Cereal raw material pretreatment

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

1 Citation (Scopus)

Abstract

Grain type, species, and agricultural and climate conditions largely define the quality of cereal raw material. The grains may also be pretreated before final processing to change their sensory and nutritional properties and make them more suitable for various end uses. Germination, fermentation, and use of enzymes are wet processes, which in combination with different heating and drying operations activate and inactivate the endogenous microorganisms and inherent biological activity of living seeds and also bring new microorganisms and enzymes in place to modify the grain matrix. They are powerful tools for improving grain functionality and making them better suitable for use as raw materials for breakfast cereals.
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 Poutanen
PublisherElsevier
Chapter5
Pages97-107
Number of pages11
Edition3rd
ISBN (Electronic)9780128120446
ISBN (Print)9780128120439
DOIs
Publication statusPublished - 14 Jan 2020
MoE publication typeA3 Part of a book or another research book

Keywords

  • Bioactives
  • Dietary fiber
  • Fermentation
  • Flavor
  • Malting

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