ICC Handbook of 21st Century Cereal Science and Technology

ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments.

This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Preface
Introduction
Chapter 1. Origin, evolution, production, and utilization of cereals
Abstract
1.1 Introduction
1.2 Global grain production
1.3 Grain utilization and morphology
1.4 Cereals in antiquity
1.5 Origins of modern cereal species
1.6 Cereal agricultural production systems
1.7 Cereal utilization
1.8 Future directions
Further reading
Chapter 2. Structure and development of cereal grains
Abstract
2.1 Introduction
2.2 Grain development
2.3 Structure of the mature grain
2.4 Future directions
Acknowledgements
Further reading
Chapter 3. Role of cereals in nutrition and health
Abstract
3.1 Introduction
3.2 Grain macronutrients: recommendations, intake and function
3.3 Grain micronutrients and microconstituents
3.4 Refining and processing of grains and nutrition
3.5 Grains, whole grains, refined grains, and health
3.6 Gluten-free grains and pseudocereals
3.7 Controversies and myths surrounding grains
3.8 Future directions
Further reading
Chapter 4. Starch
Abstract
4.1 Introduction
4.2 Starch granules
4.3 Chemical structure of starch
4.4 Starch behavior in excess water systems
4.5 Starch behavior in limited water systems
4.6 Starch behavior in high-shear systems
4.7 Enzymatic hydrolysis of starch
4.8 Modified starches
4.9 Resistant starches
4.10 Future directions
Further reading
Chapter 5. Dietary fiber in cereal grains
Abstract
5.1 Introduction
5.2 Dietary fiber in cereal grains
5.3 Dietary fiber in cereal species
5.4 Role of dietary fiber in grain processing and feed quality
5.5 Future directions
Acknowledgements
Further reading
Chapter 6. Cereal grain proteins
Abstract
6.1 Introduction
6.2 Total protein content and end-use properties
6.3 Essential amino acids
6.4 Protein types and classifications
6.5 Prolamins
6.6 Other proteins of the prolamin superfamily
6.7 Globulin storage proteins
6.8 Future directions
Acknowledgements
Further reading
Chapter 7. Gluten proteins
Abstract
7.1 Introduction
7.2 Classification of gluten proteins
7.3 Primary, secondary, and tertiary structures
7.4 Disulfide structure
7.5 Gluten network formation
7.6 The role of gluten in wheat-related disorders
7.7 Future directions
Further reading
Chapter 8. Endogenous enzymes and enzyme inhibitors
Abstract
8.1 Introduction
8.2 Starch-degrading enzymes
8.3 Arabinoxylan-degrading enzymes and xylanase inhibitors
8.4 β-glucanase
8.5 Proteases and protease inhibitors
8.6 Lipid-degrading enzymes
8.7 Other endogenous enzymes
8.8 Role in processing
8.9 Future directions
Further reading
Chapter 9. Vitamins and phytochemicals in cereal grains
Abstract
9.1 Introduction
9.2 B vitamins
9.3 Fat-soluble vitamins and related bioactive phytochemicals
9.4 Bioactive phenolic compounds
9.5 Plant sterols
9.6 Other phytochemicals
9.7 Future directions
Further reading
Chapter 10. Minerals and phytates
Abstract
10.1 Introduction
10.2 Occurrence of minerals in cereals
10.3 Occurrence of phytates in cereals
10.4 Relationship between minerals and phytates
10.5 Phytases
10.6 Effect of processing on minerals and phytates interactions
10.7 Future directions
Further reading
Chapter 11. The Properties, Distribution and Functionality of Cereal Lipids
Abstract
11.1 Introduction to lipids and fatty acids of cereals
11.2 Complex lipids in cereals and their structures
11.3 The impact of cereal lipids on product quality
11.4 The nutritional importance of cereal lipids
11.5 Future directions
Acknowledgements
Further reading
Chapter 12. Mycotoxins in cereals
Abstract
12.1 Introduction
12.2 Mycotoxigenic Aspergillus species associated with grain crops
12.3 Mycotoxigenic Fusarium species associated with grain crops
12.4 Mycotoxigenic Penicillium species associated with grain crops
12.5 Control of mycotoxins: prevention of mycotoxin formation and decontamination of contaminated cereals
12.6 Biological activity of mycotoxins in humans and domestic animals
