Pseudocereals and Less Common Cereals Grain Properties and Utilization Potential Bearbeitet von Peter S Belton, John R.N Taylor 1. Auflage 2002. Buch. XVIII, 270 S. Hardcover ISBN 978 3 540 42939 5 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.
Contents 1 The Major Seed Storage Proteins of Spelt Wheat, Sorghum, Millets and Pseudocereals Peter R. Shewry............................ 1 1.1 Introduction.............................. 1 1.2 Storage Protein: Types and Properties................ 2 1.2.1 11S Globulins............................. 2 1.2.2 7S Globulins.............................. 2 1.2.3 2S Albumins.............................. 3 1.2.4 Prolamins............................... 3 1.3 Spelt Wheat.............................. 4 1.3.1 Wheat Gluten Proteins........................ 5 1.4 Sorghum and Millets......................... 6 1.4.1 Sorghum, Coix and Maize Prolamins................ 7 1.4.1.1 a-prolamins.............................. 8 1.4.1.2 b-prolamins.............................. 8 1.4.1.3 g-prolamins.............................. 9 1.4.1.4 d-prolamins.............................. 9 1.4.2 Millet Prolamins............................ 9 1.4.2.1 Pearl Millet (Pennisetum glaucum)................. 10 1.4.2.2 Italian or Foxtail Millet (Setaria italica)............... 10 1.4.2.3 Other Millets.............................. 11 1.4.2.4 Fonio (Digitaria exilis)........................ 11 1.4.2.5 Tef (Eragrostis tef) and Ragi (Eleusine coracana).......... 12 1.4.3 Conclusions: Sorghum and Millet Prolamins............ 12 1.5 Pseudocereals............................. 12 1.5.1 Quinoa................................. 13 1.5.2 Buckwheat............................... 15 1.5.3 Amaranthus.............................. 16 1.5.4 Conclusions: Storage Proteins of Pseudocereals.......... 20 1.6 References............................... 20
X Contents 2 Sorghum John R.N. Taylor, Peter S. Belton................... 25 2.1 Introduction.............................. 25 2.2 Production and Importance..................... 26 2.3 Sorghum Types............................ 27 2.4 Grain Structure............................ 28 2.5 Chemical Composition........................ 30 2.5.1 Proteins................................ 30 2.5.2 Starch................................. 38 2.5.3 Lipids.................................. 40 2.5.4 Phenolic Compounds......................... 42 2.5.5 Grain Nutritional Properties..................... 43 2.6 Milling................................. 45 2.7 Traditional Foods........................... 48 2.7.1 Fermented Foods........................... 49 2.7.2 Rice-Type Foods............................ 49 2.7.3 Pancakes and Breads......................... 49 2.7.4 Steamed and Boiled Dough Products................ 50 2.7.5 Porridges and Gruels......................... 51 2.8 Traditional Alcoholic and Non-Alcoholic Fermented Beverages. 52 2.8.1 Traditional Clear Beers........................ 52 2.8.2 Opaque Beers............................. 53 2.8.2.1 Traditional Sorghum Malting and Opaque Beer Brewing..... 54 2.8.2.2 Industrial Sorghum Malting..................... 55 2.8.2.3 Industrial Opaque Beer Brewing................... 60 2.8.3 Chinese Distilled Beverage...................... 65 2.9 Nutritional Value of Sorghum Foods................ 65 2.9.1 Malted Sorghum............................ 65 2.9.2 Fermented Sorghum Porridge.................... 67 2.9.3 Sorghum Beer............................. 69 2.10 Non-Traditional Foods........................ 70 2.10.1 Bread, Cakes and Cookies...................... 70 2.10.1.1 Composite Flour Bread........................ 71 2.10.1.2 Wheatless Bread............................ 73 2.10.1.3 Cakes and Cookies.......................... 74 2.10.2 Noodles and Pasta........................... 74 2.10.3 Tortillas................................ 75 2.11 Non-Traditional Beverages...................... 75 2.11.1 Lager Beers and Stouts........................ 75 2.11.1.1 Sorghum Adjunct Brewing...................... 76 2.11.1.2 Sorghum Malt Brewing........................ 77 2.11.2 Non-Alcoholic Malt Beverages.................... 79
Contents XI 2.12 Sorghum as a Novel Nutrient in Foods............... 79 2.13 References............................... 81 3 Quinoa John R.N. Taylor, Mary L. Parker................... 93 3.1 Introduction.............................. 93 3.2 Production............................... 93 3.3 Plant and Grain Structure...................... 95 3.3.1 Plant Morphology........................... 95 3.3.2 Grain Structure............................ 96 3.4 Chemical Composition and Nutritional Value........... 99 3.4.1 General Chemical Composition................... 99 3.4.2 Proteins................................ 100 3.4.3 Lipids.................................. 101 3.4.4 Carbohydrates............................. 102 3.4.4.1 Sugars................................. 