Abstract
With an annual production of more than two billion tons cereals are amongst the most important commodities in the world. Thus, products made from cereals are staple foods that contribute considerably to the energy and nutrient intake of mankind. The major cereals are corn, wheat, rice, barley, sorghum, millet, oats, and rye. Their constituents affect the nutritional and technological properties of cereals. Carbohydrates are the main constituents with starch providing energy and texture. However, although nonstarch polysaccharides are minor constituents they represent dietary fiber and exhibit positive health effects, in particular for whole grain products. Cereal proteins are quantitatively less important than carbohydrates, but they are of major importance for the functional properties, in particular for the bread-making performance of wheat and rye or for the quality of tortillas made from corn. The protein composition of different cereals varies considerably, but they have in common that lysine and methionine contents are low. Thus, cereal proteins are of poor nutritional value. Lipids are a minor constituent of cereals, but particularly in wheat flour polar lipids positively affect dough properties and enable the production of bread with good texture and quality. Whole grain cereals are important sources of minerals and B-vitamins.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsReferences
Food and Agriculture Organization of the United Nations (2012) FAOSTAT Database. http://faostat.fao.org/site/567/default.aspx#ancor. Accessed 18 May 2012
Souci SW, Fachmann W, Kraut H (2008) In: Deutsche Forschungsanstalt für Lebensmittelchemie (ed) Food composition and nutrition tables. Deutsche Forschungsanstalt für Lebensmittelchemie. MedPharm Scientific Publishers, Stuttgart
Belitz H-D, Grosch W, Schieberle P (2009) Cereals and cereal products. In: Belitz H-D, Grosch W, Schieberle P (eds) Food chemistry, 4th edn. Springer, Berlin, pp 670–675
Goesaert H, Brijs C, Veraverbeke WS, Courtin CM, Gebruers K, Delcour JA (2005) Wheat constituents: how they impact bread quality, and how to impact their functionality. Trends Food Sci Tech 16:12–30
Zeeman SC, Kossmann J, Smith AM (2010) Starch: its metabolism, evolution, and biotechnological modification in plants. Annu Rev Plant Biol 61:209–234
Colonna P, Buléon A (1992) New insights on starch structure and properties. In: Cereal chemistry and technology: a long past and a bright future. In: Proceedings of the 9th international cereal and bread congress, 1992, Paris, France, Institut de Recherche Technologique Agroalimentaire des Céréales (IRTAC), Paris, France, 1992; pp. 25–42
Van Hung P, Maeda T, Morita N (2006) Waxy and high-amylose wheat starches and flours-characteristics, functionality and application. Trends Food Sci Tech 17:448–456
Jonnala RS, MacRitchie F, Smail VW, Seabourn BW, Tilley M, Lafiandra D, Urbano M (2010) Protein and quality characterization of complete and partial near-isogenic lines of waxy wheat. Cereal Chem 87:538–545
Topping DL, Segal I, Regina A, Conlon MA, Bajka BH, Toden S, Clarke JM, Morell MK, Bird AR (2010) Resistant starch and human health. In: Van der Kamp W (ed) Dietary fibre: new frontiers for food and health, proceedings of the 4th international dietary fibre conference, Vienna, Austria, Wageningen Academic Publishers, Wageningen, pp 311–321
Hizukuri S, Takeda Y, Yasuda M (1981) Multi-branched nature of amylose and the action of debranching enzymes. Carbohyd Res 94:205–213
Shibanuma K, Takeda Y, Hizukuri S, Shibata S (1994) Molecular structures of some wheat starches. Carbohyd Polym 25:111–116
