Cereals : Processing and Nutritional Quality

Contents Foreword Dr. Mangala Rai. Preface. 1. World wheat production consumption and utilization. 2. Bread quality. 3. Soft wheat product quality. 4. Durum quality. 5. Dough Rheology and chemical tests. 6. Gluten structure genetics and functionality. 7. Wheat grain hardness. 8. Wheat starch structure biosynthesis and quality. 9. Nutritional quality of wheat. 10. Molecular breeding and transgenic approach for the improvement of wheat grain quality. 11. Barley malt feed and food quality. 12. Processing and nutritional quality of rice. 13. Processing and nutritional quality of maize. Index. Cereals are the major sources of energy and provide proteins dietary fibre minerals vitamins and other nutritional factors to the human beings. Among cereals wheat barley rice and maize are the major sources of food and feed. There are large numbers of cereal based products being consumed across the world all of which have specific quality requirements. In addition cereals have been explored for their use in several industrial applications such as bio fuels and biodegradable products. Therefore improving quality of cereals for food feed and industrial applications has paramount importance in world economy. However the improvement in the processing and nutritional quality of cereals depends on understanding the chemical and the genetic constituents governing quality traits. Excellent progress has been made in understanding the chemical and molecular basis of cereal quality. The book contains detailed aspects of the quality requirements of different products of wheat rice maize and barley and also the chemical and molecular components governing these traits. The strategy to improve these cereals using markers assisted selection and transgenic approach has been discussed in greater detail in the book. 314 pp.…