Cereals processing technology

hardback  248 pages  ISBN 185573561X      £130.00

This book is a major new review of cereal products from bread making, pasta and rice production to breakfast cereals and starch products. It opens with an introduction to production methods and grain quality and then focuses on specific product groups in which the contributors examine current technologies and new developments as well as the factors that determine product quality.

Cereals processing is one of the oldest and most important of all food technologies and forms a large and important part of the food production chain. Today, the cereals processing industry is as diverse as its range of products. Practically every meal produced contains cereal in some form, while the range of non-food applications is increasing daily, all of which presents enormous processing challenges to food manufacturers.

Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. The book delivers a clear insight into current and emerging technologies and equipment. Cereals processing technologies assesses these developments independently and provides a basis for decisions on the suitability of application of each development to an existing or new process. It is designed for all involved in cereals processing, including: raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, and secondary processors benchmarking their operations against best practice in their sector.

Part one looks at cereal and flour production, with chapters on cereal production methods and flour milling. There is also a chapter on the increasingly important and controversial area of cereal biotechnology and its application to wheat, barley, rice and maize.

Part two looks at how these raw materials are then processed into final products for the consumer. There are chapters on rice and rice product manufacturing, pasta and Asian noodle processing, the manufacture of breakfast cereals, malting and breadmaking.

Other chapters cover the increasing diversity of cereal products, and current best practice in manufacturing processes and emerging trends in the technologies for particular products.

This will be essential reading for raw material producers and primary and secondary cereal processors.

Contents

Introduction W G Owens, Satake Centre for Grain Process Engineering, University of Manchester Institute of Science and Technology, UK

PART 1: CEREAL AND FLOUR PRODUCTION

Cereal production methods E J Evans, University of Newcastle, UK

• Introduction
• Varietal selection
• Crop establishment
• Crop nutrition
• Weed control
• Disease control
• Pest control
• Harvesting and grain storage
• References and further reading

Wheat, corn and coarse grains milling W G Owens, Satake Centre for Grain Process Engineering, University of Manchester Institute of Science and Technology, UK

• Introduction
• The evolution of modern flour milling
• The flour milling process
• Recent developments in flour milling
• On-line process measurement
• Automation and its role within the milling industry
• Milling research
• Optimisation of processes
• The future
• References

Biotechnology, cereal and cereal products quality R J Henry, Southern Cross University, Lismore, NSW, Australia

• Introduction: productivity, product quality and safety
• Herbicide resistance
• Disease resistance
• Improved nutritional properties
• Improved processing qualities
• Improved cereal quality control
• Examples of transformed wheat and barley
• Examples of transformed rice and maize
• Future trends
• Sources of further information and advice
• References

PART 2: CEREAL PRODUCTS

Rice Production B S Luh, University of California, Davis, CA, USA

• Introduction
• Rice grain quality indicators
• Rice cultivation, including genetic modification
• Processing issues
• Rice snack foods
• Rice noodles, parboiled and quick-cooking rice
• Canned and frozen rice
• Extruded rice
• Shredded rice
• Baby foods
• Puffed rice cake
• Rice Krispies
• Future trends
• Sources of further information
• Acknowledgements
• References

Pasta production B A Marchylo and J E Dexter, Canadian Grain Commission, Winnipeg, Canada

• Introduction
• History of pasta processing
• Pasta-making process
• Advances in drying technology
• Raw material selection
• The future
• References and further information

Asian noodle processing D W Hatcher, Canadian Grain Commission, Winnipeg, Canada

• Introduction
• Noodle diversity
• White salted noodles
• Alkaline noodles
• Instant noodles
• Buckwheat noodles
• Future of the industry
• Summary
• General sources of information
• References

Breakfast cereals R B Fast, Consultant, Robert B Fast Associates Inc., Poultney, USA

• Introduction
• The industry and its structure
• Recent trends and technology developments
• The future of the industry
• Sources of further information

Malting G Gibson, Consultant, Cowan & Linn, Glasgow, UK

• Introduction
• The UK malting industry
• Basic malting process
• Barley intake, wet bin storage, and drying
• Dry barley storage
• Malting plant
• Malt storage
• Automation
• The future of the malting industry
• Further reading
• References

Breadmaking S P Cauvain, Campden and Chorleywood Food Research Association, Chipping Campden, UK

• Introduction
• Bread dough development
• Breadmaking processes
• The character of bread
• Bread flavour
• Bread types
• What determines bread quality?
• Current mixing and processing technologies
• Future trends in breadmaking
• Conclusions
• References

Index