This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality.
The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on technologies to improve the quality of functional cereal products, reviewing issues such as grain improvement, novel cereal-derived ingredients and formulation of low GI products.
Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others.
Technology of functional cereal products is an essential reference for all those involved in research and development of health-promoting cereal-based foods. Reviews technologies for producing a wide range of cereal products Discusses the health effect of cereals, including whole grain foods and cereal micronutrients Describes consumer perception of health promoting cereal products.
This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable. This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products.
It presents a thorough review of the functional components. Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring.
Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes.
Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial.
The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book. Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing.
Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities.
It provides detailed information on. 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.
The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area. It is by far the largest of the common cereal seeds, weighing an average of mg. The kernel Fig. For maize, the term hull is a misnomer. It is not synonymous with the hull of barley or oats but more akin to the bran of wheat milling terminology.
The tip cap, the attachment point of the cob, may or may not stay with the kernel during removal from the cob. The botanical parts of the maize caryopsis pericarp, endosperm, and germ are the same as those found in wheat. The color of the maize kernel can be quite variable.
It may be solid or variegated and can be white, yellow, red, blue, dark brown, or purple. Yellow is the most common color, followed by white.
The remaining part of the kernel is endosperm. The cellular nature of maize endosperm is shown in Figure 1. The cells are large with very thin cell walls. Maize differs from wheat in that both translucent and opaque areas are found in the endosperm of a single kernel.
In general, the translucent part is near the aleurone, and the opaque part is near the center of the kernel. The translucent, or vitreous, endosperm Fig. The starch granules are polygonal in shape and held together by a protein matrix. Protein bodies are quite no-. Longitudinal and cross sections of a maize kernel. These have been identified as bodies of zein the prolamin protein fraction of maize; see Chapter 3.
Also noticeable are indentations in the starch. In the opaque endosperm Fig. The many air spaces lead to opacity. Chemical analysis of the separated opaque and translucent parts of the endosperm has shown that the two have similar protein concentrations but that the protein types are quite different in terms of protein distribution and amino acid composition. In general, maize kernels are quite hard. The large number of broken starch granules in Figure 1.
The fact that water alone will not allow a good. Scanning electron micrographs of maize kernels. Reprinted from Robutti et al 1. A broken kernel, showing the cellular nature of the endosperm. Cross section of the vitreous part of a maize kernel, showing the polygonal shape of the starch granules, the indentation in the starch, and the tight compact structure. Cross section of the opaque part of a kernel, showing the spherical shape of the starch granules, the protein, and the large number of air spaces.
Cross section of the hard endosperm of a kernel, showing the starch hilum the point from which the starch granule grew, arrow and broken starch BS. The particle size of ground maize from a mutant with a completely opaque endosperm suggests a soft endosperm, and photomicrographs of the opaque section of a normal kernel Fig.
The starch granules in the opaque and translucent parts of the endosperm differ in shape. The adhesion between protein and starch is strong enough to pull the starch granules closer and closer together. At this stage, the starch granules are pliable and, as they are tightly packed, they become polygonal in shape. Further evidence of their plasticity before maturity is the fact that the zein bodies make indentations on the starch granules in the translucent endosperm.
If maize is harvested before it dries, essentially all of its starch granules are spherical, showing that the differentiation of granule shape occurs during grain drying. Longitudinal section of a rice kernel. Courtesy L. Lamberts and L. Van den Ende; adapted from Juliano Rice Oryza sativa L. The high levels of lignin and silica make the rice hull of rather low value both nutritionally and commercially. Brown rice rice after the hull is removed has the same gross structure as that of the other cereals.
However, the caryopsis does not have a crease. It varies from 5 to 8 mm in length and weighs about 25 mg. As with the other cereals, the aleurone is the outermost layer of the endosperm, but it is removed with the pericarp and seed coat during abrasive milling to produce white rice. In general, the endosperm of rice is both hard and vitreous.
Comparison of Figures 1. The polygonal starch granules may be formed by compression of the starch granules during grain development. Rice and oats are the only two. Scanning electron micrographs of cross sections of a rice kernel.
