This book provides a convenient and comprehensive overview of academic research and industry best practice in the assessment and management of cereal grain quality. It includes 18 chapters and 2 appendices organized into 5 parts. Part I (3 chapters) introduces the themes of the book, reviews cereal grain morphology and composition, and discusses the diversity of uses of cereal grains. Part II (7 chapters) describes the characteristics and quality requirements of particular cereals, including wheat, rye, triticale, barley, oats, maize, rice, sorghum and millets. Part III (3 chapters) covers the use of analytical methods at different stages of the value-addition chain. It discusses the analysis of grain quality at receival, identification of grain variety and quality type, and food safety aspects of grain and cereal product quality. Part IV (5 chapters) reviews the factors affecting grain quality, such as breeding, storage and grain processing, and discusses possible future developments. Part V includes appendices on the composition of grains and grain products and the equivalence between metric and US units for the grain industry. This book will be a valuable reference for all those involved in the production and processing of cereal grains worldwide.
