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

Chapter 1

Structure of Cereals

Wheat
Maize
Rice
Barley
Rye
Triticale
Oats
Sorghum
Pearl Mille
Suggested Reading

Chapter 2

Starch

Starches from Cereals
Composition of Granular Starch
Organization of the Starch Granule
Starch in Excess Water Systems
Starch in Limited Water Systems
Starch-Degrading Enzymes
Modified Starches
Resistant Starches
Conversion of Starch to Sweeteners
Suggested Reading

Chapter 3

Proteins of Cereals

Protein Structure
Classification of Cereal Proteins
Properties of the Osborne Protein Groups
Wheat Proteins
Proteins in Other Cereals
Enzymes Hydrolyzing Protein
Protease Inhibitors
Suggested Reading

Chapter 4

Minor Constituents

Nonstarch Polysaccharides
Cereal Nonstarch-Polysaccharide-Hydrolyzing Enzymes and Their Inhibitors
Mono-, Di-, and Oligosaccharides
Phytic Acid and Phytase
Lipids
Enzymes Affecting Lipids
Vitamins and Minerals
Suggested Reading

Chapter 5

Rheology of Doughs and Batters

Rheology
Wheat Flour Dough: A Viscoelastic System
Rheological Measurements on Wheat Flour Doughs
Rheology of Wheat Flour Batters
Rheological Measurements on Wheat Flour Batters
Suggested Reading

Chapter 6

Glass Transition and Its Role in Cereals

Glass Transitions
Glass Transitions in Cereals
Importance of Glass Transitions in Cereal Products
Glass Transitions of Sugar Solutions
Suggested Reading

Chapter 7

Storage of Cereals

Basic Types of Storage
Moisture Management for Safe Storage
Drying of Cereals
Aeration
Grain Respiration
Functional Changes and Indices of Deterioration
Microflora and Mycotoxins
Insects
Rodents
Suggested Reading

Chapter 8

Dry Milling

Unit Operations Before Milling
Common Wheat Roller Milling
Roller Milling of Grains Other than Common Wheat
Decortication or Attrition Milling
Suggested Reading

Chapter 9

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
Suggested Reading

Chapter 10

Rice and Oat Processing

Rice Processing
Oat Processing
Suggested Reading

Chapter 11

Malting and Brewing

The Malting Process
Beer Production
Distilled Products
Suggested Reading

Chapter 12

Yeast-Leavened Products

Quality of Breadmaking Flour
Breadmaking Formulas and Systems
Straight-Dough Breadmaking
Other Types of Leavened Products
Suggested Reading

Chapter 13

Chemically Leavened Products

Chemical Leavening
Cookie Types
Cookie Flour Quality
Phenomena During Cookie-Making
Crackers
Cakes
Biscuits
Suggested Reading

Chapter 14

Pasta and Noodles

Pasta
Noodles
Suggested Reading

Chapter 15

Breakfast Cereals

Cereals That Require Cooking
Ready-to-Eat Cereals
Suggested Reading

Chapter 16

Snack Foods

Maize-Based Products
Wheat-Based Products
Suggested Reading

Chapter 17

Feeds

Basics of Feed Manufacturing
Alternatives to Grinding
Fish and Crustacean Feeds
Suggested Reading

“This 3^rd 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.”
—Starch/Stärke

“…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

Adopt this book for your course and get special significantly reduced pricing for students.
Customers inside the U.S.A. – May examine the book free for 60 days with no obligation to purchase. You will receive the book along with an invoice. If you choose to keep the book, but not adopt it for your class, simply pay the invoice. If you choose to adopt the book for your class, keep the book compliments of Cereals & Grains Association when you write "Complimentary Desk Copy" on your invoice and return it with a photocopy of your bookstore order or bookstore requisition form for 10 or more copies of the textbook. If you decide not to adopt the book for your class and you do not wish to keep the book for your personal use, simply return the book in resalable condition with a copy of your invoice and write cancel on the invoice. Click here to request a 60 day review!

Customers outside the U.S.A. – Request an exam copy of the book for 60 days. You will initially pay for the book and if you choose to adopt the book for class, e-mail or mail a photocopy of your bookstore order or bookstore requisition form for 10 or more copies of the textbook and Cereals & Grains Association will issue a full refund for the book. If you decide not to adopt the book for your class and you do not wish to keep the book for your personal use, simply return the book in resalable condition with a copy of your invoice within 60-days of the order date and write cancel on the invoice. You will receive a full refund.

To get special significantly reduced pricing for students call 1.800.328.7560 in the USA and Canada or +1.651.454.7250 from international locations. You may also email info@cerealsgrains.org.

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.

Course Price: $79.95