Table of Contents
Contributor contact details xiii
Woodhead Publishing Series in Food Science, Technology and Nutrition xvii
Preface xxix
Part I Cereal grain quality: an introduction
1 An introduction to the cereal grains: major providers for mankind's food needs C. W. Wrigley 3
1.1 Introduction 3
1.2 Grains and people 4
1.3 Agricultural grains 9
1.4 Grain quality 12
1.5 The management of grain quality 19
1.6 Future trends 21
1.7 Sources of further information and advice 21
1.8 References 22
2 Cereal-grain morphology and composition C. W. Wrigley 24
2.1 Introduction 24
2.2 Morphology and variety identification 25
2.3 Ultrastructure of the grain 33
2.4 Approaches to composition analysis 37
2.5 Grain composition 37
2.6 The effects of processing on composition 41
2.7 Future trends 42
2.8 Sources of further information and advice 42
2.9 References 43
3 The diversity of uses for cereal grains I. L. Batey 45
3.1 Introduction 45
3.2 Food 47
3.3 Feed 49
3.4 Industrial uses 50
3.5 Utilisation of individual cereals 50
3.6 Grain substitution 53
3.7 Whole-plant utilisation 54
3.8 Future trends 55
3.9 Sources of further information and advice 56
3.10 References 56
Part II Characteristics and quality requirements of specific cereals
4 Wheat: characteristics and quality requirements S. Uthayakumaran C. W. Wrigley 59
4.1 Introduction 59
4.2 Wheat as a genus 60
4.3 Unique aspects of wheat 74
4.4 Wheat production 86
4.5 Wheat utilisation and quality requirements 89
4.6 Testing for grain quality 93
4.7 Managing grain quality 95
4.8 Future trends 100
4.9 Sources of further information and advice 102
4.10 References 103
5 Rye and triticale: characteristics and quality requirements C. W. Wrigley 112
5.1 Introduction 112
5.2 Origins and genetic constitution 113
5.3 Worldwide production and regional distribution 118
5.4 Distinctive aspects of morphology, composition and grain defects 120
5.5 Utilisation and nutritional advantages 127
5.6 Distinctive aspects of grain analysis 131
5.7 Distinctive aspects of management 134
5.8 Future trends 135
5.9 Sources of further information and advice 136
5.10 References 137
6 Barley: characteristics and quality requirements M. J. Edney 141
6.1 Introduction 141
6.2 Unique morphological and biochemical characteristics of barley 142
6.3 Production and major uses of barley 144
6.4 Specific quality requirements for barley 148
6.5 Maintaining barley quality 157
6.6 Future trends 159
6.7 Sources of further information and advice 160
6.8 References 161
7 Oats: characteristics and quality requirements P. Zwer 163
7.1 Introduction 163
7.2 Classification, origin, and history 165
7.3 Unique morphological and biochemical characteristics 165
7.4 Production and major uses of oats 172
7.5 Quality requirements for oats 174
7.6 Maintaining and improving oat quality 176
7.7 Future trends 180
7.8 Sources of further information and advice 180
7.9 References 181
8 Corn: characteristics and quality requirements Z. Gyori 183
8.1 Introduction: The importance of corn (maize) production in the international arena 183
8.2 Utilisation of corn 184
8.3 The structure and chemical composition of corn 186
8.4 Determination of corn quality 193
8.5 Effect of agronomy and storage on quality 199
8.6 Milling technologies 202
8.7 Complex utilisation of corn 203
8.8 Future trends 207
8.9 Source of further information and advice 208
8.10 References 209
9 Rice: characteristics and quality requirements M. A. Fitzgerald 212
9.1 Introduction 212
9.2 Unique characteristics of rice 214
9.3 Quality traits 214
9.4 Environmental effects on rice quality 226
9.5 Future trends 226
9.6 References 228
10 Sorghum and millets: characteristics and quality requirements J. R. N. Taylor K. G. Duodu 237
10.1 Introduction 237
10.2 Description of sorghum and millets 238
10.3 Current and emerging uses 243
10.4 Sorghum and millet quality parameters and their assessment 245
10.5 Existing sorghum and millet quality management systems 253
10.6 Future trends 258
10.7 Sources of further information and advice 258
