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Title: CEREALS/ GRAIN — QUALITY ATTRIBUTES

Author
item Morris, Craig

Submitted to: Encyclopedia of Grain Science
Publication Type: Book / Chapter
Publication Acceptance Date: 8/19/2003
Publication Date: 9/30/2004
Citation: Morris, C.F. 2004. Cereals/ grain - quality attributes. IN: Encyclopedia of Grain Science. C. Wrigley, H. Corke and C.E. Walker (eds.) Elsevier Science, London, UK. pp. 238-254.

Interpretive Summary: This encyclopedia chapter describes the quality attributes of the major cereal grains, including the important types of foods made from wheat; wheat flour quality end-product and component tests, and intrinsic quality of wheat grain and grain lots. Rice, maize, barley, sorghum and millets, oats, rye and triticale are discussed.

Technical Abstract: This encyclopedia chapter describes the quality attributes of the major cereal grains, including the important types of foods made from wheat; wheat flour quality end-product and component tests, and intrinsic quality of wheat grain and grain lots. Rice, maize, barley, sorghum and millets, oats, rye and triticale are discussed.