Cereal grains for the food and beverage industries elke k arendt, emanuele zannini

Cereal grains for the food and beverage industries © Woodhead Publishing Limited, 2013 Related titles: Cereal grains: Assessing and managing quality (ISBN 978-1-84569-563-7) Rice quality: A guide to rice properties and analysis (ISBN 978-1-84569-485-2) Breadmaking: Improving quality (ISBN 978-0-85709-060-7) Details of these books and a complete list of titles from Woodhead Publishing can be obtained by: • • • visiting our web site at www.woodheadpublishing.com contacting Customer Services (e-mail: sales@woodheadpublishing.com; fax: +44 (0) 1223 832819; tel.: +44 (0) 1223 499140 ext 130; address: Woodhead Publishing Limited, 80 High Street, Sawston, Cambridge CB22 3HJ, UK) contacting our US office (e-mail: usmarketing@woodheadpublishing.com; tel.: (215) 928 9112; address: Woodhead Publishing, 1518 Walnut Street, Suite 1100, Philadelphia, PA 19102-3406, USA) If you would like e-versions of our content, please visit our online platform: www.woodheadpublishingonline.com Please recommend it to your librarian so that everyone in your institution can benefit from the wealth of content on the site We are always happy to receive suggestions for new books from potential editors To enquire about contributing to our Food Science, Technology and Nutrition series, please send your name, contact address and details of the topic/s you are interested in to sarah.hughes@woodheadpublishing.com We look forward to hearing from you The Woodhead team responsible for publishing this book: Commissioning Editor: Sarah Hughes Project Editor: Rachel Cox Editorial and Production Manager: Mary Campbell Production Editor: Adam Hooper Copyeditor: Helen McFadyen Proofreader: George Moore Cover Designer: Terry Callanan © Woodhead Publishing Limited, 2013 Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 248 Cereal grains for the food and beverage industries Elke K Arendt and Emanuele Zannini Oxford Cambridge Philadelphia New Delhi © Woodhead Publishing Limited, 2013 Published by Woodhead Publishing Limited, 80 High Street, Sawston, Cambridge CB22 3HJ, UK www.woodheadpublishing.com www.woodheadpublishingonline.com Woodhead Publishing, 1518 Walnut Street, Suite 1100, Philadelphia, PA 19102-3406, USA Woodhead Publishing India Private Limited, G-2, Vardaan House, 7/28 Ansari Road, Daryaganj, New Delhi – 110002, India www.woodheadpublishingindia.com First published 2013, Woodhead Publishing Limited © Woodhead Publishing Limited, 2013 The publisher has made every effort to ensure that permission for copyright material has been obtained by authors wishing to use such material The authors and the publisher will be glad to hear from any copyright holder it has not been possible to contact The authors have asserted their moral rights This book contains information obtained from authentic and highly regarded sources Reprinted material is quoted with permission, and sources are indicated Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from Woodhead Publishing Limited The consent of Woodhead Publishing Limited does not extend to copying for general distribution, for promotion, for creating new works, or for resale Specific permission must be obtained in writing from Woodhead Publishing Limited for such copying Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library Library of Congress Control Number: 2013930802 ISBN 978-0-85709-413-1 (print) ISBN 978-0-85709-892-4 (online) ISSN 2042-8049 Woodhead Publishing Series in Food Science, Technology and Nutrition (print) ISSN 2042-8057 Woodhead Publishing Series in Food Science, Technology and Nutrition (online) The publisher’s policy is to use permanent paper from mills that operate a sustainable forestry policy, and which has been manufactured from pulp which is processed using acid-free and elemental chlorine-free practices Furthermore, the publisher ensures that the text paper and cover board used have met acceptable environmental accreditation standards Typeset by Toppan Best-set Premedia Limited Printed by MPG Printgroup, UK © Woodhead Publishing Limited, 2013 Contents Author contact details ix Woodhead Publishing Series in Food Science, Technology and Nutrition xi Foreword xxiii Preface xxv Wheat 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 1.10 1.11 1.12 1.13 and other Triticum grains Introduction Structure