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Full Description
Cereal grains are a major part of the global diet, but their nutritional benefits depend on how they are processed. This book explores how various techniques influence nutrient content, bioavailability, and food quality. It provides a clear understanding of traditional and modern processing methods, helping professionals optimize grain-based products. This book provides updated information on innovative grain processing techniques and demonstrates how different methods affect dietary value. Helpful for the industrial sector as well as serving as a reliable source for food science and nutrition studies, this book bridges the gap between research and real-world applications, ultimately offering practical and meaningful information for improving cereal-based, health-benefiting food products.
Key Features
Provides comprehensive knowledge on different kinds of cereal processing methods
Presents the latest information on the effect of processing methods on the specific nutrients (macro as well as micro) of cereal grains
Includes techniques to minimize nutrient loss
Contents
A brief overview on nutritional profile of cereal grains. Milling and fractionation. Soaking and germination (sprouting). Solid-State Fermentation: Part-I. Solid-state fermentation: Part-II. Effect of solid-state fermentation on nutritional profile of millets. Effect of parboiling on nutritional aspects of cereal grains. Gluten-free millet-based bread: processing, nutritional and health benefits. Effect of extrusion cooking on nutritional aspects of cereal grains. Effect of baking on nutritional aspects of cereal grains. Effect of high-pressure processing on nutritional profile of cereal grains. Effect of ultrasonication on nutritional profile of cereal grains. Effect of irradiation on nutritional profile of cereal grains. Handling and Storage. Gluten-free bread and pasta from cereals and their relative nutritional value. Gluten-free cereals products and their relative nutritional value. Health benefits of cereal grains.