Buléon A, Colonna P, Planchot V, Ball S (1998) Starch granules: structure and biosynthesis. Int J Biol Macromol 23:85–112
Zobel HF (1988) Starch crystal transformations and their industrial importance. Starch/Stärke 40:1–7
Hizukuri S (1986) Polymodal distribution of the chain lengths of amylopectins and its significance. Carbohyd Res 147:342–347
Peat S, Whelan WJ, Thomas GJ (1956) The enzymic synthesis and degradation of starch. XXII. Evidence of multiple branching in waxy maize starch. J Chem Soc: 3025–3030
French D (1984) Organization of starch granules. In: Whistler RL, BeMiller JN, Paschal EF (eds) Starch chemistry and technology, 2nd edn. Academic, New York, pp 183–212
Hejazi M, Fettke J, Paris O, Steup M (2009) The two plastidial starch-related dikinases sequentially phosphorylate glucosyl residues at the surface of both the A-and B-type allomorphs of crystallized maltodextrins but the mode of action differs. Plant Physiol 150:962–976
Karlsson R, Olered R, Eliasson A-C (1983) Changes in starch granule size distribution and starch gelatinisation properties during development and maturation of wheat, barley and rye. Starch/Stärke 35:335–340
Hizukuri S (1996) Starch: analytical aspects. In: Eliasson A-C (ed) Carbohydrates in food. Marcel Dekker, Inc, New York, pp 347–429
Jenkins PJ, Cameron RE, Donald AM (1993) A universal feature in the structure of starch granules from different botanical sources. Starch/Stärke 45:417–420
Gallant DJ, Bouchet B, Baldwin PM (1997) Microscopy of starch: evidence of a new level of granule organization. Carbohyd Polym 32:177–191
Atwell WA, Hood LF, Lineback DR, Varriano-Marston E, Zobel HF (1988) The terminology and methodology associated with basic starch phenomena. Cereal Foods World 33:306–311
Tester RF, Debon SJJ (2000) Annealing of starch—a review. Int J Biol Macromol 27:1–12
Waigh TA, Gidley MJ, Komanshek BU, Donald AM (2000) The phase transformations in starch during gelatinisation: a liquid crystalline approach. Carbohyd Res 328:165–176
Kalichevsky MT, Ring SG (1987) Incompatibility of amylase and amylopectin in aqueous solution. Carbohyd Res 162:323–328
Eliasson A-C, Gudmundsson M (1996) Starch: physicochemical and functional aspects. In: Eliasson A-C (ed) Carbohydrates in food. Marcel Dekker, Inc, New York, pp 431–503
Miles MJ, Morris VJ, Orford PD, Ring SG (1985) The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohyd Res 135:271–281
Morrison WR, Law RV, Snape CE (1993) Evidence for inclusion complexes of lipids with V-amylose in maize, rice and oat starches. J Cereal Sci 18:107–109
Selmair PL, Koehler P (2008) Baking performance of synthetic glycolipids in comparison to commercial surfactants. J Agric Food Chem 56:6691–6700
Morrison WR, Gadan H (1987) The amylose and lipid contents of starch granules in developing wheat endosperm. J Cereal Sci 5:263–275
Blackwood AD, Salter J, Dettmar PW, Chaplin MF (2000) Dietary fibre, physicochemical properties and their relationship to health. J Roy Soc Promot Health 120:242–247
Lu ZX, Walker KZ, Muir JG, Mascara T, O’Dea K (2000) Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects. Am J Clin Nutr 71:1123–1128
Lu ZX, Walker KZ, Muir JG, O’Dea K (2004) Arabinoxylan fibre improves metabolic control in people with type II diabetes. Eur J Clin Nutr 58:621–628
Garcia AL, Steiniger J, Reich SC, Weickert MO, Harsch I, Machowetz A, Mohlig M, Spranger J, Rudovich NN, Meuser F, Doerfer J, Katz N, Speth M, Zunft HJF, Pfeiffer AHF, Koebnick C (2006) Arabinoxylan fibre consumption improved glucose metabolism, but did not affect serum adipokines in subjects with impaired glucose tolerance. Hormone Meta Res 38:761–766
