Marquart et al ISBN For the first major update of this topic in 21 years, editors Webster and Wood have gathered an elite group of internationally recognized experts. This new edition addresses all aspects of oat chemistry, processing, nutrition, and plant genetics. It reflects the considerable changes in the science and food uses of oats that have occurred during the last two decades. Each chapter presents an in-depth review of a specific research area complete with an extensive bibliography.
The book provides an important summary of oat nutritional research and associated health claims that have been granted in recognition of the nutritional benefits associated with oat consumption. The individual chapters on component chemistry and functionality provide an excellent resource for product developers in their quest to design new, healthy, oat-based food products. The chapters on oat molecular biology and oat breeding coupled with the extensive works on oat nutrition provide direction to researchers interested in developing oats with enhanced nutrition.
Oats: Chemistry and Technology, Second Edition, is the only up-to-date review of oat chemistry and technology and will be a valuable resource for food science professionals including nutritionists, cereal chemists, plant biochemists, plant breeders, molecular biologists, grain millers, and product development and research scientists.
Improve Your Knowledge About This Super Grain Covers all areas of oat technology - Single source provides in-depth review of all aspects of oat technology. Offers authoritative descriptions of oat composition and functional properties - Provides researchers and food scientists with key chemical and application information.
Highlights oat improvement opportunities - Breeding and molecular information provides researchers direction on oat improvement opportunities.
Updates our knowledge of oat-processing technology - Provides in-depth discussion of oat milling and oat fractionation. Demystifies oat phenolics - Provides a peer-reviewed, in-depth discussion of oat phenolic chemistry and functional attributes.
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.
The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth.
Each chapter reviews grain structure, chemical composition including carbohydrate and protein content , processing and applications in food and beverage products.
Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products.
It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains.
Now in its second edition, the text has been revised and expanded to include six new chapters and groundbreaking new data. This essential guide features: Summaries of large research projects on the health effects of whole grain in Europe and the US New data on the associations between whole grain consumption and risk of developing chronic diseases Discussions of metabolomics and their use in addressing health effects and finding new biomarkers of both dietary exposure and health effects related to the diet Information on the use of genomics in studies of how gene-expression profiles change in response to whole grain intake Newly identified bioactive compounds in whole grains and whole grain fractions The new EU regulations on health claims that affect whole grain food products Providing information that will be of interest to food scientists, healthcare specialists and food industry professionals alike, the second edition of Whole Grains and Health is an essential resource for anyone concerned with the impact whole grains may have upon health.
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The rapid release of pressure coupled with the flashing of the moisture results in 1. OOIED an expanded or puffed product. Several variations to the traditional puffing apparatus have been proposed to improve 28 or change the traditional batch process puffing gun into a L PIECES continuous process JI OR" Extrusion has also been found useful in making puffed or expanded cereal pieces.
ER tions. Extrusion has been used to process grains prior to puffing gun expansion and to make unifonnly shaped spherical breakfast cereals 1 8, Dry raw materials are introduced into the extruder or, i n some instances. The raw cereal grains are allowed to pass through the extruder, which is nonnally operating A at a high temperature and pressure.
By carefully designing the die, shaped products with various textures may be achieved. The product is then dried and coatings are applied. One product discussed 25 was made 1 from two extruders combining flow into one outlet die. Using this design, one extruder might be used to process the cereal grain which would forni the outer shell of the processed cereal piece. A second extruder would process materials which might fill the inner sections of the cereal piece with a soft filling or colored cereal product.
These exuudates can be flaked or puffed to produce a product with varying colors or cross-sectional appearance and textures. Another convenient way to manufxture puffed products is to follow cooking, which could be done in an extruder, with high-temperature drying in an oven or dryer. Typically ovens are set for very high temperatures X8"C.
The high oven temperature drives off moisture. Processing schemes typically used for the manufacture of expanded breakfast cereals are shown in Figure 3. Whole cereal grains which have been cleaned and sometimes deconicatd are used as the raw materials for puffing guns.
Such products as puffed wheat and rice are made in this fashion. A typical formulation when using extrusion processing will include one o r two ma- jor cereal components such as corn and wheat. Additives, if necessary to achieve a special product characteristic, are mixed into the cereal components prior to cooking. For example, addition of special starch fractions to the cereal components have been used and shown to improve the expanded cereal piece by making it more delicate and uniform in texture and appearance Sugar adds flavor to cereal products but can also provide a certain degree ofcontrol on expansion WRY reduce the unacceptable bean flavor in the final product Sodium bicarbonate has also been used as an ingredient with wheat and honey to make a honey-graham flavored cereal Other additives.
Typi- cal and published formulations and processes dealing with both extrusion and puffing gun technology are given in Table 5. New shredded products are being developed which use alternative cereals, such as rice or corn and some are now offered with soft center, fruit-flavored confections.
Typical processes have been described for making shredded products 1. Cereal grains are cleaned and boiled in water until tender. The moisture in these cooked grains is allowed to equilibrate in a tempering process for several hours before processing the grains into shreds with steel rollers. For this step. The strands exiting the rollers are cut into the bite-sized pillow-shaped products and dried or baked. The finished shaped products are then packaged or coated as required.
Exuusion is also being used to make shredded products This process has been used more extensively for production of shreds from flinty corn and rice cereal is more versatile J and permits incorporation of other cereal products, ingredients, and additives. Minor ingre- dients such as salt and sugar are included in some of these formulations.
A few applications are shown in Table 5. A large pomon of the shredded cereal market is for bite-size. For this product, strands of the formed dough are passed between two rollers, one smooth and one PIECES with knives placed radially, which pinch and CUI the strands into bite-size pieces Miscellaneous Cereal Products A number of cereal pmducts available i n the market cannot be placed in any of the above categories because of their unique qualities.