of wheat grain Wheat carbohydrate composition and properties Wheat protein composition and properties Other constituents of wheat Flour milling Bakery products based on wheat Durum wheat products Products based on other types of wheat Beverages based on wheat Conclusions Future trends References 1 15 20 23 32 42 47 50 56 56 57 Maize 2.1 Introduction 2.2 Maize carbohydrate composition and properties 67 67 77 © Woodhead Publishing Limited, 2013 vi Contents 2.3 2.4 2.5 2.6 2.7 2.8 2.9 Other constituents of the maize kernel Maize processing Applications of maize in foods Applications of maize in beverages Conclusions Future trends References 81 87 91 101 103 103 104 Rice 3.1 Introduction 3.2 Rice carbohydrate composition and properties 3.3 Other constituents of the rice kernel 3.4 Rice processing 3.5 Food and beverage applications of rice 3.6 Conclusions 3.7 Future trends 3.8 References 114 114 122 125 132 137 145 145 146 Barley 4.1 Introduction 4.2 Barley carbohydrate composition and properties 4.3 Other constituents of the barley kernel 4.4 Barley milling 4.5 Applications of barley in foods 4.6 Applications of barley in beverages 4.7 Conclusions 4.8 Future trends 4.9 References 155 155 165 170 174 177 184 190 190 191 Triticale 5.1 Introduction 5.2 Chemical composition of the triticale kernel 5.3 Triticale milling and applications in foods and beverages 5.4 Conclusions 5.5 Future trends 5.6 References 201 201 205 Rye 6.1 Introduction 6.2 Chemical composition of the rye kernel 6.3 Rye milling and applications in foods and beverages 6.4 Conclusions 6.5 Future trends 6.6 References 220 220 229 234 237 238 238 © Woodhead Publishing Limited, 2013 210 215 215 216 Contents vii Oats 7.1 Introduction 7.2 Oat carbohydrate composition and properties 7.3 Other constituents of the oat kernel 7.4 Oat milling 7.5 Food and beverage applications of oats 7.6 Conclusions 7.7 Future trends 7.8 References 243 243 253 259 266 269 273 273 274 Sorghum 8.1 Introduction 8.2 Chemical constituents of the sorghum kernel 8.3 Sorghum milling 8.4 Applications in foods and beverages 8.5 Conclusions 8.6 Future trends 8.7 References 283 283 292 299 299 304 305 305 Millet 9.1 Introduction 9.2 Proso millet carbohydrate composition and properties 9.3 Proso millet protein composition and properties 9.4 Other constituents of proso millet 9.5 Processing of proso millet 9.6 Food and beverage applications of proso millet 9.7 Future trends 9.8 References 312 312 Teff 10.1 Introduction 10.2 Chemical composition of the teff kernel 10.3 Teff milling and applications in foods and beverages 10.4 Conclusions 10.5 Future trends 10.6 References 351 351 356 Buckwheat 11.1 Introduction 11.2 Buckwheat carbohydrate composition and properties 11.3 Buckwheat protein composition and properties 11.4 Other constituents of buckwheat 369 369 10 11 © Woodhead Publishing Limited, 2013 318 322 329 335 339 342 343 361 365 365 365 373 379 386 viii Contents 11.5 11.6 11.7 11.8 Food and beverage applications of buckwheat Conclusions Future trends References 392 400 401 401 Quinoa 12.1 Introduction 12.2 Chemical composition of quinoa seed 12.3 Quinoa milling and applications in foods and beverages 12.4 Conclusions 12.5 Future trends 12.6 References 409 409 417 Amaranth 13.1 Introduction 13.2 Amaranth carbohydrate composition and properties 13.3 Other constituents of amaranth 13.4 Amaranth processing and applications in foods and beverages 13.5 Conclusions 13.6 Future trends 13.7 References 439 439 444 450 Index 475 12 13 © Woodhead Publishing Limited, 2013 425 432 432 433 460 466 466 466 Author contact details Professor Elke Arendt and Dr Emanuele Zannini School of Food and Nutritional Sciences University College Cork Western Road Ireland E-mail: e.arendt@ucc.ie; e.zannini@ucc.ie © Woodhead Publishing Limited, 2013 470 Cereal grains for the food 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Amaranth: Biology, Chemistry, and Technology Boca Raton, FL: CRC Press tucker, j b (1986) Amaranth: the once and the future crop Bioscience Biotechnology and Biochemistry, 36, 9–13 usda/ars (2012) USDA National Nutrient Database for Standard Reference, Release 25 Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl [accessed December 2012] valencia-chamorro, s a (2004) QUINOA In: wrigley, c., corke, h and walker, c (eds) Encyclopedia of Grain Science Oxford: Elsevier wesche-ebeling, p., argaiz-jamet, a., bonilla