Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production

Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire lifecycle – from ingredient, to finished product. The book provides essential Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing of cereals grains into finished products is covered, from batching and cooking, toasting and tempering, coating, the inclusion of additional ingredients, and packaging information. In addition, the book covers the chemistry and economics of cereal crops.

Essential reading for all product developers working in the cereal industry, this book will also be of interest to academic researchers and postgraduate students in both cereal science and food processing.

Provides an up-to-date, end-to-end overview of the production process of cereal productsEdited by active cereals researchers working in industry, with experts from both academia and industry supplying contentIncludes essential information on both ingredients and processes in the production of breakfast cerealsDiscusses materials, cooking and packaging Includes nutrition, quality and safety

1. Breakfast Cereals and How They are Made - Introduction Alicia A. Perdon, Kaisa S. Poutanen, and Sylvia L. Schonauer 2. Breakfast Cereals-Forms, Ingredients, and Process Flow Robert Fast, Alicia A. Perdon, and Sylvia L. Schonauer

Section One - Raw Materials' Fundamentals 3. An Agronomic Overview of US Cereal Cropping Systems Maria Arlene A. Adviento-Borbe 4. Cereal Grains and Other Ingredients Alicia A. Perdon and Ulla Holopainen-Mantila 5. Cereal Raw Material Pretreatment Kaisa S. Poutanen 6. Major Changes in Cereal Biopolymers During Ready-to-Eat Cereal Processing Victor T. Huang and Alicia A. Perdon 7. Extrusion--Cooking and Expansion Magdalena Kristiawan, Laurent Chaunier, Aleida J. Sandoval, and Guy Della Valle 8. Thin-Layer Sugar Crystallization Principles Richard W. Hartel

Section Two - Process and Packaging 9. Material Handling and Transporting Sylvia L. Schonauer and Robert B. Fast 10. Weighing and Blending (including granola processing) Robert Fast, Alicia A. Perdon, and Sylvia L. Schonauer 11. Cookinglwood Caldwell Robert Fast, Bradley Strahm, Paul Whalen, and Sylvia L. Schonauer 12. Drying James C. Breslin 13. Milling and Forming Joseph A. George, Elwood F. Caldwell, Robert B. Fast, Charles Lauhoff, and Leon Levine 14. Tempering Elwood Caldwell, Robert Fast, James Ievolella, Harry Levine, Louise Slade, Sylvia L. Schonauer, and Alicia A. Perdon 15. Toasting James C. Breslin and Kevin Knott 16. Coating James C. Breslin, Robert E. Burns, and Wilf H. Jones 17. Fortification Carol Saade and Emily O. Arijaje 18. Packaging Technology and Food Quality Frank E. Pringle, Edward J. Monahan, and Elwood F. Caldwell

Section Three - Finished Food 19. Nutritional Aspects of Breakfast Cereals Julie Miller Jones and Kaisa S. Poutanen 20. Environmental Challenges in Breakfast Cereal Manufacture John Etzcorn and Alicia A. Perdon 21. Breakfast Cereals: Current and Future Challenges Steve Leusner