Cereal grains and other ingredients

Alicia A. Perdon; Ulla Holopainen-Mantila

doi:10.1016/B978-0-12-812043-9.00004-7

Cereal grains and other ingredients

Alicia A. Perdon, Ulla Holopainen-Mantila

Kellogg Company

Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Scientific › peer-review

9 Citations (Scopus)

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 language	English
Title of host publication	Breakfast Cereals and How They Are Made
Subtitle of host publication	Raw Materials, Processing, and Production
Editors	Alicia A. Perdon, Sylvia L. Schonauer, Kaisa S. Poutanen
Publisher	Elsevier
Chapter	4
Pages	73-96
Number of pages	24
ISBN (Electronic)	978-0-12-812044-6
ISBN (Print)	978-0-12-812043-9
DOIs	https://doi.org/10.1016/B978-0-12-812043-9.00004-7
Publication status	Published - 14 Jan 2020
MoE publication type	A3 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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10.1016/B978-0-12-812043-9.00004-7

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title = "Cereal grains and other ingredients",

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.",

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author = "Perdon, {Alicia A.} and Ulla Holopainen-Mantila",

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booktitle = "Breakfast Cereals and How They Are Made",

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Cereal grains and other ingredients. / Perdon, Alicia A.; Holopainen-Mantila, Ulla.
Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production. ed. / Alicia A. Perdon; Sylvia L. Schonauer; Kaisa S. Poutanen. Elsevier, 2020. p. 73-96.

Research output: Chapter in Book/Report/Conference proceeding › Chapter or book article › Scientific › peer-review

TY - CHAP

T1 - Cereal grains and other ingredients

AU - Perdon, Alicia A.

AU - Holopainen-Mantila, Ulla

PY - 2020/1/14

Y1 - 2020/1/14

N2 - 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.

AB - 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.

KW - Amaranth

KW - Barley

KW - Cereal

KW - Corn

KW - Grain milling

KW - Malt extract

KW - Maltodextrin

KW - Millet

KW - Oats

KW - Quinoa

KW - Rice

KW - Rye

KW - Sorghum

KW - Starch hydrolysis products

KW - Sugar

KW - Wheat

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U2 - 10.1016/B978-0-12-812043-9.00004-7

DO - 10.1016/B978-0-12-812043-9.00004-7

M3 - Chapter or book article

SN - 978-0-12-812043-9

SP - 73

EP - 96

BT - Breakfast Cereals and How They Are Made

A2 - Perdon, Alicia A.

A2 - Schonauer, Sylvia L.

A2 - Poutanen, Kaisa S.

PB - Elsevier

ER -

Cereal grains and other ingredients

Abstract

Keywords

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