Cereals : novel uses and processes : [proceedings of an International Conference on Cereals: Novel Uses and Processes, held june 4-6, 1996, in Manchester, United Kingdom

'So long as a person is capable of self renewal they are a living being.'-Amiel Cereals have been the source of life to the human race, providing nutritional and ma­ terial needs since the dawn of civilization. As with all dynamic industries, the Cereal in­ dustry has renewed itself in the past; as the millennium approaches, it is on the brink of another renewal, in which the versatility and providence of cereals are being rediscovered, but in new and exciting ways. Cereals are richly diverse; over 10,000 varieties convert minerals and the energy of the sun into a bursting catalog of functional and versatile biomolecules and biopolymers. Processing technology allows these components to be accessed, separated, isolated and purified, while chemical science allows modification for even greater diversity and speci­ ficity. The last century has seen the move from cereal- to oil-based chemical and materials industries. But cereals contain a greater variety and functionality of macromolecules than oil. Starch, protein, bran and straw, already diverse across cereal varieties, can be fraction­ ated into more specific elements, modified chemically to enhance function, or used as feedstocks in fermentation-based bioconversion systems, to produce a range of bulk and fine chemicals for industries as diverse as food, pharmaceuticals, plastics, textiles, pulp and paper, transport, composites and boards, adhesives and energy. Front Matter......Page 2 Preface......Page 4 Contributors......Page 7 Table of Contents......Page 0 Table of Contents......Page 10 1. The Potential of Cereals as Industrial Raw Materials: Legal, Technical, and Commercial Considerations......Page 13 2. Present and Future Uses of Cereal Starches......Page 24 3. Industrial Markets for UK-Grown Cereal Starch......Page 31 4. Flexible Polyurethane Foam Extended with Corn Starch......Page 36 5. Biodegradable Composites of Starch and Poly(Hydroxybutyrate-Co-Valerate) Copolymers......Page 43 6. Biodegradable Coatings for Thermoplastic Starch......Page 50 7. Industrial Applications for Levulinic Acid......Page 55 8. Production of Lactic Acid from Starch: Simulation and Optimization......Page 62 9. On-Line Monitoring of Enzymatic Bioprocesses by Microdialysis Sampling, Anion Exchange Chromatography, and Integrated Pulsed Electrochemical Detection......Page 67 10. Cereal Starches: Properties in Relation to Industrial Uses......Page 72 11. Grain Composition of Amaranthaceae and Chenopodiaceae Species......Page 81 12. Developing Specialty Starches from New Crops: A Case Study Using Grain Amaranth......Page 92 13. Removal Characteristics of Baked Wheat Starch Deposits Treated with Aqueous Cleaning Agents......Page 104 14. Application of Cereal Proteins in Technical Applications......Page 108 15. Mechanical and Barrier Properties of Wheat Gluten Films Coated with Polylactic Acid......Page 118 16. On-Line Measurement of Bran in Flour by Image Analysis......Page 125 17. Pretreatment of Agricultural Crop Residues for Conversion to High-Value Products......Page 132 18. Innovative Uses of Cereals for Fructose Production......Page 141 19. Straw as a Fuel......Page 150 20. Food and Non-Food Uses of Immature Cereals......Page 156 21. A Closed Biotechnological System for the Manufacture of Nonfood Products from Cereals......Page 165 22. Reduction of the Environmental Impact of Wheat Starch and Vital Wheat Gluten Production......Page 173 23. Bioethanol from Cereal Crops in Europe......Page 180 24. Determining the Profitability of a Wholecrop Biorefinery......Page 185 25. Development of a Generic Fermentation Feedstock from Whole Wheat Flour......Page 198 26. The Effect of Nutrients and alpha-Amylase Inactivation on the Fermentative Lactic Acid Production in Whole Wheat Flour Hydrolysate by Lactococcus lactis ssp. lactis ATCC 19435......Page 212 27. Agricultural Residues and Cereals as Fermentation Media......Page 221 28. Functional Foods for Health: Opportunities for Novel Cereal Processes and Products......Page 225 29. Novel Natural Products from Grain Fractionation......Page 232 30. Application of Fermented Flour to Optimize Production of Premium Crackers and Bread......Page 237 31. Neuronal and Experimental Methodology to Improve Malt Quality......Page 241 32. Flour Milling Process for the 21st Century......Page 246 33. Sorghum Processing Technologies in Southern Africa......Page 254 34. Cereal Processing in New Zealand: Inversion, Diversification, Innovation, Management......Page 262 A......Page 269 B......Page 271 C......Page 273 D......Page 275 E......Page 276 F......Page 278 G......Page 281 H......Page 282 L......Page 283 M......Page 284 N......Page 286 P......Page 287 S......Page 291 T......Page 294 V......Page 295 W......Page 296 Y......Page 297 Cereals represent a major component of the human diet worldwide, either directly as baked goods derived from flour, or indirectly as components of animal feed (grain, brans, straws and other residues as appropriate for monogastrics, fowl and ruminants).