Garcia AL, Otto B, Reich SC, Weickert MO, Steiniger J, Machowetz A, Rudovich NN, Mohlig M, Katz N, Speth M, Meuser F, Doerfer J, Zunft HJ, Pfeiffer AH, Koebnick C (2007) Arabinoxylan consumption decreases postprandial serum glucose, serum insulin and plasma total ghrelin response in subjects with impaired glucose tolerance. Eur J Clin Nutr 61:334–341
Babio N, Balanza R, Basulto J, Bullo M, Salas-Salvado J (2010) Dietary fibre: influence on body weight, glycemic control and plasma cholesterol profile. Nutr Hospital 25:327–340
Izydorczyk MS, Biliaderis CG (1995) Cereal arabinoxylans: advances in structure and physicochemical properties. Carbohyd Polym 28:33–48
Meuser F, Suckow P (1986) Non-starch polysaccharides. In: Blanshard JMV, Frazier PJ, Galliard T (eds) Chemistry and physics of baking. The Royal Society of Chemistry, London, pp 42–61
Perlin AS (1951) Isolation and composition of the soluble pentosans of wheat flour. Cereal Chem 28:370–381
Perlin AS (1951) Structure of the soluble pentosans of wheat flours. Cereal Chem 28:282–393
Fausch H, Kündig W, Neukom H (1963) Ferulic acid as a component of a glycoprotein from wheat flour. Nature 199:287
Delcour JA, Van Win H, Grobet PJ (1999) Distribution and structural variation of arabinoxylans in common wheat mill streams. J Agric Food Chem 47:271–275
Maes C, Delcour JA (2002) Structural characterisation of water-extractable and water-unextractable arabinoxylans in wheat bran. J Cereal Sci 35:315–326
Dervilly G, Saulnier L, Roger P, Thibault J-F (2000) Isolation of homogeneous fractions from wheat water-soluble arabinoxylans. Influence of the structure on their macromolecular characteristics. J Agric Food Chem 48:270–278
Gruppen H, Hamer RJ, Voragen AGJ (1992) Water-unextractable cell wall material from wheat flour. II. Fractionation of alkali-extractable polymers and comparison with water extractable arabinoxylans. J Cereal Sci 16:53–67
Gruppen H, Komelink FJM, Voragen AGJ (1993) Water-unextractable cell wall material from wheat flour. III. A structural model for arabinoxylans. J Cereal Sci 19:111–128
Mares DJ, Stone BA (1973) Studies on wheat endosperm. I. Chemical composition and ultrastructure of the cell walls. Aust J Bio Sci 26:793–812
Mares DJ, Stone BA (1973) Studies on wheat endosperm. II. Properties of the wall components and studies on their organization in the wall. Aust J Bio Sci 26:813–830
Gan Z, Ellis PR, Schofield JD (1995) Mini review: gas cell stabilisation and gas retention in wheat bread dough. J Cereal Sci 21:215–230
Atwell WA (1998) Method for reducing syruping in refrigerated doughs. Patent application 1998; WO 97/26794
Izydorczyk MS, Biliaderis CG, Bushuk W (1990) Oxidative gelation studies of water-soluble pentosans from wheat. J Cereal Sci 11:153–169
Figueroa-Espinoza MC, Rouau X (1998) Oxidative crosslinking of pentosans by a fungal laccase and horseradish peroxidase: mechanism of linkage between feruloylated arabinoxylans. Cereal Chem 75:259–265
Vinkx CJA, Van Nieuwenhove CG, Delcour JA (1991) Physicochemical and functional properties of rye nonstarch polysaccharides. III. Oxidative gelation of a fraction containing water-soluble pentosans and proteins. Cereal Chem 68:617–622
Courtin CM, Roelants A, Delcour JA (1999) Fractionation-reconstitution experiments provide insight into the role of endoxylanases in bread-making. J Agric Food Chem 47:1870–1877
