Cereal raw material pretreatment

Kaisa Poutanen

doi:10.1016/B978-0-12-812043-9.00005-9

Cereal raw material pretreatment

Kaisa Poutanen

BA53 Industrial biotechnology and food

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

10 Citations (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 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 Poutanen
Publisher	Elsevier
Chapter	5
Pages	97-107
Edition	3rd
ISBN (Electronic)	9780128120446
ISBN (Print)	9780128120439
DOIs	https://doi.org/10.1016/B978-0-12-812043-9.00005-9
Publication status	Published - 14 Jan 2020
MoE publication type	A3 Part of a book or another research book

Keywords

Bioactives
Dietary fiber
Fermentation
Flavor
Malting

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10.1016/B978-0-12-812043-9.00005-9

Cite this

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title = "Cereal raw material pretreatment",

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.",

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AB - 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.

KW - Bioactives

KW - Dietary fiber

KW - Fermentation

KW - Flavor

KW - Malting

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U2 - 10.1016/B978-0-12-812043-9.00005-9

DO - 10.1016/B978-0-12-812043-9.00005-9

M3 - Chapter or book article

SN - 9780128120439

SP - 97

EP - 107

BT - Breakfast Cereals and How They Are Made

A2 - Perdon, Alicia A.

A2 - Schonauer, Sylvia L.

A2 - Poutanen, Kaisa

PB - Elsevier

ER -

Cereal raw material pretreatment

Abstract

Keywords

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