Processing technology of cereals

 Processing Technology of Cereals ( as per food technology syllabus ) 

Click on the topic & read carefully 

1. CEREAL GRAINS: 

Introduction, Production and Scope

2. MILLETS:

Introduction, Production 

3. Cereal Grains

Structure and Composition 

4. MILLETS:

STRUCTURE AND COMPOSITION

5. RICE:

INTRODUCTION, ANATOMY, CHEMICAL COMPOSITION AND 

NUTRITIVE VALUE

6. RICE MILLING

INTRODUCTION, SMALL SCALE AND LARGE-SCALE MILLING

7. PARBOILING OF RICE

INTRODUCTION, PROCEDURE, ADVANTAGES & DIS -ADVANTAGES

8. RICE BRAN: 

INTRODUCTION, COMPOSITION, USES, 

STABILIZATION AND ITS METHODS

9. MILLING OF WHEAT

10. WHEAT FLOUR 

CHARACTERISTICS AND THEIR SUITABILITY FOR BAKING

11. CORN:

CLASSIFICATION, DRY MILLING AND WET MILLING

12. BARLEY:

CLASSIFICATION, MALTING AND PROCESSING

13. PROCESSING OF MILLETS

14. SORGHUM: DRY AND WET MILLING (MALTING)

15. OATS 

PROCESSING, MILLING

16. BREAKFAST CEREAL FOODS: 

FLAKED, PUFFED, EXPANDED, EXTRUDED AND SHREDDED

17. PROCESSING OF INFANT FOODS FROM CEREALS AND MILLETS 

18. BY-PRODUCT PROCESSING OF CEREALS