This section is devoted to these processes. Granola Granolashave become popular because they are an alternative to the processed cereal prod- ucts discussed above. Granolas are typically a composite of several kinds of grains and addi- tives. A typical process for this type of product utilizes flaked products such as rolled oats.
These mixes aTe then dried, are used as toasted. Cereal Granules zyxwvutsrqp te a special Cereal granules are a cereal product made by a unique process I.
A stiff dough is made ,r example, from cereal grain flours, such as wheat and barley, salt, dry yeast. The dough is 3 shown to stored under controlled conditions for several hours, shaped into loaves, and then trans-. The oven is set for"F.
The mijority of baby foods sold are pT c:inncd. Thesc are usually made from rice. Few additives and presewa- ; ;:. The high temperatures used to process the cereals can distill flavors from the foods. The largest problem with sugar coatings and their applica- tion is control of thequantity metered onto each cereal piece and the resulting appearance of the coating after application. Careful selection of the application process and additives helps overcome these problems.
Application of flavor coatings on cereals is difficult due to the hygroscopic nature of cereal products after they hove been processed. Sugars required water as the solvent, which is absorbed rapidly by processed cereal products.
The rapid absorption causes sticky pieces which are difficult to dry, and in some instances the coated cereals adhere to each other. To minimize this problem, the amount of water in the coating step is reduced or a coating tech- nique is used. An acceptable coating has been achieved by heating sugar with water to a hard candy condition and spraying i t on cereal products under constant pressure to keep the cereal pieces fluidized 17, The enrobed material is then heated to fuse the sugar to the cereal product.
An acceptable and novel method of providing sweetened cereals is through the use of a spun sugar coating. The sugar is spun into a blanket, processed cereal pieces are placed on top of the blanket, and theti a second blanket is placed on top of the cereal pieces.
The spun zy sugar is compressed around the cered pieces and dried. The coating is said to dissolve in milk upon contoct An alternative to coating is to provide the sweetener through sugar bodies. Sugar bodies are made by combining sug;lrs with other ingredients, cooking these ingredients together to form a hard candy, cooling carefully.
Most cereal coatings use sucrose a s the main ingrcdient. Variations in formulation can be achicved by changing the mix of sugar types and other additives to achieve a certain hardness or appe:mnce to the coating. To overcome hew,,d. Honey is one Form of nonsucrose s1ig:ir which is used extensively since the flavorchaoclc,, istic is acceptable and a transparent coating can be achieved. To reduce problems with using water as a solvent, emulsifiers have been added to create emulsions of oil, water, and sugar This reduces the amount of water that will penetrate the cereal piece and reduces the anloullt of drying that is required.
Thickening agents arc sometimes employed to change the consistencyof coatings. Tor the sugar body method of sweetening, scveral thickeners such a methylcellulose, gun1 nl- ginate, dextrin, pregelatinized starch, and other hydrophilic colloids we considered accepl- able Another method of coating cereals has been devised and involves the addition of zyxwvutsrqpo an encapsulating colloid material with a solvent, which is used as acarrier for the sweetener The solvent is evaporated, and, in the process, the colloid and Sweetener merge with one another to coat the cereal, giving a frosted appe,uance.
While sugar materials are considered to have limited nutrition, they are suitable as en- ergy sources for breakfast cereal roods. There arc also concerlis about the effects on dcnt:d caries. The addition of monosodium dihydrogen phosphate at lzvcls between 0. To coating tech. By-prdncts of the millilll: in- dustry continue to find applicalion in RTE type breakfast cereds. With the ability to i n d i f cOlltrOlti'c shear environment i n these extruders, it should be possible in the future to US:I WidU r;'nge of specialized cereals.
Brown sugar 6. Dextrose Sweet flavor enhancer 49 Color Maillard reaction zyxwvutsrqp Dicalcium phosphate Acidification of dough 52 Dough modifier Disodium phosphate Promotes acid hydrolysis of starch in cereals Bfoils 49 52 ackaging ma- Ferric phosphate Iron supplement 52 Cooking aid for hot cereals at levels of 0.
Fructose ackaging ma- pan of coating for cereal more than 50 Effective in control of gelatinization of starch 49 erial stage or Control of puff 49 Gelatin Thickener for sugar coatings Jn of starch Dough modifier Glycerine Crystalline modifier-prevents improper crystal- line formation in cereal coatings 49 Guar gum Adhesive used for coatings and glazes on cereal products Gum arabic Adhesive for icings.
Invert sugar Used to control and modify crystalline smcture 49 Used in sugar coatings Cereal flavor enhancer Lecithin Emulsifier 17 Malic acid Additive to cereal products Io imparl acidic fla- -. Mol:isscs Fhvor enhancer added at raw material stage or a port of coating for cereal Effective in control of gelatinization of starch 49 Control of puff and cook 49 M:iltodextrins C x r i e r for water-insoluble flavors 49 Thickener and body improver in cereal flours 50 Reduce volatilization of flavor from mixes of cereals 49 Monosodium dihydrogeo Additive to cereal coatings to prevent dental phosphate caries 48 Oils or fats Control of dough strength and viscosity during processing 17 Control of puffed cereal textures 17 Iniprovement or modification of mouth feel and zyxwv Papain product functional characteristics F m d energy additive Proteolytic enzyme used primarily in cereal zyxwvutsrq foods containing soybean products Improves or alters cooking characteristic of ce- zyxwvutsr reals 1 Salt Flavor improvement Buffcr Sodium alginate Gelling o r thickening agent for fruit filled cere- F als Sodium bicarbonate pH modifier in doughs 51 Flavor modifier cereal products containing soy- zyxwvu bean 2 5 Scdiuni phosphate monobasic p1.
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