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Chemical Composition of Cereals and Their Products

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  • First Online:
Handbook of Food Chemistry

Abstract

Humans have a history of cultivating cereal crops and utilizing their grains to prepare various types of food for thousands of years. The most popular cereal products available in the market include bread, cookies/biscuits, cakes, pasta, noodles, and extruded snacks and breakfast cereals. They are an important part of our daily diets and provide energy and essential nutrients for human health. Cereal grains contain starch and protein as the major components and lipid, non-starch carbohydrates, phytic acid, vitamins, and minerals as the minor components. Physical interactions and chemical reactions occur between these constituents during the processing and storage of cereal products, which determine their quality, storage stability, and nutritional value. With an increasing population of people suffering from celiac disease, diabetes, obesity, and other metabolic syndrome, there are opportunities and challenges for the food industry to develop healthier cereal products through utilizing novel ingredients and improving processing technologies. This book chapter offers a good review of chemical compositions of different cereal grains, processing technologies applied to produce various cereal foods, and future trends of research and product development in this area.

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Author information

Authors and Affiliations

  1. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, 34469, Turkey

    Zeynep Tacer-Caba & Dilara Nilufer-Erdil

  2. Department of Food Science and Human Nutrition, Michigan State University, 128 GM Trout FSHN Building, East Lansing, MI, 48824, USA

    Yongfeng Ai

Authors
  1. Zeynep Tacer-Caba
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  2. Dilara Nilufer-Erdil
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  3. Yongfeng Ai
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Corresponding author

Correspondence to Yongfeng Ai .

Editor information

Editors and Affiliations

  1. School of Life Sciences, The Chinese University of Hong Kong, Hong Kong, China

    Peter Chi Keung Cheung

  2. Dairy Chemistry Department, Anand Agricultural University SMC College of Dairy Science, Anand, Gujarat, India

    Bhavbhuti M. Mehta

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Tacer-Caba, Z., Nilufer-Erdil, D., Ai, Y. (2015). Chemical Composition of Cereals and Their Products. In: Cheung, P., Mehta, B. (eds) Handbook of Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-41609-5_33-1

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  • DOI: https://doi.org/10.1007/978-3-642-41609-5_33-1

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  • Publisher Name: Springer, Berlin, Heidelberg

  • Online ISBN: 978-3-642-41609-5

  • eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics

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