ABSTRACT
Cereal grains such as wheat, rice, and corn are staple foods worldwide. The grains as intact or debranned (pearled) or rened ours are processed into numerous food forms or a grain fraction is incorporated into food recipes to improve the nutritional and functional properties of foods. Cereal grains are an excellent source of carbohydrates, dietary bers (DFs), and proteins (Ragaee et al. 2011, 2012a, 2013, 2006). They are also considered good sources of several vitamins such as B vitamins and vitamin E, and a number of minerals including iron, zinc, magnesium, and phosphorus. The grain, also known as kernel or caryopsis, is made up of three main parts, endosperm (80%–85% of the kernel), germ (2%–3% of the kernel), and outer layers
14.1 Introduction .................................................................................................. 311 14.2 Primary Processing ...................................................................................... 312
14.2.1 Malting .............................................................................................. 312 14.2.2 Milling .............................................................................................. 314
14.3 Thermal Processing ...................................................................................... 316 14.3.1 Baking ............................................................................................... 317 14.3.2 Extrusion Cooking ............................................................................ 318 14.3.3 Roasting ............................................................................................ 320 14.3.4 Canning............................................................................................. 320
14.4 Other Processings ......................................................................................... 321 14.4.1 Pasta Processing ............................................................................... 321 14.4.2 High-Pressure Processing ................................................................. 324
14.5 Biofunctionality of Cereal Foods as Affected by Processing ....................... 324 14.6 Conclusions ................................................................................................... 325 References .............................................................................................................. 326
or bran (13%–17% of the kernel). The endosperm is composed of cells containing starch granules embedded in a protein matrix. The germ is rich in oil and lipidsoluble vitamins. The outer layers contain high concentrations of cellulose, hemicelluloses, and minerals. The outer layers and germ are considered good sources of many bioactive components such as DFs (β-glucan, lignan, inulin, arabinoxylan, and resistant starch [RS]), phenolic compounds (phenolic acids, alkylresorcinols, and avonoids), carotenoids (lutein and zanthein), anthocyanins, vitamins, and minerals (Abdel-Aal et al. 2006, 2007; Slavin 2004; Ragaee et al. 2006; Sidhu and Kabir 2007). Many of the bioactive components, particularly phenolic compounds, contribute to the antioxidant properties of cereal grains (Ragaee et al. 2011, 2012a, 2013). In addition, bioactive compounds have also been linked with a reduced risk of cardiovascular disease, cancer, diabetes, obesity, and other chronic diseases (Estruch et al. 2009; Streppel et al. 2008).
