Concepts in cereal chemistry
"Compact and reader friendly, this book explores methods for improving quality in breeding and the health benefits of food. Written by a distinguished researcher and teacher, the book emphasizes the multidisciplinary nature of the field. While focusing mainly on the chemistry, the author brings...
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| Format: | Book |
| Language: | English |
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Boca Raton :
CRC Press ,
c2010
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Table of Contents:
- 1. Introduction
- 2. Sciences applicable to milling
- 3. Efficiency of dry milling
- 4. Grain hardness
- 5. Structure and properties of dough
- 6. Dough rheology
- 7. Aspects of processing
- 8. Shelf life
- 9. Solubility of cereal proteins
- 10. Characterization of cereal proteins
- 11. Composition-functionality relationships
- 12. Strategies for targeting specific end-use properties
- 13. Nonwheat cereals
- 14. Health aspects of cereals
- 15. The scientific methods