401 FOOD TECHNOLOGY

MACARONI

SUBMITTED BY

MERVE ÇİNPOLAT

ÇAĞLA EFTELYA DURSUN

OSMAN BERAT KELEKÇİ

ESMA DURMAZ

DİCLE DOĞAN

SÜMEYYE KILINÇ

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

• Increasing volume,

• Increasing weight

• Amount of matter passing through to cooking water,

• Colour after cooking,

• Stickiness.

WHY SHOULD YOU EAT MACARONI

Macaroni;

• Cheap,

• Delicious,

• Available,

• Has higher protein and energy,

• Practical.

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

INGREDIENTS

• SEMOLİNA

• 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.

WATER

• Medium hardness,

• Colorless,

• Odorless,

• Flavorless

• Drinking water property,

• High microbial quality,

Process Of Macaronı

Kneading

• 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.

Vacuumming

• 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.

 Pressing

• The kneaded pasta dough comes to the mold with a certain pressure.

• High quality of production. 

Cutting

• The paste through the mold is converted to the desired shape.

Pre Drying

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

• Moving system

• Constant system

• 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.

Final Drying

• 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.

Cooling

• 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

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 )

• For semolina;

• 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

• color analysis

• firmness during cooking

• texture properties

• amount of substance passing water from pasta

• total amount of organic matter

PRODUCT PARAMETERS

• Moisture content

• Protein content

• Amount of ash

• Color measurement

…