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Synopsis
Delcour (professor of food chemistry and cereal science and technology, Katholieke Universiteit Leuven, Belgium) and Hoseney, a professor at Kansas State University (Manhattan, KS) before retiring and starting a consulting company, updated the earlier versions (1986 and 1994) of the textbook. The book is designed for students beginning their study of cereal science and for professionals starting their career in cereal industries. The changing technologies required a substantial reworking of the material in the previous editions including more emphasis on enzyme technologies. Among the topics covered are starch, proteins, minor constituents, storage of cereals, dry milling, rheology of doughs and batters, breadmaking, chemically leavened products, pasta and noodles, malting and brewing, and feeds. Distributed by AACC International. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)
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Principles of Cereal Science and Technology
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