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

of Cereal Science
and Technology

Third edition
by Jan A. Delcour

Principles of Cereal Science and Technology, Third edition is completely updated and provides the most thorough grain science information available.

Much has changed in cereal science and technology since the second edition was published in 1994 therefore a total edit, update, and development of current views was performed as well as additions on important uncovered topics to create this new third edition. Each chapter was critically reviewed, updated, and reorganized to include current up-to-date material.

Principles of Cereal Science and Technology, Third edition discusses the structure and components of the cereal grains in depth. In addition, the storage and processing of the various cereals into intermediate products (flour, semolina, starch, gluten) or finished products (bread, cookies, pasta, beer, breakfast cereals, and feeds) are described in detail.

More new features:

  • up-to-date information on specific starch and non-starch polysaccharide and lipid degrading enzymes, plus their day to day use to improve processing and/or final quality
  • the view on starch rheological behavior, the introduction of the concept of enzyme resistant starch, current views on bread firming, and the relationship of pasta product quality both to raw material characteristics as well as to processing conditions
  • revision of the sections on gluten proteins and how their functionality in breadmaking is impacted by ascorbic acid, as well as new information on industrial gluten starch separation, and the effects of gluten proteins on cookie and cake quality
  • and much more

This book is essential for those new to the cereals area and is an excellent sourcebook for experienced professionals. Students will get a firm and broad background in cereal science. Professionals utilizing grain-based ingredients in food products or those with responsibility for sourcing, testing, or maintaining quality grains will find this new edition extremely informative and useful. Those with technical background but no training in cereals as well as those with a limited technical training can quickly come up to speed by reading this book.


Chapter 1: Structure of Cereals

  • Wheat
  • Maize
  • Rice
  • Barley
  • Rye
  • Triticale
  • Oats
  • Sorghum
  • Pearl Millet

Chapter 2: Starch

  • Starches from Cereals
  • Composition of Granular Starch
  • Organization of the Starch Granule
  • Starch in Excess Water Systems
  • Starch in Limited Water Systems
  • Starch-Degrading Enzymes
  • Modified Starches
  • Resistant Starches
  • Conversion of Starch to Sweeteners

Chapter 3: Proteins of Cereals

  • Protein Structure
  • Classification of Cereal Proteins
  • Properties of the Osborne Protein Groups
  • Wheat Proteins
  • Proteins in Other Cereals
  • Enzymes Hydrolyzing Protein
  • Protease Inhibitors

Chapter 4: Minor Constituents of Cereals

  • Nonstarch Polysaccharides
  • Cereal Nonstarch-Polysaccharide-Hydrolyzing Enzymes and Their Inhibitors
  • Mono-, Di-, and Oligosaccharides
  • Phytic Acid and Phytase
  • Lipids
  • Enzymes Affecting Lipids
  • Vitamins and Minerals

Chapter 5: Rheology of Doughs and Batters

  • Rheology
  • Wheat Flour Dough: A Viscoelastic System
  • Rheological Measurements on Wheat Flour Doughs
  • Rheology of Wheat Flour Batters
  • Rheological Measurements on Wheat Flour Batters

Chapter 6: Glass Transition and Its Role in Cereals

  • Glass Transitions
  • Glass Transitions in Cereals
  • Importance of Glass Transitions in Cereal Products
  • Glass Transitions of Sugar Solutions

Chapter 7: Storage of Cereals

  • Basic Types of Storage
  • Moisture Management for Safe Storage
  • Drying of Cereals
  • Aeration
  • Grain Respiration
  • Functional Changes and Indices of Deterioration
  • Microflora and Mycotoxins
  • Insects
  • Rodents

Chapter 8: Dry Milling

  • Unit Operations Before Milling
  • Common Wheat Roller Milling
  • Roller Milling of Grains Other than Common Wheat
  • Decortication or Attrition Milling

Chapter 9: Wet Processing for Production of Maize, Wheat, and Rice Starches and Their Co-Products

  • Maize Starch Production Wheat Starch Production
  • Rice Starch Production
  • Production of Oil from Cereals

Chapter 10: Rice and Oat Processing

  • Rice Processing
  • Oat Processing

Chapter 11: Malting and Brewing

  • The Malting Process
  • Beer Production
  • Distilled Products

Chapter 12: Yeast-Leavened Products

  • Quality of Breadmaking Flour
  • Breadmaking Formulas and Systems
  • Straight-Dough Breadmaking
  • Other Types of Leavened Products

Chapter 13: Chemically Leavened Products

  • Chemical Leavening
  • Cookie Types
  • Cookie Flour Quality
  • Phenomena During Cookie-Making
  • Crackers
  • Cakes
  • Biscuits

Chapter 14: Pasta and Noodles

  • Pasta
  • Noodles

Chapter 15: Breakfast Cereals

  • Cereals That Require Cooking
  • Ready-to-Eat Cereals

Chapter 16: Snack Foods

  • Maize-Based Products
  • Wheat-Based Products

Chapter 17: Feeds

  • Basics of Feed Manufacturing
  • Alternatives to Grinding
  • Fish and Crustacean Feeds


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Principles of Cereal Science and Technology
Third edition

by Jan A. Delcour
2009 280 pages $198.00 + shipping
Texas residents please add 6.75 % sales tax

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