Technology of cereals : an introduction for students of food science and agriculture / N. L. Kent and A. D. Evers, authors.

Format:

Book

Author/Creator:

Kent, N. L. (Norman Leslie)

Contributor:

Evers, A. D.

Series:

Woodhead Publishing in food science, technology, and nutrition.

Woodhead Publishing Series in Food Science, Technology and Nutrition

Language:

English

Subjects (All):

Cereal products.

Grain.

Physical Description:

1 online resource (349 p.)

Edition:

4th ed.

Place of Publication:

Oxford, England : Elsevier Science Ltd, 1994.

Language Note:

English

Summary:

This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.

Contents:

Front Cover; Technology of Cereals: An Introduction for Students of Food Science and Agriculture; Copyright Page; Table of Contents; Preface to the Fourth Edition; Acknowledgements; Preface to the First Edition; Abbreviations, Units, Equivalents; Chapter 1. Cereal Crops: Economics, Statistics and Uses; Cereals; World crops; Wheat; Barley; Oats; Rye; Triticale; Rice; Maize; Miscellaneous cereals; Sorghum; The Millets; References; Further Reading; Chapter 2. Botanical Aspects of Cereals; Grasses; Grain anatomy; Grain characteristics of individual cereals; Taxonomy; Classification; Breeding

ReferencesFurther Reading; Chapter 3. Chemical Components; Carbohydrates; Proteins; Lipids; Mineral matter; Vitamins; References; Further Reading; Chapter 4. Cereals of the World: Origin, Classification, Types, Quality; Wheat; Wheat types; World wheats; Barley; Oats; Rye; Triticale; Rice; Maize; Sorghum; Millet; References; Further Reading; Chapter 5. Storage and Pre-processing; Storage; Preprocessing treatments; References; Further Reading; Chapter 6. Dry Milling Technology; Introduction; Milling processes; Sorghum and millets; Dry milling of maize; Milling of common (bread) wheat

Milling of semolina from durum wheatRye milling; Triticale milling; Rice milling; Barley milling; Oat milling; References; Further Reading; Chapter 7. Flour Quality; Introduction; Treatments of wheat flour; Flours for various purposes; Flours for confectionery products; Quality control and flour testing; Parameters dependent on the nature of the grains milled; Storage of flour; References; Further Reading; Chapter 8. Bread-baking Technology; Principles of baking; Commercial processes for making white bread; Other kinds of bread; Bread staling and preservation

Use of cereals other than wheat in breadReferences; Further Reading; Chapter 9. Malting, Brewing and Distilling; Introduction; Malting; Brewing; Distilling; References; Further reading; Chapter 10. Pasta and Whole Grain Foods; Pasta; Rice substitutes; WURLD Wheat; Parboiled rice; References; Further Reading; Chapter 11. Breakfast Cereals and Other Products of Extrusion Cooking; Breakfast Cereals; Other extrusion-cooked products; References; Further Reading; Chapter 12. Wet Milling: Starch and Gluten; Purpose of wet milling; Wheat; Maize; Sorghum; Millet; Rice; References; Further Reading

Chapter 13. Domestic and Small Scale ProductsIntroduction; Products made from wheat; Products made from maize; Products made from sorghum and the millets; References; Further Reading; Chapter 14. Nutrition; Introduction; Recommendations; Cereals in the diet; References; Further Reading; Chapter 15. Feed and Industrial Uses for Cereals; Introduction; Raw materials used for feed and industrially; Animal feed; Production of ethanol from cereals; Furfural production from cereals; Other industrial uses for cereals; References; Further Reading; INDEX

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

1-59124-108-1

1-85573-660-8