Cereals for Food and Beverages

Cereals for Food and Beverages Recent Progress in Cereal Chemistry and Technology covers the proceedings of an international conference held in Copenhagen, Denmark on August 13-17, 1979. It summarizes the chemistry and technology of the major cereals related to their usage in food and beverages.
This book is organized into 28 chapters that focus on various cereals, including wheat, maize, barley, oats, rye, sorghum, rice, and millet. It briefly discusses a range of fluorescence methods for visualizing major grain reserves, and then outlines the advantages of the methods over conventional microscopy. Considerable chapters are devoted to the chemistry of wheat as related to water activity, particle analysis, dietary fiber, proteins, and properties in breadmaking. A chapter also covers the milling technology of wheat for bread and soft wheat production. Discussions on maize science include a protein concentrate, starch, and protein chemistry. Chapters on maize technology cover the progress in sugar production by enzymes from starch, germ products in baked foods, and utilization in brewing. Subsequent chapters on barley studies include its morphology and physiology in malting; proanthrocyanidin-free barley in beer; and the basic science of hordein. Chemistry and technology of oats are covered in two chapters, followed by chapters on sorghum, rice, millet, soy sauce production, and hydrolyzed vegetable proteins.
This book will be a useful reference for students, scientists, technologists, and manufacturers who are involved in any facet of food and beverage production.

Contenu

Contributors
Preface
Inside Cereals-A Fluorescence Microchemical View
Analysis of Botanical Components in Cereals and Cereal Products-A New Way of Understanding Cereal Processing
Advances in Maize Carbohydrates
Enzyme Technology in the Manufacture of Sugars from Cereals
Engineering Technology for the Manufacture of Sugars from Cereals
Water Adsorption in Cereal Foods and Water Activity Measurement
Technical Effects in Cereal Products of Lipids-Naturally Present and Additives
Wheat Bran as a Dietary Fiber
Wheat Gluten
The Functionality of Wheat Proteins
Wheat Proteins-Evaluation and Measurements of Wheat Quality
Wheat Flour Components in Breadmaking
Bread and Soft Wheats: Recent Milling Progress
Cereal Germs Used in Bakery Products: Chemistry and Nutrition
Recent Research on Major Maize Proteins: Zeins and Glutelins
Maize Protein Concentrate
Utilization of Maize in Brewing
The Morphology and Physiology of Malting Barleys
The Molecular Biology of Barley Storage Protein Synthesis
Use of Proanthocyanidin-Free Barley in Beer Brewing
Recent Progress in Soy Sauce Production in Japan
Nonvolatile Nitrogen Compounds in Hydrolyzed Vegetable Protein
Rice: Recent Progress in Chemistry and Nutrition
On the Presence and Distribution of Some Bioactive Agents in Oat Varieties
Biofiinctional Properties of Oats
Pearl Millet: Its Chemistry and Utilization
The Pentosan-Starch Ratio in Relation to Quality of Milled Rye Products
The Technology of Sorghum Products
Index