10.8 References 259
Part III Grain quality analysis
11 Analysis of grain quality at receival S. R. Delwiche 267
11.1 Introduction 267
11.2 The US grain inspection system 268
11.3 The Canadian grain inspection system 272
11.4 The Australian grain inspection system 280
11.5 The European Union grain inspection system 286
11.6 The Argentine grain inspection system 288
11.7 Traditional equipment used in wheat inspection at receival 292
11.8 New technologies for use at grain receival 299
11.9 Future trends 303
11.10 Sources of further information and advice 303
11.11 Acknowledgement 306
11.12 References 307
12 Identification of grain variety and quality type C. A. Howitt 311
12.1 Introduction 311
12.2 Variety identification 312
12.3 Wheat 313
12.4 Barley and maize 316
12.5 DNA-based variety identification 317
12.6 Future challenges for variety identification 317
12.7 Identification of quality type utilising molecular markers 319
12.8 Future trends 330
12.9 Conclusion 331
12.10 References 332
13 Food safety aspects of grain and cereal product quality A. J. Alldrick 342
13.1 Introduction 342
13.2 General principles of food safety with regard to cereals 344
13.3 The role of agronomy 345
13.4 Post harvest handling 350
13.5 Grain processing (flour milling) 353
13.6 Food processing 356
13.7 Conclusions 361
13.8 Sources of further information and advice 362
13.9 References 362
Part IV Grain quality management
14 Breeding for grain-quality traits Z. Bedo L. Láng M. Rakszegi 369
14.1 Introduction 369
14.2 Breeding for improved wheat quality 371
14.3 Breeding for starch quality and bioactive compounds in small-grain cereals 378
14.4 Mutation breeding 382
14.5 Transgenesis 383
14.6 Sources of further information and advice 385
14.7 References 386
15 The effects of growth environment and agronomy on grain quality M. J. Gooding 393
15.1 Introduction 393
15.2 Growing conditions and environment 394
15.3 Sowing 400
15.4 Weed control 403
15.5 Disease control 403
15.6 Crop nutrition 406
15.7 Lodging and growth regulation 409
15.8 Future trends 410
15.9 Sources of further information and advice 410
15.10 References 411
16 Maintaining grain quality during storage and transport I. L. Batey 413
16.1 Introduction 413
16.2 Generic characteristics of storage 414
16.3 Transport 426
16.4 Future trends 428
16.5 Sources of further information and advice 429
16.6 Acknowledgement 429
16.7 References 429
17 Processing wheat to optimise product quality D. Miskelly I.L. Batey D. A. I. Suter 431
17.1 Introduction 431
17.2 Procurement of wheat for processing 432
17.3 Choice of wheats for blending 432
17.4 Wheat milling 433
17.5 Quality and assessment during and after milling 436
17.6 Starch and gluten production 453
17.7 Future trends 454
17.8 Sources of further information and advice 455
17.9 Acknowledgement 456
17.10 References 456
18 Grain quality: the consumer, the scientist, the technologist and the future C. W. Wrigley 458
18.1 Introduction 458
18.2 The process of grain quality innovation 459
18.3 Breeding for grain quality 462
18.4 Grain growing 464
18.5 Grain receival and segregation 468
18.6 Grain storage and transport 469
18.7 Grain processing 471
18.8 Nutritional benefits of grain-real and perceived 474
18.9 Government concerns, population pressures and world-trade policies relating to cereal grains 476
18.10 Sources of further information and advice 477
18.11 References 477
Part V Appendices
Appendix 1 Composition of grains and grain products D. L. King R. Zeug J. Pettit 487
A.1.1 Introduction 487
A.1.2 Preparation of the nutrient tables 492
A.1.3 Nutrient contents of grains and grain-related products 492
A.1.4 Sources of further information and advice 493
A.1.5 References 493
Appendix 2 Equivalence between metric and US units for the grain industry C. W. Wrigley 494
A2.1 Introduction 494
A2.2 The metric system 497
A2.3 Imperial units in two versions 499
A2.4 Conclusion 500
A2.5 Sources of further information and advice 501
A2.6 References 501
Index 502
