Rheology, Texture, and the Making of Cereal and Grain Foods

Rheology, Texture, and the Making of Cereals-and-Grains Foods is the first book to focus on the rheology of these core food products. While existing books present information generic to rheology and address other types of products, this book evaluates and collates the latest information specific to these foods. Providing a comprehensive overview of fundamental principles underlying the rheology and texture of cereals-and grains-based foods this book will be invaluable for both industry professional and researchers.  

The book will include information on: 

• Physicochemical properties of cereals and grains will be identified and the links among chemical composition, rheological properties, and texture of cereal- and grain-based foods will be discussed to help readers make decisions about their choices of raw materials to meet expectations of different consumer groups during product development. No single book currently contains such information on major cereals and grains. 

• Considerations during development of gluten-free products and chemical and physical means of modifying rheological properties and texture of gluten-free products will be discussed. This will enable product development professionals to gain insights into making gluten-free products with desirable textural properties.  

• The rheology of cereals during additive manufacturing (i.e., 3D printing) will be provided. 

• Methods of testing rheological properties of cereals and comparative analyses of the information generated from such methods will be covered.  

• Statistical approaches to handling data from rheological methods will also be discussed. 

• Considerations during crop improvement and methods for evaluating such properties in breeding programs will be discussed.