title: Quality and Safety Aspects of Cereals (Wheat) and Their Products.
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.
authors.affiliation: a Technological Educational Institute of Peloponnese , Kalamata , Greece.
authors.forename: Theo
authors.initials: T
authors.lastname: Varzakas
mesh_terms: D020106:Acrylamide / Q000032:analysis; D001939:Bread / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry*; D005433:Flour / Q000032:analysis; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling / Q000379:methods; D063427:Food Quality; D059022:Food Safety; D005838:Genotype; D009183:Mycotoxins / Q000032:analysis; D014908:Triticum / Q000737:chemistry* / Q000235:genetics
chemical_list: D009183:Mycotoxins; D020106:Acrylamide
keywords: Cereals; pastry products; quality; safety; wheat flour