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The Chemistry and Technology of Cereals as Food and Feed, 2d ed.


The first of this text was published as long ago as 1959. The author's excuse is that he has been so busy with other texts that he hasn't made the time to update this text till now! From memory the first book was about half the size of this present edition. The strange thing is there is not really another book that covers the same broad field. From thirty years ago the text required a great deal of revision - we are assured about 90 percent of it. All the references are obviously more modern and half of those listed are dated later than 1980. To fully update the text, the author consulted the patent literature, the latest scientific texts and interviewed industry leaders to check their views.

The earlier text was divided into three sections: grains, processing methods,

and characteristics of cereal components. The former third section has now been merged with the other two and the whole book is now divided into twentyone chapters. Their titles are: Wheat; Corn; Oats; Barley; Rye; Sorghum; Rice; Other cereal grains; Important non cereal grains; Feed manufacturing; Milling of wheat and rye; Commercial baking technology; Partially prepared bakery products; Pasta technology; Wet and dry milling of corn; Processing of rice; Malting; Brewing and distilling; Breakfast cereals; Snack foods; and Special dietary foods and ingredients.

These chapters are considerably subdivided. To take an example, chapter three on oats opens with an introduction and this is followed by sections on Production and trade statistics, Botany, Cultivation, Structure and composition of oats, Quality factors in oats, Oats as food and feed, and a bibliography. Taking chapter nineteen on breakfast cereals, this also opens with an introduction, followed by headings Processing of hot-serve cereals, Processing ready-to-eat cereals, and a bibliography.

When it was around before this was an important reference source. One unusual aspect was the detail it provided on the manufacture of breakfast cereals, which is seldom found elsewhere. However, that is not the book's only or even major attribute, it is a comprehensive compilation of information of this important series of crops that provide food for both animals and man almost everywhere.
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Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Oct 1, 1991
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