Kent’s Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology.
This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies.
The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses.
1. Chapter 1. Introduction to cereals and pseudocereals and their production - p. 1 2. Chapter 2. Production, uses and trade of cereals by continental regions - p. 77 3. 2.1. Maize (corn) - p. 79 4. 2.2. Rice - p. 103 5. 2.3. Wheat - p. 127 6. 2.4. Barley - p. 155 7. 2.5. Sorghum - p. 173 8. 2.6. Millet - p. 183 9. 2.7. Oats - p. 190 10. 2.8. Rye - p. 195 11. 2.9. Triticale - p. 198 12. 2.10. Buckwheat - p. 201 13. 2.11. Quinoa - p. 202 14. Chapter 3. Botanical aspects - p. 205 15. Chapter 4. Chemical components and nutrition - p. 267 16. 4.1. Introduction - p. 269 17. Part 1. Chemical composition - p. 269 18. 4.3. Proteins - p. 292 19. 4.4. Lipids - p. 307 20. 4.5. Minerals - p. 312 21. 4.6. Vitamins - p. 312 22. Part 2. Nutritional aspects - p. 324 23. 4.7. Recommendations - p. 326 24. 4.8. Cereals in the diet - p. 327 25. Chapter 5. Storage, handling and preprocessing - p. 369 26. Chapter 6. Dry-milling technology - p. 421 27. 6.1. Introduction - p. 423 28. 6.2. Milling processes - p. 424 29. 6.3. Processes in which the main process is decortication - p. 427 30. 6.4. Dry milling in which the main process is roller milling - p. 453 31. Chapter 7. Flour treatments, applications, quality, storage and transport - p. 515 32. Chapter 8. Bread-baking technology - p. 565 33. Chapter 9. Breakfast cereals - p. 623 34. Chapter 10. Extrusion processing of pasta and other products - p. 657 35. Chapter 11. Other food products - p. 699 36. Chapter 12. Malting, brewing, fermentation, and distilling - p. 729 37. Chapter 13. Feed and industrial uses for cereals - p. 785 38. Chapter 14. Wet milling: Separating starch, gluten (protein) and fibre - p. 839 39. Chapter 15. Conclusions - p. 861 40. Abbreviations, units, equivalents - p. 869 41. Index - p. 881
Kent’s Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology.
This new edition has been thoroughly updated with new sections, including extrusion cooking and the use of cereals for animal feed. In addition, it offers information on statistics, new products, the impact of climate changes and genetics, new economic trends, nutrition regulations and new technologies.
The book is useful for students, researchers, and industrial practitioners alike, covering the full spectrum of cereal grain production, processing, and use for foods, feeds, fuels, industrial materials, and other uses.
1. Chapter 1. Introduction to cereals and pseudocereals and their production - p. 1 2. Chapter 2. Production, uses and trade of cereals by continental regions - p. 77 3. 2.1. Maize (corn) - p. 79 4. 2.2. Rice - p. 103 5. 2.3. Wheat - p. 127 6. 2.4. Barley - p. 155 7. 2.5. Sorghum - p. 173 8. 2.6. Millet - p. 183 9. 2.7. Oats - p. 190 10. 2.8. Rye - p. 195 11. 2.9. Triticale - p. 198 12. 2.10. Buckwheat - p. 201 13. 2.11. Quinoa - p. 202 14. Chapter 3. Botanical aspects - p. 205 15. Chapter 4. Chemical components and nutrition - p. 267 16. 4.1. Introduction - p. 269 17. Part 1. Chemical composition - p. 269 18. 4.3. Proteins - p. 292 19. 4.4. Lipids - p. 307 20. 4.5. Minerals - p. 312 21. 4.6. Vitamins - p. 312 22. Part 2. Nutritional aspects - p. 324 23. 4.7. Recommendations - p. 326 24. 4.8. Cereals in the diet - p. 327 25. Chapter 5. Storage, handling and preprocessing - p. 369 26. Chapter 6. Dry-milling technology - p. 421 27. 6.1. Introduction - p. 423 28. 6.2. Milling processes - p. 424 29. 6.3. Processes in which the main process is decortication - p. 427 30. 6.4. Dry milling in which the main process is roller milling - p. 453 31. Chapter 7. Flour treatments, applications, quality, storage and transport - p. 515 32. Chapter 8. Bread-baking technology - p. 565 33. Chapter 9. Breakfast cereals - p. 623 34. Chapter 10. Extrusion processing of pasta and other products - p. 657 35. Chapter 11. Other food products - p. 699 36. Chapter 12. Malting, brewing, fermentation, and distilling - p. 729 37. Chapter 13. Feed and industrial uses for cereals - p. 785 38. Chapter 14. Wet milling: Separating starch, gluten (protein) and fibre - p. 839 39. Chapter 15. Conclusions - p. 861 40. Abbreviations, units, equivalents - p. 869 41. Index - p. 881
