Handbook of Cereal Science and Technology, Second Edition, Revised and Expanded

Front Cover
Karel Kulp
CRC Press, Mar 28, 2000 - Technology & Engineering - 808 pages
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This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.

Written by over 40 internationally respected authorities, the Handbook of Cereal Science and Technology, Second Edition discusses recent developments in the chemical composition and functionality of cereal components such as proteins, carbohydrates, and lipids; highlights newly developed special ingredients and microbiological operations in processed foods; and investigates the most up-to-date production, processing, and uses of triticale, wild rice, and other grains.

The book also addresses the latest standards set by the U.S. Department of Agriculture, international organizations, and industry lobby groups; illustrates how new breeds of cereal grains are developed and sustained; explains new processing techniques for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic acid and other supplements.
  

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Contents

The Major Cereal of the Americas
31
Barley
81
Oats
127
Sorghum
149
The Millets
177
Production Processing and Utilization
203
Rye
223
Production and Utilization
257
Quality Evaluation of Cereals and Cereal Products
505
Breads and YeastLeavened Bakery Foods
539
Soft Wheat Products
575
ReadytoEat Breakfast Cereals
615
Raw Materials and Processing
647
CerealBased Snack Foods
667
Their Production and Use
685
Nutritional Quality of CerealBased Foods
705

Processing and Utilization
275
Oilseeds and OilBearing Materials
297
Composition of Their Major Fractions and Methods for Identification
363
Cereal Carbohydrates
385
Cereal Lipids
417
Minor Constituents of Cereals
479
Nonfood Uses of Cereals
725
Fermentation and Microbiological Processes in Cereal Foods
741
Special Food Ingredients from Cereals
755
Index
777
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