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Fifteen years have elapsed since one of us (R. Carl Hoseney) completed the second edition of Principles of Cereal Science and Technology. The book has been used around the globe as a textbook for students beginning their studies of cereal science. It has also been useful to many industry professionals, particularly those who came to the industry with a limited background in cereal science.
In a discussion of what a next version would need to bring, the two of us came to the conclusion that so much had changed in cereal science and technology that a total reediting, development of current views, and additions on specific hitherto uncovered topics would be necessary. At the same time, we felt that we needed to take advantage
of progress in publication technology to make the text more attractive to read or study. Also, we thought that the book would need to introduce a European perspective on specific aspects, including terminology, to make it more universal. Finally, we felt strongly that this edition should follow the lead of the first two editions and be written for beginners in the field. We thus did not position it as a reference book but instead as a basic background for those who are just starting their study of cereals.
As stated above, in the past decades, many profound developments have occurred in cereal science and technology. This made it necessary for us to critically review, update, and reorganize each and every chapter of the former version. Enzyme technology in general, and enzyme applications in cereal processing and cereal-based food
systems in particular, have advanced so much that we have introduced up-to-date information on specific starch-, nonstarch polysaccharide-, and lipid-degrading enzymes and their day-to-day use to improve cereal processing and/or final product quality. Examples of thorough changes further include an up-to-date view of starch rheological behavior, the concept of enzyme-resistant starch,
and views on bread firming and on the way pasta product quality can be related both to raw material characteristics and processing conditions. New developments further prompted us to profoundly revise the sections on gluten proteins and on industrial gluten-starch separation. We further more thoroughly dealt with the way that gluten functionality in breadmaking can be impacted by ascorbic acid. We also thoroughly revised the chapter on cookies and cakes