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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