
Breakfast Cereals and How They Are Made
Raw Materials, Processing, and Production
Description
Key Features
- Provides an up-to-date, end-to-end overview of the production process of cereal products
- Edited by active cereals researchers working in industry, with experts from both academia and industry supplying content
- Includes essential information on both ingredients and processes in the production of breakfast cereals
- Discusses materials, cooking and packaging
- Includes nutrition, quality and safety
Readership
Food developers working in industry developing cereal products, Reference for academics, Postgraduate students studying food processing
Table of Contents
1. Breakfast Cereals and How They are Made - Introduction
Alicia A. Perdon, Kaisa S. Poutanen, and Sylvia L. Schonauer
2. Breakfast Cereals-Forms, Ingredients, and Process Flow
Robert Fast, Alicia A. Perdon, and Sylvia L. SchonauerSection One - Raw Materials' Fundamentals
3. An Agronomic Overview of US Cereal Cropping Systems
Maria Arlene A. Adviento-Borbe
4. Cereal Grains and Other Ingredients
Alicia A. Perdon and Ulla Holopainen-Mantila
5. Cereal Raw Material Pretreatment
Kaisa S. Poutanen
6. Major Changes in Cereal Biopolymers During Ready-to-Eat Cereal Processing
Victor T. Huang and Alicia A. Perdon
7. Extrusion--Cooking and Expansion
Magdalena Kristiawan, Laurent Chaunier, Aleida J. Sandoval, and Guy Della Valle
8. Thin-Layer Sugar Crystallization Principles
Richard W. HartelSection Two - Process and Packaging
9. Material Handling and Transporting
Sylvia L. Schonauer and Robert B. Fast
10. Weighing and Blending (including granola processing)
Robert Fast, Alicia A. Perdon, and Sylvia L. Schonauer
11. Cookinglwood Caldwell
Robert Fast, Bradley Strahm, Paul Whalen, and Sylvia L. Schonauer
12. Drying
James C. Breslin
13. Milling and Forming
Joseph A. George, Elwood F. Caldwell, Robert B. Fast, Charles Lauhoff, and Leon Levine
14. Tempering
Elwood Caldwell, Robert Fast, James Ievolella, Harry Levine, Louise Slade, Sylvia L. Schonauer, and Alicia A. Perdon
15. Toasting
James C. Breslin and Kevin Knott
16. Coating
James C. Breslin, Robert E. Burns, and Wilf H. Jones
17. Fortification
Carol Saade and Emily O. Arijaje
18. Packaging Technology and Food Quality
Frank E. Pringle, Edward J. Monahan, and Elwood F. CaldwellSection Three - Finished Food
19. Nutritional Aspects of Breakfast Cereals
Julie Miller Jones and Kaisa S. Poutanen
20. Environmental Challenges in Breakfast Cereal Manufacture
John Etzcorn and Alicia A. Perdon
21. Breakfast Cereals: Current and Future Challenges
Steve Leusner
Product details
- No. of pages: 476
- Language: English
- Copyright: © Woodhead Publishing and AACC International Press 2020
- Published: January 9, 2020
- Imprint: Woodhead Publishing and AACC International Press
- eBook ISBN: 9780128120446
- Paperback ISBN: 9780128120439
About the Editors
Alicia Perdon
Affiliations and Expertise
Sylvia Schonauer
Affiliations and Expertise
Kaisa Poutanen
Affiliations and Expertise
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