1st Edition

Cereal Grains Laboratory Reference and Procedures Manual

By Sergio O. Serna-Saldivar Copyright 2012
    394 Pages 100 B/W Illustrations
    by CRC Press

    Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including:

    • Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products
    • Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses
    • Physical and chemical tests to determine the quality of refined products
    • Laboratory wet-milling procedures
    • The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life
    • Yeast and chemical leavening agents important for bakery and other fermented products
    • Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods
    • Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners
    • Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol

    By working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.

    Physical and Morphological Properties of Cereal Grains
    Determination of Physical Properties of Cereal Grains
    Determination of Grade and Class
    Macromorphology and Micromorphology of Cereal Grains
    Determination of Chemical and Nutritional Properties of Cereal Grains and Their Products
    Proximate Composition
    Methods for Moisture Analysis
    Methods for Mineral Analysis
    Methods for Nitrogenous Compound Analysis
    Methods for Fats and Oils Analysis
    Methods for Fiber Analysis
    Methods for Nonfibrous Carbohydrate Analysis
    Vitamin Analysis
    Methods for Ph and Acidity Analysis
    Methods for Nutraceutical Compounds Analysis
    Instrumental Analysis
    Nutrition Labeling
    Determination of Color, Texture and Sensory Properties of Cereal Grain Products
    Color
    Texture
    Sensory Testing
    Storage of Cereal Grains and Detrimental Effects of Pests
    Effects of Environment and Grain Moisture Content on Deterioration
    Extrinsic Deterioration Of Cereal Grains: Insects, Molds, And Rodents
    Dry Milling Processes and Quality of Dry-Milled Products
    Laboratory Dry-Milling Processes
    Assessment of Quality of Dry-Milled Fractions
    Wet-Milling Processes and Starch Properties and Characteristics
    Wet-Milling Processes
    Morphologhy and Dyeing of Starches
    Evaluation of the Functional Properties of Starches
    Production of Maize Tortillas and Quality of Lime-Cooked Products
    Quality Tests for Nixtamalized Products
    Functionality Tests for Yeast and Chemical Leavening Agents
    Functionality Tests for Yeast Activity
    Functionality Tests for Chemical Leavening Agents
    Production of Yeast-Leavened Bakery Products
    Production and Quality of Yeast Fermented Breads
    Production of Sweet Pastries
    Production of Chemical-Leavened Products: Crackers, Cookies, Cakes and Related Products, Donuts, and Wheat Flour Tortillas
    Crackers
    Production of Cookies
    Production of Biscuits, Muffins, Chemical-Leavened Donuts, and Cakes
    Production of Wheat Flour Tortillas
    Production of Pasta Products and Oriental Noodles
    Pasta Products from Durum Semolina
    Oriental Noodles
    Production of Breakfast Cereals and Snack Foods
    Production of Breakfast Cereals
    Cereal-Based Snacks
    Wheat-Based Snacks
    Production of Modified Starches, Syrups, and Sweeteners
    Modified Starches
    Production of Syrups
    Production of Malt, Beer, Distilled Spirits, and Fuel Ethanol
    Production of European Beers and Sake
    Production of Cereal-Based Alcoholic Spirits and Bioethanol
    Index


    Biography

    Dr. Sergio O. Serna-Saldivar is head and professor of the Biotechnology and Food Engineering Department, Tecnológico de Monterrey. His research interests focus on chemistry, nutraceutical/nutritional properties, and biotechnology of maize, sorghum, and other grains. He was awarded the "Luis Elizondo" award in Agricultural and Food Industries, the 2004 AACC Excellence in Teaching award, and is a six-time awardee of the Teaching and Research Award at Tecnologico de Monterrey.