The outer surface of the rice hull. Compound starch granules and protein bodies arrows near the aleurone layer. Compound starch granules near the center of the kernel, with certain granules broken, showing the individual granules arrows. The compound granules appear to result from many small individual granules being synthesized in a single amyloplast, i. Longitudinal section of a barley kernel top and outer layers bottom. Courtesy I. Adapted from Palmer and Bathgate Barley Hordeum vulgare L.
The tightly adhering hull consists of the lemma and palea. Unlike rice and oats, in which the hull is relative loose and can be separated, the hull of barley is cemented to the pericarp and difficult to separate. The caryopsis is composed of pericarp, seed coat, nucellar epidermis, germ, and endosperm Fig. The aleurone cells in barley are composed of two to three layers of cells Fig.
The aleurone of some cultivars is blue, whereas, in others, it is colorless. The endosperm cells are packed with starch embedded in a protein matrix Fig. Like wheat and rye starch, barley starch has both large lenticular granules and small spherical granules.
The size and distribution of the granules are similar in all three species. Scanning electron micrographs of cross sections of a barley kernel. Hull H , pericarp P , and multilayered aleurone cells A.
Contents of an endosperm cell. Scanning electron micrographs of cross sections of a rye kernel. Outer part of the kernel. Rye The rye Secale cereale L. The kernel threshes free of glumes, has no hull, and, like wheat, possesses a ventral crease. Its color is grayish yellow. Like the other cereals, rye has a caryopsis consisting of pericarp, seed coat, nucellar epidermis, germ, and endosperm. The endosperm is surrounded by a single layer of aleurone cells. Scanning electron micrographs of the outer areas of the grain Fig.
The starch in the endosperm cells is embedded in a protein matrix. Like wheat and barley starches, rye starch has large lenticular and small spherical granules. Rye flour generally has much higher contents of arabinoxylan cell wall constituents than wheat flour.
Triticale Triticale Triticale hexaploide Lart. In general morphology, the grain closely resembles its parent species. The caryopsis threshes free of glumes, is generally larger than the wheat caryopsis 10—12 mm in length and 3 mm in width , and weighs about 40 mg. It consists of a germ attached to an endosperm, which has aleurone as the outer layer. Outside the aleurone are the seed coat, a pericarp, and the remains of the nucellar epidermis. Thus, triticale closely resembles the other cereal grains in structure.
The kernel has a crease that extends its full length. The yellowish brown grain is characterized by folds or ripples on the outer pericarp, apparently caused by shriveling of the grain. Grain shriveling is a major problem with triticale.
It leads to low test weight, poor appearance, and unsatisfactory milling performance. The aleurone layer in triticale is more irregular in shape than is that in wheat. The cells vary in size, and the cell walls tend to vary in thickness.
In shriveled grain, the aleurone cells are badly distorted, and lesions have been noted in which complete sections of aleurone and associated endosperm cells are missing. Scanning electron micrograph of the outer surface of an oat groat, showing the hairlike protuberances, or trichomes. Oats Avena sativa L. Scanning electron micrographs of oat starch. A partially intact compound granule.
Isolated starch granules resulting from the disintegration of compound granules during oat starch isolation. The oat groat consists of pericarp, seed coat, nucellar epidermis, germ, and endosperm.
As with all cereals, the aleurone makes up the outer layer of the endosperm. Oat groats have higher fat and protein contents than do other cereals. They are also a good source of several enzymes. The most troublesome of these is lipase, which is very active. Unless the lipase is denatured, milled products have a very short shelf life because of the production and subsequent oxidation of fatty acids. The starch is present as large compound granules that are smooth and irregular in shape Fig.
Each compound granule is made up of many small individual granules. The kernels of sorghum Sorghum bicolor L. Moench thresh free of hulls or glumes. They are generally spherical, range in weight from 20 to 30 mg, and may be bronze, white, red, yellow, or brown. However, other samples would be expected to vary in composition. Scanning electron micrographs of the outer layers of sorghum kernels reveal a thick pericarp, in most varieties, consisting of three layers: the epicarp, the mesocarp, and the endocarp Fig.
