Manual Cereal grains for the food and beverage industries

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It continues with a discussion of the economically relevant pseudo-cereals buckwheat, quinoa, and amaranth.

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It is intended that this book will be a useful resource for ingredient manufacturers, cereal scientists, food technologists, marketing personnel, nutritionists, food chemists, food and nutrition policy makers, and health care professionals, as well as those interested in grain sciences, and working in or studying the food and beverage industries.

Close Search UCC. Website People Courses. View All Results. Save to Favourites. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition including carbohydrate and protein content , processing and applications in food and beverage products.

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Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal speciesChapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and AmaranthReviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains.

Contents 1. Wheat and other Triticum grains 2. Maize 3. Rice 4. Barley 5. Triticale 6. Rye 7. Oats 8.

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Sorghum 9. Millet Teff Buckwheat Quinoa Machine generated contents note: 1. Wheat and other Triticum grains 1.

Introduction 1. Structure of wheat grain 1. Wheat carbohydrate composition and properties 1. Wheat protein composition and properties 1. Other constituents of wheat 1. Flour milling 1. Bakery products based on wheat 1. Durum wheat products 1. Products based on other types of wheat 1.

Cereal Grains for the Food and Beverage Industries

Beverages based on wheat 1. Conclusions 1. Future trends 1. References 2. Maize 2. Introduction 2. Maize carbohydrate composition and properties 2. Other constituents of the maize kernel 2. Maize processing 2.

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Applications of maize in foods 2. Applications of maize in beverages 2. Conclusions 2. Future trends 2. References 3. Rice 3.

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Introduction 3. Rice carbohydrate composition and properties 3. Other constituents of the rice kernel 3. Rice processing 3. Food and beverage applications of rice 3. Conclusions Contents note continued: 3. Future trends 3.

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  • References 4. Barley 4. Introduction 4. Barley carbohydrate composition and properties 4. Other constituents of the barley kernel 4. Barley milling 4.

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    Applications of barley in foods 4. Applications of barley in beverages 4. Many cereals are used industrially in the production of a wide range of substances, such as glucose , adhesives, oils , and alcohols. A brief treatment of major cereals follows. For fuller treatments, see cereal farming ; cereal processing.

    Corn , or maize Zea mays , was originally domesticated in the Western Hemisphere by Native Americans and was then carried to Europe by the early explorers. It is a major crop cultivated in most temperate climates, although the United States is the single largest producer. For human consumption, corn is sold as a fresh vegetable or is canned or frozen. The grain also is processed into a growing number of food products, including corn flour , corn oil , corn syrup , and many other by-products.

    It is a very important animal feed and is heavily used in the production of cellulosic ethanol , a biofuel. Rice Oryza sativa is the second largest cereal crop and is a staple food in all areas of Asia. Unlike wheat, which is generally raised on large farms and harvested mechanically, rice is usually grown on small paddies and harvested by hand.

    Cultivation methods have changed little over the centuries; the paddies are inundated with water, usually up to about 15 cm 6 inches , then drained and dried just before harvest. Most rice is milled for direct local consumption. Other products in which rice is used are breakfast cereals and such alcoholic beverages as Japanese sake. Wheat various Triticum species is a major cereal crop and one of the oldest domesticated grains. In modern times, wheat is used to produce meal, breakfast cereals, and flour for bakery products.

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    It can be cultivated in a wide range of soils but thrives in temperate climates. Rye Secale cereale is widely used for bread making, second only to wheat for that purpose.