Abstract

Cereal crops, such as corn and wheat, are fractionated into components having high concentrations of protein, starch, oil, and fiber. These process streams can be processed into useful products for human foods using a range of technologies and methods. Corn wet milling produces corn starch and oil, which have many applications in food and industrial products. Corn dry milling results in endosperm products used in breakfast, snack, and baking products. Masa dough produced from alkali cooking of corn is used to produce tortillas and snack chips. In addition to being processed into several types of flour, wheat can also be wet processed to produce vital wheat gluten and starch products.

Original languageEnglish (US)
Title of host publicationFood Processing
Subtitle of host publicationPrinciples and Applications: Second Edition
PublisherWiley-Blackwell
Pages293-304
Number of pages12
Volume9780470671146
ISBN (Electronic)9781118846315
ISBN (Print)9780470671146
DOIs
StatePublished - Jun 3 2014

Keywords

  • Bran
  • Co-products
  • Corn
  • Corn gluten feed
  • Corn gluten meal
  • Corn oil
  • Dry milling
  • Hominy feed
  • Maize
  • Starch production

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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  • Cite this

    Rausch, K. D., & Singh, V. (2014). Crops - Cereals. In Food Processing: Principles and Applications: Second Edition (Vol. 9780470671146, pp. 293-304). Wiley-Blackwell. https://doi.org/10.1002/9781118846315.ch13