ABSTRACT
This chapter reviews the application of nuclear magnetic resonance (NMR) spectroscopy to cereal science. The NMR technique actually encompasses a wide diversity of different techniques, including relaxometry, diffusometry, imaging, NMR microscopy as well as high-resolution solid and liquid spectroscopy. Optimizing the production of cereal crops in the field requires detailed knowledge of the effects of environmental factors such as drought, temperature, and nutrient availability on plant development as well as the possible negative effects of herbicides, pollutants, and disease. Once a cereal crop has been harvested it is often necessary to determine relevant compositional factors, such as oil and moisture content, since these will affect subsequent postharvest storage, milling, and processing conditions. The rehydration of cereal grains is an essential step in the manufacture of many types of extruded cereal products, from shredded wheat to rice crispies. Steaming gives slower rehydration and a gradually increasing, spatially uniform water content throughout the grain.
