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Principles of cereal science and technology

Author: Jan A Delcour; R Carl Hoseney
Publisher: St. Paul, Minn. : AACC International, 2010.
Edition/Format:   Print book : English : 3rd edView all editions and formats
Summary:
"Principles of Cereal Science and Technology, Third Edition discusses the structure and components of the cereal grains in depth. In addition, the storage and processing of the various cereals into intermediate products (flour, semolina, starch, gluten) or finished products (bread, cookies, pasta, beer, breakfast cereals, and feeds) are described in detail. Enzyme technology and enzyme applications in cereal  Read more...
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Document Type: Book
All Authors / Contributors: Jan A Delcour; R Carl Hoseney
ISBN: 1891127632 9781891127632
OCLC Number: 457130408
Description: vii, 270 pages : illustrations ; 27 cm
Contents: Structure of cereals --
Starch --
Proteins of cereals --
Minor constituents --
Rheology of doughs and batters --
Glass transition and its role in cereals --
Storage of cereals --
Dry milling --
Wet processing for production of maize, wheat, and rice starches and their co-products --
Rice and oat processing --
Malting and brewing --
Yeast-leavened products --
Chemically leavened products --
Pasta and noodles --
Breakfast cereals --
Snack foods --
Feeds.
Responsibility: Jan A. Delcour ; R. Carl Hoseney.

Abstract:

"Principles of Cereal Science and Technology, Third Edition discusses the structure and components of the cereal grains in depth. In addition, the storage and processing of the various cereals into intermediate products (flour, semolina, starch, gluten) or finished products (bread, cookies, pasta, beer, breakfast cereals, and feeds) are described in detail. Enzyme technology and enzyme applications in cereal processing and cereal based food systems have advanced throughout the years. This new edition includes up-to-date information on specific starch and non-starch polysaccharide and lipid degrading enzymes, plus their day to day use to improve processing and/or final quality. Other changes in this third edition include: the view on starch rheological behavior, the introduction of the concept of enzyme resistant starch, current views on bread firming, and the relationship of pasta product quality both to raw material characteristics as well as to processing conditions. The book also includes a profound revision of the sections on gluten proteins and how their functionality in breadmaking is impacted by ascorbic acid, as well as new information on industrial gluten starch separation, and the effects of gluten proteins on cookie and cake quality."--Publisher's description.

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