Cereals Nove! Uses and Processes

Cereals Novel Uses and Processes

Edited by

Grant M. Campbell Colin Webb

and

Stephen L. McKee Satake Centre for Grain Process Engineering

University of Manchester Institute of Science and Technology Manchester, United Kingdom

Springer Science+ Business Media, LLC

LIbrary of Congress CatalogIng-In-PublIcatIon Data

Cereals, novel uses and processes / edIted by Grant M. Campbell, Colln Webb, and Stephen L. McKee.

p. c~.

Includes blbllographlcal references and lndex.

1. Grain--Blotechnology. I. Campbell, Grant M. II. Webb, Col In. III. McKee, Stephen L. TP248.27.P55C47 1997 620.1' 17--dc21 97-1547

CIP

Proceedings of an international conference on Cereals: Novel Uses and Processes, held June 4 - 6, 1996, in Manchester, United Kingdom

ISBN 978-1-4419-3274-7 ISBN 978-1-4757-2675-6 (eBook) DOl 10.1007/978-1-4757-2675-6

© 1997 Springer Science+ Business Media New York Originally published by Plenum Press, New York in 1997.

Softcover reprint of the hardcover I st edition 1997

http://www.plenum.com

All rights reserved

10987654321

No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, microfilming, recording, or otherwise, without written

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PREFACE

"So long as a person is capable of self renewal they are a living being. "

-Amiel

Cereals have been the source of life to the human race, providing nutritional and ma­terial needs since the dawn of civilization. As with all dynamic industries, the Cereal in­dustry has renewed itself in the past; as the millennium approaches, it is on the brink of another renewal, in which the versatility and providence of cereals are being rediscovered, but in new and exciting ways.

Cereals are richly diverse; over 10,000 varieties convert minerals and the energy of the sun into a bursting catalog of functional and versatile biomolecules and biopolymers. Processing technology allows these components to be accessed, separated, isolated and purified, while chemical science allows modification for even greater diversity and speci­ficity. The last century has seen the move from cereal- to oil-based chemical and materials industries. But cereals contain a greater variety and functionality of macromolecules than oil. Starch, protein, bran and straw, already diverse across cereal varieties, can be fraction­ated into more specific elements, modified chemically to enhance function, or used as feedstocks in fermentation-based bioconversion systems, to produce a range of bulk and fine chemicals for industries as diverse as food, pharmaceuticals, plastics, textiles, pulp and paper, transport, composites and boards, adhesives and energy.

There are many incentives and pressures for exploiting this rich catalog of ingredi­ents in ever more beneficial ways. Environmental concerns over renewable resources and biodegradable materials favor cereal products over petrochemicals. Agricultural surpluses, combined with the desire for national self-sufficiency in raw material resources and chemical processing technology, encourage countries world-wide to look at new ways of using their cereals. Cereal processors are pushing the change, seeking to add value to their commodities, while the chemical industries pull the developments as they seek new sources for current and future product ranges. New markets for "smart" materials look to functional biopolymers as the starting point, while functional foods attract increasing in­terest from the consuming public.

The economics of the process industries requires new approaches to make cereals competitive. In a less competitive past, some components of the crop could be viewed as waste products. This perspective has progressed, through recognizing by-products, to re­garding all outputs as co-products, contributing critically to the competitive economic

v

vi Preface

equation. The next stage is to design integrated processes ab initio, to utilize the whole crop in an economically optimized system. Increased fractionation will continue to add value to process streams, while co-production of food and non-food products on the same site will coincide with increased mutual technology- and knowledge-transfer between the food and chemical industries.

The shift to cereals will progress, as Incentives give birth to Innovation, then to Im­provement in which industry excels, and finally to Economic Competitiveness. What is needed is a critical mass of industrialists, academics and government, with the will and imagination to bring to fruition fresh ideas about novel uses and processes for cereals.

The Satake Centre for Grain Process Engineering was established deliberately in a world class Chemical Engineering department, to encourage just such a fresh approach to cereals. It is fitting that the Centre's first International Conference should have brought to­gether people from over 20 countries, from Australia to Zimbabwe, to focus on "Cereals: Novel Uses and Processes," at a time when industry world-wide is poised to revolutionize the use of cereals.

