Using cereals science and technology for the benefit of consumers

This book contains the Proceedings of the 12th International ICC Cereal and Bread Congress, organised by CCFRA and held in Harrogate UK in May 2004, with around 100 full papers and 87 abstracts. It provides a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology. Its contents span the 'grain chain' from breeding of new wheat varieties through the milling process and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties through new approaches or with new equipment is reviewed in depth, and due consideration is given to cereals other than wheat. The versatility of wheat flour and its conversion into food is reviewed across a spectrum of products - not just bread but also cakes, cookies, pastries, extruded foods, pasta and noodles.

Based on the contributions of experts from around the globe, the proceedings provide an essential reference source for cereals scientists and technologists. The contents are organised into 13 themes as follows:

• Preface and keynote lectures (2 papers)
• Wheat breeding around the world (7 papers)
• The potential for using other cereals (7 papers)
• Creating health benefits with cereal products (7 papers)
• What makes bread (15 papers)
• Grain processing (9 papers)
• Evaluating wheat and flour(6 papers)
• Developing new wheat-based products (6 papers)
• Bringing benefits for industry and consumers (9 papers)
• Cakes, cookies and pastries
• Extruded foods, pasta and noodles
• ICC Corporate member session (9 abstracts/papers)
• Poster abstracts (87 abstracts)

Each copy of the book contains a free copy of a CD-ROM containing an electronic version of the book chapters.

Hardback book - 580 pages