AACC(American Association of Cereal Chemists Inc) Abbreviations x, xi, xu characteristics 226-227 Abrasion malt 223 Ale alcohol in 296 standards 182-184 Aleurone 164, 184, 220 as conditioning aid 124 as milling process 129-130 ash 184 barley 162

AN INTRODUCTION FOR STUDENTS OF FOOD SCIENCE AND AGRICULTURE FOURTH EDITION N. L. KENT Sometime Scholar of Emmanuel College, Cambridge Formerly at the Flour Milling and Baking Research Association

AACC American Association of Cereal C.S.I.R. Council for Scientific and Industrial ACP acid calcium phosphate CSL calcium stearoyl-2-lactylate ADA azodicarbonamide CTAB cetyl trimethylammonium bromide ADD activated dough development CWAD Canadian Western Amber Durum

Introduction two categories: wheat, oats, rice and sorghum, of which about 7% of the entire crop in each case is used for industrial purposes, and barley, rye, (12-15%) is used industrially. The wor1dwide usage Of all the cereds’ gathered Sheets, is about 4% for seed, and the remainder almost equally shared between human food use (49%) and animal feed plus ‘processing and other’ (principally industrial) use (47%). The last cate￾gory divides into about 37% for animal feed plus

Introduction elements. Also cereal proteins are deficient in certain essential amino acids, notably lysine. Cereals however are rarely consumed alone, and ally compensate for each other’s deficiencies. While it is indisputable that individuals and populations should consume the right amounts of nutrients to avoid symptoms of deficiency and excess, defining those ‘right amounts’ is not easy

Cereals are prepared for consumption by domestic processing on a small scale in many parts of the world, but particularly in the less industrialized countries. The types of cereal grains so used are principally wheat, maize, sorghum and the millets, each of which finds greatest use in those countries in which it grows indigenously

Wet milling of cereal grains differs fundament￾ally from dry milling in being a maceration process in which physical and chemical changes occur in the nature of the basic constituents - starch, protein and cell wall material - in order to bring about a complete dissociation of the endosperm cell contents with the release of the starch granules from the protein network

All cereals contain a large proportion of starch. In its natural form, the starch is insoluble, tasteless, and unsuited for human consumption. To make it digestible and acceptable it must be cooked. Breakfast cereals are products that are consumed after cooking, and they fall into two categories: those made by a process that does not include cooking and which therefore have to be cooked domestically (hot cereals) and those which

Pasta Cooking quality of pasta Pasta is the collective term used to describe Particle size of the semolina is an important products such as macaroni, spaghetti, vermicelli, characteristic: it is recommended that at least 90% noodles etc. which are traditionally made from of the particles should fall between 150 pm and the semolina milled from hard durum wheat (T. 340 pm in size. Particles larger than 340 pm durum) (cf. p. 154 for milling of semo). The impede the activity of enzymes in the dough

The essential process involved in brewing is the conversion of cereal starch into alcohol to make a palatable, intoxicating beverage. Fermen￾tation is mediated by yeasts appropriate to the cereal or cereals involved. Most yeasts used belong to the species Saccharomyces cerevisiae