Cereal Grains: Properties, Processing, and Nutritional Attributes, 1st Edition (Hardback) book cover

Cereal Grains

Properties, Processing, and Nutritional Attributes, 1st Edition

By Sergio O. Serna-Saldivar

CRC Press

752 pages | 130 B/W Illus.

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pub: 2010-05-17
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While cereals remain the world’s largest food yield – with more than 2.3 billion metric tons produced annually – consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domestication, morphology, production, and storage of cereal grains. It also describes their physical and chemical characteristics and explains how these properties relate to industrial processing and nutritional value.

This single-authored textbook lays the foundation for subsequent chapters by first addressing the importance of cereals for mankind, the comparative chemical and physical grain properties of the various types of cereal grains, the morphology and grain anatomy of caryopses, and the physiology of fertilization, grain development, and germination. The book then covers grain storage, pest control, industrial dry milling, wet milling, and both dry and fresh masa industries. A discussion of processing, quality control, and the role of cereals in human and animal nutrition rounds out the book’s complete coverage.

Each chapter includes a set of up-to-date references along with selected questions to bolster comprehension of the discussed concepts. The book also contains a glossary of 600 scientific and technical terms to aid in the understanding of words used throughout the text. Cereal Grains: Properties, Processing, and Nutritional Attributes was designed especially for students and lecturers, but it is also helpful as a guide for scientists, food product developers, and nutritionists working to stay ahead of the curve.


The specific attraction of this volume…is its comprehensive and outstanding collection of the current information about the physicochemical and nutritional properties for the major cereal grains-wheat, rice, maize, oats, barley, sorghum/millets-and their products. Additionally, what was lacking in academia was the availability of a new and standard text book for readers interested in this area and the author and editor have done a good job of bringing that together as a common and unique package. The book deserves credit to be the first of its kind in the market…This single-authored textbook comprises 18 chapters that take the reader through an exciting journey of postharvest management and the wide array of industrial processes used to manufacture foods in a stepwise, reader friendly style.

Silverio Garda-Lara

Dep. of Agrobiotechnology, Tecnologico de Monterrey, ITESM

Crop Science 2010

Table of Contents

Cereal Grains: The Staff of Life


Cereal Production Versus Population Growth

General Characteristics

Adaptation and Cytogenetic Origin

General Uses

Nutritional Value


Future Outlook

Physical Properties, Grading, and Specialty Grains


Physical Properties of Cereal Grains

Grain Quality

Classification and Grading Systems

Specialty Cereals

Chemical Composition of Cereal Grains


Proximate Composition




Minerals and Vitamins

Grain Development, Morphology, and Structure


Pollination, Fertilization, And Grain Development

Morphology And Structure Of The Mature Grain

Physiology Of Grain Germination

Storage of Cereal Grains


Grain Deterioration

Grain Moisture and Hysterisis

Management of Stored Grains


Grain Rotation or Turning

Aeration or Ventilation

Grain Explosion

Chemical and Physical Changes Incurred During Grain Deterioration

Grain Storage Pests





Dry-Milling Operations


Traditional Milling

Grain Cleaning

Maize Dry Milling

Rice Milling

Wheat Milling

Milling of Durum Wheat, Rye, and Triticale

Milling of Oats

Milling of Sorghum and Millets

Wet-Milling Operations


Maize Wet Milling

Rice Wet Milling

Wheat Wet Milling

Sorghum Wet Milling

Properties of Starches

Milling of Maize into Lime-Cooked Products


Key Ingredients for Nixtamalization

Industrial Production of Fresh Masa and Tortillas

Industrial Production of Dry Masa Flour

Manufacturing of Bakery Products


Uses of Whole Wheat

Yeast-Leavened Products

Types of Breads

Frozen Doughs


Chemical-Leavened Products


Batters and Breadings

Pastas and Oriental Noodles

Manufacturing of Breakfast Cereals


Classification of Breakfast Cereals

Traditional Flaked Products

Compressed Flake Biscuits

Oven-Puffed Cereals

Gun-Puffing of Whole Grains and Milled Fractions

Shredded Wheat

Baked Cereals


Muesli Products

Extruded Products

Enrichment and Fortification


Manufacturing of Cereal-Based Snacks


Classification of Snacks


Alkaline-Cooked Maize Products

Extruded Snacks

Wheat-Based Snacks

Industrial Production of Modified Starches and Syrups


Native Starches

Modified Starches

Resistant Starches

Production of Syrups

Production of Malts, Beers, Alcohol Spirits, and Fuel Ethanol


Malting Grains


Production of European Beers

Opaque Beer Production

Production of Sake

Production of Cereal-Based Alcoholic Spirits

Production of Fuel Ethanol From Cereals

Quality Control of Cereal Grains and Their Products


Quality of Whole Grains

Quality Control of Dry- and Wet-Milled Products

Starch Characterization, Quality, and Functionality

Functionality Tests for Wheat Flours, Semolinas, and Yeast

Functionality Tests for Wheat-Based Products

Functionality Tests for Rice

Functionality Tests for Lime-Cooked Products

Functionality Tests for Breakfast Cereals

Functionality Tests for Snacks

Functionality Tests for Cereal-Based Syrups and Sweeteners

Functionality Tests for Malt, Beer, and Distilled Alcoholic Spirits

Nutritional Quality Control of Foods and Feedstuffs

Production of Cereal-Based Traditional Foods


Whole Grains

Traditional Foods from Milled Fractions

Gruels and Porridges

Flat Breads

Fermented Sour Breads

Yeast-Leavened Wheat Breads

Nixtamalized Maize Products

Fermented Porridges and Beers

Role of Cereals in Human Nutrition and Health


World Malnutrition

Improvement of the Nutritional Value of Cereal Through Plant Breeding and Biotechnology

Nutrient Composition of Cereals and Nutritional Requirements

Effect of Processing On Nutritional Value

Effect of Environmental Conditions and Packaging on Nutrient Stability

Nutrition Labeling

Nutritional Value of Cereal-Based Foods

Resistant and Slowly Digestible Starch

Nutraceutical Properties

Antinutritional Factors

Gluten Intolerance

Cereals as Feedstuffs for Animal Nutrition




Cereal Grains and Coproducts as Feedstuffs

Enhancement of the Nutritional Value of Cereals through Processing

About the Author/Editor

Sergio O. Serna-Saldivar is a Professor in the Department Biotechnology and Food Engineering at ITESM -Campus Monterrey.

About the Series

Food Preservation Technology

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
MEDICAL / Nutrition