Description: Prefaces Abbreviations, Units, Equivalents 1. CEREAL CROPS: ECONOMICS, STATISTICS AND USES Cereals - World crops - Wheat - Barley - Oats - Rye - Triticale - Rice - Maize - Miscellaneous cereals - Sorghum - The Millets 2. BOTANICAL ASPECTS OF CEREALS Grasses - Grain anatomy - Grain characteristics of individual cereals - Taxonomy - Classification - Breeding 3. CHEMICAL COMPONENTS Carbohydrates - Proteins - Lipids - Mineral Matter - Vitamins 4. CEREALS OF THE WORLD: ORIGIN, CLASSIFICATION, TYPES, QUALITY Wheat - Wheat Types - World wheats - Oats - Rye - Triticale - Rice - Maize - Sorghum - Millet 5. STORAGE AND PRE-PROCESSING Storage - Pre-processing treatments 6. DRY MILLING TECHNOLOGY Introduction - Milling processes - Dry milling of maize - Milling of common (bread) wheat - Rye milling - Triticale milling - Rice milling - Barley milling - Oat milling 7. FLOUR QUALITY Introduction - Treatments of wheat flour - Flours for various purposes - Flours for confectionery products - Quality control and flour testing - Parameters dependent on the nature of the grains milled - Storage of flour 8. BREAD-BAKING TECHNOLOGY Principles of baking - Commercial processes for making white bread - Other kinds of bread - Bread staling and preservation 9. MALTING, BREWING AND DISTILLING Introduction - Malting - Brewing - Distilling 10. PASTA AND WHOLE GRAIN FOODS Pasta - Rice substitutes - WURLD Wheat - Parboiled rice 11. BREAKFAST CEREALS AND OTHER PRODUCTS OF EXTRUSION COOKING Breakfast cereals - Other extrusion-cooked products 12. WET MILLING: STARCH AND GLUTEN Purposes of wet milling - Wheat - Maize - Sorghum - Millet - Rice 13. DOMESTIC AND SMALL SCALE PRODUCTS Introduction - Products made from wheat - Products made from maize - Products made from sorghum and the millets 14. NUTRITION Introduction - Recommendations - Cereals in the diet 15. FEED AND INDUSTRIAL USES FOR CEREALS Introduction - Raw materials used for feed and industrially - Animal feed - Production of ethanol from cereals - Furfural production from cereals - Other industrial uses for cereals INDEX Almost 200 Tables and Illustrations The many photographs and schematics illustrate cereals, processes, machinery and products. The many tables and graphs provide quantitative data of reference value. Here is a very small sampling of this material. Tables: - Taxonomic details of cereals - Characteristics of starch granules of cereals - Mineral composition of cereal grains - Grade characteristics of U.S. wheat - Primary insect and arachnid pests - Yield and protein content of air-classified fractions of flours . . . - Chemical composition of milled barley products - Proportions of constituents in recipes of baked products - Classical beers of the world by yeast types - Nutrients in Bulgur - Chemical composition of ready-to-eat breakfast foods Figures: - Scanning electron micrograph of maize starch granules - Schematic diagram of cumulative effects of grain storage at moisture . . . - Schematic diagram of the common-wheat flour-milling process An example of flour mill configuration - Purifiers in a modern Durum semolina mill - Main points in the relationship between fat and the enzyme lipase in oatmeal milling and oatcake baking - Maize wet-milling process Listing of chapter topics and sub-topics, the text itself includes more detailed sub-sections. All chapters end with sections of References and Further Reading.

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