Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture (Woodhead Publishing Series in Food Science, Technology and Nutrition)

The Vast Subject Of The Technology Of Cereals And Cereal-based Products Is Clearly, Concisely And Systematically Presented In This Basic Text, Now In Its Fourth Edition. A Mass Of Key Information Is Condensed Into A Very Readable, Carefully Organized Presentation. All Significant Aspects Of Cereal Technology Are Covered, Ranging From Agricultural Cultivation Of Cereal Grains To Their Processing Into A Diversity Of Food Products. The Scope Of Coverage Is International, Covering All Cereal Grains Of Commercial And Nutritional Importance Throughout The World, And All Significant Cereal Food Products Of Different Countries. All Scientific Aspects Are Examined Including Botanical, Chemical And Nutritional. All Areas Of Processing Are Detailed From Storage, Pre-processing, Safety And Milling To The Various Forms Of Finished-product Processing. The Text Is Well Illustrated Throughout With Photographs And Schematics, And Supplemented With Almost 100 Tables Providing Useful Reference Data. this Is, In Effect, A Concise One-volume Encyclopedia Of Cereal Science And Cereal-product Technology. It Will Be Helpful To All Those Involved In The Research, Development, Analysis, Processing And Commercial Utilization Of Cereal Products. from The Preface To The Fourth Edition the Principal Purpose Of The Fourth Edition Is To Update The Material--including The Statistics--of The Third Edition, While Maintaining The Emphasis On Nutrition And, In Particular, The Effects Of Processing On The Nutritive Value Of The Products As Compared With That Of The Raw Materials. However, Some New Material Has Been Introduced, Notably Sections Dealing With Extrusion Cooking And The Use Of Cereals For Animal Feed, And The Section On Industrial Uses For Cereals Has Been Considerably Enlarged. a Thorougly Revised Edition That Encompasses New Material Including Sections Dealing With Extrusion Cooking And The Use Of Cereals For Animal Feed. The Section On Industrial Uses For Cereals Has Been Expanded Considerably. Cover Related titles KENT’S TECHNOLOGY OF CEREALS: AN INTRODUCTION FOR STUDENTS OF FOOD SCIENCE AND AGRICULTURE Copyright Dedication Biography Preface to the fifth edition Preface to the fourth edition Preface to the third edition Preface to the second edition Preface to the first edition Acknowledgements 1 - Introduction to cereals and pseudocereals and their production 1.1 Cereals and Pseudocereals 1.1.1 General characteristics of grasses 1.1.1.1 Vegetative features 1.1.1.2 Reproductive features (inflorescence) 1.1.1.3 Grain 1.1.2 Yield of grain 1.1.3 Growing cereals 1.1.3.1 Growth degree days 1.1.4 The importance of cereals 1.1.5 Multicropping 1.1.6 Efficiency of production 1.1.7 Seed certification 1.1.8 Pests, diseases and weeds 1.1.8.1 Invertebrate pests 1.1.8.2 Vertebrate pests 1.1.8.3 Genetic modification 1.1.8.4 Integrated pest management 1.1.8.5 Effects of pests and diseases on grains 1.1.9 Test weight 1.2 Characteristics of individual cereal types 1.2.1 Maize (corn) 1.2.1.1 Origin and types 1.2.1.2 Cultivation 1.2.1.3 Diseases and pests 1.2.1.4 Uses 1.2.1.5 Global production 1.2.2 Rice 1.2.2.1 Origin and types 1.2.2.2 Cultivation 1.2.2.3 Diseases and pests 1.2.2.4 Uses 1.2.2.5 Global production 1.2.3 Wheat 1.2.3.1 Origin and types Protein content Endosperm texture Strength 1.2.3.2 Cultivation 