This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.Oat groats as collected from the field do not have much flavor; what little flavor they do possess is not particularly appealing ... Recent research seems to show that oats have the ability to lower cholesterol content in the blood serum of humans.
|Title||:||Chemistry and Technology of Cereals as Food and Feed|
|Author||:||Samuel A. Matz|
|Publisher||:||Springer Science & Business Media - 1991-04-30|