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Cereal Grains Laboratory Reference and Procedures Manual (Food Preservation Technology) (CRC, 2012) pdf

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Description

 							ISBN 9781466555631
  
  
  
  Emphasizing the
essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients,
Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the
author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers
progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of
essential topics, including:
  
  
  
  
  
  
  Main quality control measurements
used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their
products
  
  Critical factors affecting grain stability throughout storage and analytical techniques related
to insects and pests responsible for grain storage losses
  
  Physical and chemical tests to determine the
quality of refined products
  
  Laboratory wet-milling procedures
  
  The most common laboratory
methods to assess nixtamal, masa, and tortilla quality and shelf-life
  
  Yeast and chemical leavening agents
important for bakery and other fermented products
  
  Laboratory and pilot plant procedures for the
production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and
snack foods
  
  Protocols to bioenzymatically transform starch into modified starches, syrups, and
sweeteners
  
  Laboratory processes for the production of regular and light beers, distilled spirits, and
fuel ethanol
  
  
  
  By working through the contents of the book, readers acquire hands-on
experience in many quality control procedures and experimental product development protocols of cereal-based products.
From these foundations, they are certain to develop enhanced research skills for product development, process design,
and ingredient functionality. 						

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