1.2.3.3 Diseases and pests 1.2.3.4 Uses 1.2.3.5 Global production 1.2.4 Barley 1.2.4.1 Origin and types 1.2.4.2 Cultivation 1.2.4.3 Diseases and pests 1.2.4.4 Uses 1.2.4.5 Global production 1.2.5 Sorghum 1.2.5.1 Origin and types 1.2.5.2 Cultivation 1.2.5.3 Diseases and pests 1.2.5.4 Uses 1.2.5.5 Global production 1.2.6 Millets 1.2.6.1 Origin 1.2.6.2 Cultivation 1.2.6.3 Diseases and pests 1.2.6.4 Uses 1.2.6.5 Global production 1.2.7 Oats 1.2.7.1 Origin and types 1.2.7.2 Cultivation 1.2.7.3 Diseases and pests 1.2.7.4 Uses 1.2.7.5 Global production 1.2.8 Rye 1.2.8.1 Origin and types 1.2.8.2 Cultivation 1.2.8.3 Diseases and pests 1.2.8.4 Uses 1.2.8.5 Global production 1.2.9 Triticale 1.2.9.1 Origin and types 1.2.9.2 Cultivation 1.2.9.3 Diseases and pests 1.2.9.4 Uses 1.2.9.5 Global production 1.3 Pseudocereals 1.3.1 Buckwheat 1.3.1.1 Origin and types 1.3.1.2 Uses 1.3.1.3 Global production 1.3.2 Quinoa 1.3.2.1 Origin and types 1.3.2.2 Uses 1.3.2.3 Global production 1.3.3 Grain amaranth 1.3.3.1 Origin and types 1.3.3.2 Uses 1.3.3.3 Global production References Further Reading 2 - Production, uses and trade of cereals by continental regions 2.1 Maize (corn) 2.1.1 Americas Yield Uses Exports Imports 2.1.2 Asia Production and yield Domestic uses Exports Imports 2.1.3 Europe Production and yield Domestic uses Exports Imports 2.1.4 Africa Production and yield Domestic uses Exports Imports 2.1.5 Oceania Production and yield Domestic uses Exports Imports 2.2 Rice 2.2.1 Asia Production and yield Domestic uses Exports Imports 2.2.2 Americas Production and yield Domestic uses Exports Imports 2.2.3 Africa Production and yield Domestic uses Exports Imports 2.2.4 Europe Production and yield Domestic uses Exports Imports 2.2.5 Oceania Production and yield Domestic uses Exports Imports 2.3 Wheat 2.3.1 Asia Production and yield Domestic uses Exports Imports 2.3.2 Europe Production and yield Domestic uses Exports Imports 2.3.3 Americas Production and yield Domestic uses Exports Imports 2.3.4 Africa Production and yield Domestic uses Exports Imports 2.3.5 Oceania Production and yield Domestic uses Exports Imports 2.4 Barley 2.4.1 Europe Production and yield Domestic uses Exports Imports 2.4.2 Asia Production and yield Domestic uses Exports Imports 2.4.3 Americas Production and yield Domestic uses Exports Imports 2.4.4 Oceania Production and yield Domestic uses Exports Imports 2.4.5 Africa Production and yield Domestic uses Exports Imports 2.5 Sorghum 2.5.1 Africa Production and yield Domestic uses Exports Imports 2.5.2 Americas Production and yield Domestic uses Exports Imports 2.5.3 Asia Production and yield Domestic uses Exports Imports 2.5.4 Europe Production and yield Domestic uses Exports and imports 2.5.5 Oceania Production and yield Domestic uses 2.6 Millet 2.6.1 Asia Production and yield Domestic uses Exports Imports 2.6.2 Africa Production and yield Domestic uses Exports and imports 2.6.3 Europe Production and yield Domestic uses Exports and imports 2.7 Oats 2.7.1 Europe Production and yield Domestic uses Exports Imports 2.7.2 Americas Production and yield Domestic uses Exports and imports 2.7.3 Oceania 2.8 Rye 2.8.1 Europe Production and yield Domestic uses Exports and imports 2.9 Triticale Production and yield Domestic uses Exports and imports 2.10 Buckwheat 2.11 Quinoa Production and yield Domestic uses Exports Imports References Further reading 3 - Botanical aspects 3.1 Taxonomy 3.1.1 Classification 3.2 Plant