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Cereal Grains

Assessing and Managing Quality

Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of… Read more

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Description

Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive overview of academic research and industry best practice in these areas.After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains. Chapters in Part two convey the characteristics and quality requirements of particular cereals, including wheat, rye, corn and rice. The use of analytical methods at different stages of the value-addition chain is the subject of Part three. The final section in the book reviews factors affecting grain quality such as breeding, storage and grain processing, and also possible future developments.With its expert team of editors and authors, Cereal grains: assessing and managing quality is a valuable reference for all those involved in the production and processing of cereal grains worldwide.

Key features

  • Reviews cereal grain morphology and composition and the diversity of the different uses of cereal grains
  • Examines the use of analytical methods at different stages of the value-addition chain
  • Reviews the factors affecting grain quality such as breeding, storage and grain processing, as well as possible future developments

Readership

All those involved in the production and processing of cereal grains worldwide

Table of contents

Part 1 Cereal grain quality: An introduction: An introduction to the cereal grains: Major providers for mankind’s food needs; Cereal-grain morphology and composition; The diversity of uses for cereal grains. Part 2 Characteristics and quality requirements of specific cereals: Wheat: Characteristics and quality requirements; Rye and triticale: Characteristics and quality requirements; Barley: Characteristics and quality requirements; Oats: Characteristics and quality requirements; Corn: Characteristics and quality requirements; Rice: Characteristics and quality requirements; Sorghum and millets: Characteristics and quality requirements. Part 3 Grain quality analysis: Analysis of grain quality at receival; Identification of grain variety and quality type; Food safety aspects of grain and cereal product quality. Part 4 Grain quality management: Breeding for grain-quality traits; The effects of growth environment and agronomy on grain quality; Maintaining grain quality during storage and transport; Processing wheat to optimise product quality; Grain quality: The consumer, the scientist, the technologist and the future. Part 5 Appendices: Composition of grains and grain products; Equivalence between metric and US units for the grain industry.

Review quotes

"...a volume which is almost encyclopaedic in its coverage."—Food Science and Technology

"...a convenient but also comprehensive overview including academic research and best industrial practice in this special area of food science. ...an excellent reference which can be warmly recommended to all those involved in the production and processing of cereal grains worldwide."—Advances in Food Sciences

Product details

About the editor

CW

Colin Wrigley

Dr Colin Walter WRIGLEY, B.Sc. (Hon.), M.Sc., Ph.D., FRACI, CChem.

Colin Wrigley’s 45 years in cereal chemistry research have earned him international recognition, in the form of several international and Australian research awards. His work is described in over 500 research publications, including several patents, a series of eight books on Australian cereal varieties and many edited books.

His research interests centre on the characterisation of cereal-grain proteins in relation to processing quality. This has involved developing new methods of protein fractionation, including gel isoelectric focusing and its two-dimensional combination with gel electrophoresis. Other diagnostic methods developed relate to the evaluation of grain quality in wheat and barley, such as better methods for variety identification, and for characterising quality in starch and sprouted grain (as co-patentor of the Rapid ViscoAnalyser). Research involvement also includes elucidation of grain-quality variation due to environmental factors (heat stress, fertiliser use and storage conditions).

Currently, Dr Wrigley is an Honorary Research Fellow at Food Science Australia, in Sydney, and a Consultant to the Value-Added Wheat Cooperative Research Centre. This role includes acting as a mentor to the “next generation” of cereal chemists.

Affiliations and expertise
Food Science Australia and Wheat CRC, Sydney, Australia

View book on ScienceDirect

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