ISBN: 9789381714652
Edition: 2nd Edition
Author : Samuel A. Matz
Year: 2014
Pages: 772
Size: 23.9 x 15.5 x 3.8 cm
Publisher Name: Medtech
This book is the outcome Dr Samuel A. Matz who is President of Pan-Tech Interrnationallnc., former Vice-President of Research, Development and Compliance, Ovaltine Products and some other organizations, Chief of the Cereal and General Products Branch, Quartermaster Food and Container Institute for the Armed Forces, Chief Chemist of Harvest Queen Mill and Elevator Co. and Instructor in the Department of Flour and Feed Milling Industries, Kansas State University, and Chemist in Iglehart Mills Division of General Foods. The book contains 21 chapters and deals with wheat, botany of the wheat plant, production methods, diseases and pests, harvesting and storage, composition of wheat, utilization of wheat, determining the qualityofwheat, durum, corn, oats, barley, rye, sorghum, rice, other cereal grains, important non-cereal grains, feed manufacturing, milling of wheat and rye, commercial baking technology, partially prepared bakery products, pasta technology, wet and dry milling of corn, processing of rice, malting, brewing and distilling, breakfast cereals. and snack foods. The book should be useful for students and practitioners alike.
1. WHEAT
2. CORN
3. OATS
4. BARLEY
5. RYE
6. SORGHUM
7. RICE
8. OTHER CEREAL GRAINS
9. IMPORTANT NON-CEREAL GRAINS
10. FEED MANFUACTURING
11. MILLING OF WHEAT AND RYE
12. COMMERCIAL BAKING TECHNOLOGY
13. PARTIALLY PREPARED BAKERY PRODUCTS
14. PASTA TECHNOLOGY
15. WET AND DRY MILLING OF CORN
16. PROCESSING OF RICE
17. MALTING
18. BREWING AND DISTILLING
19. BREAKFAST CEREALS
20. SNACK FOODS
21. SPECIAL DIETARY FOODS AND INGREDIENTS
INDEX
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