reproductive morphology 3.2.1 The inflorescence 3.2.1.1 Panicles 3.2.1.2 Spikes (racemes) 3.2.2 Pseudocereals 3.3 Caryopsis initiation and growth 3.3.1 Grain anatomy 3.3.1.1 Embryo 3.3.1.2 Endosperm 3.3.1.3 Seed coats 3.3.2 Pericarp 3.3.3 Grain characteristics of individual cereals and pseudocereals 3.3.4 Caryopses without a crease 3.3.4.1 Maize (dent corn) 3.3.4.2 Rice 3.3.4.3 Sorghum 3.3.4.4 Millets Pearl millet Finger millet Foxtail millet Teff 3.3.5 Caryopses with a crease 3.3.5.1 Wheat 3.3.5.2 Barley 3.3.5.3 Rye 3.3.5.4 Oats 3.3.6 Pseudocereals 3.3.6.1 Buckwheat 3.3.6.2 Quinoa 3.3.6.3 Grain amaranth 3.4 Germination 3.5 Breeding 3.5.1 Breeding objectives 3.5.2 Variation 3.5.3 Hybridization 3.5.4 Heterosis 3.5.5 Evolution of breeding strategies 3.5.6 Ploidy 3.5.7 Genetic enhancement, genetic modification and genetically modified organisms 3.5.7.1 Genome editing References Further Reading 4 - Chemical components and nutrition 4.1 Introduction Part 1. Chemical composition 4.2 Carbohydrates 4.2.1 Monosaccharides 4.2.2 Oligosaccharides 4.2.3 Polysaccharides 4.2.4 Pentosans 4.2.5 Starch 4.2.5.1 Composition 4.2.5.2 Granular form 4.2.5.3 Size distributions 4.2.5.4 Granule organization 4.2.5.5 Granule surface and minor components 4.2.5.6 Technological importance of starch 4.2.5.7 Gelatinization 4.2.5.8 Retrogradation 4.2.5.9 Starch damage 4.2.6 Cell walls 4.2.6.1 Fibre Crude fibre Acid detergent fibre Neutral detergent fibre Dietary fibre 4.3 Proteins 4.3.1 Structure 4.3.2 Cereal proteins 4.3.2.1 Soluble proteins 4.3.2.2 Enzymes 4.3.2.3 Amylases 4.3.2.4 β-Glucanases 4.3.2.5 Proteolytic enzymes 4.3.2.6 Lipid-modifying enzymes 4.3.2.7 Phytase 4.3.2.8 Phenol oxidases 4.3.2.9 Catalase and peroxidase 4.3.2.10 Insoluble proteins 4.3.2.11 α-Zeins 4.3.2.12 β-Zeins 4.3.2.13 γ- and δ-Zeins 4.3.2.14 Other tropical cereals 4.3.2.15 Temperate cereals 4.3.2.16 Mutations and technologies 4.4 Lipids 4.4.1 Nomenclature 4.4.2 Fatty acids 4.4.2.1 Acylglycerols (glycerides) 4.4.2.2 Phosphoglycerides (phospholipids) 4.4.2.3 Glycosylglycerides (glycolipids) 4.4.2.4 Distributions 4.5 Minerals 4.6 Vitamins 4.6.1 Distribution of vitamins in cereals Part 2. Nutritional aspects 4.7 Recommendations 4.8 Cereals in the diet 4.8.1 Attributes of cereals as foods 4.8.1.1 Starch 4.8.1.2 Protein content and quality 4.8.1.3 Fibre 4.8.1.4 Cholesterol 4.8.1.5 Fats 4.8.1.6 Minerals 4.8.2 Effects of processing 4.8.2.1 Refinement 4.8.2.2 Cooking/heat treatment 4.8.2.3 Specific interactions Maillard reactions Enzymatic changes 4.8.2.4 Supplementation 4.8.2.5 Addition of nutrients 4.8.3 Negative attributes 4.8.3.1 Phytic acid 4.8.3.2 Tannins 4.8.3.3 Harmful effects of alcoholic drinks 4.8.3.4 Allergies 4.8.3.5 Schizophrenia 4.8.3.6 Dental caries 4.8.3.7 β-Glucans 4.8.4 Noncereal hazards 4.8.4.1 Ergotism 4.8.4.2 Mycotoxins References Further Reading 5 - Storage, handling and preprocessing 5.1 Storage facilities 5.1.1 Material handling 5.1.2 Dust explosions 5.2 Deterioration during storage 5.2.1 Effects of moisture content and storage temperature 5.2.2 Changes in grains during storage 5.2.2.1 Respiration 5.2.2.2 Germination 5.2.3 Microbial infestation 5.2.4 Insects and arachnids 5.2.4.1 Damage caused by insects and mites 5.2.5 Vertebrate pests 5.2.6 Control of pests and spoilage in grains during storage 5.2.6.1 Pesticide residues 5.3 Storage and preprocessing treatments 5.3.1 Drying 5.3.2 Separations 5.3.2.1 Impurities 5.3.2.2 Metals 5.3.2.3 Screening and