Cereal Science and Technology: A Comprehensive Guide for Students

Synopsis

This textbook offers a thorough exploration of cereal science and technology, focusing on the structure, nutritive value, and processing of key grains such as rice and wheat. Students will gain a deep understanding of essential processes including milling, malting of wheat, and parboiling of rice. The book also delves into the significant nutritional contributions of millets like maize, jowar, ragi, and bajra, highlighting their importance in a balanced diet. Furthermore, "Cereal Science and Technology" provides detailed insights into starch gelatinization, explaining its definition, the factors that influence it, and the changes that occur in starches during cooking. The text concludes with an examination of convenient cereal foods, equipping students with comprehensive knowledge for academic study and future application in the field of food science.