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Using Cereal Science and Technology for the Benefit of Consumers. Woodhead Publishing Series in Food Science, Technology and Nutrition

  • ID: 2736551
  • Book
  • January 2005
  • 592 Pages
  • Elsevier Science and Technology
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The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the 'grain chain' from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in depth. Cereals other than wheat are given due consideration.

The versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. There is a strong emphasis on the use of wheat flour for bread making but with consideration of applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The development process and the benefits to consumers are also addressed.

The Editors and the Organising Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology.

- Extensive collection of proceedings from the 12th International Cereal and Bread Congress- High-quality papers highlighting the most recent developments in cereal science and technology- Benefits for the industry and consumers are discussed

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Wheat breeding strategies and end-use requirements for farmers, millers, bakers and other users of cereal products; Using cereals other than wheat and pseudo-cereals in the manufacture of food; Optimisation of existing and new milling processes for the conversion of wheat and other cereals; The development and use of wheat and flour evaluation techniques for predicting end-use suitability; Critical ingredient qualities and manufacturing processes determining the quality of bread and other fermented (yeast-raised) products; Creating health benefits with cereal products: Cereal products and the health of consumers; New ingredients and innovation in processing technologies which enable new developments of wheat-based products; The development and production of cakes, cookies, pastries and other non-bread products; The application of wheat varieties, new ingredients and processing technologies in the production of extruded products, pasta and noodles; Transfer of knowledge through computer-based programs and training.
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Cauvain, S.P.
Prof. Cauvain is owner of BakeTran, a renowned independent Baking Industry Consultancy in Witney, UK. He was a director of Cereals & Cereal Processing Division at CCFRA until December 2004. A leading authority in the bread and baking industry, Stanley was also President of the International Association for Cereal Science and Technology between 2004 and 2006. He is a frequent Woodhead Publishing Limited author having written or edited six titles previously.
Young, L S
Linda S. Young was a Director at BakeTran and responsible for knowledge systemisation and training activities. She was formerly Technology Transfer Manager at CCFRA. Between Linda S. Young and Stanley P. Cauvain have over 65 years experience of working in the baking industry.
Salmon, S
S. Salmon works at Campden and Chorleywood Food Research Association, UK. S. Salmon has an international reputation in the field of cereal science and technology.
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