MARC record from Internet Archive

LEADER: 10090cam 2200649 a 4500
001 ocm45669354
003 OCoLC
005 20211008033914.0
008 010107s2001 mduab b 001 0 eng
010 $a 00064002
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050 14 $aTP434$b.D46 2001
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082 04 $a664.7$bD252$221
084 $aCHE 351f$2stub
084 $aLAN 200f$2stub
084 $aLAN 311f$2stub
084 $aLEB 310f$2stub
100 1 $aDendy, D. A. V.
245 10 $aCereals and cereal products :$bchemistry and technology /$cDavid A.V. Dendy, Bogdan J. Dobraszczyk.
260 $aGaithersburg, Md. :$bAspen Publishers,$c2001.
300 $axii, 429 pages :$billustrations, maps ;$c26 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $a"An Aspen publication."
504 $aIncludes bibliographical references and index.
505 0 $aContributors -- Preface -- Chapter 1. Introduction to Cereals / David A.V. Dendy and Barbara E. Brockway -- 1.1 Introduction -- 1.2 Basic Classification -- 1.3 Cereals in History, Mythology, and Religion -- 1.4 The Importance of Cereals, and Major Source of Protein -- 1.5 How Cereals Are Used: A Brief Overview -- 1.6 Cereals in Livestock Feed -- 1.7 Objectives of Milling -- 1.8 Cereals in Commerce -- 1.9 Organic Cereals? -- Breeding, Biotechnology, Genetics, and the Future -- Chapter 2. The Storage and Transportation of Grains and Their Products / David A.V. Dendy -- 2.1 Introduction -- 2.2 Physical Properties of Grain Relevant to Storage and Transportation -- 2.3 The Cleaning of Grain -- 2.4 Purification and Separation -- 2.5 The Drying of Grain -- 2.6 On-Farm Storage of Unthreshed Grain -- 2.7 On-Farm Storage of Grain -- 2.8 Commercial Storage -- 2.9 Bag or Bulk? -- 2.10 Moisture Migration in Silos and the Aeration of Grains in Store -- 2.11 -- Controlled-Atmosphere Storage -- 2.12 Refrigerated Storage -- 2.13 Hot Air Disinfestation -- 2.14 Transportation Systems and Grain Quality -- 2.15 The Microbiology of Grain: Moisture, Mold, and Acquired Toxins -- 2.16 Infestation by Invertebrates -- 2.17 External Infesters -- 2.18 Internal Infesters -- 2.19 Detection and Measurement of Arthropods in Stored Grain -- 2.20 Control of Arthropods: Fumigation and Other Control Methods -- 2.21 Infestation by Vertebrates -- 2.22 Proofing against Rodents and Birds -- 2.23 Concepts of Integrated Pest Management (IPM) -- 2.24 Seed Storage -- 2.25 Long-Term Changes during Storage -- Chapter 3. Postharvest Losses / David A.V. Dendy -- 3.1 Introduction -- 3.2 Procedures for Measuring Losses Occuring during or Caused by Processing, Including Threshing, Drying, and Milling -- 3.3 Basic Data -- 3.4 Social, Cultural, and Economic Framework -- 3.5 Losses at Harvest -- 3.6 Threshing Losses -- 3.7 Losses Caused by Improper Drying -- 3.8 Losses Caused by Poor Storage and Transportation -- 3.9 Processing Losses -- 3.10 Nutritional and Culinary Losses -- Chapter 4. Cereal Starches and Proteins / Ann-Charlotte Eliasson and Arthur Tatham -- 4.1 Introduction -- 4.2 The Starch Granule -- 4.3 Starch Crystallinity -- 4.4 Starch Granule Composition -- 4.5 Gelatinization -- 4.6 