Engineering Aspects of Cereal and Cereal-Based Products

Informationen zum Autor Raquel P. F. Guine has a license in chemical engineering, MSc in engineering science specializing in industrial engineering, and a Ph.D. in chemical engineering specializing in unit operations and transfer phenomena, all at the Faculty of Sciences, Coimbra University, Portugal. She is currently a coordinator professor at the Food Engineering Department and member of the directory board of the CI&DETS Research Center, both at Polytechnic Institute of Viseu, Portugal. Paula M. R. Correia has a license in agro-industrial engineering, MSc in food science and technology, and a Ph.D. in food engineering, all at the Institute of Agronomy, Technical University of Lisbon, Portugal. She is an adjunct professor at the Food Engineering Department and a researcher at the CI&DETS Research Center, both at Polytechnic Institute of Viseu, Portugal.

Auteur

Raquel P. F. Guiné has a license in chemical engineering, MSc in engineering science specializing in industrial engineering, and a Ph.D. in chemical engineering specializing in unit operations and transfer phenomena, all at the Faculty of Sciences, Coimbra University, Portugal. She is currently a coordinatorprofessor at the Food Engineering Department and member of the directory board of the CI&DETS Research Center, both at Polytechnic Institute of Viseu, Portugal.

Paula M. R. Correia has a license in agro-industrial engineering, MSc in food science and technology, and a Ph.D. in food engineering, all at the Institute of Agronomy, Technical University of Lisbon, Portugal. She is an adjunct professor at the Food Engineering Department and a researcher at the CI&DETS Research Center, both at Polytechnic Institute of Viseu, Portugal.

Texte du rabat

Diverse in composition, cereals contain a vast number of biochemical entities. Their style of production varies according to their type, cultivar, region, and cultural practices. Cereals are the basis of many new food products and advances in cereal engineering have improved manufacturing processes. This volume focuses on the recent growth in cereal technology and baked foods science-reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students.

Résumé

Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students.

Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological abilities. The text discusses cereal production, which varies according to cultural practices, type of cereal, cultivar, and region. It also addresses transportation, storage, and cereal qualityimportant at every phase from harvest to production. Chapters cover technological operations such as wet and dry milling and extrusion, and they address particular processing operations that are subject to improvements, including bread and confectionary baking.

The text also examines malting, rice processing, breakfast cereals, and pasta. In addition, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products. This book discusses the basic elements of cereal technology, from production to transformation, including the most important processing operations in cereal technology, with emphasis on the engineering aspects.

Contenu

Cereals Production and Characteristics. Transportation and Storage of Cereals. Malting. Rice Processing. Dry Milling. Flour Quality and Technological Abilities. Bread Making. Confectionary Baking. Breakfast Cereals. Pasta. Wet Milling and Starch Extraction. Extrusion Cooking of Cereal-Based Products. New Trends in Cereal-Based Products. Effects of Processing on Nutritional and Functional Properties of Cereal Products.