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دانلود کتاب Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production

دانلود کتاب غلات صبحانه و نحوه تولید آنها: مواد اولیه، فرآوری و تولید

Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production

مشخصات کتاب

Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production

ویرایش: 3 
نویسندگان: , ,   
سری:  
ISBN (شابک) : 0128120436, 9780128120439 
ناشر: Woodhead Pub Ltd 
سال نشر: 2019 
تعداد صفحات: 450 
زبان: English 
فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) 
حجم فایل: 33 مگابایت 

قیمت کتاب (تومان) : 40,000



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در صورت تبدیل فایل کتاب Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production به فرمت های PDF، EPUB، AZW3، MOBI و یا DJVU می توانید به پشتیبان اطلاع دهید تا فایل مورد نظر را تبدیل نمایند.

توجه داشته باشید کتاب غلات صبحانه و نحوه تولید آنها: مواد اولیه، فرآوری و تولید نسخه زبان اصلی می باشد و کتاب ترجمه شده به فارسی نمی باشد. وبسایت اینترنشنال لایبرری ارائه دهنده کتاب های زبان اصلی می باشد و هیچ گونه کتاب ترجمه شده یا نوشته شده به فارسی را ارائه نمی دهد.


توضیحاتی در مورد کتاب غلات صبحانه و نحوه تولید آنها: مواد اولیه، فرآوری و تولید



غلات صبحانه و نحوه تولید آنها: مواد خام، پردازش و تولید، ویرایش سوم، تغییر یک دانه غلات در سراسر زنجیره تامین را با نظارت بر کل چرخه حیات از مواد تشکیل دهنده پوشش می دهد، به محصول نهایی این کتاب اطلاعات ضروری را برای توسعه دهندگان محصولات غذایی در مورد تأثیر مواد تشکیل دهنده و شرایط فرآیند بر کیفیت غلات صبحانه ارائه می دهد. تمام جنبه‌های پردازش دانه‌های غلات به محصولات نهایی شامل بچینگ و پختن، برشته کردن و تمپر کردن، پوشش دادن، گنجاندن مواد اضافی و اطلاعات بسته‌بندی پوشش داده می‌شود. علاوه بر این، این کتاب شیمی و اقتصاد محصولات غلات را پوشش می دهد.

خواندن ضروری برای همه توسعه دهندگان محصول که در صنعت غلات کار می کنند، این کتاب همچنین مورد توجه محققان دانشگاهی و دانشجویان تحصیلات تکمیلی در علوم غلات خواهد بود. و فرآوری مواد غذایی.

  • نمای کلی به روز و سرتاسری از فرآیند تولید محصولات غلات ارائه می دهد
  • ویرایش شده توسط محققان فعال غلات که در صنعت کار می کنند. ، با کارشناسانی از دانشگاه و صنعت ارائه محتوا
  • شامل اطلاعات ضروری در مورد مواد تشکیل دهنده و فرآیندهای تولید غلات صبحانه است
  • مواد، پخت و پز و بسته بندی را مورد بحث قرار می دهد
  • شامل تغذیه، کیفیت و ایمنی است

توضیحاتی درمورد کتاب به خارجی

Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle – from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops.

Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing.

  • Provides an up-to-date, end-to-end overview of the production process of cereal products
  • Edited by active cereals researchers working in industry, with experts from both academia and industry supplying content
  • Includes essential information on both ingredients and processes in the production of breakfast cereals
  • Discusses materials, cooking and packaging
  • Includes nutrition, quality and safety


