Primary cereal processing : a comprehensive sourcebook

著者

• Godon, Bernard
• Willm, Claude

書誌事項

Primary cereal processing : a comprehensive sourcebook

edited by Bernard Godon, Claude Willm

VCH, c1994

• : New York : acid-free
• : Weinheim : acid-free

タイトル別名

Les industries de première transformation des cereales

統一タイトル

Industries de première transformation des céréales

注記

Includes bibliographical references and index

遡及データをもとにした流用入力

内容説明・目次

巻冊次

: New York : acid-free ISBN 9781560816096

内容説明

This text aims to provide a comprehensive, multidimensional reference work on cereal processing, such as milling processes. It should be of interest to technicians, but it is also addressed to students in agricultural programmes and in food science programmes.

巻冊次

: Weinheim : acid-free ISBN 9783527896097

内容説明

From the history of milling to the industry's present economic state and future potential, this indispensable reference synthetizes scientific, technical and economic data on primary cereal transformation and presents a comprehensive, multidimensional account of the milling and processing industry. A must for everyone involved in the grains and cereals industry, Primary Cereal Processing thoroughly explains every aspect of milling and cereal processing. It provides all necessary background information as well as the latest knowledge, legislative concerns, and new directions for the future. The author begins with a historical socio-economic analysis of the industry and follows with detailed discussion on biological, physical, commercial and further aspects of the raw grain matter of cereals. Coverage explores unitary operations and equipment, milling and post-milling processing techniques, dust explosion hazard reduction, and recent developments in computers and automation. Flour quality, cereal production methods for developing countries, and the future of the international grain and cereals industry are also discussed.

目次

• Socioeconomic aspects
• history and ethnology of the industries of primary transformation
• economical equilibrium and dynamism
• legislative aspects
• raw material characteristics
• the biochemical composition of cereals
• physical characteristics of grains and their by-products
• the microbiology of cereals and flours
• cereal contaminations originating from animals or insects
• the milling value of wheats
• unitary operations and corresponding equipment
• break roller mill performances
• the shelling of oats
• bolting, purification and air classification
• the blending of powdery matter
• milling techniques
• dry-milling
• the dry and wet milling of maize
• processing rice
• post-milling operations
• handling, packing and transport of finished products
• the risk of dust explosion
• automation
• flour quality, control and improvement
• flur ageing
• defining flour quality according to use
• improving flour quality - additives authorized in the baking of French breads
• industries for primary cereal transformation in countries under development
• the future of industries for primary transformation of cereals.

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA2714944X
• ISBN:
  • 1560816090
  • 3527896090
• LCCN: 93017543
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 原本言語コード: fre
• 出版地: New York, NY
• ページ数/冊数: xiv, 544 p.
• 大きさ: 25 cm
• 分類:
  • LCC : TS2145
  • DC20 : 664/.72
• 件名:
  • LCSH : Grain -- Milling