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Breakfast Cereals and How They Are Made, Second Edition
Breakfast Cereals and How They Are Made, Second Edition
“...highly recommend this book as a general reference and a university-level textbook, and for use by individuals in the RTE industry.
—IFTnews

Item No. 27152
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This book builds upon the solid foundation of information set by the first edition. It provides readers with the single most comprehensive, up-to-date breakfast cereal resources. Breakfast Cereals and How They Are Made, 2nd Edition fulfills the need for updated and new breakfast cereal information generated by the increased importance and consumption of breakfast cereals worldwide.

All of the chapters in this new book have been updated or significantly revised. Information on contemporary topics such as new developments in equipment and technology, the expansion of computer control within the industry, advances in nutritional knowledge, and environmental issues in breakfast cereal manufacturing have been added. It is is international in scope, using S.I. units of measurements as well as those common in North America. International coverage of process equipment is also covered.

The novice or seasoned professional working in product development, process engineering, technical sales, nutrition, sensory analysis, packaging, or quality assurance is sure to benefit from the in-depth information presented in Breakfast Cereals and How They Are Made, 2nd Edition.

The Second Edition will help you boost productivity and improve product quality:


  • Improved attention to starch as a polymer and its processing characteristics as they affect tempering, preconditioning and flaking
  • Enhanced international coverage of process equipment
  • Increased detailed treatment of automation and computer control in processing
  • Expanded practical and regulatory information on environmental issues
  • Enlarged listing of manufacturers of processing and packaging equipment

Breakfast Cereals and How They Are Made, Second Edition


The Cereal Grains


Manufacturing Technology of Ready-to-Eat Cereals


Unit Operations and Equipment. I. Blending and Cooking


Unit Operations and Equipment. II. Drying and Dryers


Unit Operations and Equipment. III. Tempering, Flaking and Toasting


Unit Operations and Equipment. IV. Extrusion and Extruders


Application of Nutritional and Flavoring/Sweetening Coatings


Hot Cereals


Packaging of Breakfast Cereals: Materials and Machinery


Fortification and Preservation of Breakfast Cereals


Cereal Nutrition


Quality in Breakfast Cereals


Computer Control in the Breakfast Cereal Industry


Environmental Issues in Breakfast Cereal Manufacturing


Appendix A - Partial list of Manufacturers of Equipment for Processing and Packaging of Breakfast Cereals
Appendix B - Additional References
Index

“...highly recommend this book as a general reference and a university-level textbook, and for use by individuals in the RTE industry.”
—IFTnews

“…builds upon the solid foundation of information set by the first edition…provides readers with the single most comprehensive, up-to-date breakfast cereal resources.”
—Beverage and Food World

“…invaluable for professionals in all branches of the cereal industry.”
—Carbohydrate Polymers

Publish Date: 2000
Format: 6" x 9" hardcover
ISBN: 978-1-891127-15-1
Pages: 562
Images: 190 images
Publication Weight: 3 lbs

Edited by Robert B. Fast and Elwood F. Caldwell

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