Lipids in Cereal Technology
- 1st Edition - January 28, 1984
- Imprint: Academic Press
- Author: Bozzano G Luisa
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 4 1 2 1 3 0 - 0
- eBook ISBN:9 7 8 - 0 - 0 8 - 0 9 8 4 3 8 - 4
Lipids in Cereal Technology provides a comprehensive review of cereal lipids and their role in cereal processing and products. Topics range from acyl lipids and non-saponifiable… Read more
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Request a sales quoteLipids in Cereal Technology provides a comprehensive review of cereal lipids and their role in cereal processing and products. Topics range from acyl lipids and non-saponifiable lipids in cereals, such as barley and maize, to lipid metabolism in germinating cereals, physical state of lipids and their technical effects in baking, the effect of storage on the lipids and breadmaking properties of wheat flour, and lipids in pasta and pasta processing. Organized into 19 chapters, this review brings together the knowledge and experience of an international group of experts. It begins with an overview of the fundamental aspects of cereal grain lipids and enzymes. It then discusses the specific cereals, processing, and cereal products. Moreover, the book explains the composition and distribution of lipids in the grain, the biochemical changes that occur when the grain germinates, and the biochemistry of the enzymes involved in lipid degradation. Some chapters focus on wheat and the significance of lipids in milling, flour storage, baking, and pasta manufacture. Other chapters consider individual cereals such as rice, oats, maize, malt, and barley along with corn oil, wheat germ oil, and other cereal products.
Contributors
Preface
1 The Structure of the Cereal Grain
2 Acyl Lipids in Cereals
3 Non-Saponifiable Lipids in Cereals
4 Lipid Metabolism in Germinating Cereals
5 Starch Lipids in Barley and Malt
6 Enzymic Degradation of Cereal Lipids
7 Distribution of Wheat Acyl Lipids and Tocols into Millstreams
8 Role of Lipids in Baking
9 Lipid-Protein Interactions during Dough Development
10 Lipoxygenase and some Related Enzymes in Breadmaking
11 Physical State of Lipids and their Technical Effects in Baking
12 The Effect of Storage on the Lipids and Breadmaking Properties of Wheat Flour
13 Lipids in Pasta and Pasta Processing
14 Lipids in Cereal Products
15 Lipids in Rice and Rice Processing
16 Oat Lipids
17 Lipids in Maize Technology
18 Corn Oil Production, Processing and Use
19 Wheat Germ Oil
Appendix I Extraction and Analysis of Cereal Lipids
Appendix II Assays for Lipid-Degrading Enzymes
Appendix III Extraction and Reconstitution of Cereal Lipids for Baking Studies
Index
- Edition: 1
- Published: January 28, 1984
- No. of pages (eBook): 425
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780124121300
- eBook ISBN: 9780080984384
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