Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products - examining the influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality. The book discusses the influence of additives on pre- and postprocessed food biopolymers; the development of databases and construction of state diagrams to illustrate the state and function of cereal flours before, during, and after production; and the current techniques in image analysis, light and electron microscopy, and NMR spectroscopy used to analyze the microstructure of cereal products. It also discusses the methods used to optimize processing parameters and formulations to produce end-products with desirable sensory and textural properties; the shelf life of cereal products; and the relationships between the sensory and physical characteristics of cereal foods.

part I|1 pages

Thermal Analysis

chapter 1|35 pages

Calorimetry of Pre- and Postextruded Cereal Flours

ByGönül Kaletunç, Kenneth J. Breslauer

chapter 2|27 pages

Application of Thermal Analysis to Cookie, Cracker, and Pretzel Manufacturing

ByJames Ievolella, Martha Wang, Louise Slade, Harry Levine

chapter 3|51 pages

Utilization of Thermal Properties for Understanding Baking and Staling Processes

ByAnn-Charlotte Eliasson

chapter 4|33 pages

Plasticization Effect of Water on Carbohydrates in Relation to Crystallization

ByYrjö Henrik Roos, Kirsi Jouppila

chapter 5|21 pages

Construction of State Diagrams for Cereal Processing

ByGönül Kaletunç

part 2|1 pages

Mechanical Properties

chapter 6|36 pages

Powder Characteristics of Preprocessed Cereal Flours

ByG.V. Barbosa-Cánovas, H. Yan

chapter 7|57 pages

Rheological Properties of Biopolymers and Applications to Cereal Processing

ByBruno Vergnes, Guy Della Valle, Paul Colonna

chapter 10|18 pages

Utilization of Rheological Properties in Product and Process Development

ByVictor T. Huang, Gönül Kaletunç

part III|1 pages

Structural Characterization

chapter 11|18 pages

Characterization of Macrostructures in Extruded Products

ByAnn H. Barrett

chapter 12|22 pages

Understanding Microstructural Changes in Biopolymers Using Light and Electron Microscopy

ByKarin Autio, Marjatta Salmenkallio-Marttila

chapter 13|28 pages

NMR Characterization of Cereal and Cereal Products

ByBrian Hills, Alex Grant, Peter Belton

chapter 15|34 pages

Starch Properties and Functionalities

ByLilia S. Collado, Harold Corke