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Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with over… Read more
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Immediately download your ebook while waiting for your print delivery. No promo code is needed.
Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle – from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops.
Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing.
Food developers working in industry developing cereal products, Reference for academics, Postgraduate students studying food processing
1. Breakfast Cereals and How They are Made - IntroductionAlicia A. Perdon, Kaisa S. Poutanen, and Sylvia L. Schonauer2. Breakfast Cereals-Forms, Ingredients, and Process FlowRobert Fast, Alicia A. Perdon, and Sylvia L. Schonauer
Section One - Raw Materials' Fundamentals3. An Agronomic Overview of US Cereal Cropping SystemsMaria Arlene A. Adviento-Borbe4. Cereal Grains and Other IngredientsAlicia A. Perdon and Ulla Holopainen-Mantila5. Cereal Raw Material PretreatmentKaisa S. Poutanen6. Major Changes in Cereal Biopolymers During Ready-to-Eat Cereal ProcessingVictor T. Huang and Alicia A. Perdon7. Extrusion--Cooking and ExpansionMagdalena Kristiawan, Laurent Chaunier, Aleida J. Sandoval, and Guy Della Valle8. Thin-Layer Sugar Crystallization PrinciplesRichard W. Hartel
Section Two - Process and Packaging9. Material Handling and TransportingSylvia L. Schonauer and Robert B. Fast10. Weighing and Blending (including granola processing)Robert Fast, Alicia A. Perdon, and Sylvia L. Schonauer11. Cookinglwood CaldwellRobert Fast, Bradley Strahm, Paul Whalen, and Sylvia L. Schonauer12. DryingJames C. Breslin13. Milling and FormingJoseph A. George, Elwood F. Caldwell, Robert B. Fast, Charles Lauhoff, and Leon Levine14. TemperingElwood Caldwell, Robert Fast, James Ievolella, Harry Levine, Louise Slade, Sylvia L. Schonauer, and Alicia A. Perdon15. ToastingJames C. Breslin and Kevin Knott16. CoatingJames C. Breslin, Robert E. Burns, and Wilf H. Jones17. FortificationCarol Saade and Emily O. Arijaje18. Packaging Technology and Food QualityFrank E. Pringle, Edward J. Monahan, and Elwood F. Caldwell
Section Three - Finished Food19. Nutritional Aspects of Breakfast CerealsJulie Miller Jones and Kaisa S. Poutanen20. Environmental Challenges in Breakfast Cereal ManufactureJohn Etzcorn and Alicia A. Perdon21. Breakfast Cereals: Current and Future ChallengesSteve Leusner
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