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Handbook of Cereal Science and Technology.

This book is intended as a fulsome examination of cereal grain products and the raw materials and processes involved in making them. It covers the field from biochemical and physicochemical perspectives. The various authors also discuss cereal grain characteristics, the industrial use of whole grain cereals and the various fractions used in different food products. Other topics, like grading, flour quality evaluation and enrichment, are also discussed.

The whole subject of cereals is large and the size of this text reflects that fact. There are many major cereal crops in the world that form the diets of significant proportions of the world's population in certain areas. As is pointed out, knowledge of the production and utilization of cereal grains will be needed to solve the feeding problems of the people on this planet of ours. In many developing countries, nearly three quarters of the dietary energy comes from cereals, whilst in the more affluent countries the figure is still around a third of that proportion. One must not overlook the nutrient contribution of cereals, even in the Western world it is considerable. Another important use for cereals is as fodder for the animal population, without whom we should go without eggs, milk, cheese and meat.

To help solve the problems of feeding the world, it is essential that we optimize the cereal harvest around the world, And that can only be done by fully understanding the problems and characteristics of cereals from the growing state right through to harvesting. It is perhaps as well to remember that, apart from triticale, no new grains have been introduced to feed the world in recent times. The text presents a comprehensive examination of this whole subject area.

The 24 chapters carry fully descriptive titles; Wheat; Corn - production, processing and utilization; Barley; Oats; Sorghum; The millets; Rice - production, processing and utilization; Rye; Triticale - production and utilization; Wild rice -processing and utilization; Cereal proteins - composition of their major fractions and methods of identification; Carbohydrate composition of cereal grains; Cereal lipids; minor constituents of cereals; Quality evaluation of cereals and cereal products; Breads and yeast-leavened bakery foods; Soft wheat products; Breakfast cereals; Pasta - raw materials and processing; Cereal-based snack foods; Malted cereals - production and use; Cereal enrichment; Nutritional quality of cereals and cereal-based foods; and Ethanol production from cereal grains.
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Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Sep 1, 1992
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