12.7 Biosynthesis of mycotoxins
12.8 Analysis of mycotoxins in cereals and regulations for mycotoxins in cereals
12.9 Future directions
Further reading
Chapter 13. Wheat
Abstract
13.1 Introduction
13.2 Adaptation
13.3 Wheat types
13.4 Future directions
Further reading
Chapter 14. Maize
Abstract
14.1 Origin and genetic background
14.2 Structure
14.3 Current distribution and production
14.4 Chemical composition and phytochemicals
14.5 End Uses and Processing
14.6 Future directions
Further reading
Chapter 15. Rice
Abstract
15.1 Introduction
15.2 Different types of rice
15.3 Rice grain structure and chemical composition
15.4 Rice grain quality
15.5 Future directions
Further reading
Chapter 16. Barley
Abstract
16.1 Introduction
16.2 Types of barley
16.3 Grain anatomy and composition
16.4 End uses of barley
16.5 Future trends
Further reading
Chapter 17. Sorghum and millets
Abstract
17.1 Introduction
17.2 Production
17.3 Grain structure, chemical composition, and nutritional quality
17.4 Grain end uses and processing technologies
17.5 Future directions
Further readings
Chapter 18. Oats
Abstract
18.1 Oats as a crop plant
18.2 Oat grain structure and composition
18.3 Oats as a food ingredient
18.4 Nutritional quality
18.5 Future directions
Further reading
Chapter 19. Rye and triticale
Abstract
19.1 Introduction
19.2 Production
19.3 Utilization
19.4 Breeding
19.5 Grain composition and processing
19.6 Future directions
Further reading
Chapter 20. Pseudocereals
Abstract
20.1 Introduction
20.2 Origin and genetic background
20.3 Grain structure and morphology
20.4 Chemical and nutritional composition
20.5 Grain processing and food uses
20.6 Future directions
Further reading
Chapter 21. Grain storage
Abstract
21.1 Introduction
21.2 Factors affecting grain storability
21.3 Categorization of grain losses during storage
21.4 Grain storage (postharvest) technologies
21.5 Dispatch of grain batches to customers
21.6 Future directions
Further reading
Chapter 22. Wheat quality testing in a breeding program
Abstract
22.1 Introduction: how does a wheat breeding program work? The basic steps
22.2 Grain physical characteristics
22.3 Grain composition
22.4 Milling
22.5 Flour and dough properties
22.6 End-use quality
22.7 Future directions
Further reading
Chapter 23. Wheat quality testing, including near-infrared spectroscopy
Abstract
23.1 Introduction
23.2 What is meant by wheat quality?
23.3 Near-infrared spectroscopy
23.4 Future directions
Acknowledgments
Further reading
Chapter 24. Quality assessment of wheat flour, dough, and bread
Abstract
24.1 Introduction
24.2 Dough mixing
24.3 Dough rheology
24.4 Other tests for flour quality
24.5 Bread analysis
24.6 Future directions
Further reading
Chapter 25. Quality testing of other grains
Abstract
25.1 Introduction
25.2 Overview of grain safety and quality
25.3 Grain quality parameters and their measurement
25.4 End-use quality parameters and their measurement
25.5 Conclusions and future directions
Further reading
Chapter 26. Dry milling of wheat and other cereals
Abstract
26.1 Introduction
26.2 Arrival of wheat at the mill
26.3 Wheat cleaning before processing
26.4 Wheat conditioning and other premilling process options
26.5 The wheat flour milling process
26.6 Milling of other grains
26.7 Future directions
Further reading
Chapter 27. Wet-milling of wheat and maize
Abstract
27.1 Introduction
27.2 Wet-milling industry
27.3 Wet-milling of wheat
27.4 Wet-milling of maize
27.5 Concluding remarks
Further reading
Chapter 28. Sourdough microbial system and sourdough breads
Abstract
28.1 Introduction
28.2 Sourdough fermentation
28.3 Sourdough breads
28.4 Sourdough fermentation as an enhancer of quality of bakery products
28.5 Contribution of sourdough fermentation to nutritional quality of bakery products
28.6 Future directions
Further reading
Chapter 29. Western breads: current technologies and future challenges
Abstract
29.1 Introduction
29.2 Bread dough development and stickiness
29.3 Breadmaking processes
