ABSTRACT
This chapter compares the cereals rye, barley, oats, rice, and maize to wheat in aspects that are relevant to their colloidal behavior in breadmaking. Among all cereals, oats and maize are unique with regard to their high lipid content. There is a large variation in the distribution of protein in the solubility classes among the non-wheat cereals and also within each species. The albumins and globulins in all cereals except oats are found mainly in the embryo and the aleurone layers. The only liquid crystalline phase observed was the lamellar one. The retrogradation behavior of different cereal starches has been compared in both rheological measurements and differential scanning calorimetry (DSC) measurements. The gelatinization temperature range has been determined for several cereal starches, either by microscopy or by DSC. The gelatinization temperature range of the high-amylose maize starch is shifted to higher temperatures.
