Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production

Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle - from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops. Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing. Provides an up-to-date, end-to-end overview of the production process of cereal productsEdited by active cereals researchers working in industry, with experts from both academia and industry supplying contentIncludes essential information on both ingredients and processes in the production of breakfast cerealsDiscusses materials, cooking and packaging Includes nutrition, quality and safety INDICE: 1. Introduction Part I: Breakfast Cereal Crops and Ingredients 2. Cereal Crops: Agronomic and Economic Overview 3. Breakfast Cereal - Definition, Forms and Process Flow 4. Major Grain Cereal Chemistry and Functionality 5. Minor Ingredients Part II: General Unit Process Operations and Principles 6. Material Handling and Transporting 7. Raw Material Pre-Treatment 8. Batching and Blending 9. Rotary Cooking 10. Extrusion Cooking 11. Direct Expansion Extrusion 12. Drying 13. Milling and Forming 14. Tempering 15. Toasting 16. Coating 17. Fortification 18. Addition of Inclusions 19. Packaging 20. Major Changes During Cereal Processing Part III: Advances in Breakfast Cereals 21. Breakfast Cereal Nutrition 22. Breakfast Cereal Finished Food Quality 23. Breakfast Cereal Food Safety 24. Breakfast Cereal New Technology 25. Breakfast Cereal Manufacturing Challenges 26. Breakfast Cereal Environmental Manufacturing Challenges 27. Conclusions and Future Trends

• ISBN: 978-0-12-812043-9
• Editorial: WPACIP
• Encuadernacion: Rústica
• Páginas: 600
• Fecha Publicación: 01/10/2019
• Nº Volúmenes: 1
• Idioma: Inglés