Principles of Cereal Science and Technology, 2nd Edition

Hardcover  378 pages, 209 illustrations  ISBN 0913250791      £85.00

This popular and respected reference was updated and expanded in 1994 to provide cereal science professionals and students with the most thorough and complete cereal science sourcebook available. New advances in the field are included along with added chapters on dough rheology, gluten proteins, glass transitions, and feed. It is essential for those who are new to the cereals area, and it is an excellent source book for the seasoned professional. The contents are as follows:

Chapter one - Structure of Cereals: Wheat, Corn, Rice, Barley, Rye, Oats, Sorghum, Pearl Millet, Triticale, Review Questions, Suggested Reading

Chapter two - Starch: The Starch Granule, Chemical Composition, Organization of the Starch Granule, Starches from Different Cereals, Heating Starch in Water, Gelling and Retrogradation, Heating Starch in Limited Water, Modified Starches, Conversion of Starch to Sweeteners, Review Questions, Suggested Reading

Chapter three - Proteins of Cereals: Structure, Classification of Proteins, Properties of the Protein Solubility Groups, Variation in Protein Content, Wheat Proteins, Proteins in Other Cereals, Review Questions, Suggested Reading

Chapter four - Minor Constituents of Cereals: Nonstarchy Polysaccharides, Sugars and Oligosaccharides, Lipids, Enzymes, Vitamins and Minerals, Review Questions, Suggested Reading

Chapter five - Storage of Cereals: Basic Types of Storage, Moisture, No. 1 for Safe Storage, Drying of Cereals, Aeration, Functional Changes in Indices of Deterioration, Microflora and Mycotoxins, Insects, Rodents, Review Questions, Suggested Reading

Chapter six - Dry Milling of Cereals: The Milling Process, Products and Yield, Processing of Flour, Milling of Grains Other than Wheat, Review Questions, Suggested Reading

Chapter seven - Wet Milling: Production of Starch, Oil, and Protein: Corn, Wheat, Rice, Production of Oil from Cereals, Review Questions, Suggested Reading

Chapter eight - Rice, Oat, and Barley Processing: Rice, Oat Milling, Barley Pearling, Review Questions, Suggested Reading

Chapter nine - Malting and Brewing: Dormancy and After-Ripening, The Malting Process, Brewing, The Brewing Process, Distilled Products, Review Questions, Suggested Reading

Chapter ten - Gluten Proteins: Physical Properties of Gluten, Thermal Properties of Gluten, Genetics of Gluten, Synthesis of Gluten, Large Gluten Aggregates, Individual Proteins or Polypeptides, Commercial Isolation of Gluten, Uses of Wheat Gluten, Nutritional Quality, Review Questions, Suggested Reading

Chapter eleven - Rheology of Doughs and Batters: Rheology, Dynamic Rheological Measurements, Other Rheological Measurements, Doughs, Batters, Conclusions, Review Questions, Suggested Reading

Chapter twelve - Yeast-Leavened Products: Bread-Making Systems, Dough Formation, Fermentation, Molding, Proofing, and Baking, Transformation of Doughs into Baked Products, Retrogradation and Staling, Other Types of Leavened Products, Flour Quality of Breadmaking, Review Questions, Suggested Reading

Chapter thirteen - Soft Wheat Products: Soft vs. Hard Wheat Flours, Chemical Leavening, Cookies, Cookie Flour Quality, What Happens During Cookie Baking, Crackers, Layer Cakes, Other Types of Cakes, Biscuits, Review Questions, Suggested Reading

Chapter fourteen - Glass Transition and Its Role in Cereals: What Is a Glass Transition?, What Causes Glass Transitions?, Factors That Affect the Glass Transition Temperature, Measurement of Glass Transitions, Effect of Plasticizer (Water) on Glass Transitions, Glass Transitions in Cereals, Importance of Glass Transitions in Cereal Products, Glass Transitions of Sugar Solutions, Review Questions, Suggested Reading

Chapter fifteen - Past and Noodles: Pasta, The Production Process, Noodles, Flour for Noodles, Noodle Making, Review Questions, Suggested Reading

Chapter sixteen - Breakfast Cereals: Cereals That Require Cooking, Ready-to-Eat Cereals, Review Questions, Suggested Reading

Chapter seventeen - Snack Foods: Corn Products, Masa and Its Products, Cohesive Properties of Nonwheat (Nongluten) Doughs, Synthetic Nuts, Pretzels, Bagels, Review Questions, Suggested Reading

Chapter eighteen - Feeds: Grinding, Pelleting, Feed Formulation, Alternatives to Grinding, Specialty Feeds, Review Questions, Suggested Reading

Figure Credits

Index