scalping 5.3.2.4 Destoners 5.3.2.5 Unwanted species 5.3.2.6 Aspiration 5.3.3 Cleaning 5.3.4 Screenroom operation 5.3.4.1 Loop system 5.3.5 Damping and conditioning 5.3.5.1 Water penetration 5.3.5.2 Common or bread wheat 5.3.5.3 Durum wheat 5.3.5.4 Rye 5.3.5.5 Rice 5.3.5.6 Barley 5.3.5.7 Maize 5.3.5.8 Conditioning practice 5.3.5.9 Conditioning bins References Further Reading 6 - Dry-milling technology 6.1 Introduction 6.2 Milling processes 6.2.1 Treatments that change shape and size 6.2.1.1 Abrasion 6.2.1.2 Roller milling 6.2.2 Fractionating 6.2.2.1 Size 6.2.2.2 Shape 6.2.2.3 Specific gravity 6.2.2.4 Multiple factors 6.2.3 Changes in temperature and/or moisture content 6.3 Processes in which the main process is decortication 6.3.1 Rice milling 6.3.1.1 Village processing 6.3.1.2 Industrial processing Dehulling Whitening Polishing Grading of milled rice products Conveying stocks Removing nonconforming grains Rice flour 6.3.2 Sorghum and millet milling 6.3.2.1 Traditional methods 6.3.2.2 Industrial methods Sorghum Millets 6.3.3 Barley milling 6.3.3.1 Processes in barley milling 6.3.3.2 Barley flour 6.3.3.3 Other milled barley products 6.3.4 Oat milling 6.3.4.1 Processes in oat milling Grading Shelling or dehulling Stabilization Cutting 6.3.4.2 Oat bran and oat flours 6.3.4.3 White groats 6.3.4.4 Oat hulls 6.3.5 Buckwheat milling 6.3.6 Quinoa milling 6.3.7 Grain amaranth milling 6.4 Dry milling in which the main process is roller milling 6.4.1 Developments in the history of roller milling 6.4.2 Modern disc mills 6.4.3 Modern roller milling 6.4.4 Roller mill equipment 6.4.4.1 Roll stands 6.4.4.2 Decortication 6.4.5 Classifying during the milling process 6.4.5.1 Sieve covers 6.4.5.2 Purifiers 6.4.5.3 Flake disrupters 6.4.5.4 Bran finishing 6.4.6 Milling of common (bread) wheat 6.4.7 Explanation of terms 6.4.7.1 Stocks and materials 6.4.7.2 Separation by size 6.4.8 Roller-milling operations 6.4.8.1 Break grinding Sizing system Starch damage 6.4.8.2 Reduction system 6.4.9 Flours 6.4.10 Changes to the milling system 6.4.11 Flour extraction 6.4.11.1 Purity 6.4.12 Wholemeal 6.4.13 Brown flours 6.4.14 Milling by-products 6.4.14.1 Germ recovery 6.4.15 Mill capacity 6.4.15.1 Grinding and sieving surface 6.4.16 Automation 6.4.17 Quality monitoring during processing 6.4.18 Energy used in flour production 6.4.19 Structure of the milling industry in different parts of the world 6.4.20 Heat treatment of wheat 6.4.21 Fine grinding and air classification 6.4.22 Milling of spelt wheat 6.4.23 Milling of semolina from durum wheat 6.4.23.1 The milling process Grinding Purifying Specific machine allocation Semolina particle size Milling extraction rate Rye milling 6.4.24 Triticale milling 6.4.25 Dry milling of maize (corn) 6.4.25.1 The tempering-degerming system 6.4.25.2 Drying, cooling and grading 6.4.25.3 Milling Milling for grits production Milling for flour production 6.4.25.4 Composition of products 6.4.25.5 Uses for dry-milled maize products 6.4.25.6 Impact milling for grits production 6.4.25.7 Oil extraction from germ References Further reading 7 - Flour treatments, applications, quality, storage and transport 7.1 Introduction 7.1.1 Flour grades 7.2 Treatments of wheat flour 7.2.1 Bleaching 7.2.1.1 Nitrogen peroxide 7.2.1.2 Chlorine 7.2.1.3 Nitrogen trichloride 7.2.1.4 Chlorine dioxide 7.2.1.5 Benzoyl peroxide 7.2.1.6 Acetone peroxide 7.2.1.7 Flour blending for bleaching treatment 7.3 Flours for various purposes 7.3.1 