Description
Taylor & Francis Ltd Cereal Grainsproperties Processing And Nutritional Attributes 2010 Edition by Sergio O. Serna-Saldivar
While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domestication, morphology, production, and storage of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to industrial processing and nutritional value.This single-authored textbook lays the foundation for subsequent chapters by first addressing the importance of cereals for mankind, the comparative chemical and physical grain properties of the various types of cereal grains, the morphology and grain anatomy of caryopses, and the physiology of fertilization, grain development, and germination. The book then covers grain storage, pest control, industrial dry milling, wet milling, and both dry and fresh masa industries. A discussion of processing, quality control, and the role of cereals in human and animal nutrition rounds out the book's complete coverage. Each chapter includes a set of up-to-date references along with selected questions to bolster comprehension of the discussed concepts. The book also contains a glossary of 600 scientific and technical terms to aid in the understanding of words used throughout the text. Cereal Grains: Properties, Processing, and Nutritional Attributes was designed especially for students and lecturers, but it is also helpful as a guide for scientists, food product developers, and nutritionists working to stay ahead of the curve. Cereal Grains: The Staff of LifeIntroductionCereal Production Versus Population GrowthGeneral CharacteristicsAdaptation and Cytogenetic OriginGeneral UsesNutritional ValueBiotechnologyFuture OutlookPhysical Properties, Grading, and Specialty GrainsIntroductionPhysical Properties of Cereal GrainsGrain QualityClassification and Grading SystemsSpecialty CerealsChemical Composition of Cereal GrainsIntroductionProximate CompositionCarbohydratesProteinsLipidsMinerals and VitaminsGrain Development, Morphology, and StructureIntroductionPollination, Fertilization, And Grain DevelopmentMorphology And Structure Of The Mature GrainPhysiology Of Grain GerminationStorage of Cereal GrainsIntroductionGrain DeteriorationGrain Moisture and HysterisisManagement of Stored GrainsStorageGrain Rotation or TurningAeration or VentilationGrain ExplosionChemical and Physical Changes Incurred During Grain DeteriorationGrain Storage PestsIntroductionInsectsMoldsRodentsDry-Milling OperationsIntroductionTraditional MillingGrain CleaningMaize Dry MillingRice MillingWheat MillingMilling of Durum Wheat, Rye, and TriticaleMilling of OatsMilling of Sorghum and MilletsWet-Milling OperationsIntroductionMaize Wet MillingRice Wet MillingWheat Wet MillingSorghum Wet MillingProperties of StarchesMilling of Maize into Lime-Cooked ProductsIntroductionKey Ingredients for NixtamalizationIndustrial Production of Fresh Masa and TortillasIndustrial Production of Dry Masa FlourManufacturing of Bakery ProductsIntroductionUses of Whole WheatYeast-Leavened ProductsTypes of BreadsFrozen DoughsStalingChemical-Leavened ProductsCrackers/SaltinesBatters and BreadingsPastas and Oriental NoodlesManufacturing of Breakfast CerealsIntroductionClassification of Breakfast CerealsTraditional Flaked ProductsCompressed Flake BiscuitsOven-Puffed CerealsGun-Puffing of Whole Grains and Milled FractionsShredded WheatBaked CerealsGranolasMuesli ProductsExtruded ProductsEnrichment and FortificationPackagingManufacturing of Cereal-Based SnacksIntroductionClassification of SnacksPopcornAlkaline-Cooked Maize ProductsExtruded SnacksWheat-Based SnacksIndustrial Production of Modified Starches and SyrupsIntroductionNative StarchesModified StarchesResistant StarchesProduction of SyrupsProduction of Malts, Beers, Alcohol Spirits, and Fuel EthanolIntroductionMalting GrainsMaltingProduction of European BeersOpaque Beer ProductionProduction of SakeProduction of Cereal-Based Alcoholic SpiritsProduction of Fuel Ethanol From CerealsQuality Control of Cereal Grains and Their ProductsIntroductionQuality of Whole GrainsQuality Control of Dry- and Wet-Milled ProductsStarch Characterization, Quality, and FunctionalityFunctionality Tests for Wheat Flours, Semolinas, and YeastFunctionality Tests for Wheat-Based ProductsFunctionality Tests for RiceFunctionality Tests for Lime-Cooked ProductsFunctionality Tests for Breakfast CerealsFunctionality Tests for SnacksFunctionality Tests for Cereal-Based Syrups and SweetenersFunctionality Tests for Malt, Beer, and Distilled Alcoholic SpiritsNutritional Quality Control of Foods and FeedstuffsProduction of Cereal-Based Traditional FoodsIntroductionWhole GrainsTraditional Foods from Milled FractionsGruels and PorridgesFlat BreadsFermented Sour BreadsYeast-Leavened Wheat BreadsNixtamalized Maize ProductsFermented Porridges and BeersRole of Cereals in Human Nutrition and HealthIntroductionWorld MalnutritionImprovement of the Nutritional Value of Cereal Through Plant Breeding and BiotechnologyNutrient Composition of Cereals and Nutritional RequirementsEffect of Processing On Nutritional ValueEffect of Environmental Conditions and Packaging on Nutrient StabilityNutrition LabelingNutritional Value of Cereal-Based FoodsResistant and Slowly Digestible StarchNutraceutical PropertiesAntinutritional FactorsGluten IntoleranceCereals as Feedstuffs for Animal NutritionIntroductionMonogastricsRuminantsCereal Grains and Coproducts as FeedstuffsEnhancement of the Nutritional Value of Cereals through Processing