Cereal Grains: Laboratory Reference and Procedures Manual, 1st Edition (Paperback) book cover

Cereal Grains

Laboratory Reference and Procedures Manual, 1st Edition

By Sergio O. Serna-Saldivar

CRC Press

394 pages | 100 B/W Illus.

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pub: 2012-02-16
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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 progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including:

  • Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products
  • Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses
  • Physical and chemical tests to determine the quality of refined products
  • Laboratory wet-milling procedures
  • The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life
  • Yeast and chemical leavening agents important for bakery and other fermented products
  • Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods
  • Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners
  • Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol

By working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.

Table of Contents

Physical and Morphological Properties of Cereal Grains

Determination of Physical Properties of Cereal Grains

Determination of Grade and Class

Macromorphology and Micromorphology of Cereal Grains

Determination of Chemical and Nutritional Properties of Cereal Grains and Their Products

Proximate Composition

Methods for Moisture Analysis

Methods for Mineral Analysis

Methods for Nitrogenous Compound Analysis

Methods for Fats and Oils Analysis

Methods for Fiber Analysis

Methods for Nonfibrous Carbohydrate Analysis

Vitamin Analysis

Methods for Ph and Acidity Analysis

Methods for Nutraceutical Compounds Analysis

Instrumental Analysis

Nutrition Labeling

Determination of Color, Texture and Sensory Properties of Cereal Grain Products



Sensory Testing

Storage of Cereal Grains and Detrimental Effects of Pests

Effects of Environment and Grain Moisture Content on Deterioration

Extrinsic Deterioration Of Cereal Grains: Insects, Molds, And Rodents

Dry Milling Processes and Quality of Dry-Milled Products

Laboratory Dry-Milling Processes

Assessment of Quality of Dry-Milled Fractions

Wet-Milling Processes and Starch Properties and Characteristics

Wet-Milling Processes

Morphologhy and Dyeing of Starches

Evaluation of the Functional Properties of Starches

Production of Maize Tortillas and Quality of Lime-Cooked Products

Quality Tests for Nixtamalized Products

Functionality Tests for Yeast and Chemical Leavening Agents

Functionality Tests for Yeast Activity

Functionality Tests for Chemical Leavening Agents

Production of Yeast-Leavened Bakery Products

Production and Quality of Yeast Fermented Breads

Production of Sweet Pastries

Production of Chemical-Leavened Products: Crackers, Cookies, Cakes and Related Products, Donuts, and Wheat Flour Tortillas


Production of Cookies

Production of Biscuits, Muffins, Chemical-Leavened Donuts, and Cakes

Production of Wheat Flour Tortillas

Production of Pasta Products and Oriental Noodles

Pasta Products from Durum Semolina

Oriental Noodles

Production of Breakfast Cereals and Snack Foods

Production of Breakfast Cereals

Cereal-Based Snacks

Wheat-Based Snacks

Production of Modified Starches, Syrups, and Sweeteners

Modified Starches

Production of Syrups

Production of Malt, Beer, Distilled Spirits, and Fuel Ethanol

Production of European Beers and Sake

Production of Cereal-Based Alcoholic Spirits and Bioethanol


About the Author

Dr. Sergio O. Serna-Saldivar is head and professor of the Biotechnology and Food Engineering Department, Tecnológico de Monterrey. His research interests focus on chemistry, nutraceutical/nutritional properties, and biotechnology of maize, sorghum, and other grains. He was awarded the "Luis Elizondo" award in Agricultural and Food Industries, the 2004 AACC Excellence in Teaching award, and is a six-time awardee of the Teaching and Research Award at Tecnologico de Monterrey.

About the Series

Food Preservation Technology

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Subject Categories

BISAC Subject Codes/Headings:
MEDICAL / Nutrition