Cereal-Based Food Products

✍ Scribed by Manzoor Ahmad Shah (editor), Kappat Valiyapeediyekkal Sunooj (editor), Shabir Ahmad Mir (editor)

• Publisher: Springer
• Year: 2023
• Tongue: English
• Leaves: 367
• Category: Library

✦ Synopsis

Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products.

• Covers different types of products prepared from cereal grains;
• Focuses on production technology for the development of cereal products;
• Presents information on packaging requirements of cereal products.

✦ Table of Contents

Preface
Contents
Chapter 1: Introduction to Cereals
1 Introduction
Wheat
Use of Wheat
Rice
Use of Rice
Corn
Use of Corn
Barley
Use of Barley Within the Industry
Sorghum
Use of Sorghum Within the Industry
Oat
Use of Oats
Rye
Use of rye
2 Other Cereals
Triticale
Amaranth
Quinoa
3 Conclusion
References
Chapter 2: Breads
1 Introduction
2 Ingredients Using in Bread Production
Wheat Flour
Water
Yeast
Salt
Technological Aids
Novel Ingredients
3 Preparation Methods
Kneading
Proofing
Heating
4 Types of Bread
Yeast Breads
Flatbreads
Steamed Breads
Gluten-free Breads
5 Bread Quality Aspects
6 Consumer Preferences
7 Conclusions
References
Chapter 3: Biscuits
1 Introduction
2 Position of Biscuit in Nutrition
3 Classification of Biscuits
4 Ingredients and Their Functions
Wheat Flour
Sugar
Fat
Other Ingredients
Functional Ingredients
5 Preparation Methods of Biscuits
6 Quality Aspects
7 Sustainability in biscuit Industry
8 Conclusion and Future Trends
References
Chapter 4: Cookies
1 Introduction
2 Ingredients and Their Functions
Major Ingredients
Flour
Sugar
Shortening
Minor Ingredients
Salt
Sodium Bicarbonate and Ammonium Bicarbonate
Chemical Agents (Additives)
Other Ingredients
3 Preparation of Cookies
Creaming
Liquid Incorporation
Inclusion of Dry Ingredients
Dough Formation
Sheeting and Cutting of Cookies
Baking
Cooling
Types of Cookies
Classification of Cookies
Rotary Molded Cookies
Wire-Cut Cookies
Cutting Machine
Functional Cookies
4 Quality Aspects
Physical Aspects
Cracking
Spread Ratio
Sensory Aspects
Role of Packaging Material on Quality of the Cookies
5 Conclusion
References
Chapter 5: Cakes and Muffins
1 Introduction
2 Types of Cakes
Type of Cakes Based on Fat Content
Foam Type Cakes
Batter Type Cakes
Chiffon Cakes
Types of Cakes Based on Sugar/Flour Ratio (High-Ratio and Low-Ratio Cakes)
Types of Cakes Based on Egg/Egg Components (Yellow & White Cakes)
3 Cake Ingredients and Their Functions
Wheat Flour
Eggs
Role of Egg in Sponge Type Cakes
Role of Egg in Batter Type Cakes
Sucrose
Fats
Leavening Agents
Surface Active Agents
4 Preparation Methods of Cakes
Mixing
Mixing Methods for Batter Type Cakes
5 Sugar Batter or Creaming Method
6 Flour Batter Method
7 Emulsion Method
8 Single Stage or All in One Method
Mixing Methods for Foam Type Cakes
9 Single Step Mixing Action
10 Multi Step Mixing Action
Depositing
Baking
Early Baking Phase
Middle Baking Phase
Late Baking Phase
Cooling, Packaging and Storage
11 Preparation of Muffins
Mixing Methods
Moulding
Baking
Cooling
Packaging
12 Gluten Free Cakes and Muffins, and Challenges
13 Quality Aspects of Cakes
Batter Properties
Texture
Weight Loss
Specific Volume, Volume Index, Symmetry Index and Uniformity Index
Color
Sensory Analysis
14 Conclusion and Future Trends
References
Chapter 6: Tortillas
1 Introduction
2 Ingredients and Their Functions
Nixtamalized Maize Flour
Wheat Flour
Water
Shortening (Fat)
Salt
Lime or Calcium Salts for Nixtamalization Process
Gums
Emulsifiers
Baking Powder (Leavening Base)
Preservatives
Reducing Agents
Enzymes
3 Preparation Methodology
Maize Tortilla
Ancestral Process
Nixtamalization Process
Lime Cooking
Soaking Time
Stone-Grinding
Tortilla Baking
Alternative Technologies to Produce Instant Maize Flours
Wheat Tortillas
Dry Milling Process
Elaboration Methods
4 Quality Aspects
Texture
Color
Sensory Evaluation
Shelf Stability
The pH of Tortillas
Moisture Content and Water Activity (aw)
Nutritional Value
Bioactive Compounds and Antioxidant Activity
5 Conclusions and Future Trends
References
Chapter 7: Crackers
1 Introduction
Classification of Crackers
Fermented Crackers
Cream Crackers
Soda Crackers
Non-fermented Crackers
Water Crackers
Matzos
Snack Crackers
Functional Crackers
2 Ingredients
Major Ingredients
Flour
Sweetener
Fat or Shortening
Water
Minor Ingredients
Leavening Agents
Chemical Leavening Agents
Microbial Leavening Agents – Yeast
Enzymes
3 Preparation of Crackers
Sponge Dough Method
Direct Method