lopez, i., lechuga-ortega, l lopez malo, a (1996) Development of high quality pasta product using optimum levels of amaranth grain flour, wheat flour and dry egg Institute of Food Technology Abstracts, 53 wilhelm, e., aberle, t., burchard, w and landers, r (2002) Peculiarities of aqueous amaranth starch suspensions Biomacromolecules, 3, 17–26 williams, j t and brenner, d (1995) Grain amaranth (Amaranthus species) In: williams, j t (ed.), Cereals and Pseudocereals London: Chapman & Hall, 129–186 wu, h x and corke, h (1999) Genetic diversity in physical properties of starch from a world collection of Amaranthus Cereal Chemistry, 76, 877–883 yanez, e., zacarias, i., granger, d., vasquez, m and estevez, a m (1994) Chemical and nutritional characterization of amaranthus (Amaranthus cruentus) Archivos Latinoamericanos de Nutrición, 44, 57–62 yue, s and sun, h (1997) The characteristic and prospects of amaranth foods in China II international symposium ‘New and nononventional plants: their perspective use’ Putstchino, 138–139 zweytick, g., sauerzopf, e and berghofer, e (2005) Production of gluten-free beer AACC Annual Meeting, 11–14 September, Orlando, FL © Woodhead Publishing Limited, 2013 Index α-amylase, 325–6 α-amylase inhibitor, 328 α-glucosidase, 326–7 air classification, 176–7 albumins, 358, 380 alcohol by volume (ABV), 53–4 alcoholic beverages, 101–3 busaa, 103 chicha, 102 maize beer, 101 oat, 272 rice, 143–5 rye, 237 talla, 102–3 tesguino, 102 aleurone layer, 120, 162 allergy amaranth, 453 buckwheat, 385–6 wheat, 19–20 amaranth, 439–66 carbohydrate composition and properties, 444, 446–9 dietary fibre, 449 low molecular weight carbohydrates, 449 resistant starch, 448–9 starch, 444, 446, 448 chemical constituents, 450–9 essential amino acid, 451 food values for different vegetable proteins, 452 lipids, 454–6 minerals, 456 proteins, 450–4 vitamins, 457–9 future trends, 466 overview, 439–44 Amaranthus cruentus seed cross and longitudinal section, 445 botanical classification, 442 grains, 443 native grain habitat, 443 phytology, classification and cultivation, 442–4 production area, price and yield, 440–1 proximate composition comparison with some grains, 447 proximate composition comparison with various species, 447 starchy perisperm, cotyledons and external seed coat, 446 starchy perisperm, seed coat enclosing the perisperm, 446 processing and applications in food and beverage, 460–6 baked products, 462–3 uses in food products, 460 Amaranthus, 439, 442 © Woodhead Publishing Limited, 2013 476 Index amino acid buckwheat, 380–1 minimum and maximum value and standard deviation, 381 proso millet, 322 sorghum, 295 amylose, 376 antinutritional factors, 210, 233–4 arabinoxylans, 167–8 arepas, 99 avena see oats β-amylase, 326 β-glucan, 168–9, 256–9 chemical structure, 257 suggested mechanism for cholesterol and glycaemic-lowering impact of oat, 258 bakery products, 91, 98–9, 137–8, 270–1 arepas, 99 maize breads, 98 roti, 98–9 tortillas, 91 barley, 155–91 beverages application, 184–9 barley malt as brewing raw material, 185, 187–9 beer-making process, 185 non-alcoholic coffee-like beverages, 184–5 specialty malts, 189 carbohydrate composition and properties, 165–9 β-glucan, 168–9 carbohydrate content, 166 composition, 165 dietary fibre, 167–8 starch, 165–7 cultivated kernel structure, 161–5 grains, 162 longitudinal cross-section, 163 sectioned transversely, 164 food application, 177–84 bakery products, 180–3 historical observation, 177–9 human consumption in different continents and in top 10 consumer countries, 178 modern food usage, 180 noodles, 183–4 pasta, 183 tarhana, 184 tortillas, 184 future trends, 190–1 history, production area and price, 156–7 prices (US$/tonne) in producer countries from 2000–2009, 160 production estimates in 10 leading producer countries, five year average 2006–2010, 159 total cereal grain production and producer prices in the world from 2000–2010, 158 milling, 174–7 air classification, 176–7 blocking and pearling, 175–6 preliminary cleaning and tempering, 175 roller, 176 other constituents, 170–4 lipids, 171–2 minerals, 174 phytochemicals, 174 protein, 170–1 vitamins, 172–3 phytology, classification and cultivation, 157, 159, 161 barley coffee, 184–5 barley flour, 180–1 barley malt brewing material, 185, 187–9 food uses, 189 SEM micrographs representative of malted and unmalted