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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
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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 lipids, 454–6
α-amylase inhibitor, 328 minerals, 456
α-glucosidase, 326–7 proteins, 450–4
air classification, 176–7 vitamins, 457–9
albumins, 358, 380 future trends, 466
alcohol by volume (ABV), 53–4 overview, 439–44
alcoholic beverages, 101–3 Amaranthus cruentus seed

busaa, 103 cross and longitudinal section,
chicha, 102 445
maize beer, 101 botanical classification, 442
oat, 272 grains, 443
rice, 143–5 native grain habitat, 443
rye, 237 phytology, classification and
talla, 102–3 cultivation, 442–4
tesguino, 102 production area, price and yield,
aleurone layer, 120, 162 440–1
allergy proximate composition
amaranth, 453 comparison with some grains,
buckwheat, 385–6 447
wheat, 19–20 proximate composition
amaranth, 439–66 comparison with various species,
carbohydrate composition and 447
starchy perisperm, cotyledons and
properties, 444, 446–9 external seed coat, 446
dietary fibre, 449 starchy perisperm, seed coat
low molecular weight enclosing the perisperm,
446
carbohydrates, 449 processing and applications in food
resistant starch, 448–9 and beverage, 460–6
starch, 444, 446, 448 baked products, 462–3
chemical constituents, 450–9 uses in food products, 460
essential amino acid, 451 Amaranthus, 439, 442
food values for different vegetable

proteins, 452

© Woodhead Publishing Limited, 2013

476 Index

amino acid future trends, 190–1
buckwheat, 380–1 history, production area and price,
minimum and maximum value and
standard deviation, 381 156–7
proso millet, 322 prices (US$/tonne) in producer
sorghum, 295
countries from 2000–2009,
amylose, 376 160
antinutritional factors, 210, 233–4 production estimates in 10 leading
arabinoxylans, 167–8 producer countries, five year
arepas, 99 average 2006–2010, 159
avena see oats total cereal grain production and
producer prices in the world
β-amylase, 326 from 2000–2010, 158
β-glucan, 168–9, 256–9 milling, 174–7
air classification, 176–7
chemical structure, 257 blocking and pearling, 175–6
suggested mechanism for cholesterol preliminary cleaning and
tempering, 175
and glycaemic-lowering impact roller, 176
of oat, 258 other constituents, 170–4
bakery products, 91, 98–9, 137–8, lipids, 171–2
270–1 minerals, 174
arepas, 99 phytochemicals, 174
maize breads, 98 protein, 170–1
roti, 98–9 vitamins, 172–3
tortillas, 91 phytology, classification and
barley, 155–91 cultivation, 157, 159, 161
beverages application, 184–9 barley coffee, 184–5
barley malt as brewing raw barley flour, 180–1
material, 185, 187–9 barley malt
beer-making process, 185 brewing material, 185, 187–9
non-alcoholic coffee-like food uses, 189
beverages, 184–5 SEM micrographs representative
specialty malts, 189 of malted and unmalted starch
carbohydrate composition and granules, 188
properties, 165–9 Beer Purity Law, 185
β-glucan, 168–9 beer-making process, 185
carbohydrate content, 166 traditional barley food and
composition, 165 beverages, 186
dietary fibre, 167–8 Belgian wheat beer, 55
starch, 165–7 bioactive compounds, 210
cultivated kernel structure, 161–5 biscuits, 395
grains, 162 blocking, 175–6
longitudinal cross-section, 163 boom corn see proso millet
sectioned transversely, 164 bosa, 341
food application, 177–84 bouza, 55–6
bakery products, 180–3 bran layers, 228
historical observation, 177–9 bran removal, 135
human consumption in different bread, 211–13, 339–40
continents and in top 10 break system, 27–8
consumer countries, 178 brewing, 52, 213–15
modern food usage, 180 buckwheat, 369–401
noodles, 183–4 carbohydrate composition and
pasta, 183 properties, 373, 375–9
tarhana, 184 D-chiro-inositol, 378–9
tortillas, 184

