Principles of Cereal Science and Technology, 3rd Edition

J A Delcour and R. Carl Hoseney 
AACC  January 2010  

Hardcover  288 pp  ISBN 9781891127632      £168.00
The third edition of Principles of Cereal Science and Technology is completely updated to provide food science professionals and students with the most thorough grain science information available. Much has changed in cereal science and technology since the second edition was published in 1994 therefore a total edit, update, and development of current views was performed as well as additions on important uncovered topics to create this new third edition. Each chapter was critically reviewed, updated, and reorganized to include current up-to-date material.

This book discusses the structure and components of the cereal grains in depth. In addition, the storage and processing of the various cereals into intermediate products (flour, semolina, starch, gluten) or finished products (bread, cookies, pasta, beer, breakfast cereals, and feeds) are described in detail.

Enzyme technology and enzyme applications in cereal processing and cereal based food systems have advanced throughout the years. This new edition includes up-to-date information on specific starch and non-starch polysaccharide and lipid degrading enzymes, plus their day to day use to improve processing and/or final quality. Other changes in this third edition include: the view on starch rheological behavior, the introduction of the concept of enzyme resistant starch, current views on bread firming, and the relationship of pasta product quality both to raw material characteristics as well as to processing conditions.

The book also includes a profound revision of the sections on gluten proteins and how their functionality in breadmaking is impacted by ascorbic acid, as well as new information on industrial gluten starch separation, and the effects of gluten proteins on cookie and cake quality.

This book is essential for those new to the cereals area and is an excellent sourcebook for experienced professionals. Students will get a firm and broad background in cereal science. Professionals utilizing grain-based ingredients in food products or those with responsibility for sourcing, testing, or maintaining quality grains will find this new edition extremely informative and useful. Those with technical background but no training in cereals as well as those with a limited technical training can quickly come up to speed by reading this book.


Chapter 1. Structure of Cereals
Rice Barley Rye Triticale Oats Sorghum Pearl Millet Suggested Reading

Chapter 2: Starch
Starches from Cereals Composition of Granular Starch Organization of the Starch Granule Starch in Excess Water Systems Starch in Limited Water Systems Starch-Degrading Enzymes Modified Starches Resistant Starches Conversion of Starch to Sweeteners Suggested Reading

Chapter 3: Proteins of Cereals
Protein Structure Classification of Cereal Proteins Properties of the Osborne Protein Groups Wheat Proteins Proteins in Other Cereals Enzymes Hydrolyzing Protein Protease Inhibitors Suggested Reading

Chapter 4: Minor Constituents
Nonstarch Polysaccharides Cereal Nonstarch-Polysaccharide-Hydrolyzing Enzymes and Their Inhibitors Mono-, Di-, and Oligosaccharides Phytic Acid and Phytase Lipids Enzymes Affecting Lipids Vitamins and Minerals Suggested Reading

Chapter 5: Rheology of Doughs and Batters
Rheology Wheat Flour Dough: A Viscoelastic System Rheological Measurements on Wheat Flour Doughs Rheology of Wheat Flour Batters Rheological Measurements on Wheat Flour Batters Suggested Reading

Chapter 6: Glass Transition and Its Role in Cereals
Glass Transitions Glass Transitions in Cereals Importance of Glass Transitions in Cereal Products Glass Transitions of Sugar Solutions Suggested Reading

Chapter 7: Storage of Cereals
Basic Types of Storage Moisture Management for Safe Storage Drying of Cereals Aeration Grain Respiration Functional Changes and Indices of Deterioration Microflora and Mycotoxins Insects Rodents Suggested Reading

Chapter 8: Dry Milling
Unit Operations Before Milling Common Wheat Roller Milling Roller Milling of Grains Other than Common Wheat Decortication or Attrition Milling Suggested Reading

Chapter 9: Wet Processing for Production of Maize, Wheat, and Rice Starches and Their Co-Products
Maize Starch Production Wheat Starch Production Rice Starch Production Production of Oil from Cereals Suggested Reading

Chapter 10: Rice and Oat Processing
Rice Processing Oat Processing Suggested Reading

Chapter 11: Malting and Brewing
The Malting Process Beer Production Distilled Products Suggested Reading

Chapter 12: Yeast-Leavened Products
Quality of Breadmaking Flour Breadmaking Formulas and Systems Straight-Dough Breadmaking Other Types of Leavened Products Suggested Reading

Chapter 13: Chemically Leavened Products
Chemical Leavening Cookie Types Cookie Flour Quality Phenomena During Cookie-Making Crackers Cakes Biscuits Suggested Reading

Chapter 14: Pasta and Noodles
Pasta Noodles Suggested Reading

Chapter 15: Breakfast Cereals
Cereals That Require Cooking Ready-to-Eat Cereals Suggested Reading

Chapter 16: Snack Foods
Maize-Based Products Wheat-Based Products Suggested Reading

Chapter 17: Feeds
Basics of Feed Manufacturing Alternatives to Grinding Fish and Crustacean Feeds Suggested Reading


To find similar publications, click on a keyword below:
American Association of Cereal Chemists : Sorghum : animal feed : baking : barley : biochemistry : biological conversion : cereals : drying : enzymology : ethanol : fermentation : food & beverage products : food crops : food safety : food science : lipids : maize : microbiology : mycotoxins : pest control : process engineering : proteins : rice : starch : sucrose & sugar crops : sweeteners : vitamins : wheat

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