starch granules, 188 Beer Purity Law, 185 beer-making process, 185 traditional barley food and beverages, 186 Belgian wheat beer, 55 bioactive compounds, 210 biscuits, 395 blocking, 175–6 boom corn see proso millet bosa, 341 bouza, 55–6 bran layers, 228 bran removal, 135 bread, 211–13, 339–40 break system, 27–8 brewing, 52, 213–15 buckwheat, 369–401 carbohydrate composition and properties, 373, 375–9 D-chiro-inositol, 378–9 © Woodhead Publishing Limited, 2013 Index dietary fibre, 378 resistant starch, 377–8 starch, 375–7 chemical constituents, 386–92 lipids, 386–8 minerals and vitamins, 388–90 phytochemicals, 390–2 food and beverage applications, 392–9 baking, 393–4 bread slices from flour formulation, 394 brewing, 395–9 compact endosperm at various stages of malting process, 397 protein matrices and starch, 396 utilisation, 393 future trends, 401 overview, 369–73 compact endosperm with cell walls and starch granules, 374 CSLM showing starchy endosperm and two cotyledon, 374 endosperm cell, 373 grains, 375 groats general composition, 375 kernel with hull SEM micrograph, 372 phytology, classification and cultivation, 371–3 production, price, yield and area, 370–1 protein composition and properties, 379–86 allergy, 385–6 amino acid, 380–1 amino acid requirement pattern, 382 functional properties, 386 inhibitors, 384–5 nutritional quality, 381–2 proteolysis, 382–4 storage proteins, 379–80 buckwheat protein product (BWP), 386 busaa, 103 cakes, 138–40 canned rice, 142–3 prototype, 143 carbohydrates, 207–8, 229–30 amaranth, 444, 446–9 buckwheat, 373, 375–9 CSLM micrograph of triticale starch, 207 477 proso millet, 318–21 proximate composition with other cereal grain, 207 quinoa seed, 417–18 teff kernel, 357 cellulase, 327 cellulose, 167 Chenopodium quinoa, 409, 412 chicha, 102 chorleywood process, 39 chymotrypsin inhibitor activity (CIU), 454 cleaning, 175 coeliac disease, 19–20, 261–2, 296, 453 common millet see proso millet cookies, 271, 340 corn flakes, 99–100 corn oil, 100–1 corneous endosperm starch, 293 couscous, 45–6, 302–3 D-chiro-inositol, 378–9 debranning, 28–9 decortication, 335 destoning, 134 dietary fibre, 13–15, 80–1, 124–5, 167–8, 230–1, 256 amaranth, 449 buckwheat, 378 proso millet, 321 quinoa seed, 418 teff kernel, 360 differential scanning calorimetry (DSC), 124 disaccharide, 321 dough-making process, 34, 37–42 chorleywood, 39 bread making systems, 40 liquid sponge, 38 processing and stages in composition and structure of various dough components, 37 sourdough, 39–42 most famous and appreciated breads and sweet baked products, 43 two-dimensional representation of bakery products, 41 sponge dough, 38 straight dough, 34, 38 bread making systems, 38 dry grinding, 136 © Woodhead Publishing Limited, 2013 478 Index durum wheat products, 42–7 noodles, 46–7 classification, 47 other, 45–6 pasta, 42, 44–5 simplified flow-diagram of pastamaking process, 44 einkorn wheat products, 48–9 emmer beer, 55 emmer wheat products, 47–8 endosperm, 7–8 Eragrostis tef, 351 European Beer Colour, 51 fagopyrin, 392 Fagopyrum esculentum, 369, 371 Federal Grain Inspection Service (FGIS), 234 fermented beverage, 463–6 properties of selected cereals and pseudocereals using a standard malting regime, 465 unmalted and malted amaranth kernel, 464 fermented food, 463–6 properties of selected cereals and pseudocereals using a standard malting regime, 465 unmalted and malted amaranth kernel, 464 fibre recovery, 88–9 flour milling, 23–32 flour quality, 29–32 definition of milling product term commonly used by millers and bakers, 31 factors, 30 hard wheat and its by-products, 30 historical background, 24 process, 24–8 simplified flow diagram, 27 simplified wheat intake, cleaning and tempering flow sheet, 26 recent developments in commercial milling, 28–9 flour quality, 29–32 food and beverage amaranth, 460–6 buckwheat, 392–9 proso millet applications, 339–42 quinoa applications, 425–32 sorghum applications, 299–304 teff applications, 361–5 foxtail millet, 313 full-fat dry milling, 87 germ see wheat embryo germ recovery, 88 German wheat beer, 54–5 germinated brown rice, 141–2 globulin, 259, 380 glucuronides, 392 glutelins, 358 gluten proteins, 16 glycosides, 392 golden rice, 130 Good Manufacture Process (GMP), 29 grading, 135–6, 268 grain colour, grain hardness, grain protein content (GPC), 15 Hazard Analysis and Critical Control Point (HACCP), 