1st Edition

Engineering Aspects of Cereal and Cereal-Based Products

    368 Pages 68 B/W Illustrations
    by CRC Press

    368 Pages 68 B/W Illustrations
    by CRC Press

    Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students.

    Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological abilities. The text discusses cereal production, which varies according to cultural practices, type of cereal, cultivar, and region. It also addresses transportation, storage, and cereal quality—important at every phase from harvest to production. Chapters cover technological operations such as wet and dry milling and extrusion, and they address particular processing operations that are subject to improvements, including bread and confectionary baking.

    The text also examines malting, rice processing, breakfast cereals, and pasta. In addition, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products. This book discusses the basic elements of cereal technology, from production to transformation, including the most important processing operations in cereal technology, with emphasis on the engineering aspects.

    Cereals Production and Characteristics
    László Láng, Mariann Rakszegi, and Zoltán Bedő

    Transportation and Storage of Cereals
    Paula M. R. Correia and Raquel P. F. Guiné

    Luís F. Guido and Manuela M. Moreira

    Rice Processing
    Anshu Singh, Mithu Das, Satish Bal, and Rintu Banerjee

    Dry Milling
    Sara Beirão da Costa, Vítor D. Alves, and Luísa Beirão da Costa

    Flour Quality and Technological Abilities
    Maria Papageorgiou and Adriana Skendi

    Bread Making
    Duška Ćurić, Dubravka Novotni, and Bojana Smerdel

    Confectionary Baking
    Servet Gulum Sumnu and Ozge Sakiyan Demirkol

    Breakfast Cereals
    Maria João Barroca

    Eleonora Carini, Elena Curti, Michele Minucciani, Franco Antoniazzi, and Elena Vittadini

    Wet Milling and Starch Extraction
    Sergio O. Serna Saldivar

    Extrusion Cooking of Cereal-Based Products
    Rolando J. González, Silvina R. Drago, Roberto L. Torres, and Dardo M. De Greef

    New Trends in Cereal-Based Products
    Concha Collar

    Effects of Processing on Nutritional and Functional Properties of Cereal Products
    Sanaa Ragaee, Koushik Seethraman, and El-Sayed M. Abdel-Aal


    Raquel P. F. Guiné has a license in chemical engineering, MSc in engineering science specializing in industrial engineering, and a Ph.D. in chemical engineering specializing in unit operations and transfer phenomena, all at the Faculty of Sciences, Coimbra University, Portugal. She is currently a coordinator–professor at the Food Engineering Department and member of the directory board of the CI&DETS Research Center, both at Polytechnic Institute of Viseu, Portugal.

    Paula M. R. Correia has a license in agro-industrial engineering, MSc in food science and technology, and a Ph.D. in food engineering, all at the Institute of Agronomy, Technical University of Lisbon, Portugal. She is an adjunct professor at the Food Engineering Department and a researcher at the CI&DETS Research Center, both at Polytechnic Institute of Viseu, Portugal.