+353-1-416-8900REST OF WORLD
+44-20-3973-8888REST OF WORLD
1-917-300-0470EAST COAST U.S
1-800-526-8630U.S. (TOLL FREE)

Breakfast Cereals and How They Are Made. Raw Materials, Processing, and Production. Edition No. 3

  • Book

  • January 2020
  • Elsevier Science and Technology
  • ID: 4772102

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.

Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.

Table of Contents

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


Alicia A. Perdon Research Fellow, Kellogg Company, Battle Creek, MI, USA. Alicia Antonio Perdon is a cereal scientist with more than 25 years of experience in the breakfast cereal industry. Dr. Perdon started her career in research at the International Rice Research Institute where she authored more than a dozen papers on rice functionality and biochemistry. While working on her graduate degree, she established the Rice Processing Laboratory at the University of Arkansas. It was at the university where she integrated the food polymer/glass transition concept to understand and improve rice drying/fissuring and co-authored several papers. Working for Kellogg Company and General Mills, Dr. Perdon applied her food material science, sugar crystallization and cereal chemistry expertise to optimize food development and manufacturing processes with a focus on process efficiency and cost reduction while maintaining product quality. Her research resulted in several patents on cereal coating and bran nutritional property improvement. At Kellogg's, she established a farm to fork global program on rice that included breeding, adoption of sustainable agronomic practices and training on post-harvest processing to reduce waste and improve product quality. Dr. Perdon was a Chairperson and Board of Trustee member for Asia Rice Foundation USA from 2008-16 and the Newsletter Editor for AOCS Food Structure and Functionality Forum from 2006-09. She was a member of the International Food Technologists and American Association of Cereal Chemists for several years. Sylvia L. Schonauer Principal Engineer, Advanced Innovation Kellogg Company, Battle Creek, MI, United States
Principal, SSK Consulting, LLC, Bellaire, MI, United States
(Retired). Sylvia Schonauer, P.E. is a principal in SSK Consulting, LLC following retirement from the Kellogg Company as Principal Engineer, Advanced Innovation. Dr. Schonauer's career in the food industry spans over 25 years, previously working in Research and Development for Nestle, Frito-Lay, and KFC organizations. She is coauthor on 35 patent applications or grants worldwide. To date, she has been awarded 6 U.S. patents, several of which were filed worldwide and granted in various jurisdictions. In addition to her patent activity, her academic publications and presentations number approximately 20. In 2015, ASABE, (American Society of Agricultural and Biological Engineers) conferred to her the status of Fellow for her dedication to STEM advancement through ASABE and SWE (Society of Women Engineers) and her many contributions to the engineering profession through the development of unique equipment and processes that positively impacted the company's ability to have a competitive advantage in the marketplace. Kaisa Poutanen Research Professor, VTT Technical Research Centre of Finland, Espoo, Finland. Kaisa Poutanen, D.Tech., is research professor emerita at VTT Technical Research Centre of Finland, with extensive track record in connecting food technology and nutrition sciences. Her research has mainly dealt with development and nutritional physiology of healthy cereal ingredients and foods. She has published over 300 papers in international scientific journals and over 50 book chapters. She has coordinated many international multidisciplinary consortia, including the large European project Healthgrain 2005-2010, and was founder of Healthgrain Forum. She has served in a large number of scientific expert committees internationally. Kaisa Poutanen has received many international scientific rewards and is fellow of International Association for Cereal Science and Technology and of AACC International.