ABSTRACT
This chapter explains the use of some cereal by-products, for example, wheat, rice, and rye, for both obtaining their by-products by innovative methods and also to obtain innovative products by using rice, wheat, and rye by-products. Their importance for human health is also mentioned. Among the cereals, only rice is consumed mainly as a human food everywhere. Moreover, around the world, rice is generally consumed as food with nearly no processing except polishing and debranning. Wheat for human food consumption is usually processed into flour. On the contrary, the by-products of wheat milling have become economically important since by-products constitute 25% of the original grain. Wheat germ also contains a significant amount of bioactive materials as well as significant quantities of bioactive compounds. Vital wheat gluten is a proteinaceous material obtained from wheat after starch extraction. Rye bran is a commercial milling product that contains grain outer layers and cell walls from endosperm.