29 hemicellulase, 327 hershey millet see proso millet hog millet see proso millet hot cereals, 270 hull-less barley, 161 hulling, 268–9 husk, 162 husking aspiration, 134 idli, 139 infant foods, 142, 271 insoluble dietary fibre (IDF), 378 kafirins, 294 kilning, 269, 398 linoleic acid, 172 lipid extraction, 335–6 lipids, 20–2, 83–4, 127–9, 171–2, 209, 232, 262–4 amaranth, 454–6 fatty acid composition, 455 buckwheat, 386–8 fatty acid composition, 387 schematic diagram, 387 concentration and distribution in rice caryopsis, 128 concentration of fatty acid and their distribution in oat kernel, average of two cultivars, 264 lipid concentration and distribution in oat kernel, 263 © Woodhead Publishing Limited, 2013 Index proso millet, 329–31 lipid subclasses and their fatty acid composition, 330, 331 quinoa seed, 420–1 fatty acid composition, 420 squalene content, 421 sorghum kernel, 296 teff kernel, 360 liquid sponge process, 38–9 low molecular weight carbohydrates, 449 mahewu, 101 maize, 67–104 beverages applications, 101–3 alcoholic beverages, 101–3 mahewu, 101 carbohydrate composition and properties, 77–81 dietary fibre, 80–1 free sugars proportion in anatomical fraction, 78 proximate composition of maize grain, 77 starch, 78–80 food applications, 91–101 bakery products, 91, 98–9 corn flakes, 99–100 corn oil, 100–1 major types of traditional foods, 92–7 popcorn, 100 future trends, 103–4 history, production, price, yield and area, 68–71 domestication centre and hypothetical diffusion through America and Europe, 69 prices in 10 leading producing countries from 2000–2009, 72 production estimates in 10 leading producing countries, 71 total cereal grain production and producer price in the world from 2000–2010, 70 kernel structure, 74–7 illustration, 74 longitudinal cross-section, showing its component parts, 75 SEM micrograph representative in longitudinal cross-section, 76 other constituents, 81–7 lipids, 83–4 minerals, 85–6 479 phytochemicals, 86–7 protein, 81–3 vitamins, 84–5 phytology, classification and cultivation, 71, 73–4 taxonomic details of grain, 73 processing, 87–91 dry milling, 90 full-fat dry milling, 87 nixtamalization, 90–1 wet milling, 87–9 maize beer, 101 maize breads, 98 maize dry milling, 90 maize wet milling, 87–9 malting, 185, 213–15, 337–9, 395, 399 floury starch, 339 physical and chemical characteristics of triticale and other cereal malts, 214 MiGao, 139 millet, 312–43 overview, 312–18 proso millet carbohydrate composition and properties, 318–21 proso millet chemical constituents, 329–35 proso millet food and beverage applications, 339–42 proso millet future trends, 342–3 proso millet processing, 335–9 proso millet protein composition and properties, 322–9 millet flour, 336–7 milling, 210–11 amaranth, 461 processing operations, 267–9 flow diagrams of oat-intake precleaning, cleaning and grading processes, 268 proso millet, 337 quinoa, 425–32 sorghum, 299 teff, 361–2 milling-oats specification, 267 minerals, 22–3, 85–6, 131–2, 174, 209–10, 232–3, 264–5 amaranth, 456 buckwheat, 388–90 composition, 389 composition of oat and other cereal grains, 265 © Woodhead Publishing Limited, 2013 480 Index composition of several cereal grains, 22 mineral and phytate content of wheat kernel, 23 minerals and vitamins composition of rye and wheat grains, 233 proso millet, 331–2 composition and the recommended daily intake, 332 proximate content in triticale and other cereal seed, 209 quinoa seed, 422 contents as compared to other cereals, 423 sorghum kernel, 296–7 teff kernel, 361 mixed sorghum, 286 mochi, 139–40 myo-inositol, 321 naked barley see hull-less barley nixtamalization, 90–1 non-alcoholic oat-based beverages, 272 non-gluten proteins, 16–17 non-starch polysaccharides, 167 noodles, 46–7, 140–1, 183–4, 340, 429–30 nucellus, 228 oat germ, 252–3 oat protein, 259–62 oat storage, 267 oats, 243–73 carbohydrate composition and properties, 253–9 β-glucan, 256–9 chemical composition of oat and other cereals, 253 chemical composition of oat grain, groat and flour, 254 dietary fibre, 256 starch, 254–6 food and beverage applications, 269–73 bakery products, 270–1 cookies, 271 hot cereals, 270 infant foods, 271 non-alcoholic oat-based beverages, 272 read-to-eat cereals, 270 future trends, 273 history, production, price, yield and area, 245–6 producer prices (US $/tonne) from 2000–2009, 248–9 world cereal production