Using Cereal Science and Technology for the Benefit of Consumers: Proceedings of the 12th International ICC Cereal and Bread Congress 24-26 May, 2004 - Hardcover
Book 25 of 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
Synopsis
The Latest News in Cereal Technology
Assembling the combined input from the Proceedings of the 12th International Cereal and Bread Congress, this volume provides a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology. With contributions from leading cereals institutes and individuals from around the world, this book brings together all elements of the “grain chain” from the breeding of new wheat varieties, through the milling processes, and on to the conversion of flour into baked products ready for the consumer. New equipment and techniques are covered in depth, and the versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products.
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Review
...brings together knowledge and experience that every customer in
the "grain chain" can benefit from. -- Food Trade Review
A wealth of expertise has been documented in this book. -- Food Trade Review
From the Back Cover
The Proceedings of the 12th International Cereal and Bread
Congress provide a wide-ranging, comprehensive and up-to-date review of the
latest advances in cereal science and technology with contributions from
leading cereals institutes and individuals from around the world. They
bring together all elements of the `grain chain' from breeding of new wheat
varieties through the milling processes and on to the conversion of flour
into baked products ready for the consumer at large. Evaluating and
predicting wheat flour properties require new equipment and new techniques
and these are covered in depth. Cereals other than wheat are given due
consideration.
The versatility of wheat flour and its conversion into food is reviewed
across a whole spectrum of products. There is a strong emphasis on the use
of wheat flour for bread making but with consideration of applications in
the manufacture of cakes, cookies, pastries, extruded foods, pasta and
noodles. The development process and the benefits to consumers are also
addressed.
The Editors and the Organising Committee have assembled a collection of
high-quality papers which provide a showpiece for the latest developments
in cereal science and technology.
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