Cereal-Based Food Products

Preface
Contents
Chapter 1: Introduction to Cereals
	1 Introduction
		Wheat
		Use of Wheat
		Rice
		Use of Rice
		Corn
		Use of Corn
		Barley
		Use of Barley Within the Industry
		Sorghum
		Use of Sorghum Within the Industry
		Oat
		Use of Oats
		Rye
		Use of rye
	2 Other Cereals
		Triticale
		Amaranth
		Quinoa
	3 Conclusion
	References
Chapter 2: Breads
	1 Introduction
	2 Ingredients Using in Bread Production
		Wheat Flour
		Water
		Yeast
		Salt
		Technological Aids
		Novel Ingredients
	3 Preparation Methods
		Kneading
		Proofing
		Heating
	4 Types of Bread
		Yeast Breads
		Flatbreads
		Steamed Breads
		Gluten-free Breads
	5 Bread Quality Aspects
	6 Consumer Preferences
	7 Conclusions
	References
Chapter 3: Biscuits
	1 Introduction
	2 Position of Biscuit in Nutrition
	3 Classification of Biscuits
	4 Ingredients and Their Functions
		Wheat Flour
		Sugar
		Fat
		Other Ingredients
		Functional Ingredients
	5 Preparation Methods of Biscuits
	6 Quality Aspects
	7 Sustainability in biscuit Industry
	8 Conclusion and Future Trends
	References
Chapter 4: Cookies
	1 Introduction
	2 Ingredients and Their Functions
		Major Ingredients
			Flour
			Sugar
			Shortening
		Minor Ingredients
			Salt
			Sodium Bicarbonate and Ammonium Bicarbonate
			Chemical Agents (Additives)
		Other Ingredients
	3 Preparation of Cookies
		Creaming
			Liquid Incorporation
			Inclusion of Dry Ingredients
			Dough Formation
			Sheeting and Cutting of Cookies
			Baking
			Cooling
		Types of Cookies
			Classification of Cookies
				Rotary Molded Cookies
				Wire-Cut Cookies
				Cutting Machine
				Functional Cookies
	4 Quality Aspects
		Physical Aspects
			Cracking
			Spread Ratio
		Sensory Aspects
		Role of Packaging Material on Quality of the Cookies
	5 Conclusion
	References
Chapter 5: Cakes and Muffins
	1 Introduction
	2 Types of Cakes
		Type of Cakes Based on Fat Content
			Foam Type Cakes
			Batter Type Cakes
			Chiffon Cakes
		Types of Cakes Based on Sugar/Flour Ratio (High-Ratio and Low-Ratio Cakes)
		Types of Cakes Based on Egg/Egg Components (Yellow & White Cakes)
	3 Cake Ingredients and Their Functions
		Wheat Flour
		Eggs
			Role of Egg in Sponge Type Cakes
			Role of Egg in Batter Type Cakes
		Sucrose
		Fats
		Leavening Agents
		Surface Active Agents
	4 Preparation Methods of Cakes
		Mixing
			Mixing Methods for Batter Type Cakes
	5 Sugar Batter or Creaming Method
	6 Flour Batter Method
	7 Emulsion Method
	8 Single Stage or All in One Method
		Mixing Methods for Foam Type Cakes
	9 Single Step Mixing Action
	10 Multi Step Mixing Action
		Depositing
		Baking
			Early Baking Phase
			Middle Baking Phase
			Late Baking Phase
		Cooling, Packaging and Storage
	11 Preparation of Muffins
		Mixing Methods
		Moulding
		Baking
		Cooling
		Packaging
	12 Gluten Free Cakes and Muffins, and Challenges
	13 Quality Aspects of Cakes
		Batter Properties
		Texture
		Weight Loss
		Specific Volume, Volume Index, Symmetry Index and Uniformity Index
		Color
		Sensory Analysis
	14 Conclusion and Future Trends
	References
Chapter 6: Tortillas
	1 Introduction
	2 Ingredients and Their Functions
		Nixtamalized Maize Flour
		Wheat Flour
		Water
		Shortening (Fat)
		Salt
		Lime or Calcium Salts for Nixtamalization Process
		Gums
		Emulsifiers
		Baking Powder (Leavening Base)
		Preservatives
		Reducing Agents
		Enzymes
	3 Preparation Methodology
		Maize Tortilla
			Ancestral Process
			Nixtamalization Process
				Lime Cooking
				Soaking Time
				Stone-Grinding
			Tortilla Baking
			Alternative Technologies to Produce Instant Maize Flours
		Wheat Tortillas
			Dry Milling Process
			Elaboration Methods
	4 Quality Aspects
		Texture
		Color
		Sensory Evaluation
		Shelf Stability
		The pH of Tortillas
		Moisture Content and Water Activity (aw)
		Nutritional Value
		Bioactive Compounds and Antioxidant Activity
	5 Conclusions and Future Trends
	References
Chapter 7: Crackers
	1 Introduction
		Classification of Crackers
			Fermented Crackers
				Cream Crackers
				Soda Crackers
			Non-fermented Crackers
				Water Crackers
				Matzos
				Snack Crackers
			Functional Crackers
	2 Ingredients
		Major Ingredients
			Flour
			Sweetener
			Fat or Shortening
			Water
		Minor Ingredients
			Leavening Agents
				Chemical Leavening Agents
				Microbial Leavening Agents – Yeast
			Enzymes
	3 Preparation of Crackers
		Sponge Dough Method
		Direct Method
	4 Quality Aspects
		Spread Ratio
		Volume Index
		Density
		Percentage Puffiness
	5 Conclusions and Future Aspects
	References
Chapter 8: Popped and Puffed Cereal Products
	1 Introduction
	2 Cereals Suitable for Popping and Puffing