فهرست مطالب

Cover
Break fast Cereals and How They Are Made: Raw Materials, Processing, and Production
Copyright
Contributors
Preface
1 - Breakfast cereals and how they are made—Introduction
	Breakfast cereals global market
	History
	Current status
	References
2 - Breakfast—Forms, ingredients, and process flow
	Introduction
	Flaked and toasted cereals
		Corn flakes
		Ingredients and formulation
		Cooking
		Dumping
		Delumping
		Drying
		Cooling and tempering
		Flaking
		Toasting
		Wheat flakes
		Preprocessing
		Ingredients and formulation
		Cooking
		Lump breaking
		Drying
		Cooling and tempering
		Flaking
		Rice flakes
		Ingredients and formulation
		Cooking
		Lump breaking and drying
		Cooling and tempering
		Toasting
		Flakes from nontraditional grain and ingredients
		Extruded flakes
		Formulation
		Mixing and extruding
		Flaking and toasting
	Puffed cereals
		Oven-puffed cereals
		Ingredients, formulation, and cooking
		Drying and bumping
		Oven puffing
		Gun-puffed whole grains cereals
		Grains used
		Pretreatment
		Puffing
		Automation
		Multiple-shot and continuous guns
		Final processing
		Extruded gun-puffed cereals
		Mixing and extruding
		Drying and tempering
		Final processing
	Direct expanded extruded cereals
	Shredded and baked cereals
		Cooking
		Cooling and tempering
		Shredding
		Forming biscuits
		Baking
	Extruded and other shredded cereals
		Pressure cooking and extrusion
		Shredding
		Cutting
		Baking
	Filled, bite-size shredded wheat biscuits
	Agglomerated cereals
		Granola
		Muesli cereals
		Other breakfast cereals types
			Baked breakfast cereals
		Compressed-flake biscuits
	Breakfast-cereal-like products for ingredient use
	References
	Further reading
Section One: Raw materials’ fundamentals
3 - An agronomic overview of US cereal cropping systems
	Introduction
	Cereal environment
		Maize environment
		Wheat environment
		Rice environment
	Land operations
	Nutrient management
	Water management
	Rice systems and greenhouse gas emissions
	Summary
	Acknowledgments
	References
	Further reading
4 - Cereal grains and other ingredients
	Introduction
	Corn
		Corn processing
	Wheat
		Wheat processing
	Rice
		Rice milling
	Oats
		Oat milling
	Barley
	Rye
	Microstructural comparison of the common cereal grains
	Other grains
		Sorghum
		Quinoa
		Millet
		Amaranth
	Other ingredients
		Sweeteners
		Malt products
		Salt
		Fortificants
	References
5 - Cereal raw material pretreatment
	Introduction
	Kiln drying and flaking of oats
	Germination and malting
		The malting process
		Changes in grain properties during malting
		Impact of malting on grain flavor
		Changes in nutritional properties during malting
		Malted grains and malt extracts as ingredients
	Fermentation
		Starter cultures
		Changes in grains and flour during fermentation
		Potential of fermentation to improve nutritional quality
	Use of enzymes in grain processing
	Safety and stability of processed grains
	References
6 - Major changes in cereal biopolymers during ready-to-eat cereal processing
	Introduction
	Moisture management and food polymer science
	Moisture content and water activity definitions
	Food polymer science
	Transitions of major constituents
	Starch: structure and transformation
		Starch structure
		Starch glass transition
		Starch swelling
		Starch annealing
		Starch gelatinization
		Starch retrogradation
		Dextrinization
	Cell wall polysaccharides: structure and transformation
		Arabinoxylans
		Chemical properties
			Molecular structure
			Molecular weight
		Physical properties
			Solubility
			Glass transitions
		Changes due to processing
		β-glucans
		Chemical properties
			Molecular structure
			Molecular weight
		Physical properties
			Solubility
			Rheological properties
		Changes during processing
			Solubility
			Molecular weight
	Protein
	Changes during cereals processing
		Material handling
		Cooking
		Drying
		Tempering
		Milling and forming
		Puffing and toasting
	Conclusion
	References
	Further reading
7 - Extrusion—Cooking and expansion
	Introduction
	Material properties
