Cereals processing technology

Cereals processing technology

by G. Owens (Editor)

Hardcover

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Overview

Cereals processing technology by G. Owens

Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole.


  • The authorative guide to key technological developments within cereal processing
  • Reviews the range of cereal products and the technologies used to produce them

Product Details

ISBN-13: 9781855735613
Publisher: Elsevier Science
Publication date: 03/20/2001
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition Series , #53
Pages: 248
Product dimensions: 6.40(w) x 9.30(h) x 0.90(d)

About the Author

Gavin Owens has worked for Odlum Group Ltd, Ireland's largest flour miller and has undertaken research in cereals processing at the internationally renowned Satake Centre for Grain Process Engineering at the University of Manchester Institute of Science and Technology. He is now an independent consultant.

Table of Contents

List of contributorsix
1Introduction1
Part ICereal and flour production5
2Cereal production methods7
2.1Introduction7
2.2Varietal selection17
2.3Crop establishment18
2.4Crop nutrition19
2.5Weed control22
2.6Disease control23
2.7Pest control24
2.8Harvesting and grain storage25
2.9References and further reading26
3Wheat, corn and coarse grains milling27
3.1Introduction27
3.2The evolution of modern flour milling28
3.3The flour milling process30
3.4Recent developments in flour milling33
3.5On-line process measurement36
3.6Automation and its role within the milling industry37
3.7Milling research42
3.8Optimisation of processes44
3.9The future48
3.10References49
4Biotechnology, cereal and cereal products quality53
4.1Introduction: productivity, product quality and safety53
4.2Herbicide resistance54
4.3Disease resistance55
4.4Improved nutritional properties57
4.5Improved processing qualities58
4.6Improved cereal quality control65
4.7Examples of transformed wheat and barley65
4.8Examples of transformed rice and maize68
4.9Future trends71
4.10Sources of further information and advice71
4.11References72
Part IICereal products77
5Rice production79
5.1Introduction79
5.2Rice grain quality indicators80
5.3Rice cultivation, including genetic modification90
5.4Processing issues96
5.5Rice snack foods96
5.6Rice noodles, parboiled and quick-cooking rice98
5.7Canned and frozen rice100
5.8Extruded rice101
5.9Shredded rice102
5.10Baby foods103
5.11Puffed rice cake104
5.12Rice Krispies105
5.13Future trends105
5.14Sources of further information106
5.15Acknowledgements106
5.16References107
6Pasta production109
6.1Introduction109
6.2History of pasta processing110
6.3Pasta-making process112
6.4Advances in drying technology117
6.5Raw material selection121
6.6The future126
6.7References and further information127
7Asian noodle processing131
7.1Introduction131
7.2Noodle diversity132
7.3White salted noodles136
7.4Alkaline noodles143
7.5Instant noodles148
7.6Buckwheat noodles150
7.7Future of the industry151
7.8Summary153
7.9General sources of information154
7.10References154
8Breakfast cereals158
8.1Introduction158
8.2The industry and its structure159
8.3Recent trends and technology developments163
8.4The future of the industry170
8.5Sources of further information171
8.6References172
9Malting173
9.1Introduction173
9.2The UK malting industry173
9.3Basic malting process175
9.4Barley intake, wet bin storage, and drying181
9.5Dry barley storage183
9.6Malting plant189
9.7Malt storage200
9.8Automation201
9.9The future of the malting industry202
9.10Further reading203
9.11References203
10Breadmaking204
10.1Introduction204
10.2Bread dough development205
10.3Breadmaking processes206
10.4The character of bread209
10.5Bread flavour211
10.6Bread types212
10.7What determines bread quality?213
10.8Current mixing and processing technologies217
10.9Future trends in breadmaking226
10.10Conclusions228
10.11References228
Index231

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