in million tonnes and percentage, 247 kernel structure, 250–3 longitudinal section, 252 oat grains, 251 oat hairs, 253 milling, 266–9 processing operations, 267–9 specification, 267 storage, 267 other constituents, 259–66 lipids, 262–4 minerals, 264–5 minor components, 265–6 protein, 259–62 vitamins, 265 phytology, classification and cultivation, 246, 250 taxonomic classification, 244 oats starch, 254–6 oriental noodles, 213 oryzanol, 131 Osborne fractionation, 126 oxygen radical absorbency capacity (ORAC), 210 paddy separation, 134–5 palea, 161–2 Panicum miliaceum, 312, 315 parboiling rice, 133 pasta, 42, 44–5, 183, 303, 395, 429–30, 463 pearl millet, 313 pearling, 175–6 Pennisetum glaucum, 313 pericarp, 5, 7, 120, 162 peripheral cells, phenolic acids, 297–9 phytic acid, 331–2, 424–5 antinutrient contents of quinoa seeds compared with other seeds, 425 phytochemicals, 86–7, 132, 174 barley content, 175 buckwheat, 390–2 antioxidant activities of various compounds from different sources, 391 effects of flavonoids, 392 processing effects, 391–2 toxic polyphenols, 392 teff kernel, 361 © Woodhead Publishing Limited, 2013 Index pigment strand, polishing, 135 popcorn, 100 popping, 460–1 porridge, 302, 427 precleaning, 134, 267–8 processing operations, 267–9 proso millet carbohydrate composition and properties, 318–21 dietary fibre, 321 resistant starch, 320–1 saccharides, 321 starch, 318–20 chemical constituents, 329–35 lipids, 329–31 minerals, 331–2 phenolic acid contents in whole grain grits, 334 phenolic antioxidants, 333–5 vitamins, 332–3 food and beverage applications, 339–42 baking, 339–41 brewing, 341–2 future trends, 342–3 overview, 312–18 grain structure, 315–18 longitudinally-cut kernel structure, 317 millet grains, 316 pearl millet grain longitudinal section, 316 phytology, classification and cultivation, 315 polyhedron starch cells, 318 production, price, yield and area, 313 world cereal production, 314 processing, 335–9 flour storage stability, 336–7 protein composition and properties, 322–9 amino acid, 322 enzymes, 325–8 health-promoting properties, 328–9 mean maximum and minimum values for crude protein and amino acid, 323 nutritional quality, 322–5 recommended amino acid by FAO/WHO/UNU, 324, 325 protease, 327 481 protease inhibitors, 327–8, 425, 454 Protected Designation of Origin (PDO), 39 protein, 81–3, 125–7, 170–1, 208–9, 231–2, 259–62 amaranth, 450–4 functional properties, 453–4 amino acid composition brown rice and milled rice, 127 hulled and hull-less barley, 171 oat groat and wheat, 260 essential amino acid content of dent and flint cultivars vs FAO/WHO HNR, 82 essential amino acid in triticale and other cereal, 208 min, max and range of amino acid composition of maize grain samples, 82 oat and coeliac disease, 261–2 range of amino acid content of rye, 232 storage, 261 protein digestibility-corrected amino acid score (PDCAAS), 322–5 protein recovery, 89 proteolysis, 382–4 pseudo-cereal, 371, 413 pseudo-oilseed crop see quinoa puffing, 336 puto, 138–9 quality protein maize (QPM), 83 quinoa, 409–33 future trends, 432–3 milling and applications in food and beverages, 425–32 baked goods, 428–9 seed utilisation, 427 overview, 409–17 botanical classification, 412 chemical composition, 416 geographical distribution of cultivation, 411 hypocotyl-radicle axis, 416 inflorescence types, 414 longitudinal grain section, 414 median longitudinal grain section, 414 perisperm cell, 417 phytology, classification and cultivation, 412–17 production area, price and yield, 410–12 © Woodhead Publishing Limited, 2013 482 Index seed varieties codes and geographical provenance, 414 seed chemical composition, 417–25 antinutritional factors, 423–5 carbohydrates, 417–18 dietary fibre, 418 essential amino acid and recommended requirements for adult, 419 lipids, 420–1 minerals, 422 polyphenols, 422 protein, 418–20 vitamins, 421–2 quinoa beverage, 430–2 unmalted and malted quinoa kernel, 431 raffinose, 321 read-to-eat cereals (RTE), 270 reduction system, 28 resistant starch, 80, 129 amaranth, 448–9 buckwheat, 377–8 proso millet, 320–1 rice, 114–46 carbohydrate composition properties, 122–5 brown rice composition, 122 dietary fibre, 124–5 starch, 123–4 food and beverages applications, 137–45 alcoholic rice beverages, 143–5 bakery products, 137–8 breakfast cereals, 140 cakes, 138–40 canned rice, 142–3 crackers, 140 germinated brown