The editors would like to thank the oral and poster presenters at the conference for the first class presentations which have become the chapters of this book, and the dele­gates for being such an enthusiastic audience. We thank also our sponsors: the Satake Cor­poration, the European Commission who supported the event under FAIR-CT96--4811, CPL Scientific Ltd., Kellogg Company of Great Britain Ltd., and Dalgety pIc. We are grateful too to our other 'chairmen, Mr. Eric Audsley of Silsoe Research Institute, U.K. (who also served on the Technical Steering Committee), and Dr. Pauli Kiel ofthe Institute of Biomass Utilization and Biorefinery, Denmark. The editors also thank the other mem­bers of the SCGPE team who were instrumental in organizing the conference and these proceedings: Mr. David Sugden, Miss Paula Whittleworth, and Miss Tracey Donlan.

The editors are also grateful to Professor Bernard Atkinson, who opened the confer­ence with a challenge to the gathered researchers and industrialists to generate a collective momentum which would move the industry forward, in terms of capitalizing on opportuni­ties for benign, biodegradable, cereal-based technologies. This book is part of the response to that challenge.

This book, following the conference structure, firstly overviews the potential of ce­reals as industrial raw materials for food, feed, and non-food applications. The major ce­real components are then considered in Section I: starch, protein, bran, and straw are explored regarding their potential for novel uses, describing research taking place world­wide on these versatile cereal components. Starch provides the raw material for a range of plastics and chemicals, while starch properties are being re-evaluated and cataloged in the quest for specific functionality. Cereal proteins, especially gluten, provide a unique func­tionality with applications in adhesives and plastic films. Chemical modifications of both starches and proteins offer even greater opportunities for tailoring properties to specific applications.

Bran and straw, traditionally regarded as waste or by-products, also present opportu­nities for economic advantage. Straw can be burned for energy, or treated to allow fermen­tation, while harvesting before maturity gives access to the carbohydrates stored in the stems during growth. In addition, the immature seeds co-harvested have potentially inter­esting nutritional and functional properties. The fractionation of bran follows the trend of increased fractionation generally: flour streams are increasingly fractionated to add value to high quality streams, while protein fractionation enhances specific functionality. In the case of bran, the new fractionation process developed in Australia releases the highly nu­tritious aleurone cells.

Preface vii

Having considered the cereal components individually, the book brings them to­gether by introducing the Wholecrop Utilization concept in Section II. In a wholecrop sys­tem, integrated processes are designed which exploit every part of the crop in .an integrated, economically optimized system, producing a range of products, both food and non-food, and including internal energy generation and consumption within the overall economic equation. Such systems increase the productivity of cereals while decreasing the environmental impact of process wastes.

A key technology in integrated wholecrop systems is fermentation. Fermentation al­lows the benign conversion of biomolecules into a vast range of chemical monomers and polymers. As cereals contain, in a concentrated form, all the nutrients required for micro­bial life and growth, they offer the ideal medium for fermentation. New fermentation sys­tems based on whole grains as substrates eliminate the need for expensive starch separation and purification, followed by supplementation with vitamins, minerals and a ni­trogen source. Internal energy generation from cereal straw completes the total processing concept.

Food uses will continue to dominate cereal usage; Section III considers novel devel­opments in this area. Functional foods, "nutraceuticals", are of increasing interest to con­sumers and manufacturers; novel processes such as the bran fractionation already mentioned are increasing access to these natural food components. Novel processes are also developing for flour milling, flour usage in crackers and bread, malting and sorghum processing. World-wide, cereals are being. re-examined and re-evaluated. The book ends with an account of the shake-up and subsequent revitalization of the New Zealand cereal industry, which has developed into the country's fastest growing export sector. With New Zealand's economic growth into a world leader, this final chapter provides food for thought for the cereal industrialists of every country.

Dean William Inge wrote "There are two kinds offool: one says, This is old, there­fore it is good'; the other says, This is new, therefore it is better' ". The old usage of ce­reals is no longer good enough. The new does offer prospects for a better way; more effective use of crop components, efficient integrated processes, environmentally friendly functional materials from renewable resources. But the path to the new is not yet defined. Each individual success moves the cereal industry forward. The challenge is for individu­als and industries to renew their vision, as they allow cereals to serve the human race into the new millennium.