Retrogradation -- 4.7 The Cereal Grain Proteins -- Chapter 5. NIR Techniques in Cereals Analysis / Christopher N.G. Scotter -- 5.1 Background -- 5.2 Why Use NIR Techniques? -- 5.3 What Is the NIR Instrument Sensing in the Sample? -- 5.4 Correct Calibration: The Key to Successful NIR Analysis -- 5.5 Instrument Standardization Combined with an Advanced Calibration Technique: The Way Forward -- 5.6 A Practical Example of Cloning Monochromators and Filter Instruments -- 5.7 On-Line NIR Analysis of Grain and Grain Products -- 5.8 Conclusions and the Future -- Chapter 6. Wheat and Flour / Bogdan J. Dobraszczyk -- 6.1 Introduction -- 6.2 Quality Testing -- 6.3 Wheat Hardness -- 6.4 Protein -- 6.5 Moisture -- 6.6 Alpha-Amylase Activity and Hagberg Falling Number -- 6.7 Genetic Techniques -- 6.8 Flour Quality Testing -- Chapter 7. Wheat Flour Milling / T. David Sugden and Brian G. Osborne -- 7.1 Aim of Flour Milling -- 7.2 Wheat Cleaning and Conditioning -- 7.3 The Flour Mill -- 7.4 Flour Processing and Packing Plant -- 7.6 Adjustments -- 7.7 Management, Staffing, and Automation -- 7.8 New and Future Developments -- 7.9 Modern Methods of Mill Monitoring and Control -- 7.10 Grading, Selection, and Binning of Wheat -- 7.11 NIR -- 7.12 Image Analysis -- 7.13 Uniformity of Quality -- 7.14 Gristing and Conditioning -- 7.15 Rollermill Monitoring and Control Systems -- 7.16 Flour Quality Testing -- 7.17 Flour Blending and Outloading -- Chapter 8. Bread: A Unique Food / Bogdan J. Dobraszczyk, Grant M. Campbell, and Zhilin Gan -- 8.1 A Slice of History -- 8.2 Breadmaking: A Series of Aeration Stages -- 8.3 Dough Rheology and Dough Development -- 8.4 Dough Mixing -- 8.5 Proving -- 8.6 Baking of Bread -- 8.7 Physical and Chemical Requirements for Breadmaking Performance -- 8.8 Commercial Benefits of Understanding Bubble Behavior in Breadmaking -- Chapter 9. Cookies, Cakes, and Other Flour Confectionery / G.M. Townsend -- 9.1 Introduction -- 9.2 Raw Materials in Flour Confectionery Manufacture -- 9.3 Classification of Baked Products -- 9.4 Manufacture of Baked Products -- 9.5 Manufacture of Cakes -- 9.6 Manufacture of Pastry -- 9.7 Manufacture of Wafers -- 9.8 Manufacture of Crispbread -- 9.9 Recent Developments -- Chapter 10. Pasta / Barbara E. Brockway -- 10.1 Introduction -- 10.2 Origins -- 10.3 Manufacture -- 10.4 Drying -- 10.5 Storage and Packing -- 10.6 Cooking and Quality -- 10.7 Color -- 10.8 Nutrition -- 10.9 Durum Wheat -- 10.10 Milling -- 10.11 Alternative Raw Materials -- 10.12 Prospects for Pasta -- Chapter 11. Composite and Alternative Flours / David A.V. Dendy -- 11.1 Introduction: Definitions and History -- 11.2 Use of Composite Flours in Bread -- 11.3 Raw Materials Suitable for Use in a Composite Product -- 11.4 Wheatless Bread -- 11.5 Other Baked Goods-Especially Biscuits and Cookies -- 11.6 Traditional Foods: Unleavened Breads, Porridges, Dumplings, etc. -- 11.7 Extruded Foods: Pasta Products and Snack Foods -- 11.8 Suggested Criteria for a Successful Composite Flour Program -- 11.9 Conclusions -- Chapter 12. Rice / David A.V. Dendy -- 12.1 Introduction -- 12.2 Harvest and Postharvest -- 12.3 Threshing -- 12.4 Paddy Drying and Storage -- 12.5 The Rice Caryopsis: Structure and Chemistry -- 12.6 Composition and Nutritional Value of Rice an Byproducts -- 12.7 Parboiling -- 12.8 Objectives and Principles of Rice Milling -- 12.9 Quality Parameters -- 12.10 Rice Starch -- 12.11 Noodles (Rice "Pasta") -- 12.12 Fermented Products -- 12.13 Modern Convenience Foods from Rice -- 12.14 Husk -- 12.15 The Stabilization of Rice Bran and the Extraction of Oil -- 12.16 Wild Rice (Zizania palustris, L.) -- Chapter 13. Maize / Barbara E. Brockway -- 13.1 Origins and Distribution -- 13.2 Worldwide Maize Cultivation -- 13.3 Plant Morphology -- 13.4 The Kernel -- 13.5 Hybrid Corn -- 13.6 Genetically Engineered Hybrids -- 13.7 Harvesting -- 13.8 Milling -- 13.9 Uses of Maize -- Chapter 14. Barley / Dennis E. Briggs -- 14.1 Introduction -- 14.2 Botany -- 14.3 The Germination Characteristics of Barley -- 14.4 Chemistry -- 14.5 Breeding -- 14.6 Malting -- 14.7 Uses of Malts -- Chapter 15. Sorghum and the Millets -- 15.1 The Origins and Distribution of Sorghum and Millets -- 15.2 The Sorghum Grain: Structure, Chemistry, and Technology -- 15.3 Sorghum Polyphenols as Antinutritional Factors -- 15.4 Sorghum Processing: Threshing, Dehulling, and Milling -- 15.5 Sorghum Foods -- 15.6 Sorghum for Starch Production -- 15.7 New Uses for Sorghum -- 15.8 Millets: The Different Species, Their Geography, and Uses -- 15.9 Geographical Distribution and Production -- 15.10 The Importance of the Millets in the Nutrition of Marginal Lands -- 15.11 Traditional Technologies and Uses for the Millets -- 15.12 Opportunities for Nontraditional Systems and Uses of the Millets -- 15.13 Pearl Millet -- 15.14 Finger Millet -- 15.15 Teff -- 15.16 Foxtail Millet -- 15.17 Proso Millet -- 15.18 Little Millet -15.19 Kodo Millet -- 15.20 Barnyard Millet -- 15.21 The Pseudocereals: Botany, Structure, Composition, Uses -- Chapter 16. Oats / Robert W. Welch and Janice M. McConnell -- 16.1 History -- 16.2 Production -- 16.3 Consumption -- 16.4 Oat Miling -- 16.5 Chemical Composition -- 16.6 Nutritional Value and Therapeutic Effects -- 16.7 Food Uses of Oats -- 16.8 Industrial Uses -- 16.9 Naked Oats -- Chapter 17. Rye and Triticale / Hannu Salovaara and Karin Autio -- 17.1 The Origins and Distribution of Rye: Botany and Chemistry -- 17.2 The Importance of Rye -- 17.3 Rye Milling -- 17.4 Rye Pentosans -- 17.5 Rye Bread Technology -- 17.6 Rye Products Other Than Bread -- 17.7 Triticale, The Man-Made Cereal -- Sources -- Index -- About the Authors.
650 0 $aCereal products.
650 0 $aGrain.
650 7 $aCereal products.$2fast$0(OCoLC)fst00851221
650 7 $aGrain.$2fast$0(OCoLC)fst00945891
650 7 $aGetreide$2gnd
650 7 $aGetreidelagerung$2gnd
650 7 $aGetreideprodukt$2gnd
650 7 $aLebensmittelchemie$2gnd
650 7 $aLebensmitteltechnologie$2gnd
650 7 $aPflanzeninhaltsstoff$2gnd
650 7 $aCereais.$2larpcal
650 2 $aGrain.
700 1 $aDobraszczyk, Bogdan J.
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