By C. Wrigley, I. Batey, F. Bekes
A handy and accomplished assessment of educational learn and top practices, this ebook studies cereal grain morphology, composition, and use. It covers the features and caliber standards of specific cereals, together with wheat, rye, corn, and rice. It additionally examines using analytical tools at diverse phases of the value-addition chain and the standards that impact grain caliber similar to breeding, garage, and processing. The publication highlights the significance of handling caliber in any respect levels of the grain chain and caliber evaluate at every one step for powerful administration.
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Additional info for Cereal Grains: Assessing and Managing Quality (Food Science, Technology and Nutrition)
These proportions may vary considerably for rice, maize, barley and sorghum, which also have ‘waxy’ types (almost all amylopectin starch). , 2004) has led to the development of ‘waxy’ genotypes also in wheat (Zhao and sharp, 1998). The term ‘waxy’ relates to the translucent appearance of the endosperm of cereal grains, notably maize in which it was first observed. The starch from waxy grains has the distinct functional property of greater hot-paste viscosity when heated with water, and better freeze-thaw stability for the resulting gel, which is optically clear.
For wheat-grain identification, the hardness of the grain is valuable in providing distinction as well as being an important attribute for trade and processing quality (see Chapter 4). Grain hardness is judged by the ease of cutting a grain with a sharp blade or by biting it. Many varieties are either hard or soft, but there may be some of intermediate hardness. Grains of durum (macaroni) wheat are very hard. Grain hardness is related to grain texture (vitreosity); soft grains usually have an opaque (white) endosperm, whereas hard grains appear vitreous (horny or translucent).
1) is useful, but to expose them, the lemma husk must be peeled back from the base of the grain (Fitzsimmons and Wrigley, 1979). For wheat-grain identification, the hardness of the grain is valuable in providing distinction as well as being an important attribute for trade and processing quality (see Chapter 4). Grain hardness is judged by the ease of cutting a grain with a sharp blade or by biting it. Many varieties are either hard or soft, but there may be some of intermediate hardness. Grains of durum (macaroni) wheat are very hard.