| Description |
1 online resource (509 p.) |
| Contents |
Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- About the Editors -- List of Contributors -- Part I Introduction -- Chapter 1 Cereals as Value-Added Food Components -- 1.1 Introduction -- 1.2 An Overview of Principal Cereal Crops -- 1.2.1 Wheat -- 1.2.2 Rice -- 1.2.3 Maize -- 1.2.4 Barley -- 1.2.5 Sorghum -- 1.3 Contribution of Cereals to Daily Intake of Nutrients -- 1.4 Consumption Pattern -- 1.5 Conclusion -- References -- Chapter 2 Nutritional Potential of Cereals -- 2.1 Introduction -- 2.2 Nutritional Facts of Whole-Grain Cereals -- 2.2.1 Wheat |
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2.2.2 Rice -- 2.2.3 Corn -- 2.2.4 Barley -- 2.2.5 Oats -- 2.2.6 Sorghum -- 2.2.7 Rye -- 2.2.8 Millets -- 2.2.9 Triticale -- 2.3 Processing of Cereals -- 2.3.1 Milling -- 2.3.1.1 Wheat Milling -- 2.3.1.2 Rice Milling -- 2.3.1.3 Corn Milling -- 2.3.1.4 Barley Milling -- 2.3.1.5 Oats Milling -- 2.3.1.6 Rye Milling -- 2.3.1.7 Sorghum Milling -- 2.3.1.8 Millet Milling -- 2.3.1.9 Triticale Milling -- 2.3.2 Parboiling -- 2.3.3 Malting Process -- 2.3.4 Extrusion -- 2.3.5 Fermentation -- 2.3.6 Other Processing Methods -- 2.4 Impact of Processing Treatment On Nutritional Characteristics |
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2.5 Impact of Processing Treatment On Functional Characteristics -- 2.6 Cereal Bioactives and Their Health Benefits -- 2.7 Impact of Novel Processing Methods On Cereals -- 2.8 Methods to Enhance the Nutritional Potential of Cereals -- 2.8.1 Fortification -- 2.8.2 Nutritionally Enriched Cereals -- 2.9 Role of Cereals in Health -- 2.10 Conclusion -- References -- Chapter 3 Techno-Functionality of Cereals -- 3.1 Introduction -- 3.2 Cereals as Functional Ingredients -- 3.3 Cereal Proteins -- 3.4 Cereal Enzymes in the Food Industry -- 3.5 Some Applications of Cereal Protein |
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3.6 Role of Cereal Protein in Food Processing -- 3.7 Cereal Lipid -- 3.8 Cereal Lipid-Protein Interaction -- 3.9 Cereal Lipid in Food Processing -- 3.10 Techno-Functional Attributes and Their Significance in Food Processing -- 3.10.1 Hydration Properties -- 3.10.2 Hydration Behavior -- 3.11 Surface Hydration of Wheat Flour -- 3.12 Trending Technology in the Hydration Process -- 3.13 Rheology of Cereal Flours -- 3.14 Physico-Chemical Properties With Its Gelatinization Capacity -- 3.15 Retrogradation of Starch Granules -- 3.16 Rheological Properties of Cereal Starch |
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3.17 Pasting Property of Native Starch -- 3.18 Gel Formation -- 3.19 Gelatinization -- 3.20 Factors Influencing Gelatinization Property -- 3.21 The Functionality of Modified Cereal Flours -- 3.22 Modification of Cereal Starch -- 3.23 Physical Modification of Starch -- 3.24 Thermal Treatment -- 3.25 Radiation Treatment -- 3.26 Non-Thermal Modification -- 3.27 Mechanical Treatment -- 3.28 Pressure Treatment -- 3.29 Ultrasound Treatment -- 3.30 Dual Modification -- 3.31 Chemical Modification -- 3.32 Etherification -- 3.32.1 Hydroxyethylation -- 3.33 Esterification -- 3.34 Enzymatic Modification |
| Summary |
This book reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential |
| Notes |
Description based upon print version of record |
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3.35 Modification of Cereal Protein for Dough System |
| Subject |
Cereal products -- Processing
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Agricultural innovations.
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Agricultural innovations.
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| Form |
Electronic book
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| Author |
Dar, Basharat Nabi
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Sharma, Savita
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| ISBN |
9781000913705 |
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1000913708 |
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