Using Cereal Science and Technology for the Benefit of Consumers

Using Cereal Science and Technology for the Benefit of Consumers

Proceedings of the 12th International ICC Cereal and Bread Congress 24-26 May, 2004

by Stanley P Cauvain, Linda S Young, S. Salmon

592 pages· 2004· ISBN 9780849337710
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The Latest News in Cereal Technology Assembling the combined input from the Proceedings of the 12th International Cereal and Bread Congress, this volume provides a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology. With contributions from leading cereals institutes and individuals from around the world, this book brings together all elements of the “grain chain” from the breeding of new wheat varieties, through the milling processes, and on to the conversion of flour into baked products ready for the consumer. New equipment and techniques are covered in depth, and the versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products.

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