Characterization of Cereals and Flours
edited by Gönül Kaletun& ccedil; and Kenneth J. Breslauer

Characterization of Cereals and Flours:

• details the effect of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products
• examines the influence of moisture absorption, storage temperature, thermally-induced transitions during baking, and extrusion on flour and food texture, composition, and quality

Contents

Part I: Thermal Analysis

1. Calorimetry of Pre- and Postextruded Cereal Flours
2. Application of Thermal Analysis to Cookie, Cracker, and Pretzel Manufacturing
3. Utilization of Thermal Properties for Understanding Baking and Staling Processes
4. Plasticization Effect of Water on Carbohydrates in Relation to Crystallization
5. Construction of State Diagrams for Cereal Processing

Part II: Mechanical Properties

6. Powder Characteristics of Preprocessed Cereal Flours
7. Rheological Properties of Biopolymers and Applications to Cereal Processing
8. Stress and Breakage in Formed Cereal Products Induced by Drying, Tempering and Cooling
9. Textural Characterization of Extruded Materials and Influence of Common Additives
10. Utilization of Rheological Properties in Product and Process Development

Part III: Structural Characterization

11. Characterization of Macrostructures in Extruded Products
12. Understanding Microstructural Changes in Biopolymers Using Light and Electron Microscopy
13. NMR Characterization of Cereal and Cereal Products
14. Phosphorescence Spectroscopy as a Probe of the Glassy State in Amorphous Solids
15. Starch Properties and Functionalities

Index

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