Grant M Campbell Colin Webb Stephen L. McKee

CONTRIBUTORS

Akerberg C (Chapter 8)

Andersen M (Chapter 27)

ap Rees T (Chapter 3) Audsley E (Chapter 24) Batchelor SE (Chapter 3) Bekers M (Chapter 21)

Bird MR (Chapter 13)

Bjerre A (Chapter 17)

Booth EJ (Chapter 3) Boudrant J (Chapter 31)

Brock CJ (Chapter 16)

Carlsson R (Chapters 11,20)

Cecchini C (Chapter 18)

Cervigni T (Chapter 18) Cochrane MP (Chapter 10)

Coombs J (Chapter I) Cooper AM (Chapter 10) Corke H (Chapter 12)

Corradini C (Chapter 18)

CuI shaw D (Chapter 19) D'Egidio MG (Chapter 18)

Dale F (Chapter 10) de GraafLA (Chapter 14)

Delatte JL (Chapter 31) Din RA (Chapter 13)

Donini V (Chapter 18)

Department of Chemical Engineering, University of Lund, PO Box 124, S-221 00 Lund, Sweden Institute of Biomass Utilization and Biorefinery, South Jutland University Centre, Industrivej II, DK-6870 0lgod, Denmark Plant Science Department, University of Cambridge, UK Silsoe Research Institute, Wrest Park, Silsoe, Beds. MK45 4HS, UK Scottish Agricultural College, Aberdeen, UK Institute of Microbiology and Biotechnology, University of Latvia, Kronvalda boulevard 4, Riga LV 1586, Latvia School of Engineering, Bath University, Claverton Down, BA2 7AY, UK Environmental Science and TechnologyDepartment, Ris" National Laboratory, PO Box 49, DK-4000, Roskilde, Denmark Scottish Agricultural College, Aberdeen, UK CNRS-LSGC, 2 Avenue de la Foret de Haye, 54500 Vandoeuvre les Nancy, France Parascan Technologies Ltd, Unit 8, Padgets Lane, South Moons Moat Industrial Estate, Redditch, Wores, B98 ORA, UK Department of Natural Sciences, Kalmar University. PO Box 905, S-391 29 Kalmar, Sweden Instituto Sperimentale per la Cerealicoltura, via Cassia 176,00191 Roma, Italy CRA, via Borgorose 15,00189 Roma Italy Crop Science and Technology Department, SAC, West Mains Road, Edinburgh EH9 3JG, UK CPL Scientific Limited, 43 Kingfisher Court, Newbury RGI4 5SJ, UK Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, UK Department of Botany, University of Hong Kong, Pokfulam Road, Hong Kong Instituo di Cromatografia del C.N.R. - Area della ricerea di Roma -00016 Monterotondo (Roma), Italy ETSU, Harwell, Didcot, Oxfordshire OXII ORA, UK Istituto Sperimentale per la Cerealicoltura, via Cassia 176,00191 Roma, Italy Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, UK Agrotechnological Researeh Institute (ATO-DLO), subdivision Industrial Proteins, PO Box 17, NL-6700 AA Wageningen, The Netherlands Malteries Soufflet, Quai Sarrail, 10400 Nogent sur Seine, France School of Engineering, Bath University, Claverton Down, BA2 7AY, UK Istituto di Cromatografia del C.N.R. - Area della ricerca di Roma -00016 Monterotondo (Roma), Italy

ix

x

Duffus CM (Chapter 10)

Ellis RP (Chapter 10) Entwistle G (Chapter 3) Evers AD (Chapter 16)

Fliss M (Chapter 31) Forder DE (Chapter 32)

Gabriel M (Chapter 31) Ghorpade V (Chapters 7, 15)

Gorton L (Chapter 9)

Hacking A (Chapter 3) Hahn-Hagerdal B (Chapter 26)

Hall K (Chapter I) Hanna M (Chapters 7, 15)

Hofvendahl K (Chapter 26)

Howling D (Chapter 2)

Hsieh F (Chapter 4)

Huff H (Chapter 4)

Kennedy D (Chapter 33) Kiel P (Chapter 27)

Kolster P (Chapter 14)

Larsen NG (Chapter 34)

