Cereal Grains: Properties, Processing, and Nutritional Attributes

Abstract

Cereal Grains: The Staff of Life Introduction Cereal Production Versus Population Growth General Characteristics Adaptation and Cytogenetic Origin General Uses Nutritional Value Biotechnology Future Outlook Physical Properties, Grading, and Specialty Grains Introduction Physical Properties of Cereal Grains Grain Quality Classification and Grading Systems Specialty Cereals Chemical Composition of Cereal Grains Introduction Proximate Composition Carbohydrates Proteins Lipids Minerals and Vitamins Grain Development, Morphology, and Structure Introduction Pollination, Fertilization, And Grain Development Morphology And Structure Of The Mature Grain Physiology Of Grain Germination Storage of Cereal Grains Introduction Grain Deterioration Grain Moisture and Hysterisis Management of Stored Grains Storage Grain Rotation or Turning Aeration or Ventilation Grain Explosion Chemical and Physical Changes Incurred During Grain Deterioration Grain Storage Pests Introduction Insects Molds Rodents Dry-Milling Operations Introduction Traditional Milling Grain Cleaning Maize Dry Milling Rice Milling Wheat Milling Milling of Durum Wheat, Rye, and Triticale Milling of Oats Milling of Sorghum and Millets Wet-Milling Operations Introduction Maize Wet Milling Rice Wet Milling Wheat Wet Milling Sorghum Wet Milling Properties of Starches Milling of Maize into Lime-Cooked Products Introduction Key Ingredients for Nixtamalization Industrial Production of Fresh Masa and Tortillas Industrial Production of Dry Masa Flour Manufacturing of Bakery Products Introduction Uses of Whole Wheat Yeast-Leavened Products Types of Breads Frozen Doughs Staling Chemical-Leavened Products Crackers/Saltines Batters and Breadings Pastas and Oriental Noodles Manufacturing of Breakfast Cereals Introduction Classification of Breakfast Cereals Traditional Flaked Products Compressed Flake Biscuits Oven-Puffed Cereals Gun-Puffing of Whole Grains and Milled Fractions Shredded Wheat Baked Cereals Granolas Muesli Products Extruded Products Enrichment and Fortification Packaging Manufacturing of Cereal-Based Snacks Introduction Classification of Snacks Popcorn Alkaline-Cooked Maize Products Extruded Snacks Wheat-Based Snacks Industrial Production of Modified Starches and Syrups Introduction Native Starches Modified Starches Resistant Starches Production of Syrups Production of Malts, Beers, Alcohol Spirits, and Fuel Ethanol Introduction Malting Grains Malting Production of European Beers Opaque Beer Production Production of Sake Production of Cereal-Based Alcoholic Spirits Production of Fuel Ethanol From Cereals Quality Control of Cereal Grains and Their Products Introduction Quality of Whole Grains Quality Control of Dry- and Wet-Milled Products Starch Characterization, Quality, and Functionality Functionality Tests for Wheat Flours, Semolinas, and Yeast Functionality Tests for Wheat-Based Products Functionality Tests for Rice Functionality Tests for Lime-Cooked Products Functionality Tests for Breakfast Cereals Functionality Tests for Snacks Functionality Tests for Cereal-Based Syrups and Sweeteners Functionality Tests for Malt, Beer, and Distilled Alcoholic Spirits Nutritional Quality Control of Foods and Feedstuffs Production of Cereal-Based Traditional Foods Introduction Whole Grains Traditional Foods from Milled Fractions Gruels and Porridges Flat Breads Fermented Sour Breads Yeast-Leavened Wheat Breads Nixtamalized Maize Products Fermented Porridges and Beers Role of Cereals in Human Nutrition and Health Introduction World Malnutrition Improvement of the Nutritional Value of Cereal Through Plant Breeding and Biotechnology Nutrient Composition of Cereals and Nutritional Requirements Effect of Processing On Nutritional Value Effect of Environmental Conditions and Packaging on Nutrient Stability Nutrition Labeling Nutritional Value of Cereal-Based Foods Resistant and Slowly Digestible Starch Nutraceutical Properties Antinutritional Factors Gluten Intolerance Cereals as Feedstuffs for Animal Nutrition Introduction Monogastrics Ruminants Cereal Grains and Coproducts as Feedstuffs Enhancement of the Nutritional Value of Cereals through Processing