Engineering Aspects of Cereal and Cereal-Based Products

Front Cover
Raquel de Pinho Ferreira Guine, Paula Maria dos Reis Correia
CRC Press, Apr 19, 2016 - Technology & Engineering - 367 pages
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
 

Selected pages

Contents

Cereal Production and its Characteristics
1
Transportation and Storage of Cereals
21
Malting
51
Rice Processing
71
Dry Milling
97
Flour Quality and Technological Abilities
117
Bread Making
149
Confectionary Baking
175
Breakfast Cereals
201
Pasta
211
Wet Milling and Starch Extraction
239
Extrusion Cooking of CerealBased Products
269
New Trends in CerealBased Products
293
Effects of Processing on Nutritional and Functional Properties of Cereal Products
311
Back Cover
335
Copyright

Other editions - View all

Engineering Aspects of Cereal and Cereal-Based Products
Raquel de Pinho Ferreira Guine,Paula Maria dos Reis Correia
Limited preview - 2013
Engineering Aspects of Cereal and Cereal-Based Products
Raquel Pinho Ferreira Guiné
No preview available - 2016

Common terms and phrases

AACC acid amylopectin amylose antioxidant baked products barley batter biscuits bran bread bread-making cake Cereal Chem Cereal Chemistry cereal grains cereal products Cereal Science characteristics color compounds cookies corn crumb crust cultivars dietary fiber dough drying durum wheat effect endosperm enzymes extruded factors fermentation fiber flakes Food Chemistry Food Engineering Food Science fractions frozen dough functional germ germination gluten glutenin heat higher Hoseney improved increase industry ingredients Journal of Cereal Journal of Food kernels kiln layer lipids Maillard reaction maize malt measurements mechanical method microwave mixing moisture content molecular nutritional oven parameters parboiling particles pasta pasta products phenolic protein protein content reduced result rheological rheological properties samples Science and Technology screw semolina Serna Saldivar sorghum sourdough starch gelatinization starch granules steeping storage structure Sumnu surface temperature texture thermal viscosity volume wet milling wheat flour whereas whole grain yeast yield

About the author (2016)

Raquel P. F. Guine 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.

Bibliographic information

TitleEngineering Aspects of Cereal and Cereal-Based Products
Contemporary Food Engineering
EditorsRaquel de Pinho Ferreira Guine, Paula Maria dos Reis Correia
Editionillustrated
PublisherCRC Press, 2016
ISBN1439887039, 9781439887035
Length367 pages
Subjects ›  › 

Technology & Engineering / Food Science / General
  
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