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Kent S Technology of Cereals Fifth Edition An Introduction For Students of Food Science and Agriculture Kurt A. Rosentrater
Kent S Technology of Cereals Fifth Edition An Introduction For Students of Food Science and Agriculture Kurt A. Rosentrater
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KENT’S TECHNOLOGY
OF CEREALS
Related titles
Kent’s Technology of Cereals, 4th Edition; Woodhead Publishing
(ISBN 978-1-85573-660-3)
Cereal Biotechnology; Woodhead Publishing
(ISBN 978-1-85573-498-2)
Woodhead Publishing Series in Food Science,
Technology and Nutrition
KENT’S
TECHNOLOGY OF
CEREALS
AN INTRODUCTION FOR
STUDENTS OF FOOD SCIENCE
AND AGRICULTURE
FIFTH EDITION
Kurt A. Rosentrater
A.D. Evers
Woodhead Publishing is an imprint of Elsevier
The Officers’ Mess Business Centre, Royston Road, Duxford, CB22 4QH, United Kingdom
50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States
The Boulevard, Langford Lane, Kidlington, OX5 1GB, United Kingdom
This book and the individual contributions contained in it are protected under copyright
by the Publisher (other than as may be noted herein).
Notices
Knowledge and best practice in this field are constantly changing. As new research and
experience broaden our understanding, changes in research methods, professional
practices, or medical treatment may become necessary.
Practitioners and researchers must always rely on their own experience and knowledge in
evaluating and using any information, methods, compounds, or experiments described
herein. In using such information or methods they should be mindful of their own safety
and the safety of others, including parties for whom they have a professional
responsibility.
To the fullest extent of the law, neither the Publisher nor the authors, contributors, or
editors, assume any liability for any injury and/or damage to persons or property as a
matter of products liability, negligence or otherwise, or from any use or operation of any
methods, products, instructions, or ideas contained in the material herein.
Contents
Biography xi
Preface to the fifth edition xiii
Preface to the fourth edition xv
Preface to the third edition xvii
Preface to the second edition xix
Preface to the first edition xxi
Acknowledgements xxiii
3. Botanical aspects
3.1 Taxonomy 206
3.2 Plant reproductive morphology 208
3.3 Caryopsis initiation and growth 224
vii
viii Contents
6. Dry-milling technology
6.1 Introduction 423
6.2 Milling processes 424
6.3 Processes in which the main process is decortication 427
6.4 Dry milling in which the main process is roller milling 453
References510
Further reading 513
8. Bread-baking technology
8.1 Principles of baking 567
8.2 Commercial processes for making white bread 588
8.3 Other kinds of breads 603
8.4 Bread staling and preservation 605
8.5 Use of cereals other than wheat in bread 608
8.6 Bread quality 616
8.7 Bread machines for home use 617
References619
Further reading 621
9. Breakfast cereals
9.1 Introduction 624
9.2 Cooking of cereals 624
9.3 Hot cereals 625
9.4 Ready-to-eat cereals 629
9.5 Flaked products from maize 630
9.6 Flaked products from wheat and rice 632
9.7 Puffed products 633
9.8 Shredded products 638
9.9 Granular products 639
9.10 Sugar-coated products 640
9.11 Keeping quality of breakfast cereals 640
9.12 Nutritive value of breakfast cereals 641
9.13 Consumption of breakfast cereals 651
References653
Further reading 654
15. Conclusions
References868
Biography
Norman L. Kent
xi
xii Biography
Celia Kent
Preface to the
fifth edition
With the publication of the first edition of this book in 1966, Dr. Norman
Kent initiated what would become a classic text in the cereal grains litera-
ture. His intent was to provide a comprehensive introduction to all major
aspects of cereal grains, their production and their processing, with the
express intent to educate students. Since that time, the industry has seen
many changes and new technologies. Even so, on a fundamental level, cereal
grains, their chemistries and their processing operations, have changed
only a little over the decades. The fourth edition was published in 1994, and
while that version of the book has been a useful text for many students over
the years, an updated version is necessary for a new generation of students.
During a beautiful April day a few years back we met with Celia Kent,
daughter of the late Norman Kent, in the Royal Horticultural Society’s
garden at Wisley in Surrey, England, to discuss this undertaking and to
plan a new edition of this work.
The new version of this classic book has been thoroughly updated and
revised throughout, both in terms of trends and statistics and also process-
ing operations. We have also rearranged some of the topics for what we
hope is a better flow. It should serve as a timely and expansive resource that
will be useful for students, researchers and industrial practitioners alike,
covering the full spectrum of cereal grain production, chemistry, processing
and uses in foods, feeds, fuels, industrial materials and other applications.
xiii
xiv Preface to the fifth edition
xv
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Preface to the
third edition
The general plan of the third edition of this textbook, intended for the
use of students of food science and of agriculture, closely follows that of
the previous edition.
An attempt has been made to show the importance of the various cere-
als and cereal products as staple items in the diet, relating their nutri-
tive value to their chemical composition. The structure of cereal grains
is described in order to provide a basis for understanding their process-
ing, and consideration is given to the effects of processing on the nutritive
value of the processed products.
