Cereals : novel uses and processes

Section I: Cereal Components Components ............................................................................................. 1 1. The Potential of Cereals as Industrial Raw Materials: Legal, Technical, and Commercial Considerations ............... 1 Starches .................................................................................................... 13 2. Present and Future Uses of Cereal Starches ....................... 13 3. Industrial Markets for UK-Grown Cereal Starch .................... 21 Plastics and Chemicals ............................................................................. 27 4. Flexible Polyurethane Foam Extended with Corn Starch ................................................................................. 27 5. Biodegradable Composites of Starch and Poly(Hydroxybutyrate-Co-Valerate) Copolymers .................. 35 6. Biodegradable Coatings for Thermoplastic Starch ................ 43 7. Industrial Applications for Levulinic Acid ............................... 49 8. Production of Lactic Acid from Starch: Simulation and Optimization ........................................................................ 57 9. On-Line Monitoring of Enzymatic Bioprocesses by Microdialysis Sampling, Anion Exchange Chromatography, and Integrated Pulsed Electrochemical Detection ................................................... 63 Properties of Starches, New and Old ....................................................... 69 10. Cereal Starches: Properties in Relation to Industrial Uses .................................................................................... 69 11. Grain Composition of Amaranthaceae and Chenopodiaceae Species .................................................... 79 xiv Contents This page has been reformatted by Knovel to provide easier navigation. 12. Developing Specialty Starches from New Crops: A Case Study Using Grain Amaranth ............................................... 91 13. Removal Characteristics of Baked Wheat Starch Deposits Treated with Aqueous Cleaning Agents ................. 103 Proteins .................................................................................................... 107 14. Application of Cereal Proteins in Technical Applications ....... 107 15. Mechanical and Barrier Properties of Wheat Gluten Films Coated with Polylactic Acid ......................................... 117 Bran and Straw ......................................................................................... 125 16. On-Line Measurement of Bran in Flour by Image Analysis ............................................................................... 125 17. Pretreatment of Agricultural Crop Residues for Conversion to High-Value Products ..................................... 133 18. Innovative Uses of Cereals for Fructose Production ............. 143 19. Straw as a Fuel ................................................................... 153 Section II: Whole Crop Utilization Integrated Bioprocesses ........................................................................... 159 20. Food and Non-Food Uses of Immature Cereals ................... 159 21. A Closed Biotechnological System for the Manufacture of Nonfood Products from Cereals ....................................... 169 22. Reduction of the Environmental Impact of Wheat Starch and Vital Wheat Gluten Production ...................................... 177 23. Bioethanol from Cereal Crops in Europe .............................. 185 24. Determining the Profitability of a Wholecrop Biorefinery ....... 191 Fermentation: The Key Technology .......................................................... 205 25. Development of a Generic Fermentation Feedstock from Whole Wheat Flour .............................................................. 205 26. The Effect of Nutrients and a-Amylase Inactivation on the Fermentative Lactic Acid Production in Whole Wheat Flour Hydrolysate by Lactococcus lactis ssp. lactis ATCC 19435 ........................................................................ 219 27. Agricultural Residues and Cereals as Fermentation Media .................................................................................. 229 Contents xv This page has been reformatted by Knovel to provide easier navigation. Section III: Food Processes Processes ................................................................................................. 233 28. Functional Foods for Health: Opportunities for Novel Cereal Processes and Products ........................................... 233 29. Novel Natural Products from Grain Fractionation .................. 241 30. Application of Fermented Flour to Optimize Production of Premium Crackers and Bread .......................................... 247 31. Neuronal and Experimental Methodology to Improve Malt Quality ......................................................................... 251 32. Flour Milling Process for the 21st Century ............................ 257 33. Sorghum Processing Technologies in Southern Africa ......... 265 34. Cereal Processing in New Zealand: Inversion, Diversification, Innovation, Management .............................. 273 Index ............................................................................................... 281