Bread flour 7.3.1.1 Maturing and improving agents 7.3.1.2 Redox improvers 7.3.1.3 Blending for improver treatment 7.3.1.4 Emulsifiers and stabilizers 7.3.2 Biscuit (cookie, cracker) flour 7.3.2.1 Emulsifiers 7.3.3 Flours for confectionery products 7.3.3.1 Cake flour 7.3.3.2 High-ratio flour 7.3.3.3 Emulsifiers in cakes 7.3.3.4 Flour for cake premixes 7.3.3.5 Flour for fermented goods 7.3.3.6 Flour for pastry 7.3.4 Flour from steamed wheat 7.3.5 Quellmehl 7.3.6 Flour for sausage rusk 7.3.7 Batter flour 7.3.8 Household flour 7.3.8.1 Self-raising flour 7.3.8.2 Instantized or agglomerated flour 7.3.9 Flour for export 7.3.10 Flours from cereals other than wheat 7.3.10.1 Rye flour 7.3.10.2 Triticale flour 7.3.10.3 Barley flour 7.3.10.4 Oat flour 7.3.10.5 Rice flour 7.3.10.6 Maize flour 7.3.10.7 Sorghum and millet flours 7.3.10.8 Composite flours 7.4 Quality control and flour testing 7.4.1 Parameters dependent on the nature of the grains milled 7.4.1.1 Protein content 7.4.1.2 Sedimentation tests 7.4.1.3 Enzyme tests 7.4.1.4 Heat-damage test for gluten 7.4.1.5 Pigmentation 7.4.1.6 End-use tests 7.4.1.7 Machinability test 7.4.1.8 Extraneous matter test (‘filth test’) 7.4.2 Tests for characteristics dependent mainly on processing conditions 7.4.2.1 Ash test, BS4317 part 10 7.4.2.2 Grade colour 7.4.2.3 Tristimulus methods 7.4.2.4 Damaged starch 7.4.2.5 Particle size analysis 7.4.2.6 Physical tests on doughs and slurries 7.4.2.7 True rheological instruments 7.5 Storage and transport of flour 7.5.1 Flour blending 7.5.2 Bulk storage and delivery of flour References Further reading 8 - Bread-baking technology 8.1 Principles of baking 8.1.1 Use of milled-wheat products for bread 8.1.2 Ingredients 8.1.2.1 Flour 8.1.2.2 Leavening 8.1.2.3 Baking powders 8.1.2.4 Yeast 8.1.2.5 Dried yeasts 8.1.2.6 High-sugar yeast 8.1.2.7 Frozen-dough yeasts 8.1.2.8 Salt 8.1.2.9 Fat 8.1.2.10 Sugar 8.1.2.11 Vital gluten 8.1.2.12 Gluten flour 8.1.2.13 Fungal amylase 8.1.2.14 Soya flour Improving agents 8.1.2.15 Physical treatments 8.1.3 Dough making 8.1.3.1 Water absorption 8.1.3.2 Fermentation 8.1.3.3 Amylase 8.1.3.4 Gas production and gas retention 8.1.4 Dough development 8.1.4.1 Protein 8.1.4.2 Dough ripening 8.1.4.3 Dough stickiness 8.1.4.4 Proteolytic enzymes 8.1.4.5 Surfactants 8.1.4. 6Stearoyl-2-lactylates 8.1.4.7 Colour of bread crust and crumb 8.1.4.8 Bread aroma and flavour 8.2 Commercial processes for making white bread 8.2.1 Bulk (long) fermentation processes 8.2.1.1 Straight dough system 8.2.1.2 Sponge and dough system 8.2.1.3 Plant baking 8.2.2 Mechanical development processes 8.2.2.1 Continuous dough making 8.2.2.2 Chorleywood bread process 8.2.3 Chemical development process 8.2.3.1 EU policy regarding additives 8.2.4 Other rapid methods 8.2.4.1 No-time continental process 8.2.4.2 Emergency no-time dough 8.2.4.3 Aeration (gas-injection) process 8.2.4.4 Microwave and radio frequency baking 8.2.4.5 Frozen dough 8.2.5 Bread cooling 8.2.5.1 Automation 8.2.6 Bread moisture content 8.2.7 Bread weights 8.2.8 Yield of bread 8.2.9 Energy consumption in bread making and environmental impacts 8.3 Other kinds of breads 8.3.1 Brown and wholemeal breads 8.3.2 Wheatgerm bread 8.3.3 Gluten bread: high-protein bread 8.3.4 High-fibre bread 8.3.5 Granary bread 8.3.6 Speciality breads 8.3.7 Baguettes 8.4 Bread staling and preservation 8.4.1 Bread staling 8.4.2 Rope 8.4.3 Bread preservation 8.4.3.1 Packaging 8.4.3.2 Freezing 8.5 Use of cereals