		Physical and thermal properties and state change temperatures
		Rheological properties
		Functional properties and structural changes
	Extruder functional zones and extruder workings
		Solid and granular friction in the first transport section
		Melting and biopolymer modifications inside extruder
		Viscous flow (screw+die)
		Expansion at the die
	Examples of applications to the design of product structure
		Whole characterization of a cereal recipe for extrusion of breakfast cereals
		Comparison of extrusion of two cereal products with same flour basis using simulation
		Comparison of structure and texture of corn flakes obtained by conventional and extrusion processes
	Conclusion and prospects
	References
8 - Thin-layer sugar crystallization principles
	Introduction
	Crystallization and drying
		Crystallization
			Generating supersaturation
			Nucleation
			Crystal growth
		Drying
	Controlling crystallization in cereals processes
	Future developments
	References
Section Two: Process and packaging
9 - Material handling and transporting
	Introduction
	Storage
	Transport and transfer
	Lump breaking
	Sizing
	Reference
10 - Weighing and blending (including granola processing)
	Introduction
	Weighing
		Major ingredient weighing
		Micro ingredient weighing
	Fluid ingredient dispensing
	Blending
		Dry blending
		Loading and discharging
		Continuous blending and mixing
		Liquid blending
		Blending dry and liquid mixes
	Case study: granola manufacture
	References
11 - Cooking
	Introduction
	System approach to cooking process
		Reaction kinetics: cooking time and temperature
		Companion reactions
		Moisture penetration and cooking time
		Operating conditions for typical products
	Classification of cooking processes by energy input
		Apex
	Batch versus continuous cooking
	Batch rotary cookers
		Loading of batch cookers
		Steam injection and venting
		Flavor injection
		Lid locking
		Mixing
		Cleaning and maintenance
		Automation and control
		Lump breaking and sizing
	Continuous cooking fundamentals
		Energy inputs
		Heats of reaction
		Sensible heat
		Energy interchangeability
		Scale-up
		Equipment features affecting formulation and product quality
	Continuous cookers
		Boiling-water systems
		Steam cookers
		Low-shear, high-pressure extruders
		Low-shear, low-pressure cookers
		Adiabatic extruders
		High-shear extruders
		Feed section
		Mixing section
		Heating or cooling sections
		Cooking section
		Forming
		High-shear extruders with precooking
	Continuous steam preconditioning
		Pressurized versus atmospheric preconditioning
		Design and installation
		Preconditioning variables
		Retention time
		Retention time distribution
		Results of proper preconditioning
		Effect of preconditioning
	Continuous infrared pretreatment
	Measuring the degree of cook
	References
	Further reading
12 - Drying
	Introduction
	Key drying considerations
	Drying phases
		Heating phase
		Constant drying rate phase
		Falling drying rate phase
		Tempering
		Changes in product properties during drying
		Analysis of drying
	Types of dryers
		Cooked product dryers
		Pellet dryers
	Conclusion
	References
13 - Milling and forming
	Introduction
	Milling equipment—flaking mills
		Flaking mill rolls
		Flow within a flaking mill
		Pressure fields
		Roll performance
		Roll construction
		Roll cooling
		Roll stands
		Roll mill gap
		Mill knives
		Mill drives and differentials
		Mill feeders
	Mill roll operation
		Product load
	Changes in product properties during milling
	References
14 - Tempering
	Introduction
	Theories about tempering
	Retrogradation of starch
	References
	Further reading
15 - Toasting
	Introduction
	Toasting principles
		Heating phase
		Constant rate and falling rate drying phase
		Expansion/puffing phase
		Toasting (color and flavor development) phase
	Impact of oven type on cereal properties
	Types of ovens
		Fluidized bed ovens
		Impingement ovens
		Rotary ovens
	Vapor equilibrium and the thermodynamic cycle
		Vapor equilibrium
		Typical oven mass balance
		Toasting sensitivity studies
		Summary
