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Full Description
From the history of milling to the industry's present economic state and future potential, this indispensable reference synthesizes scientific, technical and economic data on primary cereal transformation and presents a comprehensive, multidimensional account of the milling and processing industry. A must for everyone involved in the grains and cereals industry, Primary Cereal Processing thoroughly explains every aspect of milling and cereal processing. It provides all necessary background information as well as the latest knowledge, legislative concerns, and new directions for the future. The author begins with an historical socio-economic analysis of the industry and follows with detailed discussion on biological, physical, commercial and further aspects of the raw grain matter of cereals. Coverage explores unitary operations and equipment, milling and post- milling processing techniques, dust explosion hazard reduction, and recent developments in computers and automation. Flour quality, cereal production methods for developing countries, and the future of the international grain and cereals industry are also discussed.
Contents
Partial table of contents:; History and Ethnology of the Industrial of Primary Processing; The Biochemical Composition of Cereals; The Microbiology of Cereals and Flours; The Milling Value of Wheats; The Blending of Powdery Matter; Handling, Packing and Transport of Finished Products; Flour Ageing; Improving Flour Quality: Additives Authorized in the Baking of French Breads; The Future of Industries for Primary Cereal Processing.
