Features

• Describes all significant aspects of cereal technology, ranging from agricultural cultivation of cereal grains to their processing
• Provides up-to-date developments on cereal processing and engineering
• Covers operations such as wet and dry milling and extrusion
• Describes security and industry process control operations, including preventing grain dust explosion

Summary

Diverse in composition, cereals contain a vast number of biochemical entities. Their style of production varies according to their type, cultivar, region, and cultural practices. Cereals are the basis of many new food products and advances in cereal engineering have improved manufacturing processes. This volume focuses on the recent growth in cereal technology and baked foods science—reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students.