Cereal Grain Quality by R. Henry

Cereal Grain Quality

byR. HenryEditorP. Kettlewell

Paperback | September 20, 2011

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Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end­ product, influencing greatly the commercial value of grain. An under­ standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.
Title:Cereal Grain QualityFormat:PaperbackProduct dimensions:488 pages, 9.25 X 6.1 X 0 inShipping dimensions:488 pages, 9.25 X 6.1 X 0 inPublished:September 20, 2011Publisher:Springer-Verlag/Sci-Tech/TradeLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:9401071772

ISBN - 13:9789401071772

Appropriate for ages: All ages

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Table of Contents

Part One: Quality requirements of cereal users. Wheat. Rice. Maize. Barley. Sorghum and millet. Oats. Rye and triticale. Part Two: Chemistry and biochemistry of cereal quality. Cereal proteins. Cereal carbohydrates. Other grain components. Part Three: Breeding for cereal quality. Breeding cereals for quality improvement. Molecular approaches to cereal quality improvement. Part Four: Production of quality cereals. Agronomy and grain quality. Part Five: Postharvest management of cereal quality. Quality of stored cereals.