Cereals and Cereal Products

  • M. D. Ranken
  • R. C. Kill
  • C. Baker


In this chapter, the progress of the raw materials, cereals, is followed through the various processing steps, such as milling and baking, into finished products. General quality factors are grouped at the end of the chapter.


Cereal Product Break Roll Chlorine Dioxide Bread Dough White Flour 
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  1. Brown, J. (1982) The Master Baker’s Book of Breadmaking, Turret Press, London.Google Scholar
  2. COMA (1991) Committee on Medical Aspects of Food Policy no. 7, HMSO, London.Google Scholar
  3. Gedye, D.J., Doling, D.A. and Kingswood, K.W. (1981) A Farmer’s Guide to Wheat Quality, NAC Cereal Unit, Royal Agricultural Society of England.Google Scholar
  4. UK Bread and Flour Regulations S.I. (1995) Regulations Governing Composition, Labelling and Descriptions of Bread and Flour, HMSO, London.Google Scholar
  5. Cotton, R.T. (1963) Insect Pests of Stored Grain and Grain Products, Burgess Publishing Company, Minneapolis.Google Scholar

Further Reading

  1. Kent, N.L. and Evers, A.D. (1994) Technology of Cereals. An Introduction for Students of Food Science and Agriculture, 4th edn, Pergamon/Elsevier Science, Oxford.Google Scholar
  2. Kent-Jones, D.W. and Amos, A.J. (1967) Modern Cereal Chemistry, 6th edn, Food Trade Press, Orpington.Google Scholar
  3. Lauer, O. (1966) Grain Size Measurement of Commercial Powders, Alpine AG, Ausburg.Google Scholar

Copyright information

© Chapman & Hall 1997

Authors and Affiliations

  • M. D. Ranken
    • 1
  • R. C. Kill
    • 1
  • C. Baker
    • 2
    • 3
  1. 1.Micron LaboratoriesLutonUK
  2. 2.ArvaTec (UK) LtdWantageUK
  3. 3.Chemical Engineering DeptKuwait UniversityKuwait

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