Encyclopedia of Grain Science

Origin and Distribution......Page 1
 Cultivation Practices......Page 2
 Morphology of the Plant......Page 3
 Protein......Page 4
 Nutritional disadvantages......Page 5
 Uses......Page 6
 Further Reading......Page 7
 Relevant Websites......Page 8
 Introduction......Page 9
 USA......Page 10
 Canada......Page 11
 Western Europe......Page 13
 Relevant Websites......Page 16
 The International Agricultural Research™Centers......Page 17
 Asia Pacific......Page 18
 Central and South America......Page 23
 Africa and the Middle East......Page 24
 Relevant Websites......Page 25
 Current and Future Challenges......Page 26
 Mobilizing Grain Science for Development......Page 27
 Evolving Research Agenda, Steadfast Focus on Fundamentals......Page 28
 Wheat......Page 30
 Rice improvement in Africa......Page 31
 Regional impact......Page 32
 Conserving Biodiversity......Page 33
 Back to the Future......Page 34
 Further Reading......Page 35
 Relevant Websites......Page 0
 Grain Processing Companies......Page 36
 Seed and Grain Biotechnology Companies......Page 37
 Increased Planning and Collaboration......Page 38
 Changes in Research Subject Matter......Page 39
 Institutional Trends......Page 40
 Global Distribution, Varieties, and Commercial Importance......Page 41
 Handling, Grading, and Storage......Page 42
 Chemical and Nutritional Composition......Page 43
 Food Uses......Page 45
 Further Reading......Page 47
 Introduction......Page 48
 Molecular Dissection of Quantitative Traits......Page 49
 Comparative Genomic Mapping......Page 50
 Progress in Rice Genetics......Page 51
 Heading date......Page 52
 Resistance to disease......Page 53
 Tolerance to adverse soils......Page 58
 Marker-Assisted Selection......Page 59
 Relevant Websites......Page 60
 Breeding for High Yield and Wide Adaptability......Page 61
 Breeding for Grain Quality and Improved Nutrition......Page 62
 Breeding for Overcoming Stress Factors......Page 63
 Exploitation of Heterosis......Page 64
 Cross-Breeding......Page 65
 Tissue Culture......Page 66
 Marker-Assisted Selection......Page 67
 Introduction......Page 68
 Rice Starch......Page 69
 Guo-Ba......Page 70
 Bi-Tai-Ba......Page 72
 Further Reading......Page 73
 Introduction......Page 74
 Wildrice Species......Page 75
Zizania palustris L.......Page 76
 History of Cultivation/Domestication......Page 78
 Genetics and Breeding......Page 79
 Processing......Page 81
 Nutritional Properties......Page 82
 Markets and Uses......Page 83
 Further Reading......Page 84
 Botanical Classification......Page 85
 Proximate Composition and Nutritional Properties of Rye Grain......Page 86
 Genetics, Plant Breeding, and Agronomy......Page 87
 Grading Rye Grain and Primary Processing......Page 89
 Uses of Rye......Page 90
 Relevant Websites......Page 91
 The Range of Societies......Page 92
 AACC Resources......Page 93
 ICC Organization and Activities......Page 94
 The American Societies of Agronomy, Crop, and Soil Science......Page 95
 Further Reading......Page 96
 Snack Consumption Patterns......Page 97
 Types of Snack Foods......Page 98
 Corn and Tortilla Chips......Page 100
 Common ingredients used for extruded snacks......Page 101
 Cereal sources......Page 102
 Fried collets......Page 104
 Co-Extruded Snacks......Page 105
 Introduction......Page 107
 Characteristics, Morphology, and Phenology......Page 108
 Conventional Approaches/Classical Breeding......Page 109
 Germplasm Assemblage and Utilization......Page 110
 The Selection and Testing Process......Page 112
 Population Improvement and Recurrent Selection......Page 113
 Farmer Participatory Breeding......Page 114
 Agronomy and Protection Breeding......Page 115
 Breeding Sorghum for Specific  End Uses......Page 116
 Harvesting of Sorghum......Page 118
 Drying, Threshing, and Cleaning of Sorghum Grain......Page 119
 Storage of Grain......Page 120
 Storage Structures......Page 121
 Storage Pests......Page 122
 Selection of a Storage Structure......Page 123
 Future Prospects......Page 124
 Introduction......Page 125
 Grain Structure and Physical Properties......Page 126
 Starch......Page 128
 Enzymes......Page 129
 Food Uses......Page 130
 Malting Sorghum and Brewing......Page 132
 Nutritional Value......Page 133
 Further Reading......Page 134
 Origin......Page 135
 Germplasm Utilization......Page 136
 Germplasm Utilization (North America) - G. max......Page 138
 Breeding Objectives......Page 140
