This volume is a comprehensive introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products. The book describes testing protocols in detail, offering many practical pointers for testing in fields, food plants, and in stores. It shows how data from the tests are acquired, interpreted, and linked to a range of global testing standards. The book covers wheat, barley, sorghum and other non-wheat cereals and a wide range of baked products, including breads, extruded products, and animal feeds. A final section introduces the entire spectrum of analytical devices for grain analysis from all major international equipment manufacturers. This is a practical and comprehensive reference designed for specialists responsible for ensuring the safety of, and adding value to, cereals, including cereal scientists, technologists, and producers.Key Words include: Baking, Cereals, Wheat, Maize, Barley, Flours, Grain Chain, Testing, Milling, Bread. Organic. Spelt. Animal Feeds. Malted Wheat. Fermented Products. Pastries. Pasta. Food Extrusion.
|Title||:||The ICC Handbook of Cereals, Flour, Dough & Product Testing|
|Author||:||Stanley P. Cauvain, Linda S. Young|
|Publisher||:||DEStech Publications, Inc - 2009|