Courtin CM, Gelders GG, Delcour JA (2001) The use of two endoxylanases with different substrate selectivity provides insight into the functionality of arabinoxylans in wheat flour breadmaking. Cereal Chem 78:564–571
Wieser H, Seilmeier W, Eggert M, Belitz H-D (1983) Tryptophangehalt von Getreideproteinen. Z Lebensm Unters Forsch 177:457–460
Osborne TB (1907) The proteins of the wheat kernel, vol 84. Carnegie Inst, Washington, DC
Peterson DM (1978) Subunit structure and composition of oat seed globulin. Plant Physiol 62:506–509
Shewry PR, Tatham AS (1990) The prolamin storage proteins of cereal seeds: structure and evolution. Biochem J 267:1–12
Wieser H (1994) Cereal protein chemistry. In: Feighery C, O’Farrelly C (eds) Gastrointestinal immunology and gluten-sensitive disease. Oak Tree Press, Dublin, pp 191–202
Wieser H, Koehler P (2008) The biochemical basis of celiac disease. Cereal Chem 85:1–13
Payne PI, Nightingale MA, Krattinger AF, Holt LM (1987) The relationship between HMW glutenin subunit composition and the bread-making quality of British-grown wheat varieties. J Sci Food Agric 40:51–65
Database Uni Prot KB/TREMBL. http://pir.georgetown.edu
Grosch W, Wieser H (1999) Redox reactions in wheat dough as affected by ascorbic acid. J Cereal Sci 29:1–16
Wieser H, Bushuk W, MacRitchie F (2006) The polymeric glutenins. In: Wrigley C, Bekes F, Bushuk W (eds) Gliadin and glutenin: the unique balance of wheat quality. AACC International, St. Paul, pp 213–240
Gellrich C, Schieberle P, Wieser H (2005) Studies of partial amino acid sequences of γ-40 k secalins of rye. Cereal Chem 82:541–545
Robert LS, Nozzolillo C, Altosaar I (1985) Characterization of oat (Avena sativa L.) residual proteins. Cereal Chem 62:276–279
Wieser H (2000) Comparative investigations of gluten proteins from different wheat species. I. Qualitative and quantitative composition of gluten protein types. Eur Food Res Tech 211:262–268
Gellrich C, Schieberle P, Wieser H (2003) Biochemical characterization and quantification of the storage protein (secalin) types in rye flour. Cereal Chem 80:102–109
Lange M, Vincze E, Wieser H, Schjoerring JK, Holm PB (2007) Suppression of C-hordein synthesis in barley by antisense constructs results in a more balanced amino acid composition. J Agric Food Chem 55:6074–6081
Lutz E, Wieser H, Koehler P (2012) Identification of disulfide bonds in wheat gluten proteins by means of mass spectrometry/electron transfer dissociation. J Agric Food Chem 60:3708–3716
Köhler P, Wieser H (2000) Comparative studies of high Mr subunits of rye and wheat. III. Localisation of cysteine residues. J Cereal Sci 32:189–197
Koehler P (2010) Structure and functionality of gluten proteins: an overview. In: Branlard G (ed) Gluten proteins 2009. INRA, Paris, France, pp 84–88
Weegels PL, Hamer RJ, Schofield JD (1996) Functional properties of wheat glutenin. J Cereal Sci 23:1–18
Wrigley CW (1996) Giant proteins with flour power. Nature 381:738–739
Altpeter F, Popelka JC, Wieser H (2004) Stable expression of 1Dx5 and 1Dy10 high-molecular-weight glutenin subunit genes in transgenic rye drastically increases the polymeric glutelin fraction in rye. Plant Mol Biol 54:783–792
Wieser H, Seilmeier W, Kieffer R, Altpeter F (2005) Flour protein composition and functional properties of transgenic rye lines expressing HMW subunits genes of wheat. Cereal Chem 82:594–600
Wieser H, Seilmeier W (1998) The influence of nitrogen fertilisation on quantities and proportions of different protein types in wheat flour. J Sci Food Agric 76:49–55
Wieser H, Gutser R, von Tucher S (2004) Influence of sulphur fertilisation on quantities and proportions of gluten protein types in wheat flour. J Cereal Sci 40:239–244
