| Description |
x, 238 pages : illustrations, maps ; 26 cm |
| Series |
Woodhead Publishing in food science and technology |
|
Woodhead Publishing series in food science and technology.
|
| Contents |
Part 1 Cereal and flour production: Cereal production methods-- Wheat, corn and coarse grains milling-- Biotechnology. Part 2 Cereal products: Rice, its cultivation and products-- Pasta production-- Asian noodle processing-- Breakfast cereals-- Malting-- Breadmaking |
| Summary |
Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. 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. Cereals processing technology provides an authoritative guide to many of the key technological developments both within particular sectors and across cereals processing as a whole |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Also available online via the World Wide Web, by subscription to Knovel |
|
English |
| Subject |
Cereal products.
|
|
Cereals as food.
|
|
Cereals, Prepared.
|
|
Grain -- Postharvest technology.
|
| Author |
Owens, Gavin.
|
| LC no. |
2001043357 |
| ISBN |
0849312191 (US) |
|
1591243440 (electronic bk.) |
|
185573561X (UK) |
|