Unlike other cereals, some sorghum varieties contain starch granules in the pericarp. The mature sorghum caryopsis may Fig. Longitudinal section of a sorghum kernel top and outer layers bottom. Celus and L. Van den Ende. Adapted from Earp et al Scanning electron micrographs of cross sections of a sorghum kernel. Note the small starch granules in the mesocarp. The outer edge, showing the presence of a thick, pigmented inner integument I.
A sorghum kernel containing no inner integument. The seed coat SC , or testa, is shown. The vitreous part of the kernel, showing the content of an endosperm cell. Note the lack of air spaces, the polygonal starch granules, and protein bodies P. While all mature sorghum seeds have a testa seed coat , certain cultivars lack a pigmented inner integument. As in other cereals, the aleurone cells are the outer layer of the endosperm. In the starchy endosperm, cells containing high concentrations of protein and few starch granules are found just beneath the aleurone layer.
Sorghum kernels, like maize kernels, contain both translucent and opaque endosperm within an individual. Scanning electron micrograph of a cross section of the opaque part of a sorghum kernel.
Note the air spaces and more-or-less spherical starch granules. Reprinted from Hoseney et al The opaque endosperm has large intergranular air spaces Fig. In general, grain sorghum has not been selected or bred as extensively as other cereals.
Thus, it is not surprising that there is much diversity in the size, texture, and shape of sorghum kernels. The terms hard and soft have been used to designate the vitreous and opaque areas of sorghum endosperm as well as the general appearance of kernels.
However, as discussed previously for wheat, the factors determining vitreousness and physical hardness are different. Therefore, some kernels may appear vitreous but be classified soft by objective measurements. Visual determination of hardness or softness in sorghum kernels is based on the assumption that hardness and vitreousness are the same. This appears to be an unwarranted assumption.
Longitudinal section of a pearl millet kernel top and outer layers bottom. Also indicated are protein bodies and starch granules within one endosperm cell. Adapted from McDonough and Rooney Pearl millet Pennisetum glaucum L. They vary in color, with slate gray being most common, although yellow, white, and brown varieties are also known. The caryopsis is similar to those of the other cereals. Millet pericarp does not contain starch, as the pericarp of sorghum does, nor does pearl millet contain a pigmented inner integument.
Its endosperm has both translucent and opaque endosperm, as do those of sorghum and maize. The opaque endosperm contains many air spaces and spherical starch granules Fig. The translucent vitreous endosperm Fig.
The matrix also contains protein bodies ranging in size from 0. Scanning electron micrograph of a cross section of a pearl millet kernel. Reprinted from Badi et al 1. The opaque part. Note the air spaces and the spherical starch granules. The vitreous part. Note the lack of air space, the polygonal starch granules, and the protein bodies P. Suggested Reading Bechtel, D. Amyloplast formation and starch granule development in hard red winter wheat.
Cereal Chem. Bushuk, W. Triticale: Production, chemistry and technology. Pomeranz, Ed. Paul, MN. Carson, G. Criteria of wheat and flour quality. Khan and P. Shewry, Eds. Champagne, E.
The rice grain and its gross composition. Champagne, Ed. Duffus, C. MacGregor and R. Bhatty, Eds. Evers, A. Microscopic structure of the wheat grain. Fulcher, R. Morphological and chemical organization of the oat kernel. Webster, Ed. Gooding, M. The wheat crop. Mabille, F. Parametric modelling of wheat morphology: A new perspective. Cereal Sci. Morris, C. Puroindolines: The molecular genetic basis of wheat grain hardness. Plant Mol. Structure and chemistry of sorghum and millets. Dendy, Ed.
Shewry, P. Morphology and chemistry of the rye grain. Bushuk, Ed. Watson, S. Description, development, structure, and composition of the corn kernel. White and L. Johnson, Eds. Wrigley, C. Wheat: A unique grain for the world. Sources of Figures Badi, S. Earp, C.
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