Cereal Chemistry and Technology Book
from C.H.I.P.S.

The Chemistry and Technology of Cereals as Food and Feed

Second edition
by Samuel Matz

Here is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology.

The first section describes the botany, classification, structure, composition, nutrtional importance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains.

The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling, rice processing, and other upgrading procedures applied to cereal grains.


  1. Wheat: Production Statistics. Botany of the Wheat Plant. Production Methods. Diseases and Pests. Harvesting and Storage. Composition of Wheat. Utilization of Wheat. Determining the Quality of Wheat. Durum.
  2. Corn: Types of Corn. Production and Trade. Botany of Corn. Cultivation Practices. Structure and Composition. Quality Factors. Traditional Food Products from Corn.
  3. Oats: Production and Trade Statistics. Botany. Cultivation. Structure and Composition of Oats. Quality Factors in Oats. Oats as Food and Feed.
  4. Barley: Production and Trade. Botany. Cultivation. Utilization of Barley. Structure and Composition of the Grain. Quality Factors.
  5. Rye: History. Production and Trade. Botany. cultivation. Chemical and Physical Characteristics. Diseases and Pests. Quality Factors.
  6. Sorghum: Botany. Genetics. Production and Trade Statistics. Growing the Crop. Structure and Composition. Utilization and Quality Factors.
  7. Rice: Production and Trade Statistics. Botany of the Rice Plant. The Culture of Rice. Drying and Storage. Varieties. Structure and Composition. Quality Factors. Food, Feed, and Beverage Applications of Rice.
  8. Other Cereal Grains: Millet. Wild Rice. Emmer. Triticale.
  9. Important Non-Cereal Grains: Amaranth. Buckwheat. Soybeans.
  10. Feed Manufacturing: Feedstuffs from Cereal Grains. Specialized Feeding Requirements. Feed Manufacturing Processes. Model Mills. Pet Foods.
  11. Milling of Wheat and Rye: Wheat Milling. Milling Soft Wheat. Durum milling. Rye Milling. Milling Triticale and Other Grains. General Tests for Cereal Flours.
  12. Commercial Baking Technology: Ingredients Used in Baking. The Equipment of Baking. The Reactions of Baking. Examples of Preparation Methods.
  13. Partially Prepared Bakery Products: Refrigerated Dough Products. Dry Mixes. Partially Prepared Doughs and Batters. Storage Stable Icings and frosting.
  14. Pasta Technology: Raw Materials. Processes and Equipment. Drying Macaroni Products. Examples of Continuous Systems. Other Products. Quality Control.
  15. Wet and Dry Milling of Corn: Dry Milling of Corn. Wet Milling of Corn. Starch Conversion. Processing Corn Oil. Products and their Uses. Quality Control Tests.
  16. Processing of Rice: Quality of Rice. Milling of Rice. Further Processing of Rice. Enrichment. Uses for By-Products.
  17. Malting: World Production and Trading Patterns. barley. Commercial Production of Malt. Syrups and Other Food Ingredients.
  18. Brewing and Distilling: Production and Trade. The Basics of Brewing. Raw Materials. Mashing. Processing the Wort. Fermentation. Storage. A Typical Formula. Deterioration processes in Beer. Analytical Controls in Brewing. Modifications in Products and Processes. Distilled Products.
  19. Breakfast Cereals: Processing of Hot-Serve Cereals. Processing Ready-To-Eat Breakfast Cereals.
  20. Snack Foods: Popcorn. Formulated Puffed Snacks. Factors Affecting Quality of Puffed Snacks. Extruders and Extruding. Representative Extrusion Processes. Complete Plants. Other Snacks.
  21. Special Dietary Foods and Ingredients: Special Dietary Foods. Beverages. Cereal-Derived Supplements.


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The Chemistry and Technology of
Cereals as Food and Feed

Second Edition by Samuel Matz
751 pages • $248.00 + shipping
Texas residents please add 6.75 % sales tax

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