Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including: Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their productsCritical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage lossesPhysical and chemical tests to determine the quality of refined productsLaboratory wet-milling proceduresThe most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-lifeYeast and chemical leavening agents important for bakery and other fermented productsLaboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foodsProtocols to bioenzymatically transform starch into modified starches, syrups, and sweetenersLaboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanolBy working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.
