Serna-Saldivar Cereal Grains

Laboratory Reference and Procedures Manual
1. Auflage 2012
ISBN: 978-1-4398-5566-9
Verlag: Taylor & Francis
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 394 Seiten

Reihe: Food Preservation Technology

Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including:

- Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products

- Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses

- Physical and chemical tests to determine the quality of refined products

- Laboratory wet-milling procedures

- The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life

- Yeast and chemical leavening agents important for bakery and other fermented products

- Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods

- Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners

- Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol

By working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.

Zielgruppe

Students in undergraduate and graduate food science and technology programs, scientists, food technologists, food product developers, and nutritionists interested in cereal processing and cereal products.

Autoren/Hrsg.

Serna-Saldivar, Sergio O.

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Naturwissenschaften Chemie Chemie Allgemein Chemische Labormethoden, Stöchiometrie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie

Inhaltsverzeichnis

Physical and Morphological Properties of Cereal Grains
Determination of Physical Properties of Cereal Grains
Determination of Grade and Class
Macromorphology and Micromorphology of Cereal Grains
Determination of Chemical and Nutritional Properties of Cereal Grains and Their Products
Proximate Composition
Methods for Moisture Analysis
Methods for Mineral Analysis
Methods for Nitrogenous Compound Analysis
Methods for Fats and Oils Analysis
Methods for Fiber Analysis
Methods for Nonfibrous Carbohydrate Analysis
Vitamin Analysis
Methods for Ph and Acidity Analysis
Methods for Nutraceutical Compounds Analysis
Instrumental Analysis
Nutrition Labeling
Determination of Color, Texture and Sensory Properties of Cereal Grain Products
Color
Texture
Sensory Testing
Storage of Cereal Grains and Detrimental Effects of Pests
Effects of Environment and Grain Moisture Content on Deterioration
Extrinsic Deterioration Of Cereal Grains: Insects, Molds, And Rodents
Dry Milling Processes and Quality of Dry-Milled Products
Laboratory Dry-Milling Processes
Assessment of Quality of Dry-Milled Fractions
Wet-Milling Processes and Starch Properties and Characteristics
Wet-Milling Processes
Morphologhy and Dyeing of Starches
Evaluation of the Functional Properties of Starches
Production of Maize Tortillas and Quality of Lime-Cooked Products
Quality Tests for Nixtamalized Products
Functionality Tests for Yeast and Chemical Leavening Agents
Functionality Tests for Yeast Activity
Functionality Tests for Chemical Leavening Agents
Production of Yeast-Leavened Bakery Products
Production and Quality of Yeast Fermented Breads
Production of Sweet Pastries
Production of Chemical-Leavened Products: Crackers, Cookies, Cakes and Related Products, Donuts, and Wheat Flour Tortillas
Crackers
Production of Cookies
Production of Biscuits, Muffins, Chemical-Leavened Donuts, and Cakes
Production of Wheat Flour Tortillas
Production of Pasta Products and Oriental Noodles
Pasta Products from Durum Semolina
Oriental Noodles
Production of Breakfast Cereals and Snack Foods
Production of Breakfast Cereals
Cereal-Based Snacks
Wheat-Based Snacks
Production of Modified Starches, Syrups, and Sweeteners
Modified Starches
Production of Syrups
Production of Malt, Beer, Distilled Spirits, and Fuel Ethanol
Production of European Beers and Sake
Production of Cereal-Based Alcoholic Spirits and Bioethanol
Index

Über Autor(innen)

Dr. Sergio O. Serna-Saldivar is head and professor of the Biotechnology and Food Engineering Department, Tecnológico de Monterrey. His research interests focus on chemistry, nutraceutical/nutritional properties, and biotechnology of maize, sorghum, and other grains. He was awarded the "Luis Elizondo" award in Agricultural and Food Industries, the 2004 AACC Excellence in Teaching award, and is a six-time awardee of the Teaching and Research Award at Tecnologico de Monterrey.