The quality of cereal products is dependent to a large extent on the suitability of the cereal grains processed. Therefore it is essential that cereals producers and handlers understand grain quality requirements for different end uses. Grain suppliers and users must also be able to rapidly and accurately assess grain end-use quality and use this information to direct their grain quality management activities. This book provides a convenient and comprehensive overview of academic research and industry best practice in these areas. Chapters review quality aspects of different cereals and also specific aspects of grain quality analysis and management.
"Barthes repeatedly compared teaching to play, reading to eros, writing to seduction. His voice became more and more personal, more full of grain, as he called it; his intellectual art more openly a performance, like that of the other great anti-systematizers . . .
The crust, the texture, the aroma, the taste -- a hearty whole grain bread makes the meal or, in the case of the cheese breads, blinis, or calzone that Beatrice Ojakangas serves up, becomes the meal. The seasoned baker and the passionate amateur, the connoisseur and the simply famished will find plenty to celebrate in Ojakangas's classic bread-making book.Whether it's traditional Finnish rye, old-fashioned corn bread, scones, croissants, pretzels, ...
Geralt de Rivia is a witcher. A cunning sorcerer. A merciless assassin. And a cold-blooded killer. His sole purpose: to destroy the monsters that plague the world. But not everything monstrous-looking is evil and not everything fair is good . . . and in every fairy tale there is a grain of truth. The international hit that inspired the video game: The Witcher.
