ENGLISH

Cereals processing technology

Book information

Publisher
CRC Press; Woodhead Pub
Year
2001
ISBN
0849312191, 9780849312199, 185573561X, 9781855735613
LCC
TP434 .C47 2001
Open Library ID
OL21085737M
Language
english
Format
PDF
Filesize
2 MB (1774987 bytes)
Series
Woodhead Publishing in food science and technology
Edition
1
Pages
235\235
Library
Kingdwarf
Time added
2010-01-07 06:59:20

Description

Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, Cereals Processing Technology reviews the range of cereal products and technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors benchmarking their operations against the best prices in their sector and across cereals processing as a whole. Part 1 looks at cereal and flour production, with chapters on cereal and production methods and flour milling. There is also a chapter on the increasingly important and controversial area of cereal biotechnology and its application to wheat, barley, rice, and maize. Part 2 looks at how these raw materials are then processed into final products for the consumer. There are chapters on rice and rice product production, pasta and Asian noodle processing, the manufacture of breakfast cereals, malting, and breadmaking. Chapters look at the increasing diversity of cereal products, at current best practice in manufacturing processes, and emerging trends in the technologies for particular products. Cereals Processing Technology provides an authoritative guide to some of the key technological developments both within particular sectors and across cereals processing as a whole.

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