Chemistry and Technology
edited by David A. V. Dendy
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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