Processing and Properties Analysis of Grain Foods

• Kolejni autorzy: Li, Yonghui (Redaktor), Wu, Shawn/Xiaorong (Redaktor)
• Format: Elektroniczne Rozdział
• Język: angielski
• Wydane: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Hasła przedmiotowe: Technology: general issues; History of engineering & technology; Environmental science, engineering & technology; climate change; heat resource effectiveness; hourly accumulated temperature simulation; rice potential yield; whole foxtail millet flour; amylose content; japonica and glutinous; Chinese steamed bread; texture properties; northern cold area; maize seeds; physical characteristics; principal component analysis; cluster comprehensive analysis; wheat; flour; dough; mixing; hydrophobic interaction; aggregation; corn; hammermill; moisture content; particle size; gaseous chlorine dioxide; buckwheat-based composited flour; fresh buckwheat noodle; shelf-life and quality characteristics; whole grain bread; pulse; yellow pea; green pea; lentil; chickpea; Mixolab; dough rheology; bread texture; ayocote bean; black bean; bread; protein digestibility; sensorial properties; pulses; red lentils; protein; roller milling; near infrared spectroscopy; sorghum; starch; amylose; amylopectin; high throughput phenotyping; genetic diversity; plant breeding; granular flow; particulate flow; extrusion; food powders; powder rheology; composition; sugar; purple-colored wheat; wheat bran; blending ratio; fresh noodles; antioxidant properties; alternative sweeteners; sucrose; cookies; baking; sugar reduction; kabuli; milling; de-hull; roller mill; n/a
• Dostęp online: DOAB: download the publication; DOAB: description of the publication

Streszczenie

Foods derived from grains and grain-based ingredients represent a crucial source of energy and nutrients for humans. Cereals are conventional food materials, while interest is growing in the utilization of pseudocereals, pulses, oilseeds, and other grains to develop various foods and food ingredients. Grain and food processing converts raw grains into functional ingredients and creates palatable and nutritious end-products. During processing, various physical and chemical changes and interactions take place, affecting the nutritional, textural, sensory, and other quality properties of the products. Methods, protocols, and equipment have been developed to process, monitor, and control processing parameters to achieve the desired end-product quality or functionality. This reprint covers diverse topics related to grain-processing innovations and the effect of both conventional and innovative grain processes on the properties of grain-derived ingredients, intermediates, and end products.

Opis fizyczny

1 electronic resource (226 p.)

ISBN

books978-3-0365-7067-9
9783036570662
9783036570679

Ograniczenie dostępu

Open Access