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ویرایش: 3 نویسندگان: Alicia A. Perdon (editor), Sylvia L. Schonauer (editor), Kaisa Poutanen (editor) 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
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.
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.
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.
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