Zhao FJ, Hawkesford MJ, McGrath SP (1999) Sulphur assimilation and effects on yield and quality of wheat. J Cereal Sci 30:1–17
Wang J, Wieser H, Pawelzik E, Weinert J, Keutgen AJ, Wolf GA (2005) Impact of the fungal protease produced by Fusarium culmorum on the protein quality and bread making properties of winter wheat. Eur Food Res Tech 220:552–559
Eggert K, Wieser H, Pawelzik E (2010) The influence of Fusarium infection and growing location on the quantitative protein composition of (part I) emmer (Triticum dicoccum). Eur Food Res Tech 230:837–847
Eggert K, Wieser H, Pawelzik E (2010) The influence of Fusarium infection and growing location on the quantitative protein composition of (part II) naked barley (Hordeum vulgare nudum). Eur Food Res Tech 230:893–902
Dalby A, Tsai CY (1976) Lysine and tryptophan increases during germination of cereal grains. Cereal Chem 53:222–226
Koehler P, Hartmann G, Wieser H, Rychlik M (2007) Changes of folates, dietary fiber, and proteins in wheat as affected by germination. J Agric Food Chem 55:4678–4683
Wieser H, Vermeulen N, Gaertner F, Vogel RF (2008) Effects of different Lactobacillus and Enterococcus strains and chemical acidification regarding degradation of gluten proteins during sourdough fermentation. Eur Food Res Tech 226:1495–1502
Wieser H (1998) Investigations on the extractability of gluten proteins from wheat bread in comparison with flour. Z Lebensm Unters Forsch A 207:128–132
Kieffer R, Schurer F, Köhler P, Wieser H (2007) Effect of hydrostatic pressure and temperature on the chemical and functional properties of wheat gluten: studies on gluten, gliadin and glutenin. J Cereal Sci 45:285–292
Wieser H (2003) The use of redox agents. In: Cauvin SP (ed) Bread making: improving quality. Woodhead Publishing Limited, Cambridge, UK, pp 424–446
Hanft F, Koehler P (2005) Quantitation of dityrosine in wheat flour and dough by liquid chromatography-tandem mass spectrometry. J Agric Food Chem 53:2418–2423
Bauer N, Köhler P, Wieser H, Schieberle P (2003) Studies on the effects of microbial transglutaminase on gluten proteins of wheat. I. Biochemical analysis. Cereal Chem 80:781–786
Kasarda DD (1989) Glutenin structure in relation to wheat quality. In: Pomeranz Y (ed) Wheat is unique. AACC, St. Paul, pp 277–302
Tatham AS, Shewry PR (1985) The conformation of wheat gluten proteins. The secondary structures and thermal stabilities of α-, β-, γ- and ω-gliadins. J Cereal Sci 3:104–113
Müller S, Wieser H (1997) The location of disulphide bonds in monomeric γ-type gliadins. J Cereal Sci 26:169–176
Tatham AS, Miflin BJ, Shewry PR (1985) The β-turn conformation in wheat gluten proteins: relationship to gluten elasticity. Cereal Chem 62:405–412
Esen A (1987) A proposed nomenclature for the alcohol-soluble proteins (zeins) of maize (zea-mays-l). J Cereal Sci 5:117–128
Wilson CM (1991) Multiple zeins from maize endosperms characterized by reversed-phase HPLC. Plant Physiol 95:777–786
Rubenstein I, Geraghty D (1986) The genetic organization of zein. In: Pomeranz Y (ed) Advances in cereal science and technology, vol VIII. AACC, St. Paul, pp 297–315
Shull JM, Watterson JJ, Kirleis AW (1991) Proposed nomenclature for the alcohol-soluble proteins (kafirins) of Sorghum bicolor (L. Moench) based on molecular weight, solubility, and structure. J Agric Food Chem 39:83–87
Watterson JJ, Shull JM, Kirleis AW (1993) Quantitation of a-, b-, and g-kafirins in vitreous and opaque endosperm of Sorghum bicolor. Cereal Chem 70:452–457
