Breakfast cereals, and how they are made

The Cereal Grains / Elwood F. Caldwell, Robert B. Fast, Jon M. Faubion --

Corn --

Wheat --

Oats, Rice, and Barley Compared with Corn and Wheat --

Oats --

Rice --

Barley --

Other Cereal Grains --

Other Traditional Ingredients of Breakfast Cereals --

Manufacturing Technology of Ready-to-Eat Cereals / Robert B. Fast --

Flaked Cereals --

Gun-Puffed Whole Grains --

Extruded Gun-Puffed Cereals --

Shredded Whole Grains --

Extruded and Other Shredded Cereals --

Oven-Puffed Cereals --

Granola Cereals --

Extruded Expanded Cereals --

Baked Breakfast Cereals --

Compressed-Flake Biscuits --

Muesli-Type Products --

Filled, Bite-Size Shredded Wheat Biscuits --

Breakfast-Cereal-Like Products for Ingredient Use --

Unit Operations and Equipment. I. Blending and Cooking / Elwood F. Caldwell, Robert B. Fast, James Ievolella, Charles Lauhoff, Harry Levine, Robert C. Miller, Louise Slade, Bradley S. Strahm, Paul J. Whalen --

Weighing --

Blending --

Flavoring --

Starch Structure and Processing Characteristics --

Preconditioning --

Batch Cooking --

Continuous Cooking --

Measuring Degree of Cook --

Lump Breaking and Sizing --

Unit Operations and Equipment. II. Drying and Dryers / Britton D. F. Miller, Roy A. Gillespy --

Basic Principles of Drying --

Selecting a Dryer --

Types of Dryer --

Drying Conditions --

Product Moisture --

Bed Coverage and Depth --

Dryer Controls --

Cleaning and Sanitary Design --

Safety --

Breakfast Cereal Drying Fundamentals --

Unit Operations and Equipment. III. Tempering, Flaking, and Toasting / Elwood F. Caldwell, Robert B. Fast, James Breslin, James Ievolella, Kevin Knott, Charles Lauhoff, Harry Levine, Leon Levine, Fred J. Shouldice, Jr., Louise Slade --

Tempering --

Retrogradation of Starch --

Cooking versus Tempering --

Flaking and Flaking Mills --

Flow Within a Flaking Mill --

Roll Construction and Cooling --

Setting the Gap --

Knives --

Feeders --

Roll Operation --

Toasting and Toasting Ovens --

Technology of Toasting --

Types of Toasting Oven --

Unit Operations and Equipment. IV. Extrusion and Extruders / Robert C. Miller, Steven J. Mulvaney --

Extruder Components --

Principles of Die Flow --

Principles of Screw Flow --

Single- Versus Twin-Screw Extrusion --

Extrusion-Forming of Cereal Products --

Extruder Die Design --

Direct Expansion of Cereal Products by Extrusion --

Extrusion Process Dynamics and Control --

Scaleup --

Application of Nutritional and Flavoring/Sweetening Coatings / Robert E. Burns, Elwood F. Caldwell, Robert B. Fast, Wilf H. Jones --

The Process --

Phase I Coating --

Conveyor Belt Application --

Liquid Spray Systems --

Coating-Blending Drum Application --

Phase II Coating --

Conveyor Belt Process --

Coating-Blending Drum Application --

Dry Powder or Particulate Applications --

Integrated Continuous Coating Systems --

Formulation --

Hot Cereals / Elwood F. Caldwell, Robert B. Fast, Kent Salisbury, Scott E. Seibert, Ian Slimmon --

Size of Markets and Trends --

Rolled Oats and Related Products --

Processing of Oats --

Oat Flour --

Oat Bran --

Instant Oatmeal --

Farina-Based Breakfast Cereals --

Other Hot Cereals from Wheat, Rice, Corn, and Barley --

Packaging of Breakfast Cereals: Materials and Machinery / Frank E. Pringle, Edward J. Monahan, Elwood F. Caldwell --

Multiple Functions of Packaging --

Package Components (Cartons, Liners, Shipping Containers, Adhesives) --

Packaging Equipment --

Lined, Printed Cartons --

Printed Cartons with a Pouch --

Printed Pillow Pouches --

The Cereal Packaging Line --

Packaging of Hot Cereals --

Advances in Cereal Packaging --

Fortification and Preservation of Cereals / Elwood F. Caldwell, Leonard E. Johnson, Theodore P. Labuza --

Rationale for Fortification --

Approach to Fortification --

Fortification Techniques --

Spray Systems --

Overages --

Preservation --

Moisture Sorption Isotherms --

Package Barrier Considerations --

Nonenzymatic Browning --

Hydrolytic Rancidity --

Oxidative Rancidity --

Shelf Life and Shelf Life Testing --

Product Development Considerations --

Cereal Nutrition / Julie Miller Jones --

The Role of Breakfast Cereal in Life Stage and Lifestyle --

Breakfast Cereal Consumption Patterns Around the World --

Benefits of Breakfast and Breakfast Cereals --

Specific Nutritional Contributions of Breakfast Cereals (Protein, Fats and Fatty Acids, Carbohydrate, Fiber and the Various Fibers, Vitamins and Minerals) --

(U.S. Dietary Fiber Health Claim Regulations) --

Quality in Breakfast Cereals / Dale F. Anderson, Elwood F. Caldwell, Donald A. Corlett, Jr. --

Quality Program Elements --

Application of the Quality Plan --

Tools for Developing a Quality and Safety System --

HACCP --

The HACCP Plan: Application to Breakfast Cereals --

Good Manufacturing Practices --

Sanitation and Pest Control --

Analytical Test Methods --

Statistical Quality Control --

International Considerations --

Grades for Various Grains --

Ingredient and Ingredient-Related Hazards and Controls --

Processing Hazards and Controls --

Computer Control in the Breakfast Cereal Industry / Eric Schaefer --

Control Hardware and Software Platforms --

Communication Networks --

Operator Interfaces --

Instrumentation --

Breakfast Cereal Processes --

Why Migrate to Computer Control? --

How Do I Migrate? --

Environmental Issues in Breakfast Cereal Manufacture / John Etzcorn --

Environmental Management Program --

Important Plan Components --

Management Commitment and Employee Support --

Engineering Controls --

Waste Water Discharge --

Solid Waste Management --

Chemical Management --

Environmental Regulatory Issues (United States, Europe, Canada, Mexico) --

ISO Standards --

Partial List of Manufacturers of Equipment for Processing and Packaging of Breakfast Cereals.