 Breeding Methodology......Page 141
 Hybrid Soybean......Page 142
 Molecular Genetics......Page 143
 Further Reading......Page 144
 Planting Options......Page 145
 Pest Management......Page 146
 Increasing Water Use for Transpiration......Page 147
 Increasing Harvest Index......Page 149
 Nitrogen Nutrition and Drought Response......Page 150
 Accumulation of Seed Components......Page 151
 Temperature during Seed Filling......Page 152
 Management Factors......Page 153
 Introduction......Page 154
 Proteins......Page 155
 Methods to Measure Composition......Page 156
 Grading Standards......Page 157
 Processing......Page 158
 Fatty Acid Composition......Page 159
 Refining of Soybean Oil......Page 160
 Hydrogenation......Page 162
 Crystallization and Fractionation......Page 163
 Soap Stock......Page 164
 Oxidative Quality of Soybean Oil......Page 165
 Mayonnaise and Salad Dressing......Page 166
 Introduction......Page 167
 Proximate Compositions......Page 168
 Essential Amino-Acid Contents......Page 169
 Health Benefits of Soy Proteins......Page 170
 Fat Binding......Page 171
 Specialty Soy-Protein Foods and Ingredients......Page 172
 Introduction......Page 173
 Tempeh......Page 174
 Salted Black Beans or Soy Nuggets......Page 175
 Mold stage......Page 176
 Soymilk Yogurt......Page 177
 Soy Sauce......Page 178
 Koji production......Page 179
 Moromi stage......Page 180
 Miso......Page 181
 Tempeh......Page 182
 Further Reading......Page 183
 Soymilk Production......Page 184
 Tofu......Page 187
 Soymilk- and Tofu-Based Foods......Page 189
 Okara Composition......Page 190
 Okara fiber component......Page 191
 Fermentation for Nonfood Products......Page 192
 Further Reading......Page 193
 Introduction......Page 194
 Composition and Properties......Page 195
 Starch Used in Paper Production......Page 196
 New and Future Uses of Starch......Page 198
 Food Uses of Starches......Page 200
 Introduction......Page 201
 Methods used in amylose estimation......Page 202
 Amylopectin......Page 203
 Gelatinization......Page 204
 Methods in the analysis of starch gelatinization......Page 205
 Measurement of pasting properties......Page 206
 Swelling and Solubility......Page 207
 Differential scanning calorimetry......Page 208
 X-ray analysis......Page 209
 Further Reading......Page 210
 The Monomer and Linkages......Page 211
 Starch Polymer Types......Page 212
 Levels of Organization......Page 214
 Starch-Bound Proteins......Page 215
 Dissociation Chemistry......Page 216
 Mutant Starches......Page 217
 Modification......Page 218
 Methods of Production and Applications......Page 219
 Stabilization......Page 220
 Pregelatinization......Page 221
 Relevant Website......Page 222
 Starch from Different Cereals......Page 223
 Pathway Preceding Starch Biosynthesis......Page 224
 ADPG Pyrophosphorylase......Page 225
 Starch Branching Enzymes......Page 227
 Other Enzymes with Potential Roles in Synthesis......Page 228
 Future Work......Page 229
 Further Reading......Page 230
 Introduction......Page 231
 Types of Storage Needed at All Stages of Handling......Page 232
 Monitoring Moisture during Storage......Page 233
 Natural Drying Methods......Page 234
 The Future......Page 235
 Grain Invertebrates......Page 236
 Biomass Consumption......Page 237
 Collateral Problems of Control......Page 238
 Inspection......Page 239
 Gaseous Phosphine......Page 240
 Future Prospects......Page 241
 Relevant Websites......Page 242
 Chemical Insecticides......Page 243
 Safety use considerations......Page 245
 Effect of temperature on insects......Page 246
 Heat disinfestation......Page 247
 Controlled Atmospheres......Page 248
 Mechanical Impact, Turning, and Pneumatic Conveying......Page 249
 Decontamination Methods......Page 250
 The Potentialities of Computer-Aided Decision Systems......Page 251
 Further Reading......Page 252
 Introduction......Page 253
 Grain Cleaning......Page 254
 Moisture Content and Allowable Safe Storage Times......Page 255
 The Main Objectives of Drying......Page 257
 In-Bin Grain Drying in Practice......Page 258
 Preliminary Considerations......Page 259
 Practical Implementation of Cooling Aeration......Page 260
 Future Prospects......Page 261
 Relevant Websites......Page 262
 History......Page 263
 Production Practices in North America......Page 264
 Birds......Page 266
 Hulls......Page 267
 Further Reading......Page 268
 Relevant Websites......Page 269