rice, 141–2 infant foods, 142 noodles, 140–1 vinegar, 143 future trends, 145–6 history, production, price, yield and area, 115–17 prices in producer countries from 2000–2009, 118 production estimates in 10 leading producing countries, 117 total cereal grain production and producer price in the world from 2000–2010, 116 kernel structure, 120–1 grain structure, 120 longitudinal cross-section, 121 other constituents, 125–32 lipids, 127–9 minerals, 131–2 phytochemicals, 132 protein, 125–7 vitamins, 129–31 phytology, classification and cultivation, 117, 119 processing, 132–6 milling, 133–6 parboiling, 133 rice bran oil, 131 rice breakfast cereals, 140 rice caryopsis, 130 rice crackers, 140 rice milling, 133–6 grading, 135–6 husking/husking aspiration, 134 milling, 135–6 paddy separation, 134–5 polishing, 135 precleaning/destoning, 134 whitening (bran removal), 135 rice vinegar, 143 roller milling, 176 roti, 98–9 rye, 220–38 chemical constituents, 229–34 antinutritional factors, 233–4 carbohydrates, 229–30 dietary fibre, 230–1 lipids, 232 minerals, 232–3 potential health effects, 234 potential health effects and some of its components, 235 protein, 231–2 proximate composition of rye and other cereal grains, 229 vitamins, 233 future trends, 238 kernel structure, 226–9 grains, 227 longitudinal and transverse midsection, 227 SEM micrograph of longitudinal section, 226 milling and applications in foods and beverages, 234–7 alcoholic rye beverages, 237 © Woodhead Publishing Limited, 2013 Index food uses, 236–7 milling, 234–6 phytology, classification and cultivation, 225–6 production area, price and yield, 221–5 producer prices (US $/ tonne) from 2000–2009, 223–4 rye, oats, barley and wheat for countries producing significant quantities of rye, 222 rye beer, 237 rye caryopsis, 228 rye endosperm, 228 rye flours, 236 rye germ, 228–9 rye whiskies, 237 sake, 143 sambar, 139 saponins, 423–4 seed coat, semi-dry grinding, 136 semolina, 42 Setaria italica, 313 shochu, 144 snack food, 428 soluble dietary fibre (SDF), 378 sorghum, 283–305 applications in foods and beverages, 299–304 bakery products, 300–2 beverages, 303–4 future trends, 305 kernel chemical constituents, 292–9 milling, 299 overview, 283–92 history, production area, price and yield, 284–6 kernel structure, 289–92 phytology, classification and cultivation, 286 producer prices (2000–2009), 287–8 total global cereal grain production (2000–2010), 285 Sorghum bicolour, 283, 286 sorghum endosperm protein, 294 sorghum fibre, 293–4 sorghum flour, 301, 303 sorghum grain protein, 294 sorghum kernel chemical constituents, 292–9 amino acid composition, 295 483 approximate composition of sorghum and other cereal grains, 292 carbohydrates, 292–4 lipids, 296 minerals and vitamins, 296–7 proteins, 294–6 tannins and phenolic acids, 297–9 structure, 289–92 centre located floury and outer glassy region of sorghum endosperm, 291 longitudinal section, 290 schematic diagram, 289 Sorghum vulgare, 286 sourdough, 364 process, 39–42 specialty malts, 189 spelt beer, 55 spelt wheat products, 49–50 sponge dough process, 38 starch, 9, 11–13, 78–80, 123–4, 165–7 amaranth, 444, 446, 448 polygonal structure stored in the perisperm, 447 buckwheat, 375–7 carbohydrate content in rice kernel, 123 confocal laser scanning microscopy (CLSM) of wheat starch granules, 11 possible lines of evolution fro hand operated saddlestone to powered millstone, 12 proso millet, 318–20 schematic representation of structural elements of amylase and amylopectine, 12 SEM micrographs of fractured endosperm showing round and polygonal shape, 79 sorghum, 292–3 teff, 357 polygonal starch granule, 359 starch lipids, 172 starch recovery, 89 steeping, 88, 395, 398 storage protein, 261 storage proteins amaranth, 452–3 buckwheat, 379–80 proso millet, 322 straight dough process, 34, 38 © Woodhead Publishing Limited, 2013 484 Index sub-aleurone tissue, 228 sujen, 144 Tagliatelle, 463 talla, 102–3 tannin sorghum, 286, 294, 298 tannins, 297–9 proanthocyanidins, 298 tarhana, 184 teff, 351–65 future trends, 365 kernel chemical composition, 356–61 milling and applications in food and beverages, 361–5 alcoholic beverages, 364–5 bakery products, 362–4 overview, 351–6 cultivation area, yield, production and market price (2000–2011), 354 history, production area, prices and yield, 352–3 phytology, classification and cultivation, 353–5 teff kernel