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Cereal Grains
Assessing and Managing Quality
A complete guide to cereal grains that not only provides a thorough update of the previous edition, but also details recent advances in the field
Colin Wrigley (Edited by), Ian Batey (Edited by), Diane Miskelly (Edited by)
9780081007198, Elsevier Science
Hardback, published 12 January 2017
830 pages
22.9 x 15.1 x 4.1 cm, 1.38 kg
Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings.
Part One: Cereal-grain quality 1. Assessing and managing quality at all stages of the grain chain 2. The cereal grains: providing our food, feed and fuel needs 3. The diversity of uses for cereal grains 4. Cereal-grain morphology and composition Part Two: Grain-quality characteristics for specific cereals 5. Common wheat: Grain-quality characteristics and management of quality requirements 6. Durum wheat: Grain-quality characteristics and management of quality requirements 7. Rye: Grain-quality characteristics and management of quality requirements 8. Triticale: Grain-quality characteristics and management of quality requirements 9. Barley: Grain-quality characteristics and management of quality requirements 10. Oats: Grain-quality characteristics and management of quality requirements 11. Corn: Grain-quality characteristics and management of quality requirements 12. Rice: Grain-quality characteristics and management of quality requirements 13. Sorghum and millets: Grain-quality characteristics and management of quality requirements 14. Alternative grains: Grain-quality characteristics and management of quality requirements Part Three: Grain-quality analysis and management 15. Food safety aspects of grain and cereal product quality 16. Breeding for grain-quality traits 17. Identification of grain variety and quality type 18. The effects of growth environment and agronomy on grain quality 19. Analysis of grain quality at receival 20. Grain storage and transport 21. Biosecurity: Safe-guarding quality at all stages of the grain chain Part Four: Processing cereal grains to optimize product quality 22. Assessing and managing flour quality during and after milling 23. Industrial processing of grains into co-products of protein, starch, oils and fibre 24. Optimisation of end-product quality for the consumer Part Five: Summary and Appendices 25. Grain quality: the consumer, the scientist, the technologist and the future Appendix 1: Composition of grains and grain products Appendix 2: Equivalence between metric, US and Chinese units for the grain industry
Subject Areas: Food & beverage technology [TDCT], Agriculture & related industries [KNAC]
