Using Cereal Science and Technology for the Benefit of Consumers - Hardcover

Cauvain, Stan; Salmon, S.; Young, L. S.

Hardcover

ISBN 10: 1855739615 ISBN 13: 9781855739611

Publisher: Woodhead Publishing Ltd, 2005

Synopsis

This comprehensive collection from one of the leading
conferences in its field summarises some of the most important research in
bread making and cereals processing. Papers range from innovations in wheat
breeding through to the production of particular products (with, for
example, enhanced nutritional and functional benefits).

About this title

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.

Edition details

• Publisher: Woodhead Publishing Ltd
• Publication date: 2005
• Language: English
• ISBN 10: 1855739615
• ISBN 13: 9781855739611
• Binding: Hardcover
• Number of pages: 592