ICC Handbook of 21st Century Cereal Science and Technology

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 INDICE: 1. Origin, evolution, production and utilisation of cereals 2. Introduction to grain structure 3. Role of cereals in nutrition and health 4. Starch 5. Fibre 6. Proteins 7. Gluten proteins 8. Enzymes and inhibitors 9. Vitamins and phytochemicals 10. Minerals and phytate 11. Lipids 12. Mycotoxins 13. Wheat 14. Maize 15. Rice 16. Barley 17. Sorghum and Millets 18. Oats 19. Rye and Triticale 20. Pseudocereals 21. Storage 22. Wheat quality testing in a breeding programme 23. Quality testing for milling and baking (including NIR) 24. Quality testing of wheat flour, dough and bread 25. Quality testing of other cereals 26. Dry milling of wheat and other cereals 27. Wet milling of wheat and maize 28. Sourdough Microbial System and Sourdough Bread 29. Western breads - current technologies and future challenges 30. Flatbreads and pancakes 31. Steamed breads 32. Non-extruded breakfast cereals 33. Extrusion cooking and snackfood technologies 34. Soft wheat products: Cakes and Biscuits 35. Noodles 36. Durum wheat milling and pasta 37. Other durum wheat products - Couscous and Bulgur 38. Malting and Brewing 39. Rice processing 40. Industrial uses 41. Gluten-free bakery products

• ISBN: 978-0-323-95295-8
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 426
• Fecha Publicación: 01/05/2023
• Nº Volúmenes: 1
• Idioma: Inglés