The Chemistry And Technology Of Cereals As Food And Feed, 2/E [Hardcover]

This book is the outcome Dr Samuel A. Matz who is President of Pan-Tech Interrnationallnc., former Vice-President of Research, Development and Compliance, Ovaltine Products and some other organizations, Chief of the Cereal and General Products Branch, Quartermaster Food and Container Institute for the Armed Forces, Chief Chemist of Harvest Queen Mill and Elevator Co. and Instructor in the Department of Flour and Feed Milling Industries, Kansas State University, and Chemist in Iglehart Mills Division of General Foods. The book contains 21 chapters and deals with wheat, botany of the wheat plant, production methods, diseases and pests, harvesting and storage, composition of wheat, utilization of wheat, determining the qualityofwheat, durum, corn, oats, barley, rye, sorghum, rice, other cereal grains, important non-cereal grains, feed manufacturing, milling of wheat and rye, commercial baking technology, partially prepared bakery products, pasta technology, wet and dry milling of corn, processing of rice, malting, brewing and distilling, breakfast cereals. and snack foods. The book should be useful for students and practitioners alike.

1.     WHEAT

2.     CORN

3.     OATS

4.     BARLEY

5.     RYE

6.     SORGHUM

7.     RICE

8.     OTHER CEREAL GRAINS

9.     IMPORTANT NON-CEREAL GRAINS

10.   FEED MANFUACTURING

11.   MILLING OF WHEAT AND RYE

12.   COMMERCIAL BAKING TECHNOLOGY

13.   PARTIALLY PREPARED BAKERY PRODUCTS

14.   PASTA TECHNOLOGY

15.   WET AND DRY MILLING OF CORN

16.   PROCESSING OF RICE

17.   MALTING

18.   BREWING AND DISTILLING

19.   BREAKFAST CEREALS

20.   SNACK FOODS

21.   SPECIAL DIETARY FOODS AND INGREDIENTS

         INDEX