By-products and their uses are also mentioned, and reference is made
to relevant food legislation and standards. At the time of writing, new
regulations to replace the (UK) Bread and Flour Regulation 1963 are still
awaited.
The sections dealing with sorghum and the millets have been further
expanded, with the introduction of some information about the domestic
processing of these cereals. A new section on wet milling processes to pro-
duce gluten and starch from wheat or wheat flour is included in Chapter 7.
The valued assistance I have received from many of my erstwhile
colleagues at the Flour Milling and Baking Research Association is
gratefully acknowledged. My particular thanks are due to Mrs. Connie
French, Librarian, who went to considerable trouble in searching out
information; to Dr. Norman Chamberlain, whose crisp comments on
Chapter 10 were most valuable; and to Mr. Brian Stewart, who provided
hitherto unpublished data from which Fig. 32 was constructed.
I would like to thank the firms who most generously provided the data
for Tables 59 and 60; the firms who have willingly supplied pictures; and
the editors of journals, other individuals and publishers who have kindly
allowed me to reproduce pictures and data from their publications.
The picture of ergotized rye (Fig. 39) is Crown Copyright and is repro-
duced with the permission of the Controller of Her Majesty’s Stationery
Office. The Controller of H.M.S.O. has also kindly given permission for
data from Crown Copyright publications to be quoted.
xvii
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Preface to the
second edition
xix
This page intentionally left blank
Preface to the
first edition
xxi
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Acknowledgements
xxiii
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C H A P T E R
1
Introduction to cereals and
pseudocereals and their
production
O U T L I N E
1.2.8 Rye 64
1.2.8.1 Origin and types 64
1.2.8.2 Cultivation 64
1.2.8.3 Diseases and pests 64
1.2.8.4 Uses 65
1.2.8.5 Global production 65
1.2.9 Triticale 66
1.2.9.1 Origin and types 66
1.2.9.2 Cultivation 66
1.2.9.3 Diseases and pests 67
1.2.9.4 Uses 67
1.2.9.5 Global production 67
1.3 Pseudocereals 68
1.3.1 Buckwheat 69
1.3.1.1 Origin and types 69
1.3.1.2 Uses 69
1.3.1.3 Global production 69
1.3.2 Quinoa 70
1.3.2.1 Origin and types 70
1.3.2.2 Uses 71
1.3.2.3 Global production 71
1.3.3 Grain amaranth 72
1.3.3.1 Origin and types 72
1.3.3.2 Uses 73
1.3.3.3 Global production 73
References 74
Further Reading 75
Cereals are cultivated grasses that grow throughout the temperate and
tropical regions of the world.
Broad characterization into two categories serves to distinguish most types
of true cereals. Warm-season cereals are produced and consumed in tropi-
cal lowlands year-round and in temperate climates during the frost-free sea-
son. Warm-season cereals vary in their water requirements, for example, the
majority of rice is grown in flooded fields for at least part of its growth period
while sorghum and millets can be grown in arid conditions.
4 1. INTRODUCTION TO CEREALS AND PSEUDOCEREALS
"Tytön takia tekisi hän vaikka mitä", jatkoi tunteellinen äiti. "On
oikein liikuttavaa nähdä miten hän huolehtii hänestä."
"Ota sinä kaikki ravintolat tältä puolelta katua, minä otan toiselta
puolelta", sanoi kokki. "Ja jos noin surkealta näytät, tulet tekemään
hyvät kaupat."
"Pitkä, komea, kaunis mies", sanoi Henry, "ja tällä miehellä ovat
nyt hänen vaatteensa."
"Juotte varmaankin?"
"En."
"Syökää tuo leipä tai kutsun poliisin ja annan vangita teidät", sanoi
toinen ääntänsä korottaen. "Taidatte ollakin joku petturi. Missä on
lupakirjanne?"
"Täältä emme häntä löydä, kokki", sanoi Sam, kun osakeyhtiö taas
sovinnossa istui kannella ja katseli harvoja pimeän tultua ilmeneviä
valopilkkuja kaupungissa.
Oli kaunis ja kirkas päivä, kun hän seuraavana aamuna heräsi pää
kipeänä ja mielessä selvä tuntumus siitä millaiseen kurjuuteen
ihmisluonto-raukka maailmassa voi vaipua. Kaupungin kirkonkellon
taukoamaton räminä ja kahden virsikirja kainalossa sivutse kulkevan
tytön näkeminen selvittivät hänelle päivän olevan sunnuntain.
"Miten pitkälle?"
Sam murisi.
"Olisipa se hyvä meille, jos joku sen tekisi", sanoi kokki. "Silloinhan
voisimme rauhassa tarkastaa Piggotin lahtea." Samassa luki hän
Samin silmistä pahan aikomuksen. "Ei, ei", sanoi hän kiireesti.
"Hän oli ahne; toivoi yksin saavansa koko summan", sanoi Sam
jyrkästi.
"Piggotin lahti."