Laukevics J (Chapter 21)

Laurell T (Chapter 9)

Lawton JW (Chapter 6)

Lin Y (Chapter 4)

Lindley TN (Chapter 34)

Lynn A (Chapter 10)

Mackay GR (Chapter 3) Marko-Varga G (Chapter 9)

Maurel F (Chapter 31) Moonen H (Chapter 30)

Morrison 1M (Chapters 3, 10) O'Brien GS (Chapter 5)

Contributors

Crop Science and Technology Department, SAC, West Mains Road, Edinburgh EH9 3JG, UK Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, UK Scottish Agricultural College, Aberdeen, UK Campden & Chorleywood Food Research Association, Chipping Campden, Glos. GL55 6LD, UK Malteries Soufflet, Quai Sarrail, 10400 Nogent sur Seine, France Satake UK Ltd, PO Box 19, Bird Hall Lane, Cheadle Heath, Stockport, SK3 ORX, UK CRAM 1M, Rue Jean Lamour, 54500 Vandoeuvre les Nancy, France Industrial Agricultural Product Center, University of Nebraska, Lincoln, NE 6850J--0730, USA Department of Analytical Chemistry, Center for Chemistry and Chemical Engineering, University of Lund, PO Box 124, S-22 I 00 Lund, Sweden Dextra Laboratories, Reading, UK Department of Applied Microbiology, Lund University of Technology/Lund University, PO Box 124, S-221 00 Lund, Sweden CPL Scientific Limited, 43 Kingfisher Court, Newbury RG 14 5SJ, UK Industrial Agricultural Product Center, University of Nebraska, Lincoln, NE 6850J--0730, USA Department of Applied Microbiology, Lund University of Technology/Lund University, PO Box 124, S-221 00 Lund, Sweden Manchester Metropolitan University, Hollings Faculty, Old Hall Lane, Manchester MI4 6HR, UK Department of Biological and Agricultural Engineering, University of Missouri, Columbia MO 65211, USA Department of Biological and Agricultural Engineering, University of Missouri, Columbia MO 65211, USA University of Zimbabwe, Box MP 167, Mt Pleasant, Harare, Zimbabwe Institute of Biomass Utilization and Biorefinery, South Jutland University Centre, Industrivej II, DK-6870 0lgod, Denmark Agrotechnological Research Institute (ATO-DLO), subdivision Industrial Proteins, PO Box 17, NL-6700 AA Wageningen, The Netherlands Crop and Food Research International, PO Box 7, North Ryde, NSW 2113, Australia Institute of Microbiology and Biotechnology, University of Latvia, Kronvalda boulevard 4, Riga LV 1586, Latvia Department of Electrical Measurements, University of Lund, Lund, Sweden Plant Polymer Research, National Center for Agricultural Utilization Research, USDA-ARS, 1815 North University Street, Peoria, IL 61604, USA Department of Biological and Agricultural Engineering, University of Missouri, Columbia MO 65211, USA Grain Foods Research Unit, Crop and Food Research, Private Bag 4704, Christchurch, New Zealand Food Science and Technology Department, SAC, Auchincruive, Ayr KA65HW, UK Scottish Crop Research Institute, Dundee, UK Department of Analytical Chemistry, Centre for Chemistry and Chemical Engineering, University of Lund, PO Box 124, S-221 00 Lund, Sweden Malteries Soufflet, Quai Sarrail, 10400 Nogent sur Seine, France Food Science and Technology Centre, Quest International, PO Box 2, 1400 CA Bussum, Holland Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, UK Zeneca Biopolymers, Wilmington, DE, USA

Contributors

Paterson L (Chapter 10)

Pignatelli V (Chapter 18)

Prentice RDM (Chapter 10)

Ruklisha M (Chapter 21)

Savenkova L (Chapter 21)

Schmidt A (Chapter 17)

Sells JE (Chapter 24) Stenvert NL (Chapter 29)

Suhner M (Chapter 31) Sun H (Chapter 12)

Svonja G (Chapter 22) Swanston JS (Chapter 10) Tiller SA (Chapter 10) Torto N (Chapter 9)

Trust B (Chapter 33) Vedemikovs N (Chapter 21) Walker KC (Chapter 3) Wang R (Chapter 25)