102 3.4.4.2 Starch................................. 103 3.4.5 Dietary Fibre.............................. 104 3.4.6 Minerals................................ 105 3.4.7 Vitamins................................ 106 3.4.8 Enzymes................................ 106 3.4.9 Antinutrients............................. 106 3.4.9.1 Saponins................................ 106 3.4.9.2 Other Antinutrients.......................... 108 3.5 Processing............................... 108 3.5.1 Removal of Saponins......................... 109 3.5.2 Dry Milling.............................. 111 3.5.3 Wet Cooking.............................. 111 3.5.4 Dry and Semi-Dry Cooking..................... 113 3.5.5 Bread, Cake, and Cookie Making.................. 114 3.5.6 Malting and Fermentation...................... 114 3.6 Novel Applications.......................... 115 3.6.1 Saponins................................ 115 3.6.2 Starch................................. 115 3.6.3 Gluten-Free Pasta........................... 116 3.6.4 Tempeh................................. 116 3.6.5 Instant Infant Porridge........................ 116 3.7 Concluding Remarks......................... 118 3.8 References............................... 119
XII Contents 4 Buckwheat Péter Biacs, Erzsébet Aubrecht, Irén Léder, József Lajos....... 123 4.1 Introduction.............................. 123 4.2 Taxonomy, Distribution, Morphology and Cultivation of Buckwheat............................. 123 4.2.1 Taxonomical Name and Position.................. 123 4.2.2 World Distribution.......................... 124 4.2.3 Morphology.............................. 126 4.2.4 Cultivation of Buckwheat....................... 127 4.2.4.1 Climate and Soil Requirements................... 127 4.2.4.2 Preparation of Soil, Sowing...................... 127 4.2.4.3 Diseases, Parasites and Weeds of Buckwheat............ 127 4.2.4.4 Harvesting Drying and Storage................... 128 4.3 Chemical Composition of Buckwheat................ 128 4.3.1 Buckwheat as a Dietary Source................... 128 4.3.2 Minerals................................ 129 4.3.3 Proteins................................ 130 4.3.3.1 Amino Acid Composition...................... 130 4.3.3.2 Immunological Character and Cross Reactions of Buckwheat.. 132 4.3.4 Non-Starch Polysaccharides..................... 134 4.3.5 Starch................................. 134 4.3.6 Inhibitors............................... 134 4.3.7 Flavonoid Contents.......................... 135 4.3.8 Therapeutic Uses of Buckwheat................... 135 4.3.9 Detoxifying Acid Soils Aluminium with Buckwheat........ 136 4.4 Buckwheat Utilization........................ 137 4.4.1 Food.................................. 138 4.4.2 Feed.................................. 139 4.4.3 Buckwheat Honey........................... 140 4.4.4 Buckwheat Hulls........................... 140 4.4.5 Buckwheat Hulling and Milling................... 141 4.4.6 Buckwheat Milling.......................... 143 4.4.7 Buckwheat Products Processed Using Hydrothermal Technologies 144 4.4.8 Bakery, Pasta and Confectionery Products............. 145 4.5 References............................... 147 5 Spelt Wheat Raimondo Cubadda, Emanuele Marconi.............. 153 5.1 Introduction.............................. 153 5.2 Spelt Today............................... 154 5.3 Chemical Properties......................... 155 5.3.1 Proximate Composition....................... 155 5.3.2 Proteins................................ 155
Contents XIII 5.3.2.1 Protein Content............................ 155 5.3.2.2 Protein Composition......................... 158 5.3.3 Digestible Carbohydrates....................... 160 5.3.4 Dietary Fibre.............................. 160 5.3.5 Lipids.................................. 161 5.3.6 Minerals, Vitamins, and Other Components............ 162 5.4 Technological Characteristics of Spelt................ 164 5.4.1 Milling Properties........................... 164 5.4.2 Flour Quality............................. 165 5.5 Spelt Products and their Characteristics.............. 168 5.5.1 Bread.................................. 168 5.5.2 Pasta.................................. 169 5.5.3 Breakfast Cereals........................... 172 5.6 Conclusions.............................. 173 5.7 References............................... 173 6 Millets A. Babatunde Obilana, Eric Manyasa................ 177 6.1 Introduction.............................. 177 6.1.1 Pearl Millet.............................. 179 6.1.2 Finger Millet.............................. 181 6.1.3 Fonio.................................. 184 6.1.4 Tef................................... 185 6.2 Grain Structure............................ 186 6.2.1 Pearl Millet.............................. 187 6.2.2 Finger Millet.............................. 187 6.2.3 Fonio.................................. 189 6.2.4 Tef................................... 189 6.3 Nutritional and Chemical Properties................ 