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Breakfast Cereals and How They Are Made: Raw... 3rd Ed
Breakfast Cereals and How They Are Made: Raw... 3rd Ed
NEW!

  • Update of the highly recommended second edition

  • Follows the transformation of a cereal grain across the supply chain, from ingredient to finished product

  • Essential reading for cereal industry product developers, academics, and postgraduate students studying food processing

Pre-order today! Book will be shipped in December 2019.

If you are a current Cereals & Grains Association member, a 30% discount will be applied during checkout when you use your Cereals & Grains Association Member Discount Code. Sign in to get your code.

This Cereals & Grains Association book has been produced in partnership with Elsevier, one of the world's leading scientific publishers. By clicking this link, you will be directed to Elsevier's online bookstore.

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Breakfast Cereals and How They Are Made, Third Edition, covers the transformation of a cereal grain across the supply chain—from ingredient to finished product and everything in between.

Key features:

  • Up-to-date, end-to-end overview of production process of cereal products

  • Essential information on ingredients and processes involved in breakfast cereal production

  • Discussion of materials, cooking, and packaging

  • Details about nutrition, quality, and safety

The book is divided into three sections: Breakfast Cereal Crops and Ingredients, General Unit Process Operations and Principles, and Advances in Breakfast Cereals. These sections cover batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information, as well as the chemistry and economics of cereal crops.

Breakfast Cereals and How They Are Made, Third Edition, is an essential resource for product developers working in the cereal industry and for academics and postgraduate students in cereal science and food processing. Like the second edition, this new book is valuable as both a general reference and a university-level textbook.

Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition


1. Introduction


Part I: Breakfast Cereal Crops and Ingredients

2. Cereal Crops: Agronomic and Economic Overview

3. Breakfast Cereal – Definition, Forms and Process Flow

4. Major Grain Cereal Chemistry and Functionality

5. Minor Ingredients


Part II: General Unit Process Operations and Principles

6. Material Handling and Transporting

7. Raw Material Pre-Treatment

8. Batching and Blending

9. Rotary Cooking

10. Extrusion Cooking

11. Direct Expansion Extrusion

12. Drying

13. Milling and Forming

14. Tempering

15. Toasting

16. Coating

17. Fortification

18. Addition of Inclusions

19. Packaging

20. Major Changes During Cereal Processing


Part III: Advances in Breakfast Cereals

21. Breakfast Cereal Nutrition

22. Breakfast Cereal Finished Food Quality

23. Breakfast Cereal Food Safety

24. Breakfast Cereal New Technology

25. Breakfast Cereal Manufacturing Challenges

26. Breakfast Cereal Environmental Manufacturing Challenges

27. Conclusions and Future Trends

Publish Date: 2019/ ©2020
Format: 6" x 9" softcover
ISBN: 978-0-12812-043-9
Pages: 600
Publication Weight: 5 lbs

Edited by Alicia Perdon, Sylvia Schonauer, and Kaisa Poutanen

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Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition

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