Cereal Grains by Wrigley, Colin; Batey, Ian; Miskelly, Diane;

Long description:

Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others.

Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings.

Table of Contents:

Part One: Cereal-grain quality
1. Assessing and managing quality at all stages of the grain chain
2. The cereal grains: providing our food, feed and fuel needs
3. The diversity of uses for cereal grains
4. Cereal-grain morphology and composition

Part Two: Grain-quality characteristics for specific cereals
5. Common wheat: Grain-quality characteristics and management of quality requirements
6. Durum wheat: Grain-quality characteristics and management of quality requirements
7. Rye: Grain-quality characteristics and management of quality requirements
8. Triticale: Grain-quality characteristics and management of quality requirements
9. Barley: Grain-quality characteristics and management of quality requirements
10. Oats: Grain-quality characteristics and management of quality requirements
11. Corn: Grain-quality characteristics and management of quality requirements
12. Rice: Grain-quality characteristics and management of quality requirements
13. Sorghum and millets: Grain-quality characteristics and management of quality requirements
14. Alternative grains: Grain-quality characteristics and management of quality requirements

Part Three: Grain-quality analysis and management
15. Food safety aspects of grain and cereal product quality
16. Breeding for grain-quality traits
17. Identification of grain variety and quality type
18. The effects of growth environment and agronomy on grain quality
19. Analysis of grain quality at receival
20. Grain storage and transport
21. Biosecurity: Safe-guarding quality at all stages of the grain chain

Part Four: Processing cereal grains to optimize product quality
22. Assessing and managing flour quality during and after milling
23. Industrial processing of grains into co-products of protein, starch, oils and fibre
24. Optimisation of end-product quality for the consumer

Part Five: Summary and Appendices
25. Grain quality: the consumer, the scientist, the technologist and the future
Appendix 1: Composition of grains and grain products
Appendix 2: Equivalence between metric, US and Chinese units for the grain industry