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Author: RW Fitzsimmons
Publisher: CSIRO PUBLISHING
ISBN: 0643106146
Category : Technology & Engineering
Languages : en
Pages : 99
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Book Description
As cereal grain markets become more quality conscious, there is a continuing need to identify and distinguish between varieties. This handbook supplements the books listed below with descriptions of sixteen recent wheats, two triticales, one barley and nine oat varieties. The original handbooks give full explanations of the characteristics used to describe the varieties of the respective cereals.
Author: RW Fitzsimmons
Publisher: CSIRO PUBLISHING
ISBN: 0643106146
Category : Technology & Engineering
Languages : en
Pages : 99
Get Book Here
Book Description
As cereal grain markets become more quality conscious, there is a continuing need to identify and distinguish between varieties. This handbook supplements the books listed below with descriptions of sixteen recent wheats, two triticales, one barley and nine oat varieties. The original handbooks give full explanations of the characteristics used to describe the varieties of the respective cereals.
Author: RW Fitzsimmons
Publisher: CSIRO PUBLISHING
ISBN: 064310612X
Category : Technology & Engineering
Languages : en
Pages : 160
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Book Description
This handbook provides a basis for checking the range of quality factors that can be judged by on-the-spot examination. When barley is being received at the silo or the malt-house, it is impractical and unnecessary to use the range of precise laboratory methods devised for quality testing, although these can be used to decide about border-line samples or to resolve disputes. Instead, an approximate indication of many quality factors can be obtained by visual examination to determine: (a) the variety, to make sure that the load is binned with other barley of a compatible quality type; (b) the extent of damage to grains, as an indication of how satisfactory the grain will be for the particular use for which it is offered; (c) the degree of contamination with foreign seeds, to determine the purity of the barley, the expense involved in cleaning it and its suitability for use as human or animal food depending on the toxicity of the contaminants. In addition to these three aspects of quality, there are other factors such as test weight and protein content that can be measured on receival of grain, but they are beyond the scope of this book.
Author: Colin Wrigley
Publisher: Woodhead Publishing
ISBN: 0081007302
Category : Technology & Engineering
Languages : en
Pages : 832
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Book Description
Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings. - Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods - Provides a complete and thorough update to the first edition, analyzing the range of major cereal species - Presents detailed advice on the management of cereal quality at each stage of production and processing
Author: RW Fitzsimmons
Publisher: CSIRO PUBLISHING
ISBN: 0643106162
Category : Technology & Engineering
Languages : en
Pages : 208
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Book Description
This handbook provides a practical description of wheat grain, heads and plants at several growth stages. It is designed to assist in distinguishing varieties currently grown throughout Australia, in the regions where each is usually grown. It is directed at a broad audience, including those involved with the grain trade at all stages, from seed production, through growing and harvesting, to receival and segregation, sales and utilization. Although Australia-wide in its overall approach, it is hoped that the handbook will form a basis to meet specialised local needs. Thus smaller sets of sheets, relating to local groups of varieties, might be selected and additional comments added, in the space provided, relating to the particular locality and season. In such a case, the characters that show the greatest differences between the particular varieties should be selected for identification.
Author: DH Simmonds
Publisher: CSIRO PUBLISHING
ISBN: 0643102876
Category : Technology & Engineering
Languages : en
Pages : 288
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Book Description
The relationship between grain morphology and chemistry and the practical realities of milling, flour yield, dough properties and baking behaviour, are stressed and explained. The quality requirements of flours intended for bread-baking, noodle-making and for other industrial purposes are listed and discussed.
Author: Hans-Ferdinand Linskens
Publisher: Springer Science & Business Media
ISBN: 3662016397
Category : Science
Languages : en
Pages : 393
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Book Description
Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis was first introduced in 1954 the considerations were: 1. the dependence of scientific progress in biology on the improvement of ex isting and the introduction of new methods; 2. the difficulty in finding many new analytical methods in specialized jour nals which are normally not accessible to experimental plant biologists; 3. the fact that in the methods sections of papers the description of methods is frequently so compact, or even sometimes so incomplete that it is dif ficult to reproduce experiments. These considerations still stand today. The series was highly successful, seven volumes appearing between 1956 and 1964. Since there is still today a demand for the old series, the publisher has decided to resume publication of Modern Methods of Plant Analysis. It is hoped that the New Series will be just as acceptable to those working in plant sciences and related fields as the early volumes undoubtedly were. It is difficult to single out the major reasons for success of any publication, but we believe that the methods published in the first series were up-to-date at the time and presented in a way that made description, as applied to plant material, com plete in itself with little need to consult other publications. Contribution authors have attempted to follow these guidelines in this New Series of volumes.
Author: Guoping Zhang
Publisher: Academic Press
ISBN: 0128029234
Category : Science
Languages : en
Pages : 304
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Book Description
Exploration, Identification and Utilization of Barley Germplasm explores the timely global challenges related to barley production posed by the narrowing of biodiversity and problem soils, identifying elite genotypes which will enhance barley breeding and be essential to genetic and evolution studies. The book covers the utilization of barley germplasm for improving the quality of both food and feed barley as well as exploring and utilizing varieties of germplasm that are tolerant to drought, waterlogged, salt, and acid soil. Chapters are devoted to prime strategies for future research, including identifying barley germplasm by applying Omics, exploring barley germplasm by means of the Focused Identification of Germplasm Strategy (FIGS), and creating barley germplasm through mutation. Users will find this book to be a key research reference for both professionals and academics, providing a comprehensive update for established barley researchers that equips them with an understanding of the new methodologies needed for innovation and discovery, while also providing a helpful entry to the subject for young researchers and students. - Provides a one-stop shop to acquire a speedy overview of the main and recently applied issues of barley breeding - Provides newly-developed methodologies in barley germplasm research - Describes special genotypes from wild barley, including Tibetan wild barley, which show a high tolerance to abiotic stresses and carry different alleles from cultivated barley
Author: R. Henry
Publisher: Springer Science & Business Media
ISBN: 9400915136
Category : Technology & Engineering
Languages : en
Pages : 491
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Book Description
Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.
Author: Brett F. Carver
Publisher: John Wiley & Sons
ISBN: 0813819237
Category : Technology & Engineering
Languages : en
Pages : 615
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Book Description
Wheat: Science and Trade is an up-to-date, comprehensive reference work designed to expand the current body of knowledge on this staple crop, incorporating new information made available by genetic advances, improvements in the understanding of wheat's biology, and changes in the wheat trade industry. Covering phylogeny and ontogeny, manipulation of the environment and optimal management, genetic improvement, and utilization and commercialization, the book focuses on the most economically significant diseases and impacts
Author: Stanley P. Cauvain
Publisher: Elsevier
ISBN: 0857095692
Category : Technology & Engineering
Languages : en
Pages : 831
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Book Description
The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. - With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice - Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding - Discusses dough development and bread ingredients, with chapters on dough aeration and rheology
