Cereal grains : laboratory reference and procedures manual
| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida :
CRC Press ,
c2012
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| Series: | Food preservation technology series
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| Subjects: |
Table of Contents:
- 1. Physical and morphological properties of cereal grains
- 2. Determination of chemical and nutritional properties of cereal grains and their products
- 3. Determination of color, texture and sensory properties of cereal grain products
- 4. Storage of cereal grains and detrimental effects of pests
- 5. Dry milling processes and quality of dry-milled products
- 6. Wet-milling processes and starch properties and characteristics
- 7. Production of maize tortillas and quality of lime-cooked products
- 8. Functionality tests for yeast and chemical leavening agents
- 9. Production of yeast-leavened bakery products
- 10. Production of chemical-leavened products: crackers, cookies, cakes and pelated products, donuts, and wheat flour tortillas
- 11. Production of pasta products and oriental noodles
- 12. Production of breakfast cereals and snack foods
- 13. Production of modified starches, syrups, and sweeteners
- 14. Production of malt, beer, distilled spirits, and fuel ethanol