Description

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.

The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.

Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals.

Key Features

  • A comprehensive overview of all of the important cereal and pseudo-cereal species
  • Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth
  • Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Readership

Senior year undergraduate students, graduate students and researchers interested in cereal grains and products; R&D professionals in the food industry working on cereal products

Table of Contents

Author contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Foreword

Preface

Chapter 1: Wheat and other Triticum grains

Abstract:

1.1 Introduction

1.2 Structure of wheat grain

1.3 Wheat carbohydrate composition and properties

1.4 Wheat protein composition and properties

1.5 Other constituents of wheat

1.6 Flour milling

1.7 Bakery products based on wheat

1.8 Durum wheat products

1.9 Products based on other types of wheat

1.10 Beverages based on wheat

1.11 Conclusions

1.12 Future trends

Chapter 2: Maizes

Abstract:

2.1 Introduction

2.2 Maize carbohydrate composition and properties

2.3 Other constituents of the maize kernel

2.4 Maize processing

2.5 Applications of maize in foods

2.6 Applications of maize in beverages

2.7 Conclusions

2.8 Future trends

Chapter 3: Rice

Abstract:

3.1 Introduction

3.2 Rice carbohydrate composition and properties

3.3 Other constituents of the rice kernel

3.4 Rice processing

3.5 Food and beverage applications of rice

3.6 Conclusions

3.7 Future trends

Chapter 4: Barley

Abstract:

4.1 Introduction

4.2 Barley carbohydrate composition and properties

4.3 Other constituents of the barley kernel

4.4 Barley milling

4.5 Applications of barley in foods

4.6 Applications of barley in beverages

4.7 Conclusions

4.8 Future trends

Chapter 5: Triticale

Abstract:

5.1 Introduction

5.2 Chemical composition of the triticale kernel

5.3 Triticale milling and applications in foods and beverages

5.4 Conclusions

5.5 Future trends

Chapter 6: Rye

Abstract:

6.1 Introduction

6.2 Chemical co

Details

No. of pages:
512
Language:
English
Copyright:
© 2013
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9780857094131
Electronic ISBN:
9780857098924

About the editors

Elke Arendt

Elke Arendt is Professor in the School of Food and Nutritional Sciences at University College Cork (UCC), Ireland.

Emanuele Zannini

Dr Emanuele Zannini is a Senior Research Scientist at the School of Food and Nutritional Sciences at University College Cork (UCC), Ireland.