Cereal grains and other ingredients

Alicia A. Perdon, Ulla Holopainen-Mantila

    Research output: Chapter in Book/Report/Conference proceedingChapter or book articleScientificpeer-review

    Abstract

    Cereal grains, mainly corn, wheat, rice, and/or oat, are the primary ingredients for breakfast cereals. Sweeteners and flavor are added during processing, while vitamins and minerals are added for fortification. This chapter will discuss these ingredients' characteristics and functionalities that are important for breakfast cereal manufacturing.
    Original languageEnglish
    Title of host publicationBreakfast Cereals and How They Are Made
    Subtitle of host publicationRaw Materials, Processing, and Production
    EditorsAlicia A. Perdon, Sylvia L. Schonauer, Kaisa S. Poutanen
    PublisherElsevier
    Chapter4
    Pages73-96
    Number of pages24
    ISBN (Electronic)978-0-12-812044-6
    ISBN (Print)978-0-12-812043-9
    DOIs
    Publication statusPublished - 14 Jan 2020
    MoE publication typeA3 Part of a book or another research book

    Keywords

    • Amaranth
    • Barley
    • Cereal
    • Corn
    • Grain milling
    • Malt extract
    • Maltodextrin
    • Millet
    • Oats
    • Quinoa
    • Rice
    • Rye
    • Sorghum
    • Starch hydrolysis products
    • Sugar
    • Wheat

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