Riassunto
The vast subject of the technology of cereals and cereal-based products is clearly, concisely and systematically presented in this basic text, now in its fourth edition. A mass of key information is condensed into a very readable, carefully organized presentation. All significant aspects of cereal technology are covered, ranging from agricultural cultivation of cereal grains to their processing into a diversity of food products. The scope of coverage is international, covering all cereal grains of commercial and nutritional importance throughout the world, and all significant cereal food products of different countries. All scientific aspects are examined including botanical, chemical and nutritional. All areas of processing are detailed from storage, pre-processing, safety and milling to the various forms of finished-product processing. The text is well illustrated throughout with photographs and schematics, and supplemented with almost 100 tables providing useful reference data.
This is, in effect, a concise one-volume encyclopedia of cereal science and cereal-product technology. It will be helpful to all those involved in the research, development, analysis, processing and commercial utilization of cereal products.
From the Preface to the Fourth Edition
The principal purpose of the fourth edition is to update the material--including the statistics--of the third edition, while maintaining the emphasis on nutrition and, in particular, the effects of processing on the nutritive value of the products as compared with that of the raw materials. However, some new material has been introduced, notably sections dealing with extrusion cooking and the use of cereals for animal feed, and the section on industrial uses for cereals has been considerably enlarged.
Contenuti
Prefaces
Abbreviations, Units, Equivalents
1. CEREAL CROPS: ECONOMICS, STATISTICS AND USES
Cereals - World crops - Wheat - Barley - Oats - Rye - Triticale - Rice - Maize - Miscellaneous cereals - Sorghum - The Millets
2. BOTANICAL ASPECTS OF CEREALS
Grasses - Grain anatomy - Grain characteristics of individual cereals - Taxonomy - Classification - Breeding
3. CHEMICAL COMPONENTS
Carbohydrates - Proteins - Lipids - Mineral Matter - Vitamins
4. CEREALS OF THE WORLD: ORIGIN, CLASSIFICATION, TYPES, QUALITY
Wheat - Wheat Types - World wheats - Oats - Rye - Triticale - Rice - Maize - Sorghum - Millet
5. STORAGE AND PRE-PROCESSING
Storage - Pre-processing treatments
6. DRY MILLING TECHNOLOGY
Introduction - Milling processes - Dry milling of maize - Milling of common (bread) wheat - Rye milling - Triticale milling - Rice milling - Barley milling - Oat milling
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
8. BREAD-BAKING TECHNOLOGY
Principles of baking - Commercial processes for making white bread - Other kinds of bread - Bread staling and preservation
9. MALTING, BREWING AND DISTILLING
Introduction - Malting - Brewing - Distilling
10. PASTA AND WHOLE GRAIN FOODS
Pasta - Rice substitutes - WURLD Wheat - Parboiled rice
11. BREAKFAST CEREALS AND OTHER PRODUCTS OF EXTRUSION COOKING
Breakfast cereals - Other extrusion-cooked products
12. WET MILLING: STARCH AND GLUTEN
Purposes of wet milling - Wheat - Maize - Sorghum - Millet - Rice
13. DOMESTIC AND SMALL SCALE PRODUCTS
Introduction - Products made from wheat - Products made from maize - Products made from sorghum and the millets
14. NUTRITION
Introduction - Recommendations - Cereals in the diet
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
INDEX
Almost 200 Tables and Illustrations
The many photographs and schematics illustrate cereals, processes, machinery and products. The many tables and graphs provide quantitative data of reference value. Here is a very small sampling of this material. Tables: - Taxonomic details of cereals - Characteristics of starch granules of cereals - Mineral composition of cereal grains - Grade characteristics of U.S. wheat - Primary insect and arachnid pests - Yield and protein content of air-classified fractions of flours . . . - Chemical composition of milled barley products - Proportions of constituents in recipes of baked products - Classical beers of the world by yeast types - Nutrients in Bulgur - Chemical composition of ready-to-eat breakfast foods Figures: - Scanning electron micrograph of maize starch granules - Schematic diagram of cumulative effects of grain storage at moisture . . . - Schematic diagram of the common-wheat flour-milling process An example of flour mill configuration - Purifiers in a modern Durum semolina mill - Main points in the relationship between fat and the enzyme lipase in oatmeal milling and oatcake baking - Maize wet-milling process
Listing of chapter topics and sub-topics, the text itself includes more detailed sub-sections. All chapters end with sections of References and Further Reading.
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