Cereals processing technology

Contents
List of contributors ..................................................... ix
1 Introduction . . . . . . ................................................ 1
W. G. Owens, Satake Centre for Grain Process Engineering,
University of Manchester Institute of Science and Technology
Part I Cereal and flour production .................................. 5
2 Cereal production methods ...................................... 7
E. J. Evans, University of Newcastle
2.1 Introduction . . ................................................ 7
2.2 Varietal selection . . . . . . ...................................... 17
2.3 Crop establishment . . . . . ...................................... 18
2.4 Crop nutrition ................................................ 19
2.5 Weed control ................................................ 22
2.6 Disease control . . . . . . . . ...................................... 23
2.7 Pest control . . ................................................ 24
2.8 Harvesting and grain storage . . ............................... 25
2.9 References and further reading ............................... 26
3 Wheat, corn and coarse grains milling .......................... 27
W. G. Owens, Satake Centre for Grain Process Engineering,
University of Manchester Institute of Science and Technology
3.1 Introduction . . ................................................ 27
3.2 The evolution of modern flour milling . . . . . . ................. 28
3.3 The flour milling process . . . . . ............................... 30