Pseudocereals and Less Common Cereals

Transcription

1 Pseudocereals and Less Common Cereals Grain Properties and Utilization Potential Bearbeitet von Peter S Belton, John R.N Taylor 1. Auflage Buch. XVIII, 270 S. Hardcover ISBN Format (B x L): 15,5 x 23,5 cm Gewicht: 655 g Weitere Fachgebiete > Geologie, Geographie, Klima, Umwelt > Umweltwissenschaften > Wasserversorgung schnell und portofrei erhältlich bei Die Online-Fachbuchhandlung beck-shop.de ist spezialisiert auf Fachbücher, insbesondere Recht, Steuern und Wirtschaft. Im Sortiment finden Sie alle Medien (Bücher, Zeitschriften, CDs, ebooks, etc.) aller Verlage. Ergänzt wird das Programm durch Services wie Neuerscheinungsdienst oder Zusammenstellungen von Büchern zu Sonderpreisen. Der Shop führt mehr als 8 Millionen Produkte.

2 Contents 1 The Major Seed Storage Proteins of Spelt Wheat, Sorghum, Millets and Pseudocereals Peter R. Shewry Introduction Storage Protein: Types and Properties S Globulins S Globulins S Albumins Prolamins Spelt Wheat Wheat Gluten Proteins Sorghum and Millets Sorghum, Coix and Maize Prolamins a-prolamins b-prolamins g-prolamins d-prolamins Millet Prolamins Pearl Millet (Pennisetum glaucum) Italian or Foxtail Millet (Setaria italica) Other Millets Fonio (Digitaria exilis) Tef (Eragrostis tef) and Ragi (Eleusine coracana) Conclusions: Sorghum and Millet Prolamins Pseudocereals Quinoa Buckwheat Amaranthus Conclusions: Storage Proteins of Pseudocereals References

3 X Contents 2 Sorghum John R.N. Taylor, Peter S. Belton Introduction Production and Importance Sorghum Types Grain Structure Chemical Composition Proteins Starch Lipids Phenolic Compounds Grain Nutritional Properties Milling Traditional Foods Fermented Foods Rice-Type Foods Pancakes and Breads Steamed and Boiled Dough Products Porridges and Gruels Traditional Alcoholic and Non-Alcoholic Fermented Beverages Traditional Clear Beers Opaque Beers Traditional Sorghum Malting and Opaque Beer Brewing Industrial Sorghum Malting Industrial Opaque Beer Brewing Chinese Distilled Beverage Nutritional Value of Sorghum Foods Malted Sorghum Fermented Sorghum Porridge Sorghum Beer Non-Traditional Foods Bread, Cakes and Cookies Composite Flour Bread Wheatless Bread Cakes and Cookies Noodles and Pasta Tortillas Non-Traditional Beverages Lager Beers and Stouts Sorghum Adjunct Brewing Sorghum Malt Brewing Non-Alcoholic Malt Beverages

4 Contents XI 2.12 Sorghum as a Novel Nutrient in Foods References Quinoa John R.N. Taylor, Mary L. Parker Introduction Production Plant and Grain Structure Plant Morphology Grain Structure Chemical Composition and Nutritional Value General Chemical Composition Proteins Lipids Carbohydrates Sugars Starch Dietary Fibre Minerals Vitamins Enzymes Antinutrients Saponins Other Antinutrients Processing Removal of Saponins Dry Milling Wet Cooking Dry and Semi-Dry Cooking Bread, Cake, and Cookie Making Malting and Fermentation Novel Applications Saponins Starch Gluten-Free Pasta Tempeh Instant Infant Porridge Concluding Remarks References

5 XII Contents 4 Buckwheat Péter Biacs, Erzsébet Aubrecht, Irén Léder, József Lajos Introduction Taxonomy, Distribution, Morphology and Cultivation of Buckwheat Taxonomical Name and Position World Distribution Morphology Cultivation of Buckwheat Climate and Soil Requirements Preparation of Soil, Sowing Diseases, Parasites and Weeds of Buckwheat Harvesting Drying and Storage Chemical Composition of Buckwheat Buckwheat as a Dietary Source Minerals Proteins Amino Acid Composition Immunological Character and Cross Reactions of Buckwheat Non-Starch Polysaccharides Starch Inhibitors Flavonoid Contents Therapeutic Uses of Buckwheat Detoxifying Acid Soils Aluminium with Buckwheat Buckwheat Utilization Food Feed Buckwheat Honey Buckwheat Hulls Buckwheat Hulling and Milling Buckwheat Milling Buckwheat Products Processed Using Hydrothermal Technologies Bakery, Pasta and Confectionery Products References Spelt Wheat Raimondo Cubadda, Emanuele Marconi Introduction Spelt Today Chemical Properties Proximate Composition Proteins

6 Contents XIII Protein Content Protein Composition Digestible Carbohydrates Dietary Fibre Lipids Minerals, Vitamins, and Other Components Technological Characteristics of Spelt Milling Properties Flour Quality Spelt Products and their Characteristics Bread Pasta Breakfast Cereals Conclusions References Millets A. Babatunde Obilana, Eric Manyasa Introduction Pearl Millet Finger Millet Fonio Tef Grain Structure Pearl Millet Finger Millet Fonio Tef Nutritional and Chemical Properties Pearl Millet Nutritional Properties Chemical and Biological Properties Finger Millet Nutritional Properties Chemical and Biological Properties Fonio Nutritional Properties Chemical and Biological Properties Tef Nutritional Properties Chemical and Biological Properties Technological Properties Pearl Millet Processing

7 XIV Contents Milling Porridge and Bread Making Compositing (Blending) Malting and Fermentation Finger Millet Processing Milling Malting and Fermentation Popping Fonio Processing Teff Processing Conclusions References Grain Amaranth Emerich Berghofer, Regine Schoenlechner Introduction Historical Facts Present Situation The Amaranth Plant Botanical and Agricultural Aspects Taxonomy Morphology of the Seeds Composition, Nutritional, and Functional Properties of Grain Amaranth Proteins Protein Quality Fats Fatty Acid Pattern Phospholipids Tocols Squalene Influence of Amaranth on Lipid Metabolism in Humans Carbohydrates Low Molecular Weight Carbohydrates Starch Minerals Vitamins Dietary Fibre Plant Secondary Metabolites Phytic Acid Tannins Protease Inhibitors Saponins Pigments

8 Contents XV 7.4 Amaranth Processing Cooking Boiling Lime Cooking Popping Technological Realization of Popping Physico-Chemical Changes During Popping Nutritional Changes During Popping Production of Wholemeal Flour and Flour Fractions Milling Storability of Amaranth Flour Fractions Production of Bread and Pasta Products Bread and Baked Goods Pasta and Noodle Products Production of Convenience Products Drum Drying Extrusion Cooking Breakfast Cereals Muesli and Granola Bars Germination (Malting) Fermented Foods Production of Protein Concentrates and Protein Flours Amaranth Starch Amaranth Starch Production Possible Fields of Application of Isolated Amaranth Starch Starch Hydrolysis Products Amaranth Oil Production Isolation of Squalene Conclusions Future Outlook References