Breakfast Cereals and How They Are Made - 3rd Edition - ISBN: 9780128120439

Breakfast Cereals and How They Are Made

3rd Edition

Raw Materials, Processing, and Production

Editors: Alicia Perdon Sylvia Schonauer Kaisa Poutanen
Paperback ISBN: 9780128120439
Page Count: 600
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Breakfast Cereals: Diversity in Raw Materials, Processing and Production covers the transformation of a cereal grain across the supply chain with oversight of the entire life cycle – from ingredient to finished breakfast cereal 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, through toasting and tempering, to coating, the inclusion of additional ingredients to 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, Breakfast Cereals: Diversity in Raw Materials, Processing and Production will also be of interest to academic researchers and postgraduate students in both cereal science and food processing.

Key Features

  • A fully 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 chapters
  • Essential information on both ingredients and processes in the production of breakfast cereals
  • Discusses materials, cooking, and packaging
  • Includes nutrition, quality, and safety


Food developers working in industry developing cereal products, Reference for academics, Postgraduate students studying food processing

Table of Contents

1. Introduction

Part I: Breakfast Cereal Crops and Ingredients
2. Cereal Crops: Agronomic and Economic Overview
3. Breakfast Cereal – Definition, Forms and Process Flow
4. Major Grain Cereal Chemistry and Functionality
5. Minor Ingredients

Part II: General Unit Process Operations and Principles
6. Material Handling and Transporting
7. Raw Material Pre-Treatment
8. Batching and Blending
9. Rotary Cooking
10. Extrusion Cooking
11. Direct Expansion Extrusion
12. Drying
13. Milling and Forming
14. Tempering
15. Toasting
16. Coating
17. Fortification
18. Addition of Inclusions
19. Packaging
20. Major Changes During Cereal Processing

Part III: Advances in Breakfast Cereals
21. Breakfast Cereal Nutrition
22. Breakfast Cereal Finished Food Quality
23. Breakfast Cereal Food Safety
24. Breakfast Cereal New Technology
25. Breakfast Cereal Manufacturing Challenges
26. Breakfast Cereal Environmental Manufacturing Challenges
27. Conclusions and Future Trends


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About the Editor

Alicia Perdon

Affiliations and Expertise

Director of Research, Kellogg Company, Battle Creek, MI, USA

Sylvia Schonauer

Affiliations and Expertise

Principal Engineer, Advanced Innovation Kellogg Company, Battle Creek, MI, United States Principal, SSK Consulting, LLC, Bellaire, MI, United States (Retired)

Kaisa Poutanen

Kaisa Poutanen, D.Tech., is research professor emerita at VTT Technical Research Centre of Finland, with extensive track record in connecting food technology and nutrition sciences. Her research has mainly dealt with development and nutritional physiology of healthy cereal ingredients and foods. She has published over 300 papers in international scientific journals and over 50 book chapters. She has coordinated many international multidisciplinary consortia, including the large European project Healthgrain 2005-2010, and was founder of Healthgrain Forum. She has served in a large number of scientific expert committees internationally. Kaisa Poutanen has received many international scientific rewards and is fellow of International Association for Cereal Science and Technology and of AACC International.

Affiliations and Expertise

Research Professor, VTT Technical Research Centre of Finland, Espoo, Finland

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