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Informationen zum Autor Dr Colin Walter WRIGLEY, B.Sc. (Hon.), M.Sc., Ph.D., FRACI, CChem. Colin Wrigley’s 45 years in cereal chemistry research have earned him international recognition, in the form of several international and Australian research awards. His work is described in over 500 research publications, including several patents, a series of eight books on Australian cereal varieties and many edited books. His research interests centre on the characterisation of cereal-grain proteins in relation to processing quality. This has involved developing new methods of protein fractionation, including gel isoelectric focusing and its two-dimensional combination with gel electrophoresis. Other diagnostic methods developed relate to the evaluation of grain quality in wheat and barley, such as better methods for variety identification, and for characterising quality in starch and sprouted grain (as co-patentor of the Rapid ViscoAnalyser). Research involvement also includes elucidation of grain-quality variation due to environmental factors (heat stress, fertiliser use and storage conditions). Currently, Dr Wrigley is an Honorary Research Fellow at Food Science Australia, in Sydney, and a Consultant to the Value-Added Wheat Cooperative Research Centre. This role includes acting as a mentor to the “next generation? of cereal chemists. Ian Batey has over thirty years of research experience in cereal science. He has published widely and been an Associate Editor of the journal Cereal Chemistry (AACCI) for eighteen years. He is a past recipient of the Founders Award of the Cereal Chemistry Division of the Royal Australian Chemical Institute. Diane (Di) Miskelly has over forty years’ experience in cereal science and technology in public and private sectors. Including consultancies to wheat, milling and food industries, wheat and grains research, Asian product research and development and manufacturing and commercial customer and internal company technical support in raw materials and processing of Asian and Middle eastern end products. She is widely published in cereals and grains in general, with a recent focus on publications in Asian foods. Diane Miskelly, of Westcott Consultants, Australia, has more than forty years’ experience in cereal science and technology in public and private sectors, including consultancies to wheat, milling and food industries, wheat and grains research, and Asian product research and development and manufacturing....
List of contents
Part One: Cereal-grain quality
1. Assessing and managing quality at all stages of the grain chain
2. The cereal grains: providing our food, feed and fuel needs
3. The diversity of uses for cereal grains
4. Cereal-grain morphology and composition
Part Two: Grain-quality characteristics for specific cereals
5. Common wheat: Grain-quality characteristics and management of quality requirements
6. Durum wheat: Grain-quality characteristics and management of quality requirements
7. Rye: Grain-quality characteristics and management of quality requirements
8. Triticale: Grain-quality characteristics and management of quality requirements
9. Barley: Grain-quality characteristics and management of quality requirements
10. Oats: Grain-quality characteristics and management of quality requirements
11. Corn: Grain-quality characteristics and management of quality requirements
12. Rice: Grain-quality characteristics and management of quality requirements
13. Sorghum and millets: Grain-quality characteristics and management of quality requirements
14. Alternative grains: Grain-quality characteristics and management of quality requirements
Part Three: Grain-quality analysis and management
15. Food safety aspects of grain and cereal product quality
16. Breeding for grain-quality traits
17. Identification of grain variety and quality type
18. The effects of growth environment and agronomy on grain quality
19. Analysis of grain quality at receival
20. Grain storage and transport
21. Biosecurity: Safe-guarding quality at all stages of the grain chain
Part Four: Processing cereal grains to optimize product quality
22. Assessing and managing flour quality during and after milling
23. Industrial processing of grains into co-products of protein, starch, oils and fibre
24. Optimisation of end-product quality for the consumer
Part Five: Summary and Appendices
25. Grain quality: the consumer, the scientist, the technologist and the future
Appendix 1: Composition of grains and grain products
Appendix 2: Equivalence between metric, US and Chinese units for the grain industry