		References
16 - Coating
	History
	The coating process—basic principles
	Conventional coating system
		Base product module
		Coating syrup preparation
			Batch syrup preparation
				Continuous syrup preparation
	Drum operation and design
		Coating application
		Dry powder or particulate applications
	Integrated continuous coating systems
	One-step continuous coater dryer
	Applicator dryer
	Conveyor belt process
	Spray systems
	Vitamin application
	Summary
	References
	Further reading
17 - Fortification
	Introduction
	Rationale for fortification
	Approach to fortification
	Vitamins and minerals
		Fat-soluble vitamins
			Vitamin A
			Vitamin D
			Vitamin E
			Vitamin K
		Water-soluble vitamins
			Vitamin B1 (thiamin)
			Vitamin B2 (riboflavin)
			Vitamin B3 (niacin)
			Vitamin B5 (pantothenic acid)
			Vitamin B6 (pyridoxine)
			Vitamin B9 (folate or folic acid)
			Vitamin B12 (cobalamin)
			Vitamin C (ascorbic acid)
			Biotin
		Minerals
			Calcium
			Iron
			Zinc
	Fundamentals of fortification
		Formulation, activity, and stability of vitamins and minerals
		Stability of vitamins and minerals
		Solubility of vitamins
		Other product development considerations for fortification
	Fortification techniques
		In-process fortification
		Spray fortification
		Overage
		Protection of spray vitamins from oxidation
	References
	Further reading
18 - Packaging technology and food quality∗
	Introduction
	Multiple functions of packaging
		Product protection
		Product identification
		Consumer attraction at the point of purchase
		Consumer appeal throughout the use of the package
	Package components
		Cartons
		Liners
		Shipping containers
		Adhesives
	Packaging equipment
		Lined, printed cartons
		Printed carton with a pouch
		Printed pillow pouch
	The cereal packaging line
		Determining product net weight
	Packaging of hot cereals
	Packaging and product quality
	Advances in cereal packaging
	References
	Further reading
Section Three: Finished food
19 - Nutritional aspects of breakfast cereals
	Introduction
	Nutritional quality of breakfast cereals
		Refined versus whole grains
		Dietary fiber
		Starch accessibility
		Nutrient density
	Nutrient intakes from breakfast cereals
		Total energy
		Macronutrients
		Fat
		Protein
		Carbohydrate
		Dietary fiber
		Sugars
		Micronutrients
		Minerals
			Iron
			Other minerals and phytate
			Sodium
	Physiological functions affected by breakfast cereal consumption
		Appetite
		Postprandial glucose and insulin
		Cognition
		Gut functions and microbiota
	Health relevance of breakfast cereal consumption
		Body weight, BMI, and obesity
		Metabolic markers
		Abnormal glucose tolerance, diabetes, and cardiovascular disease
		Total mortality
	Conclusions
	References
	Further reading
20 - Environmental challenges in breakfast cereal manufacture
	Introduction
	Ecological and sustainable considerations for food manufacturing
	Environmental management program
		Important plan components
		Education, training, and communication
		Engineering controls
			Air emissions
			Particle dust collection
			Combustion oxides
			Volatile organic compounds
			Wastewater discharges
			Solid waste management
			Chemical management
	Environmental regulatory issues
		United States
			Federal Water Pollution Control Act
			Resource Conservation and Recovery Act
			Clean Air Act
			Federal Insecticide, Fungicide, and Rodenticide Act
			Pollution Prevention Act
		Europe
			Air quality
			Water quality
		Canada
		Mexico
	International organization for standards
		ISO 14000 standard
		ISO 14001, environmental management systems
	Conclusion
	References
21 - Breakfast cereals: Current and future challenges
	Introduction
	History and future
	Breakfast cereals and health
	Starch basics
	Extrusion technology
	Glycemic index, starch accessibility, and digestibility
	Other RTE cereal challenges
	Strategies for reinvention
	Final thoughts
	References
Index
	A
	B
	C
	D
	E
	F
	G
	H
	I
	J
	K
	L
	M
	N
	O
	P
	Q
	R
	S
	T
	U
	V
	W
	X
	Y
	Z
Back Cover




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