Hamaker BR, Mohamed AA, Habben JE, Huang CP, Larkins BA (1995) Efficient procedure for extracting maize and sorghum kernel proteins reveals higher prolamin contents than the conventional method. Cereal Chem 72:583–588
Danno G, Natake M (1980) Isolation of foxtail millet proteins and their subunit structure. Agric Biol Chem 44:913–918
Juliano BO (1985) Polysaccharides, proteins, and lipids. In: Juliano BO (ed) Rice chemistry and technology, 2nd edn. AACC, St. Paul, pp 98–142
Mandac BE, Juliano BO (1978) Properties of prolamin in mature and developing rice grain. Phytochem 17:611–614
Kruger JE, Reed G (1988) Enzymes and color. In: Pomeranz Y (ed) Wheat chemistry and technology, vol I, 3rd edn. AACC, St. Paul, pp 441–476
Delcour JA, Hoseney RC (2010) Principles of cereal science and technology, 3rd edn. AACC International, Inc, St. Paul, pp 40–85
Eliasson A-C, Larsson KA (1993) Molecular colloidal approach. In: Cereals in breadmaking. Marcel Dekker, Inc, New York
Hoseney RC (1994) Principles of cereal science and technology, 2nd edn. AACC, St. Paul, pp 81–101, and 229–273
MacMurray TA, Morrison WR (1970) Composition of wheat-flour lipids. J Sci Food Agric 21:520–528
Morrison WR, Mann DL, Soon W, Coventry AM (1975) Selective extraction and quantitative analysis of nonstarch and starch lipids from wheat flour. J Sci Food Agric 26:507–521
MacRitchie F (1981) Flour lipids: theoretical aspects and functional properties. Cereal Chem 58:156–158
Daftary RD, Pomeranz Y, Shogren M, Finney KF (1968) Functional bread-making properties of wheat flour. II. The role of flour lipid fractions in bread making. Food Technol 22:327–330
Hoseney RC, Pomeranz Y, Finney KF (1970) Functional (breadmaking) and biochemical properties of wheat flour components. VII. Petroleum ether-soluble lipoproteins of wheat flour. Cereal Chem 47:153–160
Gan Z, Angold RE, Williams MR, Ellis PR, Vaughan JG, Galliard T (1990) The microstructure and gas retention of bread dough. J Cereal Sci 12:15–24
Sroan BS, Bean SR, MacRitchie F (2009) Mechanism of gas cell stabilization in bread making. I. The primary gluten-starch matrix. J Cereal Sci 49:32–40
Sroan BS, MacRitchie F (2009) Mechanism of gas cell stabilization in breadmaking. II. The secondary liquid lamellae. J Cereal Sci 49:41–46
Selmair PL, Koehler P (2009) Molecular structure and baking performance of individual glycolipid classes from lecithins. J Agric Food Chem 57:5597–5609
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Abbreviations
- AX
-
Arabinoxylans
- DSC
-
Differential scanning calorimetry
- GMP
-
Glutenin macropolymer
- GS
-
Glutenin subunits
- HMW
-
High-molecular-weight
- HPLC
-
High-performance liquid chromatography
- LMW
-
Low-molecular-weight
- m/a
-
Monomeric/aggregated
- MMW
-
Medium-molecular-weight
- MW
-
Molecular weight
- MWD
-
Molecular weight distribution
- NSP
-
Nonstarch polysaccharides
- PAGE
-
Polyacrylamide gel electrophoresis
- SDS
-
Sodium dodecyl sulfate
- TG
-
Transglutaminase
- WEAX
-
Water-extractable arabinoxylans
- WUAX
-
Water-unextractable arabinoxylans
Rights and permissions
Copyright information
© 2013 Springer Science+Business Media New York
About this chapter
Cite this chapter
Koehler, P., Wieser, H. (2013). Chemistry of Cereal Grains. In: Gobbetti, M., Gänzle, M. (eds) Handbook on Sourdough Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-5425-0_2
Download citation
DOI: https://doi.org/10.1007/978-1-4614-5425-0_2
Published:
Publisher Name: Springer, New York, NY
Print ISBN: 978-1-4614-5424-3
Online ISBN: 978-1-4614-5425-0
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)