structure, 355–6 teff flour, 352, 362, 363 teff kernel chemical composition, 356–61 amino acid composition compared to other cereal grain and milled rice, 359 carbohydrates, 357 dietary fibre, 360 essential amino acid content, 360 grain composition, 358 lipids, 360 minerals, 361 phytochemicals, 361 protein, 358–60 vitamins, 360–1 structure, 355–6 germ and endosperm, 357 schematic diagram, 356 tempeh, 427–8 tempering, 175, 235 tempering-de-germing process, 90 tesguino, 102 tortillas, 91, 98, 184 triticale, 201–15 chemical composition of kernel, 205, 207–10 antinutritional factors, 210 bioactive compounds, 210 carbohydrates, 207–8 lipids, 209 protein, 208–9 vitamins and minerals, 209–10 future trends, 215 grain structure, 203–5 cross-section, 204 CSLM micrograph showing papery and shrivelled pericarp, 205 CSLM micrograph showing pericarp and aleurone structure, 205 nutrients and other components, 206 SEM micrograph showing longitudinal cross-section of grain, 204 milling and applications in food and beverages, 210–15 bread and other baked products, 211–13 food and beverage application, 211 malting and brewing, 213–15 milling, 210–11 oriental noodles, 213 Triticum grains wheat, 1–57 bakery products, 32–42 beverages, 50–6 carbohydrate composition and properties, 9–15 durum products, 42–7 flour milling, 23–32 future trends, 56–7 history, production, price, yield and area, 2–4 other constituents, 20–3 phytology, classification and cultivation, 4–5 products based on other types of wheat, 47–50 protein composition and properties, 15–20 structure, 5–9 trypsin inhibitor activity (TIU), 454 vitamins, 84–5, 129–31, 172–3, 209–10, 233, 265 amaranth, 457–9 contents, 457 phytic acid content of A caudatus and A cruentus during germination, 459 saponin concentration in germinating seeds, 459 © Woodhead Publishing Limited, 2013 Index buckwheat, 388–90 levels, 389 contents of oat kernel, oat bran and oat hulls, 266 mineral and vitamin composition of brown rice, 130 mineral and vitamin composition of hulled barley, 173 proso millet, 332–3 composition and the recommended daily intake, 333 quinoa seed, 421–2 content and some pseudo-cereals, 421 sorghum kernel, 296–7 teff kernel, 360–1 vromos see oats wet grinding, 136 wheat bakery products, 32–42 dough-making process, 34, 37–42 function of essential/non-essential bread ingredients, 36 main ways in which cereals and pseudo-cereals are eaten, 32 SEM micrographs of wheat flour starch granules of irregular shape, 35 beverages, 50–6 bouza, 55–6 spelt and emmer beers, 55 wheat beer, 50–5 carbohydrate composition and properties, 9–15 chemical constituents and distributions as % in kernel fractions of wheat, 10 dietary fibre, 13–15 starch, 9, 11–13 wheat composition, classification based on functionality, 16–19 amino acid composition of botanical component of wheat, 18 485 history, production, price, yield and area, 2–4 production estimates in 10 leading producing countries, total cereal grain production and producer price in the world from 2000–2010, other constituents, 20–3 lipids, 20–2 minerals, 22–3 products based on other types of wheat, 47–50 einkorn, 48–9 emmer, 47–8 spelt, 49–50 protein composition and properties, 15–20 allergy and coeliac disease, 19–20 classification based on solubility, 16 nutritional quality, 19 structure, 5–9 longitudinal and cross-sections of wheat kernel, Triticum grains, 1–57 durum products, 42–7 flour milling, 23–32 future trends, 56–7 phytology, classification and cultivation, 4–5 wheat beer, 50–5 Belgian, 55 German, 54–5 unmalted and malted beer, 52 wheat embryo, 7–8 white millet see proso millet white sorghum, 286 whole kernel dry milling see full-fat dry milling winter rye, 225 X-ray diffraction, 12 x-ray fluorescence (XRF), 174 yellow hog see proso millet © Woodhead Publishing Limited, 2013 ... pollutants and toxic metals in foods Edited by M Rose and A Fernandes 248 Cereal grains for the food and beverage industries E Arendt and E Zannini 249 Viruses in food and water: risks, surveillance and. .. Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 248 Cereal grains for the food and beverage industries Elke K Arendt and Emanuele Zannini Oxford Cambridge Philadelphia... the food and biotechnology industries: principles and applications Edited by A S Grandison and M J Lewis 28 Handbook of indices of food quality and authenticity R S Singhal, P K Kulkarni and