© Woodhead Publishing Limited, 2013

Index 477

dietary fibre, 378 proso millet, 318–21
resistant starch, 377–8 proximate composition with other
starch, 375–7
chemical constituents, 386–92 cereal grain, 207
lipids, 386–8 quinoa seed, 417–18
minerals and vitamins, 388–90 teff kernel, 357
phytochemicals, 390–2 cellulase, 327
food and beverage applications, cellulose, 167
Chenopodium quinoa, 409,
392–9
baking, 393–4 412
bread slices from flour chicha, 102
chorleywood process, 39
formulation, 394 chymotrypsin inhibitor activity (CIU),
brewing, 395–9
compact endosperm at various 454
cleaning, 175
stages of malting process, 397 coeliac disease, 19–20, 261–2, 296,
protein matrices and starch, 396
utilisation, 393 453
future trends, 401 common millet see proso millet
overview, 369–73 cookies, 271, 340
compact endosperm with cell walls corn flakes, 99–100
corn oil, 100–1
and starch granules, 374 corneous endosperm starch, 293
CSLM showing starchy endosperm couscous, 45–6, 302–3

and two cotyledon, 374 D-chiro-inositol, 378–9
endosperm cell, 373 debranning, 28–9
grains, 375 decortication, 335
groats general composition, 375 destoning, 134
kernel with hull SEM micrograph, dietary fibre, 13–15, 80–1, 124–5, 167–8,

372 230–1, 256
phytology, classification and amaranth, 449
buckwheat, 378
cultivation, 371–3 proso millet, 321
production, price, yield and area, quinoa seed, 418
teff kernel, 360
370–1 differential scanning calorimetry
protein composition and properties,
(DSC), 124
379–86 disaccharide, 321
allergy, 385–6 dough-making process, 34, 37–42
amino acid, 380–1
amino acid requirement pattern, chorleywood, 39
bread making systems, 40
382
functional properties, 386 liquid sponge, 38
inhibitors, 384–5 processing and stages in composition
nutritional quality, 381–2
proteolysis, 382–4 and structure of various dough
storage proteins, 379–80 components, 37
buckwheat protein product (BWP), 386 sourdough, 39–42
busaa, 103 most famous and appreciated
breads and sweet baked
cakes, 138–40 products, 43
canned rice, 142–3 two-dimensional representation of
bakery products, 41
prototype, 143 sponge dough, 38
carbohydrates, 207–8, 229–30 straight dough, 34, 38
bread making systems, 38
amaranth, 444, 446–9 dry grinding, 136
buckwheat, 373, 375–9
CSLM micrograph of triticale starch,

207

© Woodhead Publishing Limited, 2013

478 Index

durum wheat products, 42–7 foxtail millet, 313
noodles, 46–7 full-fat dry milling, 87
classification, 47
other, 45–6 germ see wheat embryo
pasta, 42, 44–5 germ recovery, 88
simplified flow-diagram of pasta- German wheat beer, 54–5
making process, 44 germinated brown rice, 141–2
globulin, 259, 380
einkorn wheat products, 48–9 glucuronides, 392
emmer beer, 55 glutelins, 358
emmer wheat products, 47–8 gluten proteins, 16
endosperm, 7–8 glycosides, 392
Eragrostis tef, 351 golden rice, 130
European Beer Colour, 51 Good Manufacture Process (GMP),

fagopyrin, 392 29
Fagopyrum esculentum, 369, 371 grading, 135–6, 268
Federal Grain Inspection Service grain colour, 5
grain hardness, 5
(FGIS), 234 grain protein content (GPC), 15
fermented beverage, 463–6
Hazard Analysis and Critical
properties of selected cereals and Control Point (HACCP), 29
pseudocereals using a standard
malting regime, 465 hemicellulase, 327
hershey millet see proso millet
unmalted and malted amaranth hog millet see proso millet
kernel, 464 hot cereals, 270
hull-less barley, 161
fermented food, 463–6 hulling, 268–9
properties of selected cereals and husk, 162
pseudocereals using a standard husking aspiration, 134
malting regime, 465
unmalted and malted amaranth idli, 139
kernel, 464 infant foods, 142, 271
insoluble dietary fibre (IDF), 378
fibre recovery, 88–9
flour milling, 23–32 kafirins, 294
kilning, 269, 398
flour quality, 29–32
definition of milling product term linoleic acid, 172
commonly used by millers and lipid extraction, 335–6
bakers, 31 lipids, 20–2, 83–4, 127–9, 171–2, 209,
factors, 30
hard wheat and its by-products, 30 232, 262–4
amaranth, 454–6
historical background, 24
process, 24–8 fatty acid composition, 455
buckwheat, 386–8
simplified flow diagram, 27
simplified wheat intake, cleaning fatty acid composition, 387
schematic diagram, 387
and tempering flow sheet, 26 concentration and distribution in rice
recent developments in commercial
caryopsis, 128
milling, 28–9 concentration of fatty acid and their
flour quality, 29–32
food and beverage distribution in oat kernel,
average of two cultivars, 264
amaranth, 460–6 lipid concentration and distribution
buckwheat, 392–9 in oat kernel, 263
proso millet applications, 339–42
quinoa applications, 425–32
sorghum applications, 299–304
teff applications, 361–5

