Cereals

1.	Introduction
2.	Production
2.1.	Breeding
2.2.	Cultivation
2.3.	Handling
3.	Nutritional and Technological Properties
3.1.	Structure of Cereal Grains
3.2.	Composition of Cereals-Primary Constituents
3.2.1.	Starch
3.2.2.	Proteins
3.2.3.	Pentosans
3.2.4.	Lipids
3.2.5.	Secondary Constituents
3.2.5.1.	Cellulose
3.2.5.2.	β-Glucan
3.2.5.3.	Lignins
3.2.5.4.	Lignans
3.2.5.5.	Vitamins
3.2.5.6.	Mineral Matters and Phytate
3.2.5.7.	Tannins
4.	Standards in Grain Trade
4.1.	Test Weight (TW)
4.2.	1000 Kernel Weight (TKW)
4.3.	Besatz
4.4.	Dockage
4.5.	Foreign Material
4.6.	Sprout Damage
4.7.	Chemical Characteristics that Determine Wheat Quality
5.	Uses
5.1.	Human Food and Animal Feed
5.1.1.	Wheat
5.1.2.	Rice
5.1.3.	Maize (Corn)
5.1.4.	Other Cereals
5.2.	Importance of Whole Cereals, Refined Products, and Fortification for Nutrition, Health, and Requirement
6.	Processing
6.1.	Dry-Milling Process
6.1.1.	Wheat
6.1.2.	Rye
6.1.3.	Maize
6.2.	Dehulling
6.3.	Wet-Milling Process
6.4.	Extrusion Process
7.	Specific Properties and Use of Grains
7.1.	Wheat
7.2.	Rye
7.3.	Triticale
7.4.	Barley
7.5.	Oats
7.6.	Rice
7.7.	Sorghum and Millets
7.8.	Maize (Corn)
7.9.	Pseudocereals
7.9.1.	Buckwheat
7.9.2.	Amaranth
7.9.3.	Quinoa
8.	Economic Aspects and Outlook

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