ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops - wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments.
This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods.
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Table of Contents
1. Origin, evolution, production and utilisation of cereals 2. Introduction to grain structure 3. Role of cereals in nutrition and health 4. Starch 5. Fibre 6. Proteins 7. Gluten proteins 8. Enzymes and inhibitors 9. Vitamins and phytochemicals 10. Minerals and phytate 11. Lipids 12. Mycotoxins 13. Wheat 14. Maize 15. Rice 16. Barley 17. Sorghum and Millets 18. Oats 19. Rye and Triticale 20. Pseudocereals 21. Storage 22. Wheat quality testing in a breeding programme 23. Quality testing for milling and baking (including NIR) 24. Quality testing of wheat flour, dough and bread 25. Quality testing of other cereals 26. Dry milling of wheat and other cereals 27. Wet milling of wheat and maize 28. Sourdough Microbial System and Sourdough Bread 29. Western breads current technologies and future challenges 30. Flatbreads and pancakes 31. Steamed breads 32. Non-extruded breakfast cereals 33. Extrusion cooking and snackfood technologies 34. Soft wheat products: Cakes and Biscuits 35. Noodles 36. Durum wheat milling and pasta 37. Other durum wheat products Couscous and Bulgur 38. Malting and Brewing 39. Rice processing 40. Industrial uses 41. Gluten-free bakery products
Authors
Peter R. Shewry Associate Director and Head of Centre for Crop Genetic Improvement, Rothamsted Research, Harpenden, Hertfordshire, UK. Peter R. Shewry leads research at Rothamsted Research on the development, structure, and composition of wheat grain. He is the author of over 500 refereed papers, has edited or co-edited 19 books (including the fourth edition of Wheat: Chemistry and Technology), and co-authored the book Wheat: Environment, Food and Health (2021). In 2000 he was awarded the Thomas Burr Osborne Medal by the AACC (now Cereals & Grains Association), in 2002 was the joint recipient of the Rank Prize for Nutrition, and in 2016 was awarded the Clyde H. Bailey Medal by the ICC. Hamit Koksel Leader, Cereal Research Group, Food Engineering Department, Hacettepe University and Istinye University, Istanbul, Turkey. Hamit Koksel was the leader of the Cereal Research Group at Hacettepe University, Food Engineering Department and is currently at Istinye University, Istanbul, Turkey. He served as the ICC president in 2017-18 and became ICC Academy Chair in 2021. In 2016 he was awarded the Harald Perten Prize and in 2020 the Friedrich Schweitzer Medal by the ICC. John Taylor Senior Research Fellow in Grain Science and Nutrition, University of Pretoria, South Africa.John R. N. Taylor is an emeritus professor at the University of Pretoria specializing in grain science and nutrition in Africa. He is also advisor to the Kenya-based Fortified Whole Grain Alliance. He is the author of numerous research papers and book chapters on sorghum and millets and other grains. He has been an editor of several books, most recently the ICC Handbook of 21st Century Cereal Science and Technology, published by Academic Press in 2023. John is a fellow of the Cereal & Grains Association, the International Association for Cereal Science and Technology, and the International Academy of Food Science and Technology.