© Woodhead Publishing Limited, 2013

Index 479

proso millet, 329–31 phytochemicals, 86–7
lipid subclasses and their fatty acid protein, 81–3
composition, 330, 331 vitamins, 84–5
phytology, classification and
quinoa seed, 420–1
fatty acid composition, 420 cultivation, 71, 73–4
squalene content, 421 taxonomic details of grain, 73
processing, 87–91
sorghum kernel, 296 dry milling, 90
teff kernel, 360 full-fat dry milling, 87
liquid sponge process, 38–9 nixtamalization, 90–1
low molecular weight carbohydrates, wet milling, 87–9
maize beer, 101
449 maize breads, 98
maize dry milling, 90
mahewu, 101 maize wet milling, 87–9
maize, 67–104 malting, 185, 213–15, 337–9, 395,

beverages applications, 101–3 399
alcoholic beverages, 101–3 floury starch, 339
mahewu, 101 physical and chemical characteristics

carbohydrate composition and of triticale and other cereal
properties, 77–81 malts, 214
MiGao, 139
dietary fibre, 80–1 millet, 312–43
free sugars proportion in overview, 312–18
proso millet carbohydrate
anatomical fraction, 78 composition and properties,
proximate composition of maize 318–21
proso millet chemical constituents,
grain, 77 329–35
starch, 78–80 proso millet food and beverage
food applications, 91–101 applications, 339–42
bakery products, 91, 98–9 proso millet future trends, 342–3
corn flakes, 99–100 proso millet processing, 335–9
corn oil, 100–1 proso millet protein composition and
major types of traditional foods, properties, 322–9
millet flour, 336–7
92–7 milling, 210–11
popcorn, 100 amaranth, 461
future trends, 103–4 processing operations, 267–9
history, production, price, yield and flow diagrams of oat-intake pre-
cleaning, cleaning and grading
area, 68–71 processes, 268
domestication centre and proso millet, 337
quinoa, 425–32
hypothetical diffusion through sorghum, 299
America and Europe, 69 teff, 361–2
prices in 10 leading producing milling-oats specification, 267
countries from 2000–2009, 72 minerals, 22–3, 85–6, 131–2, 174, 209–10,
production estimates in 10 leading 232–3, 264–5
producing countries, 71 amaranth, 456
total cereal grain production and buckwheat, 388–90
producer price in the world composition, 389
from 2000–2010, 70 composition of oat and other cereal
kernel structure, 74–7 grains, 265
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

© Woodhead Publishing Limited, 2013

480 Index

composition of several cereal grains, producer prices (US $/tonne) from
22 2000–2009, 248–9

mineral and phytate content of world cereal production in million
wheat kernel, 23 tonnes and percentage, 247

minerals and vitamins kernel structure, 250–3
composition of rye and wheat longitudinal section, 252
grains, 233 oat grains, 251
oat hairs, 253
proso millet, 331–2
composition and the milling, 266–9
recommended daily intake, 332 processing operations, 267–9
specification, 267
proximate content in triticale and storage, 267
other cereal seed, 209
other constituents, 259–66
quinoa seed, 422 lipids, 262–4
contents as compared to other minerals, 264–5
cereals, 423 minor components, 265–6
protein, 259–62
sorghum kernel, 296–7 vitamins, 265
teff kernel, 361
mixed sorghum, 286 phytology, classification and
mochi, 139–40 cultivation, 246, 250
myo-inositol, 321
taxonomic classification, 244
naked barley see hull-less barley oats starch, 254–6
nixtamalization, 90–1 oriental noodles, 213
non-alcoholic oat-based beverages, 272 oryzanol, 131
non-gluten proteins, 16–17 Osborne fractionation, 126
non-starch polysaccharides, 167 oxygen radical absorbency capacity
noodles, 46–7, 140–1, 183–4, 340, 429–30
nucellus, 228 (ORAC), 210

oat germ, 252–3 paddy separation, 134–5
oat protein, 259–62 palea, 161–2
oat storage, 267 Panicum miliaceum, 312, 315
oats, 243–73 parboiling rice, 133
pasta, 42, 44–5, 183, 303, 395, 429–30,
carbohydrate composition and
properties, 253–9 463
pearl millet, 313
β-glucan, 256–9 pearling, 175–6
chemical composition of oat and Pennisetum glaucum, 313
pericarp, 5, 7, 120, 162
other cereals, 253 peripheral cells, 9
chemical composition of oat grain, phenolic acids, 297–9
phytic acid, 331–2, 424–5
groat and flour, 254
dietary fibre, 256 antinutrient contents of quinoa
starch, 254–6 seeds compared with other
food and beverage applications, seeds, 425

