| Description |
1 online resource |
| Contents |
1. Breakfast cereals and how they are made : introduction / Alicia A. Perdon, Kaisa S. Poutanen and Sylvia L. Schonauer -- 2. Breakfast : forms, ingredients, and process flow / Robert B. Fast, Alicia A. Perdon and Sylvia L. Schonauer |
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Section One: Raw materials' fundamentals: 3. An agronomic overview of US cereal cropping systems / Maria Arlene A. Adviento-Borbe -- 4. Cereal grains and other ingredients / Alicia A. Perdon and Ulla Holopainen-Mantila -- 5. Cereal raw material pretreatment / Kaisa S. Poutanen -- 6. Major changes in cereal biopolymers during ready-to-eat cereal processing / Victor T. Huang and Alicia A. Perdon -- 7. Extrusion : cooking and expansion / Magdalena Kristiawan, Laurent Chaunier, Guy Della Valle, et al. -- 8. Thin-layer sugar crystallization principles / Richard W. Hartel |
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Section Two: Process and packaging: 9. Material handling and transporting / Sylvia L. Schonauer and Robert B. Fast -- 10. Weighing and blending (including granola processing) / Robert B. Fast, Alicia A. Perdon and Sylvia L. Schonauer -- 11. Cooking / Elwood F. Caldwell, Robert B. Fast, Sylvia L. Schonauer, et al. -- 12. Drying / James C. Breslin -- 13. Milling and forming / Joseph A. George, Elwood F. Caldwell, Leon Levine, et al. -- 14. Tempering / Elwood F. Caldwell, Robert B. Fast, Alicia A. Perdon, et al. -- 15. Toasting / James C. Breslin and Kevin Knott -- 16. Coating / James C. Breslin, Robert E. Burns and Wilf H. Jones -- 17. Fortification / Carol Saade and Emily O. Arijaje -- 18. Packaging technology and food quality / Frank E. Pringle, Edward J. Monahan and Elwood F. Caldwell |
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Section Three: Finished food: 19. Nutritional aspects of breakfast cereals / Julie Miller Jones and Kaisa S. Poutanen -- 20. Environmental challenges in breakfast cereal manufactur / John Etzcorn and Alicia A. Perdon -- 21. Breakfast cereals : current and future challenges / Steve Leusner |
| Summary |
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. -- Provided by publisher |
| Notes |
Includes index |
| Subject |
Breakfast cereals.
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Breakfast cereals
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| Form |
Electronic book
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| Author |
Perdon, Alicia A
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Schonauer, Sylvia L.
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Poutanen, Kaisa S
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| ISBN |
9780128120446 |
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0128120444 |
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