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Cereal crops: Economics, statistics and uses; Botanical aspects of cereals; Chemical components; Cereals of the world: Origin, classification, types, quality; Storage and pre-processing; Dry milling technology; Flour quality; Bread-baking technology; Malting, brewing and distilling; Pasta and whole grain foods; Breakfast cereals and other products of extrusion cooking; Wet milling: Starch and gluten; Domestic and small scale products; Nutrition; Feed and industrial uses for cereals; Feed and industrial uses for cereals.
Nutrient composition of selected raw cereal grains (per 100 grams) cereal grainenergy (kcal)water (g)carbohydrate (g)protein (g)fat (g)minerals (g)Source: Composition of Foods, Agriculture Handbook no. Department of Agriculture.barley (pearled).729.911.161.11corn (field).269.424.741.20millet3788.6772.8511.024.223.25oats (oatmeal)3848.8067.0016.006.301.90rice (brown; long-grain).247.942.921.53rye.7614.762.502.02sorghum3399.2074.6311.303.301.57wheat (hard red winter).1812.611.541.57, a carbohydrate stored in most plants, is a major of the average human diet, providing a low-cost energy source with good keeping qualities. Cereals are high in starch, which may be used in pure or flour form. Starches are also obtained from such root sources as potatoes and from the pith of tropical palm trees. Various starches are used commercially in and in the manufacture of laundering preparations, paper, textiles, adhesives, explosives, and cosmetics.
Facts Matter. Support the truth and unlock all of Britannica’s content.Cereal processing and utilizationCereal processing is complex. The principal procedure is milling—that is, the of the so that it can be easily cooked and rendered into an attractive foodstuff. Cereals usually are not eaten raw, but different kinds of milling (dry and wet) are employed, depending on the cereal itself and on the eating customs of the consumer.
Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture - Woodhead Publishing Series in Food Science, Technology and Nutrition 25 (Hardback) N.L. Kent (author), A.D. Evers (revisor).
Wheat may be crushed with grinding stones or similar devices or by modern automated systems employing steel cylinders, followed by air purification and numerous sievings to separate the endosperm from the outer coverings and the germ. Is often milled by wet processes, but dry milling is also practiced, especially in the developing countries. Corn, with its high germ content, is inclined to respire more during storage and, unless precautions are taken, may increase in temperature during incorrect storage. Most other cereals are ground in the dry state. Some cereal grains are polished, removing most of the bran and germ and leaving the endosperm. Uses Human foodCereals are used for both human and animal food and as an industrial raw material.
Although milled white flour is largely used for bread production, especially in industrialized countries, the grain may be converted to food in other ways. In the major part of the grain is not ground into flour in roller mills but is roughly ground in small crushing mills into a meal called atta.
This meal is cooked into flat cakes known as. Animal foodThe principal cereals used as components of animal are wheat and such wheat by-products as the outer coverings separated in the preparation of white flour (bran and the more floury middlings), corn, barley, sorghum, rye, and oats. These are supplemented by protein foods and green fodders.Animal foods require proper balance between the cereals (carbohydrates) and the more proteinous foods, and they must also contain suitable amounts of necessary minerals, vitamins, and other nutrients.
The ration for a milking generally contains about 50–80 percent cereals, consisting of wheat by-products, flaked or ground corn, barley, sorghum, wheat, and oats. Requirements for most balanced rations for pigs and poultry are similar. Corn is especially useful in high-energy feeds either as meal or as the flaked and partly gelatinized product; barley is desirable for fattening, and oats help provide a better balanced cereal for livestock. Without cereals for use in farm animal foods, the available supply of the animal protein required in the human diet would be greatly reduced. UsesThe relatively minor use of cereals in nonfood products includes the cellulose in the straw of cereals by the paper industry, flour for manufacturing sticking pastes and industrial alcohol, and wheat gluten for core binders in the casting of metal.
Rice chaff is often used as fuel in Asia.