AACC(American Association of Cereal Chemists Inc) Abbreviations x, xi, xu characteristics 226-227 Abrasion malt 223 Ale alcohol in 296 standards 182-184 Aleurone 164, 184, 220 as conditioning aid 124 as milling process 129-130 ash 184 barley 162
I. Cereal crops: economics, statistics and uses 1 2. Botanical aspects of cereals 29 3. Chemical components 53 4. Cereals of the world: origin, classijication, types, quality 78
AN INTRODUCTION FOR STUDENTS OF FOOD SCIENCE AND AGRICULTURE FOURTH EDITION N. L. KENT Sometime Scholar of Emmanuel College, Cambridge Formerly at the Flour Milling and Baking Research Association
AACC American Association of Cereal C.S.I.R. Council for Scientific and Industrial ACP acid calcium phosphate CSL calcium stearoyl-2-lactylate ADA azodicarbonamide CTAB cetyl trimethylammonium bromide ADD activated dough development CWAD Canadian Western Amber Durum
Cereals are cultivated grasses that grow throughout the temperate and tropical regions of the world. As members of the Gramineae (or grass family) they share the following characteristics, but these are developed to different degrees in the various members:
