Download Cereal Grains: Assessing and Managing Quality (Food Science, by C. Wrigley, I. Batey, F. Bekes PDF

By C. Wrigley, I. Batey, F. Bekes

A handy and finished evaluation of educational study and top practices, this booklet stories cereal grain morphology, composition, and use. It covers the features and caliber standards of specific cereals, together with wheat, rye, corn, and rice. It additionally examines using analytical tools at diverse levels of the value-addition chain and the standards that have an effect on grain caliber comparable to breeding, garage, and processing. The booklet highlights the significance of handling caliber in any respect phases of the grain chain and caliber review at every one step for potent administration.

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Extra info for Cereal Grains: Assessing and Managing Quality (Food Science, Technology and Nutrition)

Sample text

We use the word ‘cereal’ colloquially to describe ready-to-eat breakfast foods, such as corn flakes. This use is not incorrect, because breakfast cereals Fig. 2 Celebrations in present-day Poland of the end of the grain harvest (‘dozynki’), involving ornamental structures made of wheat, barley and corn, augmented with flowers. © Woodhead Publishing Limited, 2010 8 Cereal grains are mainly manufactured from various cereal grains, but the term ‘cereal’ botanically refers to a family of species in the grass family (Poaceae or Gramineae), whose seeds are used for human food and animal feed.

Woodhead Publishing Limited, 2010 16 Cereal grains Some bakers would even claim that they can cope with many types in flour quality, but that they want consistency in quality – ‘no nasty surprises’. The result may be for the blame game to flow up the value chain; for example, the baker blames the miller and the miller blames the quality of the grain supplied. The grain buyer must make subjective decisions, in the context of commercial realities, about how far to go in assessing grain quality so as to fulfil the demands of millers and bakers for consistent and acceptable grain quality (Hajselova and Alldrick, 2003).

Much more recently, however, machine vision involving image analysis is proving to be a more objective approach to identification by grain morphology than the subjective use of human experts; see Chapter 11. In addition, chemical methods are also providing objective identification of variety, as described in Chapter 12. 4 Approaches to composition analysis The many methods for determining grain composition have been thoroughly evaluated in collaborative testing between laboratories in many countries, resulting in the publication of a wide range of standard methods suited to the grain industry.

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