ABSTRACT
I. Introduction .................................................................................................................... 418
II. Grains ............................................................................................................................. 418
A. Wheat ..................................................................................................................... 419
B. Flour ....................................................................................................................... 419
C. Rice ......................................................................................................................... 420
III. Breakfast Cereals ........................................................................................................... 420
A. Manufacture ........................................................................................................... 421
B. Deterioration ........................................................................................................... 421
C. Packaging ............................................................................................................... 422
1. Loss of Crispness ............................................................................................ 422
2. Lipid Oxidation ............................................................................................... 422
3. Loss of Vitamins ............................................................................................. 422
4. Mechanical Damage ........................................................................................ 423
5. Loss of Flavor .................................................................................................. 423
IV. Pastas .............................................................................................................................. 423
A. Dried Pasta ............................................................................................................. 424
B. Fresh Pasta ............................................................................................................. 424
V. Bakery Products ............................................................................................................. 425
A. Manufacture ........................................................................................................... 425
B. Deterioration ........................................................................................................... 426
1. Microbiological Spoilage ................................................................................ 426
2. Physical Spoilage ............................................................................................ 427
a. Staling ........................................................................................................ 427
b. Moisture Loss/Gain ................................................................................... 428
C. Packaging ............................................................................................................... 429
1. Gas Packaging ................................................................................................. 429
2. Alcohol Vapor ................................................................................................. 430
3. Oxygen Absorbers ........................................................................................... 431
VI. Biscuits, Cookies and Crackers ..................................................................................... 432
A. Manufacture ........................................................................................................... 432
B. Deterioration ........................................................................................................... 432
1. Loss of Crispness ............................................................................................ 432
2. Development of Rancidity .............................................................................. 433
3. Development of Fat Bloom ............................................................................. 433
C. Packaging ............................................................................................................... 433
VII. Snack Foods ................................................................................................................... 433
A. Fried Snack Foods .................................................................................................. 434
1. Manufacture ..................................................................................................... 434
2. Deterioration .................................................................................................... 434
B. Extruded and Puffed Snacks .................................................................................. 436
1. Manufacture ..................................................................................................... 436
2. Deterioration .................................................................................................... 437
3. Packaging ......................................................................................................... 438
C. Fruit-Based Snacks ................................................................................................. 438
VIII. Confectionery ................................................................................................................. 439
A. Sugar Confectionery (Candy) ................................................................................ 439
1. Manufacture ..................................................................................................... 439
2. Deterioration .................................................................................................... 440
3. Packaging ......................................................................................................... 441
B. Chocolate ................................................................................................................ 441
1. Manufacture ..................................................................................................... 441
2. Deterioration .................................................................................................... 442
3. Packaging ......................................................................................................... 442
References ................................................................................................................................... 443
Cereals are the fruits of cultivated grasses, members of the monocotyledonous family Gramineae.
The principal cereal crops are wheat, barley, oats, rye, rice, maize, sorghum and the millets. Cereals
have been important crops for thousands of years, and the successful production, storage and use of
cereals has contributed significantly to the development of modern civilization. Today, cereals and
cereal-based products are an important part of the diet in most countries, and new products based on
cereals are developed and marketed to increasingly sophisticated consumers each year.