Webb C (Chapter 25)

Weller C (Chapter 15)

Whitworth MB (Chapter 16)

Willett JL (Chapter 5)

Wood PJ (Chapter 28)

Wroe C (Chapter 23)

Wu H (Chapter 12)

Vue S (Chapter 12)

Zacchi G (Chapter 8)

Crop Science and Technology Department, SAC, West Mains Road, Edinburgh EH9 3JG, UK ENEA INN BIOAG C.R. Casaccia, via Anguillarese 301, 0060 Roma, Italy Crop Science and Technology Department, SAC, West Mains Road, Edinburgh EH9 3JG, UK Institute of Microbiology and Biotechnology, University of Latvia, Kronvalda boulevard 4, Riga LV 1586, Latvia Institute of Microbiology and Biotechnology, University of Latvia, Kronvalda boulevard 4, Riga LV 1586, Latvia Environmental Science and Technology Department, Rise National Laboratory, PO Box 49, DK-4000, Roskilde, Denmark Silsoe Research Institute, Wrest Park, Silsoe, Beds. MK45 4HS, UK Goodman Fielder Milling and Baking Group, PO Box I, Summer Hill, NSW 2130, Australia CRAM 1M, Rue Jean Lamour, 54500 Vandoeuvre les Nancy, France Institute of Crop Breeding and Cultivation, Chinese Academy of Agricultural Sciences, Beijing 100081, China Barr Rosin, Maidenhead, Berkshire SL6 IBR, UK Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, UK Scottish Crop Research Institute, Invergowrie, Dundee DD2 5DA, UK Department of Chemistry, University of Botswana, PlBag 0022 Gasborone, Botswana University of Zimbabwe, Box MP 167, Mt Pleasant, Harare, Zimbabwe Institute of Wood Chemistry, Dzerbenes Str, 27 Riga LV 1006, Latvia Scottish Agricultural College, Aberdeen, UK Satake Centre for Grain Process Engineering, Dept. of Chemical Engineering, UMIST, PO Box 88, Manchester M60 I QD, UK Satake Centre for Grain Process Engineering, Dept. of Chemical Engineering, UMIST, PO Box 88, Manchester M60 IQD, UK Industrial Agricultural Products Center, University of Nebraska, Lincoln, NE 68583-0730, USA Campden & Chorleywood Food Research Association, Chipping Campden, Glos. GL55 6LD, UK National Center for Agricultural Utilization Research, USDA-ARS, Peoria IL, USA Centre for Food and Animal Research, Agricultural and Agri-Food Canada, Ottawa, Ont KIA OC6, Canada BP Chemicals Ltd, Britannic Tower, Moor Lane, London, EC2Y 9BU, UK Department of Botany, University of Hong Kong, Pokfulam Road, Hong Kong Institute of Crop Breeding and Cultivation, Chinese Academy of Agricultural Sciences, Beijing 100081, China Department of Chemical Engineering, University of Lund, PO Box 124, S-22 I 00 Lund, Sweden

xi

CONTENTS

SECTION I: CEREAL COMPONENTS

1. The Potential of Cereals as Industrial Raw Materials: Legal, Technical, and Commercial Considerations .................................... .

J. Coombs and K. Hall

STARCHES

2. Present and Future Uses of Cereal Starches. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 D. Howling

3. Industrial Markets for UK-Grown Cereal Starch. . . . . . . . . . . . . . . . . . . . . . . . . . 21 S.E. Batchelor, G. Entwistle, K.C. Walker, E.J. Booth, I.M. Morrison,

G.R. Mackay, A. Hacking, and T. ap Rees

Plastics and Chemicals

4. Flexible Polyurethane Foam Extended with Com Starch Y.-c. Lin, H. E. Huff, and F.-h. Hsieh

5. Biodegradable Composites of Starch and Poly(Hydroxybutyrate-Co-Valerate)

27

Copolymers ................................... ; . . . . . . . . . . . . . . 35 J. L. Willett and G. S. O'Brien

6. Biodegradable Coatings for Thermoplastic Starch J. W. Lawton

43

7. Industrial Applications for Levulinic Acid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 V. Ghorpade and M. Hanna

