CiNii 図書 - Primary cereal processing : a comprehensive sourcebook

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.

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.

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Primary cereal processing : a comprehensive sourcebook

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