The ICC Handbook of Cereals, Flour, Dough and Products: Methods, Tests and Applications

Abstract

This new work provides a comprehensive review of the many different tests and methods that are used to evaluate the qualities of grains, their intermediates (flours) and the different products that are manufactured from them. Authors from around the world discuss the various applications of existing methods in different contexts from the field to the interface with the consumer. They have also considered emerging methods and concerns for the science, technology and production of grains and grain-based foods. In the various chapters the grains considered include wheat, rye, oats, maize, sorghum, millet and rice.