189 6.3.1 Pearl Millet.............................. 190 6.3.1.1 Nutritional Properties........................ 190 6.3.1.2 Chemical and Biological Properties................. 191 6.3.2 Finger Millet.............................. 195 6.3.2.1 Nutritional Properties........................ 195 6.3.2.2 Chemical and Biological Properties................. 195 6.3.3 Fonio.................................. 197 6.3.3.1 Nutritional Properties........................ 197 6.3.3.2 Chemical and Biological Properties................. 198 6.3.4 Tef................................... 200 6.3.4.1 Nutritional Properties........................ 200 6.3.4.2 Chemical and Biological Properties................. 200 6.4 Technological Properties....................... 200 6.4.1 Pearl Millet Processing........................ 202
XIV Contents 6.4.1.1 Milling................................. 203 6.4.1.2 Porridge and Bread Making..................... 203 6.4.1.3 Compositing (Blending)....................... 205 6.4.1.4 Malting and Fermentation...................... 205 6.4.2 Finger Millet Processing....................... 206 6.4.2.1 Milling................................. 206 6.4.2.2 Malting and Fermentation...................... 207 6.4.2.3 Popping................................ 208 6.4.3 Fonio Processing........................... 208 6.4.4 Teff Processing............................ 209 6.5 Conclusions.............................. 210 6.6 References............................... 213 7 Grain Amaranth Emerich Berghofer, Regine Schoenlechner.............. 217 7.1 Introduction.............................. 217 7.1.1 Historical Facts............................ 217 7.1.2 Present Situation........................... 218 7.2 The Amaranth Plant......................... 219 7.2.1 Botanical and Agricultural Aspects................. 219 7.2.2 Taxonomy............................... 221 7.2.3 Morphology of the Seeds....................... 222 7.3 Composition, Nutritional, and Functional Properties of Grain Amaranth.......................... 224 7.3.1 Proteins................................ 224 7.3.1.1 Protein Quality............................ 224 7.3.2 Fats................................... 225 7.3.2.1 Fatty Acid Pattern........................... 226 7.3.2.2 Phospholipids............................. 226 7.3.2.3 Tocols................................. 226 7.3.2.4 Squalene................................ 226 7.3.2.5 Influence of Amaranth on Lipid Metabolism in Humans..... 226 7.3.3 Carbohydrates............................. 227 7.3.3.1 Low Molecular Weight Carbohydrates................ 227 7.3.3.2 Starch................................. 227 7.3.4 Minerals................................ 229 7.3.5 Vitamins................................ 229 7.3.6 Dietary Fibre.............................. 229 7.3.7 Plant Secondary Metabolites..................... 229 7.3.7.1 Phytic Acid............................... 230 7.3.7.2 Tannins................................. 230 7.3.7.3 Protease Inhibitors.......................... 231 7.3.7.4 Saponins................................ 231 7.3.7.5 Pigments................................ 232
Contents XV 7.4 Amaranth Processing......................... 232 7.4.1 Cooking................................ 232 7.4.1.1 Boiling................................. 232 7.4.1.2 Lime Cooking............................. 234 7.4.2 Popping................................ 234 7.4.2.1 Technological Realization of Popping................ 234 7.4.2.2 Physico-Chemical Changes During Popping............ 235 7.4.2.3 Nutritional Changes During Popping................ 236 7.4.3 Production of Wholemeal Flour and Flour Fractions....... 236 7.4.3.1 Milling................................. 236 7.4.3.2 Storability of Amaranth Flour Fractions.............. 238 7.4.4 Production of Bread and Pasta Products.............. 240 7.4.4.1 Bread and Baked Goods....................... 240 7.4.4.2 Pasta and Noodle Products...................... 241 7.4.5 Production of Convenience Products................ 242 7.4.5.1 Drum Drying............................. 242 7.4.5.2 Extrusion Cooking.......................... 243 7.4.5.3 Breakfast Cereals........................... 244 7.4.5.4 Muesli and Granola Bars....................... 245 7.4.6 Germination (Malting)........................ 245 7.4.7 Fermented Foods........................... 246 7.4.8 Production of Protein Concentrates and Protein Flours...... 247 7.4.9 Amaranth Starch........................... 247 7.4.9.1 Amaranth Starch Production.................... 247 7.4.9.2 Possible Fields of Application of Isolated Amaranth Starch.... 248 7.4.9.3 Starch Hydrolysis Products...................... 249 7.4.10 Amaranth Oil Production...................... 249 7.4.10.1 Isolation of Squalene......................... 250 7.5 Conclusions Future Outlook.................... 250 7.6 References............................... 250