Cereals processing is one of the oldest and most important of all food technologies. A distinguished international team of contributors reviews the range of cereal products and technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors benchmarking their operations against the best prices in their sector and across cereals processing as a whole.
The first half looks at cereal and flour production, with chapters on cereal and production methods and flour milling. There is also a chapter on the increasingly important and controversial area of cereal biotechnology and its application to wheat, barley, rice, and maize. The second half examines how these raw materials are then processed into final products for the consumer. There are chapters on rice and rice product production, pasta and Asian noodle processing, the manufacture of breakfast cereals, malting, and breadmaking.
List of contributors ix Introduction 1(4) W. G. Owens Part I Cereal and flour production 5(72) Cereal production methods 7(20) E. J. Evans Introduction 7(10) Varietal selection 17(1) Crop establishment 18(1) Crop nutrition 19(3) Weed control 22(1) Disease control 23(1) Pest control 24(1) Harvesting and grain storage 25(1) References and further reading 26(1) Wheat, corn and coarse grains milling 27(26) W. G. Owens Introduction 27(1) The evolution of modern flour milling 28(2) The flour milling process 30(3) Recent developments in flour milling 33(3) On-line process measurement 36(1) Automation and its role within the milling industry 37(5) Milling research 42(2) Optimisation of processes 44(4) The future 48(1) References 49(4) Biotechnology, cereal and cereal products quality 53(24) R. J. Henry Introduction: productivity, product quality and safety 53(1) Herbicide resistance 54(1) Disease resistance 55(2) Improved nutritional properties 57(1) Improved processing qualities 58(7) Improved cereal quality control 65(1) Examples of transformed wheat and barley 65(3) Examples of transformed rice and maize 68(3) Future trends 71(1) Sources of further information and advice 71(1) References 72(5) Part II Cereal products 77(154) Rice production 79(30) B. S. Luh Introduction 79(1) Rice grain quality indicators 80(10) Rice cultivation, including genetic modification 90(6) Processing issues 96(1) Rice snack foods 96(2) Rice noodles, parboiled and quick-cooking rice 98(2) Canned and frozen rice 100(1) Extruded rice 101(1) Shredded rice 102(1) Baby foods 103(1) Puffed rice cake 104(1) Rice Krispies® 105(1) Future trends 105(1) Sources of further information 106(1) Acknowledgements 106(1) References 107(2) Pasta production 109(22) B. A. Marchylo J. E. Dexter Introduction 109(1) History of pasta processing 110(2) Pasta-making process 112(5) Advances in drying technology 117(4) Raw material selection 121(5) The future 126(1) References and further information 127(4) Asian noodle processing 131(27) D. W. Hatcher Introduction 131(1) Noodle diversity 132(4) White salted noodles 136(7) Alkaline noodles 143(5) Instant noodles 148(2) Buckwheat noodles 150(1) Future of the industry 151(2) Summary 153(1) General sources of information 154(1) References 154(4) Breakfast cereals 158(15) R. B. Fast Robert B. Fast Introduction 158(1) The industry and its structure 159(4) Recent trends and technology developments 163(7) The future of the industry 170(1) Sources of further information 171(1) References 172(1) Malting 173(31) G. Gibson Introduction 173(1) The UK malting industry 173(2) Basic malting process 175(6) Barley intake, wet bin storage, and drying 181(2) Dry barley storage 183(6) Malting plant 189(11) Malt storage 200(1) Automation 201(1) The future of the malting industry 202(1) Further reading 203(1) References 203(1) Breadmaking 204(27) S. P. Cauvain Introduction 204(1) Bread dough development 205(1) Breadmaking processes 206(3) The character of bread 209(2) Bread flavour 211(1) Bread types 212(1) What determines bread quality? 213(4) Current mixing and processing technologies 217(9) Future trends in breadmaking 226(2) Conclusions 228(1) References 228(3) Index 231
Gavin Owens has worked for Odlum Group Ltd, Ireland's largest flour miller and has undertaken research in cereals processing at the internationally renowned Satake Centre for Grain Process Engineering at the University of Manchester Institute of Science and Technology. He is now an independent consultant.
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