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Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production

Editat de Alicia A. Perdon, Sylvia L. Schonauer, Kaisa Poutanen
en Limba Engleză Paperback – 14 ian 2020
Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle – from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops.
Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing.


  • Provides an up-to-date, end-to-end overview of the production process of cereal products
  • Edited by active cereals researchers working in industry, with experts from both academia and industry supplying content
  • Includes essential information on both ingredients and processes in the production of breakfast cereals
  • Discusses materials, cooking and packaging
  • Includes nutrition, quality and safety
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Specificații

ISBN-13: 9780128120439
ISBN-10: 0128120436
Pagini: 476
Dimensiuni: 151 x 229 x 24 mm
Greutate: 0.63 kg
Ediția:3
Editura: ELSEVIER SCIENCE

Public țintă

- Food developers working in industry developing cereal products
- Reference for academics
- Postgraduate students studying food processing

Cuprins

1. Breakfast Cereals and How They are Made - IntroductionAlicia A. Perdon, Kaisa S. Poutanen, and Sylvia L. Schonauer2. Breakfast Cereals-Forms, Ingredients, and Process FlowRobert Fast, Alicia A. Perdon, and Sylvia L. Schonauer
Section One - Raw Materials' Fundamentals3. An Agronomic Overview of US Cereal Cropping SystemsMaria Arlene A. Adviento-Borbe4. Cereal Grains and Other IngredientsAlicia A. Perdon and Ulla Holopainen-Mantila5. Cereal Raw Material PretreatmentKaisa S. Poutanen6. Major Changes in Cereal Biopolymers During Ready-to-Eat Cereal ProcessingVictor T. Huang and Alicia A. Perdon7. Extrusion--Cooking and ExpansionMagdalena Kristiawan, Laurent Chaunier, Aleida J. Sandoval, and Guy Della Valle8. Thin-Layer Sugar Crystallization PrinciplesRichard W. Hartel
Section Two - Process and Packaging9. Material Handling and TransportingSylvia L. Schonauer and Robert B. Fast10. Weighing and Blending (including granola processing)Robert Fast, Alicia A. Perdon, and Sylvia L. Schonauer11. Cookinglwood CaldwellRobert Fast, Bradley Strahm, Paul Whalen, and Sylvia L. Schonauer12. DryingJames C. Breslin13. Milling and FormingJoseph A. George, Elwood F. Caldwell, Robert B. Fast, Charles Lauhoff, and Leon Levine14. TemperingElwood Caldwell, Robert Fast, James Ievolella, Harry Levine, Louise Slade, Sylvia L. Schonauer, and Alicia A. Perdon15. ToastingJames C. Breslin and Kevin Knott16. CoatingJames C. Breslin, Robert E. Burns, and Wilf H. Jones17. FortificationCarol Saade and Emily O. Arijaje18. Packaging Technology and Food QualityFrank E. Pringle, Edward J. Monahan, and Elwood F. Caldwell
Section Three - Finished Food19. Nutritional Aspects of Breakfast CerealsJulie Miller Jones and Kaisa S. Poutanen20. Environmental Challenges in Breakfast Cereal ManufactureJohn Etzcorn and Alicia A. Perdon21. Breakfast Cereals: Current and Future ChallengesSteve Leusner