Interactions: The Keys to Cereal Quality

Hardcover  184 pages, 59 black and white illustrations  ISBN 0913250996      £93.00

A question facing all food scientists in their pursuit of producing quality cereal products is: "What is quality?". With Interactions: the Keys to Cereal Quality, food technologists will gain with a more up-to-date view of cereal science in relation to quality. By examining the question of quality in cereal science, they will benefit from an enhanced understanding of current day cereal chemistry. These insights will improve cereal chemistry applications. This book combines a general overview with a series of in-depth chapters on the role of proteins, lipids, carbohydrates, and their interactions. The introductory chapter is an overview of the role of interactions in the conversion of wheat into bread. Interactions related to final product quality of wheat -flour, dough, baked product- are thoroughly followed through their processing changes to the final product. The future of cereal science research is emerging in rapid, intriguing ways. The book is concerned with how the food scientist of tomorrow will integrate a multidisciplinary effort to discover new opportunities and new possibilities for research. With the current sophistication of food technology, this book will help food scientists and students produce quality in all aspects of cereal science. The contents are as follows:

• Interactions in Wheat Doughs
• Protein-Protein Interactions-Essential to Dough Rheology
• Lipid-Carbohydrate Interactions
• Protein-Carbohydrate Interactions
• Temperature-Induced Changes of Wheat Products
• Lipids, Lipid-Protein Interactions and the Quality of Baked Cereal Products

To find similar publications, click on a keyword below:
American Association of Cereal Chemists : baking : biochemistry : carbohydrates : cereals : food crops : food science : lipids : proteins : wheat