ABSTRACT
Cereal-based foods are widely consumed as major staples all over the world. These foods are primarily made from grains such as wheat, maize, oats, rice, rye, barley, millet, quinoa, and sorghum. With the advancement of novel food processing technology, a wide variety of cereals are increasingly being used and processed into a variety of foods, some of which have a strong cultural background in the countries where these foods originated. Over time, the development of efficient processing, packaging, storage, and shipping technologies has provided consumers with cereal foods, which are by far the world’s primary source of energy, protein, vitamins, and minerals. Furthermore, the phenolics, tannins, selenium, and fibers found in these products have been identified as beneficial compounds due to their link to a lower risk of chronic diseases such as cardiovascular disease, inflammation, and diabetes. The industrialization of baking and confectionery is regarded as a formative step in the development of the modern world. Furthermore, within the cereals sector, breakfast cereals stand out as being dominated by product innovation and brand loyalty. This chapter provides an overview of cereal products and their industrial production. The raw materials, processing methods, and unit operation of cereal-based products such as bread, biscuits, cakes, pasta, noodles, and breakfast cereal are described in detail. Finally, potential prospects are identified in the conclusion.
