ABSTRACT
Cereals are defined as a grain or edible seed of the grass family, Gramineae, and include wheat, barley, buckwheat, maize, rye, oats, rice, sorghum, and millet. In this chapter, the conventional dry and wet heating methods of cereal are reviewed and their effects on functional, biological, and nutritive properties of cereal are discussed. Conventional cereal toasting, as a particular dry heat treatment, is also studied in detail. The heating of cereal, dry or wet heating, results in quality enhancement in terms of macro- and micronutrients, improve its digestibility, palatability, and functional properties. Thermal treatments are considered green, safe, and efficient as they significantly reduce the level of antinutritional factors and enhance the nutritional quality of cereals. Furthermore, cereal flours and starches as a result of dry and wet heating modulate their functionality, thus making them useful as functional ingredients in gluten-free products. Also, the products prepared from modified cereals have better sensory acceptability and nutritional value.
