Description
Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others.Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings.- Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods- Provides a complete and thorough update to the first edition, analyzing the range of major cereal species- Presents detailed advice on the management of cereal quality at each stage of production and processing
Table of Contents
Part One: Cereal-grain quality1. Assessing and managing quality at all stages of the grain chain2. The cereal grains: providing our food, feed and fuel needs3. The diversity of uses for cereal grains4. Cereal-grain morphology and compositionPart Two: Grain-quality characteristics for specific cereals5. Common wheat: Grain-quality characteristics and management of quality requirements6. Durum wheat: Grain-quality characteristics and management of quality requirements7. Rye: Grain-quality characteristics and management of quality requirements8. Triticale: Grain-quality characteristics and management of quality requirements9. Barley: Grain-quality characteristics and management of quality requirements10. Oats: Grain-quality characteristics and management of quality requirements11. Corn: Grain-quality characteristics and management of quality requirements12. Rice: Grain-quality characteristics and management of quality requirements13. Sorghum and millets: Grain-quality characteristics and management of quality requirements14. Alternative grains: Grain-quality characteristics and management of quality requirementsPart Three: Grain-quality analysis and management15. Food safety aspects of grain and cereal product quality16. Breeding for grain-quality traits17. Identification of grain variety and quality type18. The effects of growth environment and agronomy on grain quality19. Analysis of grain quality at receival20. Grain storage and transport21. Biosecurity: Safe-guarding quality at all stages of the grain chainPart Four: Processing cereal grains to optimize product quality22. Assessing and managing flour quality during and after milling23. Industrial processing of grains into co-products of protein, starch, oils and fibre24. Optimisation of end-product quality for the consumerPart Five: Summary and Appendices25. Grain quality: the consumer, the scientist, the technologist and the futureAppendix 1: Composition of grains and grain productsAppendix 2: Equivalence between metric, US and Chinese units for the grain industry
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