269–73 phytochemicals, 86–7, 132, 174
bakery products, 270–1 barley content, 175
cookies, 271 buckwheat, 390–2
hot cereals, 270 antioxidant activities of various
infant foods, 271 compounds from different
non-alcoholic oat-based beverages, sources, 391
effects of flavonoids, 392
272 processing effects, 391–2
read-to-eat cereals, 270 toxic polyphenols, 392
future trends, 273 teff kernel, 361
history, production, price, yield and

area, 245–6

© Woodhead Publishing Limited, 2013

Index 481

pigment strand, 7 protease inhibitors, 327–8, 425, 454
polishing, 135 Protected Designation of Origin
popcorn, 100
popping, 460–1 (PDO), 39
porridge, 302, 427 protein, 81–3, 125–7, 170–1, 208–9,
precleaning, 134, 267–8
processing operations, 267–9 231–2, 259–62
proso millet amaranth, 450–4

carbohydrate composition and functional properties, 453–4
properties, 318–21 amino acid composition

dietary fibre, 321 brown rice and milled rice, 127
resistant starch, 320–1 hulled and hull-less barley, 171
saccharides, 321 oat groat and wheat, 260
starch, 318–20 essential amino acid content of dent
chemical constituents, 329–35
lipids, 329–31 and flint cultivars vs FAO/WHO
minerals, 331–2 HNR, 82
phenolic acid contents in whole essential amino acid in triticale and
other cereal, 208
grain grits, 334 min, max and range of amino acid
phenolic antioxidants, 333–5 composition of maize grain
vitamins, 332–3 samples, 82
food and beverage applications, oat and coeliac disease, 261–2
range of amino acid content of rye,
339–42 232
baking, 339–41 storage, 261
brewing, 341–2 protein digestibility-corrected amino
future trends, 342–3 acid score (PDCAAS), 322–5
overview, 312–18 protein recovery, 89
grain structure, 315–18 proteolysis, 382–4
longitudinally-cut kernel structure, pseudo-cereal, 371, 413
pseudo-oilseed crop see quinoa
317 puffing, 336
millet grains, 316 puto, 138–9
pearl millet grain longitudinal
quality protein maize (QPM), 83
section, 316 quinoa, 409–33
phytology, classification and
future trends, 432–3
cultivation, 315 milling and applications in food and
polyhedron starch cells, 318
production, price, yield and area, beverages, 425–32
baked goods, 428–9
313 seed utilisation, 427
world cereal production, 314 overview, 409–17
processing, 335–9 botanical classification, 412
flour storage stability, 336–7 chemical composition, 416
protein composition and properties, geographical distribution of

322–9 cultivation, 411
amino acid, 322 hypocotyl-radicle axis, 416
enzymes, 325–8 inflorescence types, 414
health-promoting properties, longitudinal grain section, 414
median longitudinal grain section,
328–9
mean maximum and minimum 414
perisperm cell, 417
values for crude protein and phytology, classification and
amino acid, 323
nutritional quality, 322–5 cultivation, 412–17
recommended amino acid by production area, price and yield,
FAO/WHO/UNU, 324, 325
protease, 327 410–12

© Woodhead Publishing Limited, 2013

482 Index

seed varieties codes and kernel structure, 120–1
geographical provenance, 414 grain structure, 120
longitudinal cross-section,
seed chemical composition, 417–25 121
antinutritional factors, 423–5
carbohydrates, 417–18 other constituents, 125–32
dietary fibre, 418 lipids, 127–9
essential amino acid and minerals, 131–2
recommended requirements for phytochemicals, 132
adult, 419 protein, 125–7
lipids, 420–1 vitamins, 129–31
minerals, 422
polyphenols, 422 phytology, classification and
protein, 418–20 cultivation, 117, 119
vitamins, 421–2
processing, 132–6
quinoa beverage, 430–2 milling, 133–6
unmalted and malted quinoa kernel, parboiling, 133
431
rice bran oil, 131
raffinose, 321 rice breakfast cereals, 140
read-to-eat cereals (RTE), 270 rice caryopsis, 130
reduction system, 28 rice crackers, 140
resistant starch, 80, 129 rice milling, 133–6

