Cereal Grain Quality

  • R. J. Henry
  • P. S. Kettlewell

Table of contents

  1. Front Matter
    Pages i-xiv
  2. Quality Requirements of Cereal Users

    1. Front Matter
      Pages 1-1
    2. C. F. Morris, S. P. Rose
      Pages 3-54
    3. A. B. Blakeney
      Pages 55-76
    4. S. R. Eckhoff, M. R. Paulsen
      Pages 77-112
    5. M. J. Edney
      Pages 113-151
    6. L. W. Rooney
      Pages 153-177
    7. F. H. Webster
      Pages 179-203
    8. D. Weipert
      Pages 205-224
  3. Chemistry and Biochemistry of Cereal Quality

    1. Front Matter
      Pages 225-225
    2. P. R. Shewry
      Pages 227-250
    3. B. A. Stone
      Pages 251-288
    4. Y. Fujino, J. Kuwata, Y. Mano, M. Ohnishi
      Pages 289-317
  4. Breeding for Cereal Quality

    1. Front Matter
      Pages 319-319
    2. C. W. Wrigley, C. F. Morris
      Pages 321-369
  5. Production of Quality Cereals

    1. Front Matter
      Pages 405-405
    2. P. S. Kettlewell
      Pages 407-437
  6. Post-harvest Management of Cereal Quality

    1. Front Matter
      Pages 439-439
    2. J. T. Mills
      Pages 441-478

About this book

Introduction

Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end­ product, influencing greatly the commercial value of grain. An under­ standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.

Keywords

Triticale biochemistry cereals chemistry proteins

Editors and affiliations

  • R. J. Henry
    • 1
  • P. S. Kettlewell
    • 2
  1. 1.Centre for Plant Conservation GeneticsSouthern Cross UniversityLismoreAustralia
  2. 2.Crop and Environment Research CentreHarper Adams Agricultural CollegeNewport, ShropshireUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-009-1513-8
  • Copyright Information Springer Science+Business Media B.V. 1996
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-010-7177-2
  • Online ISBN 978-94-009-1513-8
  • About this book