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Processing and Properties Analysis of Grain Foods
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Foods derived from grains and grain-based ingredients represent a crucial source of energy and nutrients for humans. Cereals are conventional food materials, while interest is growing in the utilization of pseudocereals, pulses, oilseeds, and other grains to develop various foods and food ingredients. Grain and food processing converts raw grains into functional ingredients and creates palatable and nutritious end-products. During processing, various physical and chemical changes and interactions take place, affecting the nutritional, textural, sensory, and other quality properties of the products. Methods, protocols, and equipment have been developed to process, monitor, and control processing parameters to achieve the desired end-product quality or functionality. This reprint covers diverse topics related to grain-processing innovations and the effect of both conventional and innovative grain processes on the properties of grain-derived ingredients, intermediates, and end products.
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Keywords
- aggregation
- alternative sweeteners
- amylopectin
- amylose
- amylose content
- antioxidant properties
- ayocote bean
- Baking
- black bean
- blending ratio
- Bread
- bread texture
- buckwheat-based composited flour
- chickpea
- Chinese steamed bread
- Climate Change
- cluster comprehensive analysis
- Composition
- Cookies
- Corn
- de-hull
- Dough
- dough rheology
- Environmental science, engineering & technology
- extrusion
- flour
- food powders
- fresh buckwheat noodle
- fresh noodles
- gaseous chlorine dioxide
- genetic diversity
- granular flow
- green pea
- hammermill
- heat resource effectiveness
- high throughput phenotyping
- History of engineering & technology
- hourly accumulated temperature simulation
- hydrophobic interaction
- japonica and glutinous
- kabuli
- lentil
- maize seeds
- milling
- mixing
- Mixolab
- moisture content
- n/a
- near infrared spectroscopy
- northern cold area
- particle size
- particulate flow
- physical characteristics
- Plant breeding
- powder rheology
- principal component analysis
- Protein
- protein digestibility
- Pulse
- pulses
- purple-colored wheat
- red lentils
- rice potential yield
- roller mill
- roller milling
- sensorial properties
- shelf-life and quality characteristics
- sorghum
- starch
- sucrose
- sugar
- sugar reduction
- Technology, engineering, agriculture
- Technology: general issues
- texture properties
- wheat
- wheat bran
- whole foxtail millet flour
- whole grain bread
- yellow pea
Links
DOI: 10.3390/books978-3-0365-7067-9Editions