Facilitating the acquisition of practical knowledge and providing innovative ideas for further developments, this laboratory manual demonstrates the application of quality control measurements for grains, milled products, starches, and the wide array of finished products. Each section of the book contains a set of references so students may expand their knowledge, as well as questions to evaluate comprehension of the covered material. It includes a glossary of practical terms and a section of Imperial-to-metric measurement conversions pertaining to weight, volume, density, and other equivalences.
- Contains laboratory experiments, student activities, protocols, and procedures to provide practical experience to the concepts presented in the main textbook
- Organizes lessons progressively and applies the theoretical knowledge described in the accompanying textbook
- Assists students and researchers interested in quality control and product development of cereal- based foods
- Includes an Imperial to metric conversion chart for weight, volume, density and other equivalences
Table of Contents
- Physical, Chemical, and Morphological Properties of Cereal Grains.
- Storage of Cereal Grains and Pests.
- Dry Milling Processes and Dry-Milled Products.
- Nixtamalization and Quality of Lime-Cooked Products.
- Wet Milling Processes and Starch Properties Characteristics.
- Activity of Yeast and Chemical Leavening Agents.
- Production of Yeast-Leavened Products.
- Production of Chemical-Leavened Products.
- Production of Pasta Products and Oriental Noodles.
- Production of Breakfast Cereals and Snack Foods.
- Production of Modified Starches, Syrups and Sweeteners.
- Production of Malt, Beer, Distilled Spirits and Fuel Ethanol.