Description
ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments.This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods.- Provides standardized insights into cereals, their grains, profiles and uses- Includes the 8 most utilized cereals including pseudocereals- Promotes understanding of the real-world use options of cereals
Table of Contents
1. Origin, evolution, production and utilisation of cereals2. Introduction to grain structure3. Role of cereals in nutrition and health4. Starch5. Fibre6. Proteins7. Gluten proteins8. Enzymes and inhibitors9. Vitamins and phytochemicals10. Minerals and phytate11. Lipids12. Mycotoxins13. Wheat14. Maize15. Rice16. Barley17. Sorghum and Millets18. Oats19. Rye and Triticale20. Pseudocereals21. Storage22. Wheat quality testing in a breeding programme23. Quality testing for milling and baking (including NIR)24. Quality testing of wheat flour, dough and bread25. Quality testing of other cereals26. Dry milling of wheat and other cereals27. Wet milling of wheat and maize28. Sourdough Microbial System and Sourdough Bread29. Western breads - current technologies and future challenges30. Flatbreads and pancakes31. Steamed breads32. Non-extruded breakfast cereals33. Extrusion cooking and snackfood technologies34. Soft wheat products: Cakes and Biscuits35. Noodles36. Durum wheat milling and pasta37. Other durum wheat products - Couscous and Bulgur38. Malting and Brewing39. Rice processing40. Industrial uses41. Gluten-free bakery products
