Lipids in Cereal Technology - 1st Edition - ISBN: 9780120790203, 9780080984384

Lipids in Cereal Technology

1st Edition

Authors: Author Unknown
eBook ISBN: 9780080984384
Imprint: Academic Press
Published Date: 28th January 1984
Page Count: 425
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Table of Contents



1 The Structure of the Cereal Grain

2 Acyl Lipids in Cereals

3 Non-Saponifiable Lipids in Cereals

4 Lipid Metabolism in Germinating Cereals

5 Starch Lipids in Barley and Malt

6 Enzymic Degradation of Cereal Lipids

7 Distribution of Wheat Acyl Lipids and Tocols into Millstreams

8 Role of Lipids in Baking

9 Lipid-Protein Interactions during Dough Development

10 Lipoxygenase and some Related Enzymes in Breadmaking

11 Physical State of Lipids and their Technical Effects in Baking

12 The Effect of Storage on the Lipids and Breadmaking Properties of Wheat Flour

13 Lipids in Pasta and Pasta Processing

14 Lipids in Cereal Products

15 Lipids in Rice and Rice Processing

16 Oat Lipids

17 Lipids in Maize Technology

18 Corn Oil Production, Processing and Use

19 Wheat Germ Oil

Appendix I Extraction and Analysis of Cereal Lipids

Appendix II Assays for Lipid-Degrading Enzymes

Appendix III Extraction and Reconstitution of Cereal Lipids for Baking Studies



Lipids in Cereal Technology provides a comprehensive review of cereal lipids and their role in cereal processing and products. Topics range from acyl lipids and non-saponifiable lipids in cereals, such as barley and maize, to lipid metabolism in germinating cereals, physical state of lipids and their technical effects in baking, the effect of storage on the lipids and breadmaking properties of wheat flour, and lipids in pasta and pasta processing. Organized into 19 chapters, this review brings together the knowledge and experience of an international group of experts. It begins with an overview of the fundamental aspects of cereal grain lipids and enzymes. It then discusses the specific cereals, processing, and cereal products. Moreover, the book explains the composition and distribution of lipids in the grain, the biochemical changes that occur when the grain germinates, and the biochemistry of the enzymes involved in lipid degradation. Some chapters focus on wheat and the significance of lipids in milling, flour storage, baking, and pasta manufacture. Other chapters consider individual cereals such as rice, oats, maize, malt, and barley along with corn oil, wheat germ oil, and other cereal products.


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© Academic Press 1984
Academic Press
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