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Structured Cereal Products

  • B. J. Dobraszczyk

This chapter describes the importance of cereals and their products and the various structures that can be produced from them. It shows how cereals have been, and continue to be, the main source of nutrition for much of the world, and how the development of structure in foods such as bread has provided improved sensory texture, appearance and palatability to these foods.

Keywords

Acoustic Emission Cell Wall Thickness Extensional Viscosity Foam Structure Bubble Wall 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • B. J. Dobraszczyk
    • 1
  1. 1.Department of Food ScienceThe University of ReadingWhiteknightsUK

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