Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers
Physical and Morphological Properties of Cereal Grains. Determination of Chemical and Nutritional Properties of Cereal Grains and Their Products. Determination of Color, Texture and Sensory Properties of Cereal Grain Products. Storage of Cereal Grains and Detrimental Effects of Pests. Dry Milling Processes and Quality of Dry-Milled Products. Wet-Milling Processes and Starch Properties and Characteristics. Production of Maize Tortillas and Quality of Lime-Cooked Products. Functionality Tests for Yeast and Chemical Leavening Agents. Production of Yeast-Leavened Bakery Products. Production of Chemical-Leavened Products: Crackers, Cookies, Cakes and Related Products, Donuts, and Wheat Flour Tortillas. Production of Pasta Products and Oriental Noodles. Production of Breakfast Cereals and Snack Foods. Production of Modified Starches, Syrups, and Sweeteners. Production of Malt, Beer, Distilled Spirits, and Fuel Ethanol. Index.