Development of Modern New Cereal Foods

Author: Zheng Jianxian, Editor-in-Chief
Publisher:
Publish Date: 2003-05-01
Features: This book is divided into 10 chapters, systematically discussing new products and technologies in the field of modern cereal foods. The products or technologies covered are characterized by novelty, originality, advancement, and high added value, reflecting the latest research findings in the field of cereal foods. The main content includes: new technologies for rice milling, quick-cooking rice, and convenient rice; rice baking products; high-end straight rice noodles, wavy instant rice noodles, cut noodles, instant rice vermicelli, and moisture-retaining fresh rice noodles; new products and technologies for egg noodles, instant noodles, and pasta; new products and technologies for bread, frozen dough, and low-energy baking products; modern research on Chinese steamed buns and dumplings; flour additives, noodle-specific quality improvers, and research on the application of leaf protein in noodle products; ready-to-cook breakfast cereals, ready-to-eat breakfast cereals, and high-fiber breakfast cereals; puffed snacks, direct and indirect extruded snacks, low-energy high-fiber snacks; infant cereal foods; rice beverages, malt beverages, Job's tears and corn beverages, sprout beverages, and barley tea beverages. This book serves as a reference for professionals in the fields of food, grain and oil, agricultural product processing, and nutrition, and also holds significant value for students and teachers in related disciplines.