Cereal Grains Laboratory Reference and Procedures Manual Food Preservation Technology Series

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 products
• Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses
• Physical and chemical tests to determine the quality of refined products
• Laboratory wet-milling procedures
• The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life
• Yeast and chemical leavening agents important for bakery and other fermented products
• Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods
• Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners
• Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol

By 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.

Physical and Morphological Properties of Cereal Grains. Determination of Chemical and Nutritional Properties of Cereal Grains and Their Products. Determination of Color, Texture and Sensory Properties of Cereal Grain Products. Storage of Cereal Grains and Detrimental Effects of Pests. Dry Milling Processes and Quality of Dry-Milled Products. Wet-Milling Processes and Starch Properties and Characteristics. Production of Maize Tortillas and Quality of Lime-Cooked Products. Functionality Tests for Yeast and Chemical Leavening Agents. Production of Yeast-Leavened Bakery Products. Production of Chemical-Leavened Products: Crackers, Cookies, Cakes and Related Products, Donuts, and Wheat Flour Tortillas. Production of Pasta Products and Oriental Noodles. Production of Breakfast Cereals and Snack Foods. Production of Modified Starches, Syrups, and Sweeteners. Production of Malt, Beer, Distilled Spirits, and Fuel Ethanol. Index.

Dr. Sergio O. Serna-Saldivar is head and professor of the Biotechnology and Food Engineering Department, Tecnológico de Monterrey. His research interests focus on chemistry, nutraceutical/nutritional properties, and biotechnology of maize, sorghum, and other grains. He was awarded the "Luis Elizondo" award in Agricultural and Food Industries, the 2004 AACC Excellence in Teaching award, and is a six-time awardee of the Teaching and Research Award at Tecnologico de Monterrey.