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.
1. 1. Breakfast cereals and how they are made—Introduction - p. 1 2. 2. Breakfast—Forms, ingredients, and process flow - p. 5 3. Section One. Raw materials’ fundamentals - p. 35 4. 3. An agronomic overview of US cereal cropping systems - p. 39 5. 4. Cereal grains and other ingredients - p. 73 6. 5. Cereal raw material pretreatment - p. 97 7. 6. Major changes in cereal biopolymers during ready-to-eat cereal processing - p. 109 8. 7. Extrusion—Cooking and expansion - p. 141 9. 8. Thin-layer sugar crystallization principles - p. 169 10. Section Two. Process and packaging - p. 178 11. 9. Material handling and transporting - p. 181 12. 10. Weighing and blending (including granola processing) - p. 191 13. 11. Cooking - p. 203 14. 12. Drying - p. 249 15. 13. Milling and forming - p. 271 16. 14. Tempering - p. 291 17. 15. Toasting - p. 299 18. 16. Coating - p. 323 19. 17. Fortification - p. 343 20. 18. Packaging technology and food quality - p. 361 21. Section Three. Finished food - p. 387 22. 19. Nutritional aspects of breakfast cereals - p. 391 23. 20. Environmental challenges in breakfast cereal manufacture - p. 415 24. 21. Breakfast cereals: Current and future challenges - p. 433 25. Index - p. 445
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.
1. 1. Breakfast cereals and how they are made—Introduction - p. 1 2. 2. Breakfast—Forms, ingredients, and process flow - p. 5 3. Section One. Raw materials’ fundamentals - p. 35 4. 3. An agronomic overview of US cereal cropping systems - p. 39 5. 4. Cereal grains and other ingredients - p. 73 6. 5. Cereal raw material pretreatment - p. 97 7. 6. Major changes in cereal biopolymers during ready-to-eat cereal processing - p. 109 8. 7. Extrusion—Cooking and expansion - p. 141 9. 8. Thin-layer sugar crystallization principles - p. 169 10. Section Two. Process and packaging - p. 178 11. 9. Material handling and transporting - p. 181 12. 10. Weighing and blending (including granola processing) - p. 191 13. 11. Cooking - p. 203 14. 12. Drying - p. 249 15. 13. Milling and forming - p. 271 16. 14. Tempering - p. 291 17. 15. Toasting - p. 299 18. 16. Coating - p. 323 19. 17. Fortification - p. 343 20. 18. Packaging technology and food quality - p. 361 21. Section Three. Finished food - p. 387 22. 19. Nutritional aspects of breakfast cereals - p. 391 23. 20. Environmental challenges in breakfast cereal manufacture - p. 415 24. 21. Breakfast cereals: Current and future challenges - p. 433 25. Index - p. 445
