Using Cereal Science and Technology for the Benefit of Consumers: Proceedings of the 12th International ICC Cereal and Bread Congress 24-26 May, 2004 - Hardcover
Book 25 of 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
Synopsis
The Latest News in Cereal Technology
Assembling the combined input from the Proceedings of the 12th International Cereal and Bread Congress, this volume provides a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology. With contributions from leading cereals institutes and individuals from around the world, this book brings together all elements of the “grain chain” from the breeding of new wheat varieties, through the milling processes, and on to the conversion of flour into baked products ready for the consumer. New equipment and techniques are covered in depth, and the versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products.
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Review
...an excellent overview on the entire cereal processing... It was intended to relate increasing diversity of cereal products, and the current best practice in manufacturing processes and emerging trends in the technologies for particular products. This aim was adequately fulfilled in this book by describing the mechanical detail of processing systems.
- Shuryo Nakai, Food, Nutrition and Health, University of British Columbia, in Food Research International, 2002
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