Cereal Grains: Laboratory Reference and Procedures Manual

Sergio O. Serna-Saldivar

© 2012 - CRC Press
Published February 16, 2012
Textbook - 394 Pages - 100 B/W Illustrations
ISBN 9781439855652 - CAT# K12596
Series: Food Preservation Technology

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  • Complements the theoretical book Cereal Grains: Properties, Processing, and Nutritional Attributes
  • Details methods and procedures to test physical, chemical, morphological, and nutritional properties of cereal grains and their products
  • Explores methods and procedures to test the storage stability of cereal grains and the most common quality control methods to test insect, mold, and rodent contamination
  • Describes laboratory and pilot dry- and wet-milling procedures to produce refined decorticated grains, grits, flours, starches, and dry masa flour—including quality control measurements of these products
  • Includes research questions and suggestions, as well as updated references


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.


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