Quality and Safety Aspects of Cereals (Wheat) and Their Products. Issue 15 (17th November 2016)

• Record Type: Journal Article
• Authors: Varzakas, Theo
• Is Part Of: Critical reviews in food science and nutrition. Volume 56:Issue 15(2016)
• Page Start: 2495
• Page End: 2510
• Publication Date: 2016-11-17
• Subjects: Cereals -- safety -- quality -- pastry products -- wheat flour; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2013.866070
• Languages: English
• ISSNs: 1040-8398

Abstract

Abstract : Cereals and, most specifically, wheat are described in this chapter highlighting on their safety and quality aspects. Moreover, wheat quality aspects are adequately addressed since they are used to characterize dough properties and baking quality. Determination of dough properties is also mentioned and pasta quality is also described in this chapter. Chemometrics-multivariate analysis is one of the analyses carried out. Regarding production weighing/mixing of flours, kneading, extruded wheat flours, and sodium chloride are important processing steps/raw materials used in the manufacturing of pastry products. Staling of cereal-based products is also taken into account. Finally, safety aspects of cereal-based products are well documented with special emphasis on mycotoxins, acrylamide, and near infrared methodology.