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Titre :	Breakfast cereals and how they are made : raw materials, processing, and production Ajouter au panier
Auteur(s) :	Alicia A. Perdon, Éditeur scientifique Schonauer, Sylvia L., Éditeur scientifique Kaisa S. Poutanen, Éditeur scientifique
Type de document :	Livre
Sujets :	Matières premières -- Transformation ; Céréales -- Aspect nutritionnel ; Céréales -- Conservation ; Développement durable ; Aliments pour le petit déjeuner ; Produits céréaliers ; Cuisson-extrusion ; Conditionnement ; Aliments -- Séchage ; Aliments -- Emballage ENROBAGE
Résumé :	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[...] 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.
Editeur(s) :	Duxford : Woodhead Publishing
Date de publication :	2020
Mention d'édition :	3rd ed
Format :	1 vol. (XIV-459 p.) / ill. en coul., couv. ill en coul. / 23 cm
Note(s) :	Bibliogr. Index
Table des matières :	1. Breakfast Cereals and How They are Made - Introduction - Alicia A. Perdon, Kaisa S. Poutanen, and Sylvia L. Schonauer Breakfast cereals global market History Current status 2. Breakfast Cereals-Forms, Ingredients, and Process Flow - Robert Fast, Alicia A. Perdon, and Sylvia L. Schonauer Introduction Flaked and toasted cereals Puffed cereals Direct expanded extruded cereals Shredded and baked cereals Extruded and other [...] 1. Breakfast Cereals and How They are Made - Introduction - Alicia A. Perdon, Kaisa S. Poutanen, and Sylvia L. Schonauer Breakfast cereals global market History Current status 2. Breakfast Cereals-Forms, Ingredients, and Process Flow - Robert Fast, Alicia A. Perdon, and Sylvia L. Schonauer Introduction Flaked and toasted cereals Puffed cereals Direct expanded extruded cereals Shredded and baked cereals Extruded and other shredded cereals Filled, bite-size shredded wheat biscuits Agglomerated cereals Breakfast-cereal-like products for ingredient use Section One - Raw Materials' Fundamentals 3. An Agronomic Overview of US Cereal Cropping Systems - Maria Arlene A. Adviento-Borbe Introduction Cereal environment Land operations Nutrient management Water management Rice systems and greenhouse gas emissions 4. Cereal Grains and Other Ingredients - Alicia A. Perdon and Ulla Holopainen-Mantila Introduction Corn Wheat Rice Oats Barley Rye Microstructural comparison of the common cereal grains Other grains Other ingredients 5. Cereal Raw Material Pretreatment - Kaisa S. Poutanen Introduction Kiln drying and flaking of oats Germination and malting Fermentation Use of enzymes in grain processing Safety and stability of processed grains 6. Major Changes in Cereal Biopolymers During Ready-to-Eat Cereal Processing - Victor T. Huang and Alicia A. Perdon Introduction Moisture management and food polymer science Moisture content and water activity definitions Food polymer science Transitions of major constituents Starch: structure and transformation Cell wall polysaccharides: structure and transformation Protein Changes during cereals processing Conclusion 7. Extrusion--Cooking and Expansion - Magdalena Kristiawan, Laurent Chaunier, Aleida J. Sandoval, and Guy Della Valle Introduction Material properties Extruder functional zones and extruder workings Examples of applications to the design of product structure Conclusion and prospects 8. Thin-Layer Sugar Crystallization Principles - Richard W. Hartel Introduction Crystallization and drying Controlling crystallization in cereals processes Future developments Section Two - Process and Packaging 9. Material Handling and Transporting - Sylvia L. Schonauer and Robert B. Fast Introduction Storage Transport and transfer Lump breaking Sizing 10. Weighing and Blending (including granola processing) - Robert Fast, Alicia A. Perdon, and Sylvia L. Schonauer Introduction Weighing Fluid ingredient dispensing Blending Case study: granola manufacture 11. Cooking - Elwood Caldwell, Robert Fast, Bradley Strahm, Paul Whalen, and Sylvia L. Schonauer Introduction System approach to cooking process Classification of cooking processes by energy input Batch versus continuous cooking Batch rotary cookers Continuous cooking fundamentals Continuous cookers Continuous steam preconditioning Continuous infrared pretreatment Measuring the degree of cook 12. Drying - James C. Breslin Introduction Key drying considerations Drying phases Types of dryers Conclusion 13. Milling and Forming - Joseph A. George, Elwood F. Caldwell, Robert B. Fast, Charles Lauhoff, and Leon Levine Introduction Milling equipment—flaking mills Mill roll operation Changes in product properties during milling 14. Tempering - Elwood Caldwell, Robert Fast, James Ievolella, Harry Levine, Louise Slade, Sylvia L. Schonauer, and Alicia A. Perdon Introduction Theories about tempering Retrogradation of starch 15. Toasting - James C. Breslin and Kevin Knott Introduction Toasting principles Impact of oven type on cereal properties Types of ovens Vapor equilibrium and the thermodynamic cycle Toasting sensitivity studies Summary 16. Coating - James C. Breslin, Robert E. Burns, and Wilf H. Jones History The coating process—basic principles Conventional coating system Drum operation and design Integrated continuous coating systems One-step continuous coater dryer Applicator dryer Conveyor belt process Spray systems Vitamin application 17. Fortification - Carol Saade and Emily O. Arijaje Introduction Rationale for fortification Approach to fortification Vitamins and minerals Fundamentals of fortification Fortification techniques 18. Packaging Technology and Food Quality - Frank E. Pringle, Edward J. Monahan, and Elwood F. Caldwell Introduction Multiple functions of packaging Package components Packaging equipment The cereal packaging line Packaging of hot cereals Packaging and product quality Advances in cereal packaging Section Three - Finished Food 19. Nutritional Aspects of Breakfast Cereals - Julie Miller Jones and Kaisa S. Poutanen Introduction Nutritional quality of breakfast cereals Nutrient intakes from breakfast cereals Physiological functions affected by breakfast cereal consumption Health relevance of breakfast cereal consumption Conclusions 20. Environmental Challenges in Breakfast Cereal Manufacture - John Etzcorn and Alicia A. Perdon Introduction Ecological and sustainable considerations for food manufacturing Environmental management program Environmental regulatory issues International organization for standards 21. Breakfast Cereals: Current and Future Challenges - Steve Leusner Introduction History and future Breakfast cereals and health Starch basics Extrusion technology Glycemic index, starch accessibility, and digestibility Other RTE cereal challenges Strategies for reinvention Final thoughts
Langue(s) :	Anglais
Identifiant :	978-0-12-812043-9
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=200997

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