 250 g Sugar187.5 g Baking powder1 tea spoon (26.7g) Ghee 125 g Eggs 01

Procedure Weighed the ingredients Mill the sugar into powder form Mix the baking powder with Maida evenly. Beat ghee in high speed mixer for 20 minutes. Add ground sugar to this mixer and mix for 20 minutes. Then add whole egg. After 20 mints of mixing add flour (Maida +baking powder) and mix it for one minute Add two tea spoons of milk and mix it. Remove the dough from mixer and kneaded it manually for some time. Make sheet of the dough with the help of roller. Shape it to your desire size and place it on pans which are slightly oiled. Bake it in oven at c for 15 mints. Remove it from oven and cool it Separate biscuits from pan and evaluate product.

Precautions Weighed the ingredients properly. Mixer time and speed should be appropriate. Sheeting size should be appropriate. Use sufficient amount of oil for oiling the tray. Baking time and temperature should be controlled as required for that product

Dough preparation ingredients IngredientsQuantity Flour3 cup SaltHalf tea spoon Oil2 table spoon Egg01 Sugar1.5 table spoon

Stuffing ingredients IngredientsQuantity Chicken1 kg Garlic paste4 tea spoon Chopped onion0.5 kg Oil5 tea spoon Black pepper3 tea spoon Salt1 tea spoon

Pizza sauce preparation ingredients IngredientsQuantity Tomato puree1 cup Tomato ketchup1 cup Red chili powderHalf tea spoon SaltTo taste Soya sauce1 table spoon Oil1 table spoon

Topping ingredients IngredientsQuantity Cheddar cheese250 g Mozzarella cheese250 g

Procedure Mixed partially flour, salt, oil, egg and sugar. Added half table spoon in half cup milk and then added 10g yeast. Kept in proofer for mint for yeast development. Cooked the chicken by adding onion, oil, garlic paste and black pepper. Made the dough by adding yeast and with some water. Kneaded the dough for 10 mint. Kept in proofer for mint. Then again kneaded the dough. Made the dough in specific thickness shape. Kept chicken, cheese, capsicum, mushroom for stuffing. Kept in an oven at 180 temperature for mint.

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