This book builds upon the solid foundation of information set by the first edition. It provides readers with the single most comprehensive, up-to-date breakfast cereal resources.

Breakfast Cereals and How They Are Made 2nd Edition fulfills the need for updated and new breakfast cereal information generated by the increased importance and consumption of breakfast cereals worldwide.

Includes advances to help boost productivity and improve product quality:

• New developments in equipment and technology
• Advances in nutritional findings
• Improved attention to starch as a polymer and its processing characteristics as they affect tempering, preconditioning and flaking
• Enhanced international coverage of process equipment
• Increased detailed treatment of automation and computer control in processing
• Expanded practical and regulatory information on environmental issues
• Enlarged listing of manufacturers of processing and packaging equipment

All of the chapters in this new book have been updated or significantly revised. Information on contemporary topics such as new developments in equipment and technology, the expansion of computer control within the industry, advances in nutritional knowledge, and environmental issues in breakfast cereal manufacturing have been added.

Breakfast Cereals and How They Are Made 2nd Edition is international in scope, using S.I. units of measurements as well as those common in North America. International coverage of process equipment is also covered.

The novice or seasoned professional working in product development, process engineering, technical sales, nutrition, sensory analysis, packaging, or quality assurance is sure to benefit from the in-depth information presented in this reference.

Contents

1. The Cereal Grains
2. Manufacturing Technology of Ready-to-Eat Cereals
3. Unit Operations and Equipment. I. Blending and Cooking
4. Unit Operations and Equipment. II. Drying and Dryers
5. Unit Operations and Equipment. III. Tempering, Flaking and Toasting
6. Unit Operations and Equipment. IV. Extrusion and Extruders
7. Application of Nutritional and Flavoring/Sweetening Coatings
8. Hot Cereals
9. Packaging of Breakfast Cereals: Materials and Machinery
10. Fortification and Preservation of Breakfast Cereals
11. Cereal Nutrition
12. Quality in Breakfast Cereals
13. Computer Control in the Breakfast Cereal Industry
14. Environmental Issues in Breakfast Cereal Manufacturing

Appendix A - Partial list of Manufacturers of Equipment for Processing and Packaging of Breakfast Cereals
Appendix B - Additional References

Index

click here to see books • videos • cd-roms of related interest