Cereal grains for the food and beverage industries
Elke K. Arendt, Emanuele Zannini
Woodhead Publishing
Cereals are major staples of the human diet and are of major significance to the food industry. This book provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.Contributions review the major cereal species, starting with wheat and triticale before covering rye, barley and oats and goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.