Primary And Secondary Processing

Question 1

What’s the outer layer of wheat called

Answer 1

The bran

Question 2

What is white flour legally fortified with

Answer 2

Iron, calcium, B1 + B3

Question 3

State the primary processing method of wheat.

Answer 3

1. Wheat cleaned (remove other crops + stones)
2. Conditioned (add water to soften outer bran layer)
3. Gristing (blend with other wheat)
4. Break rolls (separate white from bran)
5. Sieved so only endosperm through reduction rolls
   = white plain flour 🌼

Question 4

Secondary Process of flour to bread

Answer 4

1. Flour and yeast delivered to factory
2. Mix dough then first prove on conveyor
3. Knead 2mins then put into pre-greased pans and prove
4. Prove 50mins
5. Bake 230°c for 20mins on conveyor
   6, cool, slice, package

Question 5

Secondary processing of flour to pasta

Answer 5

1. Flour mixed with liquid egg or water
2. Lumpy dough is pressed into sheets and steamed to remove bacteria
3. Dry then cut to desired shape and package.

Question 6

Milk primary processing method

Answer 6

1. Separator spins milk and separated the cream
2. Cream re-added depending on type
3. Homogenised so the milk and cream don’t separate
4. Pasteurised 75°c for 15seconds to kill bacteria

Question 7

Describe pasteurised milk treatment

Answer 7

Kill bacteria at 75°c for 15seconds then cooled below 6°c. Extends shelf life

Question 8

Conditions of sterilisation and the effect it has

Answer 8

Longer keeping, destroys some vitamins, changes taste and colour.
110°c for 30min

Question 9

Describe UHT heat treatment

Answer 9

Doesn’t change nutritional value,135°c for 1second

Question 10

Explain Dried milk treatment

Answer 10

A powder where all water has been removed

Question 11

Describe evaporated milk treatment

Answer 11

60% water removed, thicker.

Question 12

Milk pasteurisation temperature and time

Answer 12

75°c for 15seconds

Question 13

Milk to butter secondary processing method

Answer 13

1. Fresh milk and cream separated
2. Pasteurised 75°c 15seconds
3. Churn to thicken
4. Drain buttermilk
5. Add salt
6. Wrap then chill

Question 14

Explain scientifically how cream is produced (fat globules, agitation, protein membranes)

Answer 14

The cream is agitated and thickens due to addition of air. Fat globules collide and break the protein membranes around the fat.
The hydrophobic fats stick together and the other fats form buttermilk which is separated.

Question 15

Describe how yogurt is made

Answer 15

Addition of lactobacillus bacteria which is harmless
So lactic acid produced from lactose so that proteins denature
Thickens and the pH lowers. Flavour is added

Question 16

Cream production method

Answer 16

1. Fat separated from milk by rotating it at a fast speed
2. Pasteurise to destroy enzymes that decrease shelf life

Question 17

Milk to cheese method

Answer 17

1. milk stirred in vats
2. Add safe bacteria to curdle milk
3. Separate solid from whey.
4. Chop and add salt
5. Force into pots then let it set for a few days
6. Wrap in cheese cloth and leave to mature