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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.
List 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
About the author
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 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 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.