4 Quality Aspects
Spread Ratio
Volume Index
Density
Percentage Puffiness
5 Conclusions and Future Aspects
References
Chapter 8: Popped and Puffed Cereal Products
1 Introduction
2 Cereals Suitable for Popping and Puffing
3 Principles of Popping and Puffing
Popping Process
Puffing Process
4 Popping/Puffing Methods
High-Temperature Techniques at Atmospheric Pressure
Hot Oil
Hot Sand Bed
Hot Air
High-Pressure Techniques Followed by Pressure Drop
Gun Puffing
Instant Controlled Pressure Drop
Extrusion Puffing
Dielectric Heating
Microwave Puffing
Innovative Techniques
Infrared Puffing
5 Quality Attributes of Popped and Puffed Cereal Grains
Physical Properties
Nutritive Quality
Color Characteristics
Microstructural Modifications
Sensorial Properties
6 Factors Affecting the Quality of Popped/Puffed Products
Chemical Composition of Grains
Moisture Content
Starch and Gelatinization
Protein Content
Temperature and Processing Time
Physical Characteristics of Grains
Aging and Storage of Grains
Parboiling of Grains
Extent of Milling
Salting
7 Conclusion and Future Trends
References
Chapter 9: Pasta
1 Introduction
2 Global Market Scenario: Socio-economic Opportunities and Challenges
3 Equipment and Machinery Involved in PASTA Processing
4 Types of Pasta
Gluten FREE Pasta
Protein Enriched Pasta
Fibre Enriched Pasta
Micro-Nutrient Fortified Pasta
Antioxidant Rich Pasta
5 Preparation Methods
6 Quality Aspects of Pasta
7 Conclusion and Future Trends
References
Chapter 10: Noodles
1 Introduction
2 Ingredients
Flour
Water
Salt
Alkaline Reagents
Starch
Oils
Improvers
Preservatives
Eggs
Stabilizers
Vital Gluten
Emulsifiers and Colorings
3 Preparation Methods
Primary Preparation Methods
Mixing
Initial Sheeting and Combining
Rolling of the Sheet
Cutting
Secondary Preparation Methods
Noodles Preparation Based on Salt Composition
Regular-Salted
Alkaline-Salted
Noodles Preparation Based on Processing Methods
Fresh Noodles
Dried Noodles
Steamed Noodles
Boiled Noodles
Frozen Noodles
Noodles Preparation Based on Non-wheat Grains
Rice Noodles
Starch Noodles
Buckwheat Noodles
4 Quality Aspects
Quality Aspects Involving Ingredients
Flour
Water
Salt and Alkaline Reagents
Oil/Fat
Improvers and Preservatives
Quality Aspects Involving Processing
Dough Mixing
Dough Rolling
Steaming
Frying
Cooling
Packaging
Quality Aspects Involving Final Products
Color
Flavor
Texture
Fat/Oil Uptake
Cooking Quality
5 Conclusion and Future Trends
References
Chapter 11: Cereal Based Fermented Products
1 Introduction
2 Fermented Foods
Idli
Dosa
Dhokla
Uttapam
Injera
Kisra
Kishk
3 Ogi
4 Fermented Beverages
5 Alcoholic Cereal Beverages
Sake
Boza
Champus
6 Non-alcoholic Cereal Beverages
Amahewu or Mahewu
Shalgam Juice
Bushera
Kvass
Togwa
Uji
7 Health Benefits
8 Conclusion
References
Chapter 12: Pastry
1 Introduction
2 Types of Pastry
3 Ingredients Used in Pastry
4 Preparation Methods
5 Conclusion
References
Chapter 13: Cereal Based Functional Products
1 Introduction
2 Importance of Functional Cereal-Based Products
3 Ingredients
Dietary Fiber
Protein and Bioactive Peptides
Polyunsaturated Fatty Acids (PUFAs)
Antioxidants
Probiotics
Food Industrial By-products
4 Methods to Produce Functional Ingredients and Cereal-Based Products
Fermented Grains
Sprouted Grains
Extruded Grains
5 Quality Aspects
6 Conclusion and Future Trends
References
Chapter 14: 3D Food Printing
1 Introduction
2 History of 3D Printing Technology
3 General Principles
Modeling
Printing
4 Types of 3D Printing
Extrusion Based Printing
Selective Sintering
Inkjet Printing
Binder Jetting
5 3D Printing Technologies for Cereal-Based Formulations
Material Properties of Cereal-Based 3D Printed Food Products
Rheology
Textural Properties of Cereal-Based Printable Materials
Structural and Morphological Properties of Cereal-Based Printable Food Materials
6 Development of Cereal-Based Functional Food
7 Post-processing of 3D-Printed Food Products
8 Challenges and Prospects
9 Opportunities for 4D/5D/6D Printing
10 Conclusion
References
Chapter 15: Packaging of Cereal Products
1 Introduction
2 Packaging Functions
3 Properties of Commonly Used Packaging Materials
4 Categorization of Cereal products and Factors Affecting their Quality and Shelf Life
Products Properties
Processing Conditions
Storage Conditions
5 Bakery Products and Specific Packaging Materials
Bread
Biscuits
Cake
Whole Cereals and Cereal Products
Pasta
6 Advanced Packaging System to Enhance Shelf Life
7 Future Trends
8 Conclusion
References
Index