amaranth, 448–9 grading, 135–6
buckwheat, 377–8 husking/husking aspiration, 134
proso millet, 320–1 milling, 135–6
rice, 114–46 paddy separation, 134–5
carbohydrate composition properties, polishing, 135
precleaning/destoning, 134
122–5 whitening (bran removal), 135
brown rice composition, 122 rice vinegar, 143
dietary fibre, 124–5 roller milling, 176
starch, 123–4 roti, 98–9
food and beverages applications, rye, 220–38
chemical constituents, 229–34
137–45
alcoholic rice beverages, 143–5 antinutritional factors, 233–4
bakery products, 137–8 carbohydrates, 229–30
breakfast cereals, 140 dietary fibre, 230–1
cakes, 138–40 lipids, 232
canned rice, 142–3 minerals, 232–3
crackers, 140 potential health effects, 234
germinated brown rice, 141–2 potential health effects and some
infant foods, 142
noodles, 140–1 of its components, 235
vinegar, 143 protein, 231–2
future trends, 145–6 proximate composition of rye and
history, production, price, yield and
other cereal grains, 229
area, 115–17 vitamins, 233
prices in producer countries from future trends, 238
kernel structure, 226–9
2000–2009, 118 grains, 227
production estimates in 10 longitudinal and transverse mid-

leading producing countries, section, 227
117 SEM micrograph of longitudinal
total cereal grain production and
producer price in the world section, 226
from 2000–2010, 116 milling and applications in foods and

beverages, 234–7
alcoholic rye beverages, 237

© Woodhead Publishing Limited, 2013

Index 483

food uses, 236–7 approximate composition of
milling, 234–6 sorghum and other cereal grains,
phytology, classification and 292

cultivation, 225–6 carbohydrates, 292–4
production area, price and yield, lipids, 296
minerals and vitamins, 296–7
221–5 proteins, 294–6
producer prices (US $/ tonne) tannins and phenolic acids,

from 2000–2009, 223–4 297–9
rye, oats, barley and wheat for structure, 289–92

countries producing significant centre located floury and outer
quantities of rye, 222 glassy region of sorghum
rye beer, 237 endosperm, 291
rye caryopsis, 228
rye endosperm, 228 longitudinal section, 290
rye flours, 236 schematic diagram, 289
rye germ, 228–9 Sorghum vulgare, 286
rye whiskies, 237 sourdough, 364
process, 39–42
sake, 143 specialty malts, 189
sambar, 139 spelt beer, 55
saponins, 423–4 spelt wheat products, 49–50
seed coat, 7 sponge dough process, 38
semi-dry grinding, 136 starch, 9, 11–13, 78–80, 123–4, 165–7
semolina, 42 amaranth, 444, 446, 448
Setaria italica, 313 polygonal structure stored in the
shochu, 144
snack food, 428 perisperm, 447
soluble dietary fibre (SDF), 378 buckwheat, 375–7
sorghum, 283–305 carbohydrate content in rice kernel,

applications in foods and beverages, 123
299–304 confocal laser scanning microscopy

bakery products, 300–2 (CLSM) of wheat starch
beverages, 303–4 granules, 11
future trends, 305 possible lines of evolution fro hand
kernel chemical constituents, operated saddlestone to
powered millstone, 12
292–9 proso millet, 318–20
milling, 299 schematic representation of
overview, 283–92 structural elements of amylase
and amylopectine, 12
history, production area, price and SEM micrographs of fractured
yield, 284–6 endosperm showing round and
polygonal shape, 79
kernel structure, 289–92 sorghum, 292–3
phytology, classification and teff, 357
polygonal starch granule, 359
cultivation, 286 starch lipids, 172
producer prices (2000–2009), 287–8 starch recovery, 89
total global cereal grain steeping, 88, 395, 398
storage protein, 261
production (2000–2010), 285 storage proteins
Sorghum bicolour, 283, 286 amaranth, 452–3
sorghum endosperm protein, 294 buckwheat, 379–80
sorghum fibre, 293–4 proso millet, 322
sorghum flour, 301, 303 straight dough process, 34, 38
sorghum grain protein, 294
sorghum kernel

chemical constituents, 292–9
amino acid composition, 295

© Woodhead Publishing Limited, 2013

484 Index

sub-aleurone tissue, 228 lipids, 209
sujen, 144 protein, 208–9
vitamins and minerals, 209–10
Tagliatelle, 463 future trends, 215
talla, 102–3 grain structure, 203–5
tannin sorghum, 286, 294, 298 cross-section, 204
tannins, 297–9 CSLM micrograph showing papery

