Chemistry and Technology
edited by David A. V. Dendy
and Bogdan J. Dobraszczyk
This professional book covers all aspects of cereals from the field
to the consumer's table.
Cereals and Cereal Products: Chemistry and Technology brings you state-of-the-art knowledge about:
- The structure and composition of ten types of cereal grains
- The unique processing technologies needed for each type of grain
- The physics and chemistry behind modern and traditional technologies and industrial processes
- Cereal products ranging from breads and flatbreads to cornflakes, beer, porridges, tortillas, and numerous other fermented foods and drinks
- Preservation of quality and prevention of infestation when storing and transporting grains
- The issues and impact of breeding, biotechnology, and genetics
- Procedures for measuring losses during processing
- Testing
- The economic and nutritional importance of cereals around the world
- The keys to a successful composite flour program, new uses for sorghum, and much more!
Cereals and Cereal Products: Chemistry and Technology takes a broad
geographic approach to the principles of cereals, covering tropical and temperate
cereals such as wheat, rice, barley, rye, sorghum, oats, the millets and minor
cereals, and the pseudo-cereals. The book exanines structure and composition,
economic importance, storage and transportation, analysis, post-harvest losses,
and the starch industries.
Contents
- Introduction to Cereals
- The Storage and Transportation of Grain
- Post-Harvest Losses
- Cereal Starches and Proteins
- NIR Techniques in Cereals Analysis
- Wheat and Flour
- Wheat Flour Milling
- Bread: A Unique Food
- Biscuits (Cookies), Cakes and Other Flour Confectionery
- Pasta
- Composite and Alternative Flours
- Rice
- Maize
- Barley
- Sorghum, the Millets, and the Pseudo-Cereals
- Oats
- Rye and Triticals
Index
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