Standard Article

Cereals

  1. Wilfried Seibel1,
  2. Okkyung Kim Chung2,
  3. Dorian Weipert1,
  4. Seok-Ho Park2

Published Online: 15 APR 2006

DOI: 10.1002/14356007.a06_093.pub2

Ullmann's Encyclopedia of Industrial Chemistry

Ullmann's Encyclopedia of Industrial Chemistry

How to Cite

Seibel, W., Kim Chung, O., Weipert, D. and Park, S.-H. 2006. Cereals. Ullmann's Encyclopedia of Industrial Chemistry. .

Author Information

  1. 1

    Detmold, Germany

  2. 2

    USDA-ARS, Grain Marketing and Production Research Center, Manhattan, Kansas, USA

Publication History

  1. Published Online: 15 APR 2006

Abstract

The article contains sections titled:

1.Introduction
2.Production
2.1.Breeding
2.2.Cultivation
2.3.Handling
3.Nutritional and Technological Properties
3.1.Structure of Cereal Grains
3.2.Composition of Cereals-Primary Constituents
3.2.1.Starch
3.2.2.Proteins
3.2.3.Pentosans
3.2.4.Lipids
3.2.5.Secondary Constituents
3.2.5.1.Cellulose
3.2.5.2.β-Glucan
3.2.5.3.Lignins
3.2.5.4.Lignans
3.2.5.5.Vitamins
3.2.5.6.Mineral Matters and Phytate
3.2.5.7.Tannins
4.Standards in Grain Trade
4.1.Test Weight (TW)
4.2.1000 Kernel Weight (TKW)
4.3.Besatz
4.4.Dockage
4.5.Foreign Material
4.6.Sprout Damage
4.7.Chemical Characteristics that Determine Wheat Quality
5.Uses
5.1.Human Food and Animal Feed
5.1.1.Wheat
5.1.2.Rice
5.1.3.Maize (Corn)
5.1.4.Other Cereals
5.2.Importance of Whole Cereals, Refined Products, and Fortification for Nutrition, Health, and Requirement
6.Processing
6.1.Dry-Milling Process
6.1.1.Wheat
6.1.2.Rye
6.1.3.Maize
6.2.Dehulling
6.3.Wet-Milling Process
6.4.Extrusion Process
7.Specific Properties and Use of Grains
7.1.Wheat
7.2.Rye
7.3.Triticale
7.4.Barley
7.5.Oats
7.6.Rice
7.7.Sorghum and Millets
7.8.Maize (Corn)
7.9.Pseudocereals
7.9.1.Buckwheat
7.9.2.Amaranth
7.9.3.Quinoa
8.Economic Aspects and Outlook