other than wheat in bread 8.5.1 Rye 8.5.1.1 Soft bread 8.5.1.2 Straight dough process 8.5.1.3 Sour dough process 8.5.1.4 Pumpernickel 8.5.1.5 Crispbread (Knackerbrot) 8.5.1.6 Flatbreads 8.5.2 Triticale 8.5.3 Barley and oats 8.5.4 Rice 8.5.5 Maize 8.5.6 Bread made with composite flours 8.5.6.1 Distillers grains 8.5.6.2 Soya bread 8.5.7 Bread made with gluten substitutes 8.6 Bread quality 8.7 Bread machines for home use References Further reading 9 - Breakfast cereals 9.1 Introduction 9.2 Cooking of cereals 9.3 Hot cereals 9.3.1 Porridge from oats 9.3.2 Ready-cooked porridge 9.3.3 Specification for oatmeal and oat flakes 9.3.4 Porridge from other cereals 9.4 Ready-to-eat cereals 9.4.1 Processing 9.4.2 Batch cooking 9.4.3 Continuous cooking 9.4.4 Extrusion cookers 9.5 Flaked products from maize 9.6 Flaked products from wheat and rice 9.6.1 Wheat flakes 9.6.2 Rice flakes 9.7 Puffed products 9.7.1 Oven-puffed rice 9.7.2 Gun-puffed rice 9.7.3 Puffed wheat 9.7.4 Continuous puffing 9.8 Shredded products 9.9 Granular products 9.10 Sugar-coated products 9.11 Keeping quality of breakfast cereals 9.12 Nutritive value of breakfast cereals 9.12.1 Proteins and amino acids 9.12.2 Carbohydrates 9.12.3 Calorific value 9.12.4 Enzymes 9.12.5 Minerals and vitamins 9.12.6 Oat bran 9.13 Consumption of breakfast cereals References Further reading 10 - Extrusion processing of pasta and other products 10.1 Introduction 10.2 Principles of extrusion cooking 10.3 Pasta 10.3.1 Traditional (kneading/sheeting) processing 10.3.2 Extrusion processing 10.3.3 Drying of pasta 10.3.4 Processing evolutions 10.3.5 Degree of cooking during processing 10.3.6 Quality of pasta 10.3.7 Cooking value of pasta 10.3.8 Use of nonwheat materials 10.3.9 l-ascorbic acid as an additive 10.3.10 Doughing water temperature 10.3.11 Glyceryl monostearate as an additive 10.3.12 Prevention of starch leaching from uncooked pasta 10.3.13 Microorganism control 10.3.14 Quick-cooking pasta 10.3.15 Precooked pasta 10.3.16 Couscous 10.3.17 Codes of practice 10.3.18 Pasta composition 10.3.19 Pasta consumption 10.4 Other extrusion-cooked products 10.4.1 Corn snacks 10.4.2 Pet foods 10.4.3 Aquatic feeds 10.4.4 Texturized vegetable protein 10.4.5 Flatbreads 10.4.6 Pellets 10.4.7 Modified starch 10.4.8 Brewing adjuncts 10.4.9 High-dextrose-equivalent syrups 10.4.10 High alpha-amylase activity flour 10.4.11 Other uses for extrusion 10.5 Recent trends References Further reading 11 - Other food products 11.1 Introduction 11.2 Products made from wheat 11.2.1 Chapattis 11.2.2 Other flatbreads 11.2.3 Tortillas 11.2.4 Pretzels 11.2.5 Crackers, biscuits, cookies 11.3 Products made from maize 11.3.1 Tortillas 11.3.2 Nixtamalization and pellagra 11.3.3 Snack products 11.3.4 Dry masa flour 11.3.5 Kenkey 11.4 Products made from sorghum and the millets 11.5 Rice substitutes 11.5.1 Couscous 11.5.2 Bulgur 11.5.3 WURLD wheat 11.5.4 Ricena 11.6 Parboiled rice 11.6.1 Conversion 11.6.2 Consumption 11.7 Recent trends References Further reading 12 - Malting, brewing, fermentation, and distilling 12.1 Introduction 12.2 Malting 12.2.1 Dormancy 12.2.2 Barley malting operations 12.2.3 Steeping 12.2.4 Germination 12.2.5 Kilning 12.2.6 Ageing 12.2.7 Energy consumption and other costs 12.2.8 Malt production 12.2.9 By-products of malting 12.2.10 Nonbrewing uses of malt 12.2.11 Adjuncts 12.2.12 Malts from other cereals 12.3 Brewing 12.3.1 Beer 12.3.2 Wort production 12.3.3 Fermentation 12.3.4 Saké 12.4 