The ICC Handbook of Cereals, Flour, Dough & Product Testing

Abstract

Analytical techniques are key for judging food quality. Now we have a very useful book on methods for cereals, flour, dough and product testing. Specific chapters have been written with practitioners of cereal science in mind, for example, cereal breeders, grain traders, millers, bakers, even non-specialists. A well-known figure in this sector, Stan Cauvain has contributed a large share of this book but it is a joint effort by 14 authors, all specialists in the cereal science field. Fortunately and contrary to most multipleauthors books, there is little repetition between chapters, if any. A large chapter – 135 pages or one-quarter of the book – covers cereals testing equipment, which makes this publication particularly valuable for persons wishing to get a thorough overview of specialized equipment and companies in this field.