Cereal Grain Quality

The commercial value of cereals is dependent on how suitable the grain is for use in consumer products; this is in turn dependent on the functional and nutritional quality of the grain. This text brings together in one volume information on the biochemical constituents of the major cereal species, and how the composition of grain affects quality. Specific chapters have been devoted to descriptions of the major end-uses of each of the world’s seven most important cereals, defining the qualities required in each instance. The manipulation and breeding of varieties of cereals to meet these quality requirements has been included, with accounts of both conventional and molecular approaches using biotechnology. Because quality is often dependent upon correct crop husbandry, handling and storage of grain, further chapters are devoted to agronomy and post harvest processes. The book will provide an invaluable first point of reference for research workers and students in agronomy, agricultural and plant sciences, cereal science, food science, and biotechnology. This book should be of interest to agronomists, cereal scientists, bakery scientists, food scientists and technologists.