Distilled spirits 12.4.1 Traditional malt whisky (Scotch) 12.4.2 Grain whiskey 12.4.3 Bourbon whiskey 12.4.4 Neutral spirits 12.4.5 Craft spirits 12.5 Fuel ethanol 12.6 By-products of brewing and distilling References Further reading 13 - Feed and industrial uses for cereals 13.1 Raw materials used for feed and industrial products 13.2 Animal feed processing and ingredients 13.2.1 Processing of cereals for animal feeds 13.2.1.1 Raw ingredient receipt 13.2.1.2 Raw ingredient distribution 13.2.1.3 Raw ingredient storage 13.2.1.4 Steam-rolling and steam-flaking 13.2.1.5 Batching 13.2.1.6 Mixing 13.2.1.7 Grinding 13.2.1.8 Pelleting 13.2.1.9 Extrusion 13.2.1.10 Drying and/or cooling 13.2.1.11 Popping and micronizing 13.2.1.12 Final product storage 13.2.1.13 Load out 13.2.1.14 Soaking 13.2.1.15 Reconstitution 13.2.1.16 Treatment of high-moisture grain 13.2.2 Maize 13.2.2.1 Maize cobs 13.2.3 Barley 13.2.4 Wheat 13.2.5 Oats 13.2.6 Sorghum 13.2.7 Rye 13.2.8 Rice 13.2.9 Millets 13.3 Production of biochemicals from cereals 13.4 Other industrial uses for cereals 13.4.1 Wheat 13.4.2 Maize and sorghum 13.4.2.1 Agricultural uses 13.4.2.2 Industrial uses 13.4.3 Maize starch 13.4.4 Rye 13.4.5 Oats 13.4.6 Rice and oat hulls 13.4.7 Bioplastics References Further Reading 14 - Wet milling: separating starch, gluten (protein) and fibre 14.1 Purpose of wet milling 14.2 Wheat 14.2.1 Vital wheat gluten 14.2.1.1 Vital gluten in bread 14.3 Maize 14.3.1 Operations 14.3.1.1 Storage and drying 14.3.1.2 Steeping 14.3.1.3 Degerming 14.3.1.4 Germ separation 14.3.1.5 Milling 14.3.1.6 Separation of starch from protein 14.3.2 Wet milling in the United States 14.3.3 Products of wet milling 14.3.4 Uses for wet-milled maize products 14.3.4.1 Modified starches 14.3.4.2 Dextrose and HFCS 14.4 Sorghum 14.4.1 Steeping 14.4.2 Degerming 14.4.3 Dewatering 14.4.4 Starch/protein separation 14.4.5 Sorghum ‘gluten’ 14.5 Millet 14.6 Rice 14.6.1 Solvent extraction milling References Further reading 15 - Conclusions References Abbreviations, units, equivalents Abbreviations Units Equivalents Length Area Mass Mass per unit area Volume Density Energy/work Power Pressure Temperature Concentration Dressing surface Roller surface Index A B C D E F G H I K L M N O P Q R S T U V W X Y Z Back Cover The vast subject of the technology of cereals and cereal-based products is clearly, concisely and systematically presented in this basic text, now in its fourth edition. A mass of key information is condensed into a very readable, carefully organized presentation. All significant aspects of cereal technology are covered, ranging from agricultural cultivation of cereal grains to their processing into a diversity of food products. The scope of coverage is international, covering all cereal grains of commercial and nutritional importance throughout the world, and all significant cereal food products of different countries. All scientific aspects are examined including botanical, chemical and nutritional. All areas of processing are detailed from storage, pre-processing, safety and milling to the various forms of finished-product processing. The text is well illustrated throughout with photographs and schematics, and supplemented with almost 100 tables providing useful reference data. This is, in effect, a concise one-volume encyclopedia of cereal science and cereal-product technology. It will be helpful to all those involved in the research, development, analysis, processing