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.
1. Introduction - p. xxi 2. Chapter 1. Origin, evolution, production, and utilization of cereals - p. 1 3. Chapter 2. Structure and development of cereal grains - p. 17 4. Chapter 3. Role of cereals in nutrition and health - p. 31 5. Chapter 4. Starch - p. 45 6. Chapter 5. Dietary fiber in cereal grains - p. 55 7. Chapter 6. Cereal grain proteins - p. 63 8. Chapter 7. Gluten proteins - p. 71 9. Chapter 8. Endogenous enzymes and enzyme inhibitors - p. 79 10. Chapter 9. Vitamins and phytochemicals in cereal grains - p. 87 11. Chapter 10. Minerals and phytates - p. 97 12. Chapter 11. The Properties, Distribution and Functionality of Cereal Lipids - p. 103 13. Chapter 12. Mycotoxins in cereals - p. 111 14. Chapter 13. Wheat - p. 121 15. Chapter 14. Maize - p. 131 16. Chapter 15. Rice - p. 145 17. Chapter 16. Barley - p. 153 18. Chapter 17. Sorghum and millets - p. 161 19. Chapter 18. Oats - p. 173 20. Chapter 19. Rye and triticale - p. 181 21. Chapter 20. Pseudocereals - p. 191 22. Chapter 21. Grain storage - p. 199 23. Chapter 22. Wheat quality testing in a breeding program - p. 207 24. Chapter 23. Wheat quality testing, including near-infrared spectroscopy - p. 215 25. Chapter 24. Quality assessment of wheat flour, dough, and bread - p. 225 26. Chapter 25. Quality testing of other grains - p. 235 27. Chapter 26. Dry milling of wheat and other cereals - p. 247 28. Chapter 27. Wet-milling of wheat and maize - p. 261 29. Chapter 28. Sourdough microbial system and sourdough breads - p. 269 30. Chapter 29. Western breads: current technologies and future challenges - p. 277 31. Chapter 30. Flatbreads and pancakes - p. 291 32. Chapter 31. Steamed breads - p. 303 33. Chapter 32. Non-extruded breakfast cereals - p. 311 34. Chapter 33. Extrusion cooking and snack food technologies - p. 319 35. Chapter 34. Soft wheat products: cakes and biscuits - p. 327 36. Chapter 35. Asian noodles - p. 337 37. Chapter 36. Durum wheat milling and pasta - p. 345 38. Chapter 37. Other durum wheat products—couscous and bulgur - p. 353 39. Chapter 38. Malting and brewing - p. 363 40. Chapter 39. Rice processing - p. 369 41. Chapter 40. Industrial uses - p. 377 42. Chapter 41. Gluten-free bakery products - p. 385 43. Index - p. 391
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.
1. Introduction - p. xxi 2. Chapter 1. Origin, evolution, production, and utilization of cereals - p. 1 3. Chapter 2. Structure and development of cereal grains - p. 17 4. Chapter 3. Role of cereals in nutrition and health - p. 31 5. Chapter 4. Starch - p. 45 6. Chapter 5. Dietary fiber in cereal grains - p. 55 7. Chapter 6. Cereal grain proteins - p. 63 8. Chapter 7. Gluten proteins - p. 71 9. Chapter 8. Endogenous enzymes and enzyme inhibitors - p. 79 10. Chapter 9. Vitamins and phytochemicals in cereal grains - p. 87 11. Chapter 10. Minerals and phytates - p. 97 12. Chapter 11. The Properties, Distribution and Functionality of Cereal Lipids - p. 103 13. Chapter 12. Mycotoxins in cereals - p. 111 14. Chapter 13. Wheat - p. 121 15. Chapter 14. Maize - p. 131 16. Chapter 15. Rice - p. 145 17. Chapter 16. Barley - p. 153 18. Chapter 17. Sorghum and millets - p. 161 19. Chapter 18. Oats - p. 173 20. Chapter 19. Rye and triticale - p. 181 21. Chapter 20. Pseudocereals - p. 191 22. Chapter 21. Grain storage - p. 199 23. Chapter 22. Wheat quality testing in a breeding program - p. 207 24. Chapter 23. Wheat quality testing, including near-infrared spectroscopy - p. 215 25. Chapter 24. Quality assessment of wheat flour, dough, and bread - p. 225 26. Chapter 25. Quality testing of other grains - p. 235 27. Chapter 26. Dry milling of wheat and other cereals - p. 247 28. Chapter 27. Wet-milling of wheat and maize - p. 261 29. Chapter 28. Sourdough microbial system and sourdough breads - p. 269 30. Chapter 29. Western breads: current technologies and future challenges - p. 277 31. Chapter 30. Flatbreads and pancakes - p. 291 32. Chapter 31. Steamed breads - p. 303 33. Chapter 32. Non-extruded breakfast cereals - p. 311 34. Chapter 33. Extrusion cooking and snack food technologies - p. 319 35. Chapter 34. Soft wheat products: cakes and biscuits - p. 327 36. Chapter 35. Asian noodles - p. 337 37. Chapter 36. Durum wheat milling and pasta - p. 345 38. Chapter 37. Other durum wheat products—couscous and bulgur - p. 353 39. Chapter 38. Malting and brewing - p. 363 40. Chapter 39. Rice processing - p. 369 41. Chapter 40. Industrial uses - p. 377 42. Chapter 41. Gluten-free bakery products - p. 385 43. Index - p. 391
