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Full Description
The majority of population relies on cereal grains to fulfill its dietary requirements. Despite being a good source of nutrients, cereal grains need to be processed using different methods as the components which are present in them have certain limitations. This book provides in depth information about the processing mediated (soaking/germination, roasting, fermentation, steam cooking, microwave cooking and milling) changes in nutritional profile of cereals and presents techniques to minimize the nutrients loss. Cereal grains covered in this book include wheat, rye, barley, maize, rice, oats, sorghum and millets.
Key Features
• Provides comprehensive knowledge on different kinds of cereal processing methods
• Presents the latest information on the effect of processing methods on specific nutrients (macro as well as micro) of cereal grains
• Includes techniques to minimize the nutrients 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.
