6.2.2

Primary Food Processing 2

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Primary Food Processing - Flour

Primary processing involves converting raw foods into foods that can be eaten, cooked, or into ready-to-use ingredients. We produce flour from wheat grains.

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Process

  • A wheat grain is made up of a bran, germ and endosperm.
  • We first harvest wheat grains, then clean them to get rid of any stones or dust.
  • To prevent mould growth, we store the grains somewhere dry.
  • We place the grains into a hopper to crush the grains. The hopper crushes the grains between its rollers.
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Process (continued)

  • The type of flour we get depends on how we sieve the grain or what parts we remove:
    • Wholemeal flour: nothing is removed - made from 100% grain.
    • Wheatmeal flour: some of the germ and bran are taken out. Made from approximately 85% grain.
    • White flour: made from endosperm only. Made from approximately 70% grain.
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B vitamins

  • B vitamins must be added back into white flour as they're lost during production.
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Eatwell Guide

  • According to the Eatwell Guide, we should consume wholemeal products where possible for the nutritional benefits they provide.

Primary Food Processing - Milk

Primary processing involves converting raw foods into foods that can be eaten, cooked, or into ready-to-use ingredients. Heating milk makes it safe to consume by killing dangerous bacteria.

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Pasteurisation

  • Involves heating milk for 15 seconds at 72°C before cooling.
  • Pasteurisation does not really affect taste and nutritional value.
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Ultra Heat Treatment (UHT)

  • Involves heating milk for 1-4 seconds at 135°C or above. The milk is placed into a sterile container.
  • The milk stays at an ambient temperature for many months.
  • UHT milk tastes differently to pasteurised milk and is slightly less nutritious.
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Sterilisation

  • Involves heating raw milk in a bottle inside a steam chamber for 10-30 minutes at 110°C.
  • The process destroys all bacteria and various B and C vitamins.
  • Sterilised milk tastes differently to pasteurised milk.
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Microfiltration (MF)

  • Even after milk has been pasteurised, the bacteria that makes milk go sour live on.
  • MF uses a membrane, which the milk is pushed through, to separate the milk and this kind of bacteria.
  • MF doesn't really alter the nutritional value or flavour of the milk.
  • MF increases milk shelf life.

Jump to other topics

1Food Preparation Skills

2Food, Nutrition & Health

3Food Science

4Food Safety

5Food Choice

6Food Provenance

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