ABSTRACT
The total protein consumption of the world population is estimated at more than 100 million tonnes. Cereal proteins provide more than half of the total protein production of the world. The chemical composition of cereals is characterized by a high content of starch, a relatively significant protein content, and a relatively low lipid content. The fractionation of the cereal proteins on the basis of solubility has retained its importance to the present time. The protein concentration in the different morphological parts of the cereal grains shows big variations. Seeds of cultivated cereal plants germinate when they are morphologically mature and are placed under optimal conditions of moisture, temperature, and oxygen concentration. Generally, high-protein cereal grains contain a higher proportion of endosperm storage proteins and have a lower biological value. The solution for the contradictory needs of nutrition and bread-making technology in the future may be the practical use of gene engineering in cereal grain production.
