Principles of Cereal Science and Technology, Third Edition is completely updated and provides food science professionals and students 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.
Enzyme technology and enzyme applications in cereal processing and cereal based food systems have advanced throughout the years. This new edition includes 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. Other changes in this third edition include: 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. The book also includes a profound 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.
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.
Principles of Cereal Science and Technology, Third Edition
Structure of Cereals
Starches from Cereals
Composition of Granular Starch
Organization of the Starch Granule
Starch in Excess Water Systems
Starch in Limited Water Systems
Conversion of Starch to Sweeteners
Proteins of Cereals
Classification of Cereal Proteins
Properties of the Osborne Protein Groups
Proteins in Other Cereals
Enzymes Hydrolyzing Protein
Cereal Nonstarch-Polysaccharide-Hydrolyzing Enzymes and Their Inhibitors
Mono-, Di-, and Oligosaccharides
Phytic Acid and Phytase
Enzymes Affecting Lipids
Vitamins and Minerals
Rheology of Doughs and Batters
Wheat Flour Dough: A Viscoelastic System
Rheological Measurements on Wheat Flour Doughs
Rheology of Wheat Flour Batters
Rheological Measurements on Wheat Flour Batters
Glass Transition and Its Role in Cereals
Glass Transitions in Cereals
Importance of Glass Transitions in Cereal Products
Glass Transitions of Sugar Solutions
Storage of Cereals
Basic Types of Storage
Moisture Management for Safe Storage
Drying of Cereals
Functional Changes and Indices of Deterioration
Microflora and Mycotoxins
Unit Operations Before Milling
Common Wheat Roller Milling
Roller Milling of Grains Other than Common Wheat
Decortication or Attrition Milling
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
Rice and Oat Processing
Malting and Brewing
The Malting Process
Quality of Breadmaking Flour
Breadmaking Formulas and Systems
Other Types of Leavened Products
Chemically Leavened Products
Cookie Flour Quality
Phenomena During Cookie-Making
Pasta and Noodles
Cereals That Require Cooking
Basics of Feed Manufacturing
Alternatives to Grinding
Fish and Crustacean Feeds
“This 3rd edition of a well-known, famous textbook is to be classified as a book of highest competence and profound informative content. It combines a reference work for industry and research professionals with a classroom book for students and newcomers in this field of science and technology. This rich, ambitious scientific work is presented by AACC International PRESS in excellent design and print quality.”
“…this work offers its audience of practicing food technologists, food scientists and individuals with an interest in food product production an excellent introduction to Cereal Science and Technology… a worthwhile purchase by any academic, special or public library where patrons are likely to have an interest in grain processing and food production.”
—Journal of Agriculture and Food Information
Attention Grain Science Educators
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The first two editions have served as an adopted text for nearly 4,000 students in food and cereal science courses and the authors have applied their many years of experience in working with students to create the ultimate textbook in this subject area.
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Publish Date: 2010
Format: 8" x 10" hardcover
Publication Weight: 3 lbs
By Jan A. Delcour and R. Carl HoseneyPrinciples of Cereal Science and Technology, Third Edition