	3 Principles of Popping and Puffing
		Popping Process
		Puffing Process
	4 Popping/Puffing Methods
		High-Temperature Techniques at Atmospheric Pressure
			Hot Oil
			Hot Sand Bed
			Hot Air
		High-Pressure Techniques Followed by Pressure Drop
			Gun Puffing
			Instant Controlled Pressure Drop
			Extrusion Puffing
		Dielectric Heating
			Microwave Puffing
		Innovative Techniques
			Infrared Puffing
	5 Quality Attributes of Popped and Puffed Cereal Grains
		Physical Properties
		Nutritive Quality
		Color Characteristics
		Microstructural Modifications
		Sensorial Properties
	6 Factors Affecting the Quality of Popped/Puffed Products
		Chemical Composition of Grains
			Moisture Content
			Starch and Gelatinization
			Protein Content
		Temperature and Processing Time
		Physical Characteristics of Grains
		Aging and Storage of Grains
		Parboiling of Grains
		Extent of Milling
		Salting
	7 Conclusion and Future Trends
	References
Chapter 9: Pasta
	1 Introduction
	2 Global Market Scenario: Socio-economic Opportunities and Challenges
	3 Equipment and Machinery Involved in PASTA Processing
	4 Types of Pasta
		Gluten FREE Pasta
		Protein Enriched Pasta
		Fibre Enriched Pasta
		Micro-Nutrient Fortified Pasta
		Antioxidant Rich Pasta
	5 Preparation Methods
	6 Quality Aspects of Pasta
	7 Conclusion and Future Trends
	References
Chapter 10: Noodles
	1 Introduction
	2 Ingredients
		Flour
		Water
		Salt
		Alkaline Reagents
		Starch
		Oils
		Improvers
		Preservatives
		Eggs
		Stabilizers
		Vital Gluten
		Emulsifiers and Colorings
	3 Preparation Methods
		Primary Preparation Methods
			Mixing
			Initial Sheeting and Combining
			Rolling of the Sheet
			Cutting
		Secondary Preparation Methods
			Noodles Preparation Based on Salt Composition
				Regular-Salted
				Alkaline-Salted
			Noodles Preparation Based on Processing Methods
				Fresh Noodles
				Dried Noodles
				Steamed Noodles
				Boiled Noodles
				Frozen Noodles
			Noodles Preparation Based on Non-wheat Grains
				Rice Noodles
				Starch Noodles
				Buckwheat Noodles
	4 Quality Aspects
		Quality Aspects Involving Ingredients
			Flour
			Water
			Salt and Alkaline Reagents
			Oil/Fat
			Improvers and Preservatives
		Quality Aspects Involving Processing
			Dough Mixing
			Dough Rolling
			Steaming
			Frying
			Cooling
			Packaging
		Quality Aspects Involving Final Products
			Color
			Flavor
			Texture
			Fat/Oil Uptake
			Cooking Quality
	5 Conclusion and Future Trends
	References
Chapter 11: Cereal Based Fermented Products
	1 Introduction
	2 Fermented Foods
		Idli
		Dosa
		Dhokla
		Uttapam
		Injera
		Kisra
		Kishk
	3 Ogi
	4 Fermented Beverages
	5 Alcoholic Cereal Beverages
		Sake
		Boza
		Champus
	6 Non-alcoholic Cereal Beverages
		Amahewu or Mahewu
		Shalgam Juice
		Bushera
		Kvass
		Togwa
		Uji
	7 Health Benefits
	8 Conclusion
	References
Chapter 12: Pastry
	1 Introduction
	2 Types of Pastry
	3 Ingredients Used in Pastry
	4 Preparation Methods
	5 Conclusion
	References
Chapter 13: Cereal Based Functional Products
	1 Introduction
	2 Importance of Functional Cereal-Based Products
	3 Ingredients
		Dietary Fiber
		Protein and Bioactive Peptides
		Polyunsaturated Fatty Acids (PUFAs)
		Antioxidants
		Probiotics
		Food Industrial By-products
	4 Methods to Produce Functional Ingredients and Cereal-Based Products
		Fermented Grains
		Sprouted Grains
		Extruded Grains
	5 Quality Aspects
	6 Conclusion and Future Trends
	References
Chapter 14: 3D Food Printing
	1 Introduction
	2 History of 3D Printing Technology
	3 General Principles
		Modeling
		Printing
	4 Types of 3D Printing
		Extrusion Based Printing
		Selective Sintering
		Inkjet Printing
		Binder Jetting
	5 3D Printing Technologies for Cereal-Based Formulations
		Material Properties of Cereal-Based 3D Printed Food Products
			Rheology
			Textural Properties of Cereal-Based Printable Materials
			Structural and Morphological Properties of Cereal-Based Printable Food Materials
	6 Development of Cereal-Based Functional Food
	7 Post-processing of 3D-Printed Food Products
	8 Challenges and Prospects
	9 Opportunities for 4D/5D/6D Printing
	10 Conclusion
	References
Chapter 15: Packaging of Cereal Products
	1 Introduction
	2 Packaging Functions
	3 Properties of Commonly Used Packaging Materials
	4 Categorization of Cereal products and Factors Affecting their Quality and Shelf Life
		Products Properties
		Processing Conditions
		Storage Conditions
	5 Bakery Products and Specific Packaging Materials
		Bread
		Biscuits
		Cake
		Whole Cereals and Cereal Products
		Pasta
	6 Advanced Packaging System to Enhance Shelf Life
	7 Future Trends
	8 Conclusion
	References
Index