Cereal grains for the food and beverage industries

511 Pages·2013·34.29 MB·english

by  Elke K. Arendt

Cereal grains for the food
and beverage industries
© Woodhead Publishing Limited, 2013
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© Woodhead Publishing Limited, 2013
Woodhead Publishing Series in Food Science, Technology and Nutrition:
Number 248
Cereal grains for the food
and beverage industries
Elke K. Arendt and Emanuele Zannini
Oxford Cambridge Philadelphia New Delhi
© Woodhead Publishing Limited, 2013
Published by Woodhead Publishing Limited,
80 High Street, Sawston, Cambridge CB22 3HJ, UK
www.woodheadpublishing.com
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Library of Congress Control Number: 2013930802
ISBN 978-0-85709-413-1 (print)
ISBN 978-0-85709-892-4 (online)
ISSN 2042-8049 Woodhead Publishing Series in Food Science, Technology and Nutrition (print)
ISSN 2042-8057 Woodhead Publishing Series in Food Science, Technology and Nutrition (online)
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© Woodhead Publishing Limited, 2013
Contents
Author contact details ................................................................................. ix
Woodhead Publishing Series in Food Science, Technology
and Nutrition .............................................................................................. xi
Foreword ...................................................................................................... xxiii
Preface .......................................................................................................... xxv
1 Wheat and other Triticum grains ..................................................... 1
1.1 Introduction............................................................................ 1
1.2 Structure of wheat grain ....................................................... 5
1.3 Wheat carbohydrate composition and properties ............. 9
1.4 Wheat protein composition and properties ....................... 15
1.5 Other constituents of wheat ................................................. 20
1.6 Flour milling ........................................................................... 23
1.7 Bakery products based on wheat ........................................ 32
1.8 Durum wheat products ......................................................... 42
1.9 Products based on other types of wheat ............................ 47
1.10 Beverages based on wheat ................................................... 50
1.11 Conclusions ............................................................................ 56
1.12 Future trends .......................................................................... 56
1.13 References .............................................................................. 57
2 Maize ................................................................................................... 67
2.1 Introduction............................................................................ 67
2.2 Maize carbohydrate composition and properties ............. 77
© Woodhead Publishing Limited, 2013
vi Contents
2.3 Other constituents of the maize kernel .............................. 81
2.4 Maize processing ................................................................... 87
2.5 Applications of maize in foods ............................................ 91
2.6 Applications of maize in beverages .................................... 101
2.7 Conclusions ............................................................................ 103
2.8 Future trends .......................................................................... 103
2.9 References .............................................................................. 104
3 Rice ..................................................................................................... 114
3.1 Introduction............................................................................ 114
3.2 Rice carbohydrate composition and properties ................ 122
3.3 Other constituents of the rice kernel.................................. 125
3.4 Rice processing ...................................................................... 132
3.5 Food and beverage applications of rice.............................. 137
3.6 Conclusions ............................................................................ 145
3.7 Future trends .......................................................................... 145
3.8 References .............................................................................. 146
4 Barley ................................................................................................... 155
4.1 Introduction............................................................................ 155
4.2 Barley carbohydrate composition and properties ............ 165
4.3 Other constituents of the barley kernel ............................. 170
4.4 Barley milling ......................................................................... 174
4.5 Applications of barley in foods ........................................... 177
4.6 Applications of barley in beverages ................................... 184
4.7 Conclusions ............................................................................ 190
4.8 Future trends .......................................................................... 190
4.9 References .............................................................................. 191
5 Triticale ................................................................................................ 201
5.1 Introduction............................................................................ 201
5.2 Chemical composition of the triticale kernel .................... 205
5.3 Triticale milling and applications in foods and
beverages ................................................................................ 210
5.4 Conclusions ............................................................................ 215
5.5 Future trends .......................................................................... 215
5.6 References .............................................................................. 216
6 Rye ....................................................................................................... 220
6.1 Introduction............................................................................ 220
6.2 Chemical composition of the rye kernel ............................ 229
6.3 Rye milling and applications in foods and beverages ...... 234
6.4 Conclusions ............................................................................ 237
6.5 Future trends .......................................................................... 238
6.6 References .............................................................................. 238
© Woodhead Publishing Limited, 2013
Contents vii
7 Oats ...................................................................................................... 243
7.1 Introduction............................................................................ 243
7.2 Oat carbohydrate composition and properties ................. 253
7.3 Other constituents of the oat kernel .................................. 259
7.4 Oat milling .............................................................................. 266
7.5 Food and beverage applications of oats ............................. 269
7.6 Conclusions ............................................................................ 273
7.7 Future trends .......................................................................... 273
7.8 References .............................................................................. 274
8 Sorghum ............................................................................................... 283
8.1 Introduction............................................................................ 283
8.2 Chemical constituents of the sorghum kernel ................... 292
8.3 Sorghum milling ..................................................................... 299
8.4 Applications in foods and beverages .................................. 299
8.5 Conclusions ............................................................................ 304
8.6 Future trends .......................................................................... 305
8.7 References .............................................................................. 305
9 Millet ................................................................................................... 312
9.1 Introduction............................................................................ 312
9.2 Proso millet carbohydrate composition
and properties ........................................................................ 318
9.3 Proso millet protein composition and properties ............. 322
9.4 Other constituents of proso millet ...................................... 329
9.5 Processing of proso millet .................................................... 335
9.6 Food and beverage applications of proso millet ............... 339
9.7 Future trends .......................................................................... 342
9.8 References .............................................................................. 343
10 Teff........................................................................................................ 351
10.1 Introduction............................................................................ 351
10.2 Chemical composition of the teff kernel............................ 356
10.3 Teff milling and applications in foods
and beverages ....................................................................... 361
10.4 Conclusions ............................................................................ 365
10.5 Future trends .......................................................................... 365
10.6 References .............................................................................. 365
11 Buckwheat ........................................................................................... 369
11.1 Introduction............................................................................ 369
11.2 Buckwheat carbohydrate composition
and properties ........................................................................ 373
11.3 Buckwheat protein composition and properties ............... 379
11.4 Other constituents of buckwheat ....................................... 386
© Woodhead Publishing Limited, 2013
viii Contents
11.5 Food and beverage applications of buckwheat ................ 392
11.6 Conclusions ............................................................................ 400
11.7 Future trends .......................................................................... 401
11.8 References .............................................................................. 401
12 Quinoa ................................................................................................. 409
12.1 Introduction............................................................................ 409
12.2 Chemical composition of quinoa seed ................................ 417
12.3 Quinoa milling and applications in foods
and beverages ......................................................................... 425
12.4 Conclusions ............................................................................ 432
12.5 Future trends .......................................................................... 432
12.6 References .............................................................................. 433
13 Amaranth ............................................................................................. 439
13.1 Introduction............................................................................ 439
13.2 Amaranth carbohydrate composition and properties ...... 444
13.3 Other constituents of amaranth ......................................... 450
13.4 Amaranth processing and applications in foods
and beverages ....................................................................... 460
13.5 Conclusions ............................................................................ 466
13.6 Future trends .......................................................................... 466
13.7 References .............................................................................. 466
Index ............................................................................................................. 475
© Woodhead Publishing Limited, 2013
Author contact details
Professor Elke Arendt and Dr Emanuele Zannini
School of Food and Nutritional Sciences
University College Cork
Western Road
Ireland
E-mail: [email protected]; [email protected]
© Woodhead Publishing Limited, 2013