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 | |
| Publication status | Published - 14 Jan 2020 |
| MoE publication type | A3 Part of a book or another research book |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 9 Industry, Innovation, and Infrastructure
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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