Cereal Processing
Steps, & Uses
cereal processing, treatment of cereals and other plants to prepare their starch for human food, animal feed, or industrial use.
Cereals, or grains, are members of the grass family cultivated primarily for their starchy seeds (technically, dry fruits). Wheat, rice, corn (maize), rye, oats, barley, sorghum, and some of the millets are common cereals; their composition is shown in the table.
cereal grain
energy (kcal)
water (g)
carbohydrate (g)
protein (g)
fat (g)
minerals (g)
Source: Composition of Foods, Agriculture Handbook no. 8–20, U.S. Department of Agriculture.
barley (pearled)
352
10.09
77.72
9.91
1.16
1.11
corn (field)
365
10.37
74.26
9.42
4.74
1.20
millet
378
8.67
72.85
11.02
4.22
3.25
oats (oatmeal)
384
8.80
67.00
16.00
6.30
1.90
rice (brown; long-grain)
370
10.37
77.24
7.94
2.92
1.53
rye
335
10.95
69.76
14.76
2.50
2.02
sorghum
339
9.20
74.63
11.30
3.30
1.57
wheat (hard red winter)
327
13.10
71.18
12.61
1.54
1.57
Starch, a carbohydrate stored in most plants, is a major constituent 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 food processing and in the manufacture of laundering preparations, paper, textiles, adhesives, explosives, and cosmetics.
This article treats the processing and utilization of the major cereals—wheat, rice, barley, rye, oats, corn, sorghum, millet, and buckwheat; of important starchy foods consumed in certain countries instead of cereals, including potatoes and cassava; and of soybeans, legumes widely used in the bakery industry. Wheat species are treated in detail, other cereals in a more general way.
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