8. Production of Lactic Acid from Starch: Simulation and Optimization C. Akerberg and G. Zacchi

57

xiii

xiv Contents

9. On-Line Monitoring of Enzymatic Bioprocesses by Microdialysis Sampling, Anion Exchange Chromatography, and Integrated Pulsed Electrochemical Detection .................................................... 63

N. Torto, L. Gorton, G. Marko-Varga, and T. Laurell

Properties of Starches, New and Old

10. Cereal Starches: Properties in Relation to Industrial Uses. . . . . . . . . . . . . . . . . . . 69 A. Lynn, R. D. M. Prentice, M. P. Cochrane, A. M. Cooper, F. Dale,

C. M. Duffus, R. P. Ellis, I. M. Morrison, L. Paterson, 1. S. Swanston, and S. A. Tiller

11. Grain Composition of Amaranthaceae and Chenopodiaceae Species R. Carlsson

12. Developing Specialty Starches from New Crops: A Case Study Using Grain

79

Amaranth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91 H. Corke, H. Wu, S. Vue, and H. Sun

13. Removal Characteristics of Baked Wheat Starch Deposits Treated with Aqueous Cleaning Agents .............................................. 103

R. A. Din and M. R. Bird

PROTEINS

14. Application of Cereal Proteins in Technical Applications P. Kolster, L. A de Graaf, and 1. M. Vereijken

15. Mechanical and Barrier Properties of Wheat Gluten Films Coated with

107

Polylactic Acid ............................................... 117 V Ghorpade, C. Weller, and M. Hanna

BRAN AND STRAW

16. On-Line Measurement of Bran in Flour by Image Analysis M. B. Whitworth, T. D. Evers, and C. 1. Brock

17. Pretreatment of Agricultural Crop Residues for Conversion to High-Value

125

Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133 A. S. Schmidt and A. B. Bjerre

18. Innovative Uses of Cereals for Fructose Production ....................... 143 M. G. D'Egidio, C. Cecchini, C. Corradini, V Donini, V Pignatelli, and T.

Cervigni

19. Straw as a Fuel D. Culshaw

153

Contents xv

SECTION II: WHOLE CROP UTILIZATION

INTEGRATED BIOPROCESSES

20. Food and Non-Food Uses ofIrnmature Cereals ..... " ....... , " .. " . .. . . . 159 R. Carlsson

21. A Closed Biotechnological System for the Manufacture of Nonfood Products from Cereals ................................................. 169

M. Bekers, J. Laukevics, N. Vedemikovs, M. Ruklisha, and L. Savenkova

22. Reduction of the Environmental Impact of Wheat Starch and Vital Wheat Gluten Production ................................................... 177

G. Svonja

23. Bioethanol from Cereal Crops in Europe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 185 C. Wroe

24. Determining the Profitability of a Wholecrop Biorefinery E. Audsley and J. E. Sells

FERMENTATION: THE KEY TECHNOLOGY

191

25. Development of a Generic Fermentation Feedstock from Whole Wheat Flour 205 C. Webb and R. Wang

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

K. Hofvendah1 and B. Hahn-Hagerdal

27. Agricultural Residues and Cereals as Fermentation Media . . . . . . . . . . . . . . . . .. 229 M. Andersen and P. Kiel

SECTION III: FOOD PROCESSES

28. Functional Foods for Health: Opportunities for Novel Cereal Processes and Products. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 233

P. 1. Wood

29. Novel Natural Products from Grain Fractionation. . . . . . . . . . . . . . . . . . . . . . . .. 241 N. L. Stenvert

30. Application of Fermented Flour to Optimise Production of Premium Crackers and Bread ................................................... 247

H. Moonen

31. Neuronal and Experimental Methodology to Improve Malt Quality. . . . . . . . . . . 251 M. Fliss, F. Maurel, J. L. Delatte, J. Boudrant, M.-C. Suhner, and M. Gabriel

xvi

32. Flour Milling Process for the 21st Century D. E. Forder

33. Sorghum Processing Technologies in Southern Africa T. Beta and K. Dzama

34. Cereal Processing in New Zealand: Inversion, Diversification, Innovation,

Contents

257

265

Management ................................................ . 273 T. N. Lindley and N. G. Larsen

Index 281

Cereals N ovel Uses and Processes