proanthocyanidins, 298 and shrivelled pericarp, 205
tarhana, 184 CSLM micrograph showing
teff, 351–65
pericarp and aleurone structure,
future trends, 365 205
kernel chemical composition, 356–61 nutrients and other components,
milling and applications in food and 206
SEM micrograph showing
beverages, 361–5 longitudinal cross-section of
alcoholic beverages, 364–5 grain, 204
bakery products, 362–4 milling and applications in food and
overview, 351–6 beverages, 210–15
cultivation area, yield, production bread and other baked products,
211–13
and market price (2000–2011), food and beverage application, 211
354 malting and brewing, 213–15
history, production area, prices and milling, 210–11
yield, 352–3 oriental noodles, 213
phytology, classification and Triticum grains
cultivation, 353–5 wheat, 1–57
teff kernel structure, 355–6 bakery products, 32–42
teff flour, 352, 362, 363 beverages, 50–6
teff kernel carbohydrate composition and
chemical composition, 356–61 properties, 9–15
amino acid composition compared durum products, 42–7
to other cereal grain and milled flour milling, 23–32
rice, 359 future trends, 56–7
carbohydrates, 357 history, production, price, yield and
dietary fibre, 360 area, 2–4
essential amino acid content, 360 other constituents, 20–3
grain composition, 358 phytology, classification and
lipids, 360 cultivation, 4–5
minerals, 361 products based on other types of
phytochemicals, 361 wheat, 47–50
protein, 358–60 protein composition and
vitamins, 360–1 properties, 15–20
structure, 355–6 structure, 5–9
germ and endosperm, 357 trypsin inhibitor activity (TIU), 454
schematic diagram, 356
tempeh, 427–8 vitamins, 84–5, 129–31, 172–3, 209–10,
tempering, 175, 235 233, 265
tempering-de-germing process, 90
tesguino, 102 amaranth, 457–9
tortillas, 91, 98, 184 contents, 457
triticale, 201–15 phytic acid content of A. caudatus
chemical composition of kernel, 205, and A. cruentus during
207–10 germination, 459
antinutritional factors, 210 saponin concentration in
bioactive compounds, 210 germinating seeds, 459
carbohydrates, 207–8

© Woodhead Publishing Limited, 2013

Index 485

buckwheat, 388–90 history, production, price, yield and
levels, 389 area, 2–4

contents of oat kernel, oat bran and production estimates in 10 leading
oat hulls, 266 producing countries, 4

mineral and vitamin composition of total cereal grain production and
brown rice, 130 producer price in the world
from 2000–2010, 3
mineral and vitamin composition of
hulled barley, 173 other constituents, 20–3
lipids, 20–2
proso millet, 332–3 minerals, 22–3
composition and the
recommended daily intake, 333 products based on other types of
wheat, 47–50
quinoa seed, 421–2
content and some pseudo-cereals, einkorn, 48–9
421 emmer, 47–8
spelt, 49–50
sorghum kernel, 296–7 protein composition and properties,
teff kernel, 360–1
vromos see oats 15–20
allergy and coeliac disease,
wet grinding, 136
wheat 19–20
classification based on solubility,
bakery products, 32–42
dough-making process, 34, 37–42 16
function of essential/non-essential nutritional quality, 19
bread ingredients, 36 structure, 5–9
main ways in which cereals and longitudinal and cross-sections of
pseudo-cereals are eaten, 32
SEM micrographs of wheat flour wheat kernel, 6
starch granules of irregular Triticum grains, 1–57
shape, 35
durum products, 42–7
beverages, 50–6 flour milling, 23–32
bouza, 55–6 future trends, 56–7
spelt and emmer beers, 55 phytology, classification and
wheat beer, 50–5
cultivation, 4–5
carbohydrate composition and wheat beer, 50–5
properties, 9–15
Belgian, 55
chemical constituents and German, 54–5
distributions as % in kernel unmalted and malted beer, 52
fractions of wheat, 10 wheat embryo, 7–8
white millet see proso millet
dietary fibre, 13–15 white sorghum, 286
starch, 9, 11–13 whole kernel dry milling see full-fat dry
wheat composition, 9
classification based on functionality, milling
winter rye, 225
16–19
amino acid composition of X-ray diffraction, 12
x-ray fluorescence (XRF), 174
botanical component of wheat,
18 yellow hog see proso millet

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