and commercial utilization of cereal products. From the Preface to the Fourth Edition The principal purpose of the fourth edition is to update the material—including the statistics—of the third edition, while maintaining the emphasis on nutrition and, in particular, the effects of processing on the nutritive value of the products as compared with that of the raw materials. However, some new material has been introduced, notably sections dealing with extrusion cooking and the use of cereals for animal feed,and the section on industrial uses for cereals has been considerably enlarged.

A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.

The vast subject of the technology of cereals and cereal-based products is clearly, concisely and systematically presented in this basic text, now in its fourth edition. A mass of key information is condensed into a very readable, carefully organized presentation. All significant aspects of cereal technology are covered, ranging from agricultural cultivation of cereal grains to their processing into a diversity of food products. The scope of coverage is international, covering all cereal grains of commercial and nutritional importance throughout the world, and all significant cereal food products of different countries. All scientific aspects are examined including botanical, chemical and nutritional. All areas of processing are detailed from storage, pre-processing, safety and milling to the various forms of finished-product processing. The text is well illustrated throughout with photographs and schematics, and supplemented with almost 100 tables providing useful reference data. This is, in effect, a concise one-volume encyclopedia of cereal science and cereal-product technology. It will be helpful to all those involved in the research, development, analysis, processing and commercial utilization of cereal products. From the Preface to the Fourth Edition The principal purpose of the fourth edition is to update the material--including the statistics--of the third edition, while maintaining the emphasis on nutrition and, in particular, the effects of processing on the nutritive value of the products as compared with that of the raw materials. However, some new material has been introduced, notably sections dealing with extrusion cooking and the use of cereals for animal feed, and the section on industrial uses for cereals has been considerably enlarged. The most successful programs of the last 30 years were developed in C++. From Microsoft Word to Facebook to Adobe Photoshop, C++ is at the heart lucrative technologies in today's world. C++ is the most powerful programming language in the modern world for one simple reason: it allows for complete control, not only of the program's logic and graphical user interface, but of the hardware too. You will discover simple explanations of vital code broken down into bite-sized steps ; the 3 basic structural elements crucial to learning C++ coding ; easy-to-follow programming exercises and solutions ; Clear examples and straightforward explanations to demystify the language ; A comprehensive index of source code files you can use immediately ; A fool-proof guide to writing your first C++ program, helping you practice each new skill as you go along ; a solid foundation in C++ programming, offering the potential to graduate to intermediate and advanced skill sets This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed