1st Edition

Engineering Aspects of Cereal and Cereal-Based Products





ISBN 9781138199736
Published November 16, 2016 by CRC Press
367 Pages 68 B/W Illustrations

USD $90.95

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Book Description

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.

Table of Contents

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

Malting
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

Pasta
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

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Editor(s)

Biography

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.