29.4 Understanding commercial bread dough mixing and processing
29.5 Bread quality
29.6 New trends in bread quality assessment
29.7 Objective assessment of bread quality
Further reading
Chapter 30. Flatbreads and pancakes
Abstract
30.1 Introduction
30.2 Scale of production and value
30.3 Production of flatbreads and pancakes
30.4 Processing technologies applied
30.5 Technologies applied to nonwheat and gluten-free products
30.6 Processing equipment
30.7 Future directions
Further reading
Chapter 31. Steamed breads
Abstract
31.1 Introduction
31.2 Classification of steamed bread and buns
31.3 Production of steamed bread and buns
31.4 Major methods of industrial production
31.5 Dough forming
31.6 Proofing (fermentation)
31.7 Steaming
31.8 Packaging and freezing
31.9 Assessment of steamed bread quality
31.10 Future directions
Further reading
Chapter 32. Non-extruded breakfast cereals
Abstract
32.1 Introduction
32.2 Ready-to-eat flaked cereals
32.3 Ready-to-eat shredded cereals
32.4 Puffed ready-to-eat cereals
32.5 Granulated cereals
32.6 Granola cereals
32.7 Hot (short-cooking time) cereals
32.8 Future directions
Further reading
Chapter 33. Extrusion cooking and snack food technologies
Abstract
33.1 Introduction
33.2 Basic concepts of the process
33.3 Extruders used in snack production
33.4 Changes during extrusion
33.5 Extruded snacks
33.6 Future trends
Further reading
Chapter 34. Soft wheat products: cakes and biscuits
Abstract
34.1 Introduction
34.2 Wheat varieties and flour properties
34.3 The nature of cakes and the manufacturing processes employed
34.4 The relationship between flour properties and cake quality
34.5 The manufacture of cakes with lower fat and sugar levels
34.6 The nature of biscuits, cookies and crackers, and the manufacturing processes employed
34.7 The relationship between flour properties and biscuit (cookie) quality
34.8 Assessing biscuit (cookie) dough consistency
34.9 Short-pastry making
34.10 Soft wheat wholemeal flours
34.11 Future directions
Further reading
Chapter 35. Asian noodles
Abstract
35.1 Introduction
35.2 Classification of Asian noodles
35.3 Quality requirements for Asian noodles
35.4 Objective versus subjective assessment of noodle quality
35.5 The role and effect of common salts used on the rheological properties of noodles
35.6 The role and effect of alkaline salts on the rheological properties of noodle flours
35.7 Future trends and challenges
Futher reading
Chapter 36. Durum wheat milling and pasta
Abstract
36.1 Introduction
36.2 Durum wheat quality for pasta making
36.3 Durum wheat milling for pasta making
36.4 Durum wheat dry pasta making
36.5 Durum wheat dry pasta cooking and nutritional quality
36.6 Durum wheat dry pasta environmental performance
Further reading
Chapter 37. Other durum wheat products—couscous and bulgur
Abstract
37.1 Couscous production technology
37.2 Bulgur production technology
37.3 Future directions
Further reading
Chapter 38. Malting and brewing
Abstract
38.1 Some history
38.2 The malting process
38.3 The biochemistry of malting
38.4 Industrial malting and craft malting
38.5 The brewing process
38.6 The quality of beer
38.7 Future directions
Further reading
Chapter 39. Rice processing
Abstract
39.1 Introduction
39.2 Rice grain products
39.3 Rice flour products
39.4 Rice bran products
39.5 Future directions
Further reading
Chapter 40. Industrial uses
Abstract
40.1 Introduction
40.2 Starch and protein products in non-food industries
40.3 Cereal biopolymers
40.4 Biofuels
40.5 Toward a re-conception of cereal chains
40.6 Future directions
Further reading
Chapter 41. Gluten-free bakery products
Abstract
41.1 Introduction
41.2 Challenges to obtain gluten-free products
41.3 Advances in processes and recipes to produce gluten-free goods
41.4 Future trends
Further reading
Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

ICC Handbook of 21st Century Cereal Science and Technology

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Peter R. Shewry

Hamit Koksel

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