Engineering Aspects of Cereal and Cereal-Based Products

Erscheinungsjahr 2016
ISBN: 978-1-138-19973-6
Verlag: Taylor & Francis Ltd

Buch, Englisch, 368 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 454 g

Reihe: Contemporary Food Engineering

Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students.

Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological abilities. The text discusses cereal production, which varies according to cultural practices, type of cereal, cultivar, and region. It also addresses transportation, storage, and cereal quality—important at every phase from harvest to production. Chapters cover technological operations such as wet and dry milling and extrusion, and they address particular processing operations that are subject to improvements, including bread and confectionary baking.

The text also examines malting, rice processing, breakfast cereals, and pasta. In addition, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products. This book discusses the basic elements of cereal technology, from production to transformation, including the most important processing operations in cereal technology, with emphasis on the engineering aspects.

Zielgruppe

Cereal scientists, food engineers, and food scientists working with cereal-based products; instructors and students in academic food science and cereal science and processing programs; and regulators and government researchers in US FDA, USDA, and UK FSA regulatory agencies.

Autoren/Hrsg.

Ferreira Guine, Raquel de Pinho

Correia, Paula Maria dos Reis

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Cereals Production and Characteristics. Transportation and Storage of Cereals. Malting. Rice Processing. Dry Milling. Flour Quality and Technological Abilities. Bread Making. Confectionary Baking. Breakfast Cereals. Pasta. Wet Milling and Starch Extraction. Extrusion Cooking of Cereal-Based Products. New Trends in Cereal-Based Products. Effects of Processing on Nutritional and Functional Properties of Cereal Products.

Über Autor(innen)

Raquel P. F. Guiné has a license in chemical engineering, MSc in engineering science specializing in industrial engineering, and a Ph.D. in chemical engineering specializing in unit operations and transfer phenomena, all at the Faculty of Sciences, Coimbra University, Portugal. She is currently a coordinator–professor at the Food Engineering Department and member of the directory board of the CI&DETS Research Center, both at Polytechnic Institute of Viseu, Portugal.

Paula M. R. Correia has a license in agro-industrial engineering, MSc in food science and technology, and a Ph.D. in food engineering, all at the Institute of Agronomy, Technical University of Lisbon, Portugal. She is an adjunct professor at the Food Engineering Department and a researcher at the CI&DETS Research Center, both at Polytechnic Institute of Viseu, Portugal.