Moisture content cereal products

Brewers wet grains are the extracted residue resulting from the manufacture of wort from barley malt alone or in mixture with other cereal grains or grain products. The guaranteed analysis should include the maximum moisture content IFN 5-00-517 Barley brewers grains wet. 

Many cereals are made with high moisture content so that the cereal can be formed into various shapes before it is dried. A cereal product containing 58% H20 by mass is produced at the rate of 1000. kg/h. How much water must be evaporated per hour if the final product contains only 20.% water ... 

Most low-moisture cereal-based foods (e.g., biscuits, extruded products, potato chips, etc.) have a crunchy or crisp texture that is lost as the moisture content increases either by redistribution within the product or moisture pick-up from the environment. The loss of crispness of cereal products and... 

Schematic diagram of the dependence of crispness on water activity (data of many authors). A sudden loss of crispness occurs in low-moisture cereal products within a relatively narrow range of moisture contents (critical fl ).

The optimum moisture content for grain in the production of spawn is between 49-54%, The following formulas are based on cereal rye grain, Secale cereale, which usually has a moisture content of 11%. Some variation should be expected depending on the brand, kernel size, geographical origin and the way the grain has been stored. 

W. R. Windham, S. E. Kays, F. E. Barton, n. Effect of cereal product residual moisture content on total dietary fiber determined by near-infrared reflectance spectroscopy, J. Agric. Food Chem. 45 140-144, 1997. 

Extmsion cooking is used to manufacture from cereals a wide range of products including breakfast cereals, snack foods and pet foods. In these products, texture and density are key quality requirements that are controlled by the processing conditions summarized by the term degree of cook. Conventionally, control is attempted by measurement of inputs such as the moisture content, screw speed, barrel temperature and so forth on the basis that the relationship between these and the product quality is understood. However, a more direct means of control is highly desirable. 

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