 Taxonomy - A System of Names  to Avoid Confusion......Page 270
 Taxonomy - A System of Relationships......Page 271
 The Use of Genus and Species Names......Page 273
 Taxonomy - Rank and Hierarchy......Page 274
 Cultivated Plant Taxonomy......Page 277
 Future Trends in Taxonomy......Page 278
 Relevant Websites......Page 279
 Cultivation and Production......Page 280
 Harvesting and Storage......Page 281
 Pericarp......Page 282
 Carbohydrate......Page 283
 Ash and minerals......Page 285
 Usage......Page 286
 Fermentation......Page 287
 Prospects, Problems, and Recommendations......Page 288
 Introduction......Page 289
 Wheat Flour Tortillas......Page 290
 Table Tortillas from Maize......Page 292
 Fried/Snack Products......Page 294
 Chemistry of Nixtamalization (Alkaline Cooking)......Page 295
 Nutritional Value......Page 296
 Introduction......Page 297
 Origin and Types......Page 298
 Adaptation and Production......Page 299
 Usage......Page 300
 Future Prospects......Page 301
 Further Reading......Page 302
 Historical Background......Page 303
 Plant Breeders’ Rights Requirements......Page 304
 The Phenol Test......Page 305
 Gel Electrophoresis......Page 306
 SDS gel electrophoresis......Page 307
 Mass Spectrometry (MS)......Page 308
 Clarification of the Aim of Identification......Page 309
 Grain Sampling and Statistics......Page 310
 Relevant Websites......Page 311
 Historical Background......Page 312
 PBR - Background and  the Role of UPOV......Page 313
 Variety Registration and PBR Schemes in the European Union......Page 315
 PBR Schemes in North America......Page 316
 Advantages and Difficulties with Present PBR Systems......Page 317
 Further Reading......Page 318
 Relevant Websites......Page 319
 Taxonomy of Wheat and Its Relatives......Page 320
 Gene Location by Monosomic Analysis......Page 321
 Telocentric Chromosomes......Page 322
 Interspecific Crosses and Gene Transfer......Page 323
 Wheat Genetics......Page 324
 The Genetics of Stress Resistance......Page 325
 Relevant Websites......Page 326
 Working at the Phenotype Level......Page 327
 Biological Component......Page 328
 Role of Germplasm Collections for New Trait Discovery......Page 329
 Factors Influencing the Sequence of Trait Selection and Choice of Breeding Method......Page 330
 Emerging and Enabling Technologies......Page 331
 Relevant Websites......Page 333
 Classes of Wheat......Page 334
 Soil Factors......Page 335
 Varieties and Seeds......Page 336
 Planting......Page 337
 Irrigation......Page 338
 Asia......Page 339
 North America......Page 340
 Oceania......Page 341
 Eastern Europe and Western Asia......Page 342
 Western Europe......Page 343
 Introduction......Page 344
 Historical Perspective......Page 345
 Meeting Appropriate Grain-Quality Standards......Page 346
 Testing to Ensure Grain-Quality Standards......Page 347
 Quality Specifications of Individual Countries......Page 348
 Transportation of Grain......Page 349
 Storage......Page 350
 Future Prospects......Page 351
 The Quality Feedback Chain......Page 352
 Testing Grain Quality......Page 353
 USA......Page 354
 Australia......Page 355
 USA......Page 357
 Europe......Page 358
 Further Reading......Page 359
 Historical Background......Page 360
 Structure and Composition of the Wheat Kernel and Flour......Page 361
 Wheat Cleaning......Page 362
 Mill Equipment......Page 364
 Hard Common Wheat Milling......Page 366
 Divide Milling......Page 367
 Milling By-Products......Page 368
 De-Branning (Preprocessing)......Page 369
 Relevant Websites......Page 371
 Global Wheat Production and Trade......Page 372
 Marketing Overview......Page 373
 United States......Page 374
 Canada......Page 375
 Australia......Page 377
 Argentina......Page 378
 Conclusion......Page 379
 Introduction......Page 380
 Starch Particle Size Distribution/B Starch......Page 381
 Pentosans......Page 382
 The Modified Martin Process......Page 383
 Westfalia Three-Phase Process or Tricanter Process......Page 384
 Wheat Flour Characteristics......Page 386
 Further Reading......Page 387
 The Bran......Page 388
 The Endosperm......Page 391
 Light Microscopy......Page 392
 Scanning Electron Microscopy (SEM)......Page 393
 Flour Milling......Page 394
 Conclusion......Page 396
 Introduction......Page 397
 Descriptive Rheological Measurements......Page 398
 Recording Dough Mixers......Page 399
 Extensional Instruments......Page 402
 Fundamental Rheological Tests......Page 403
 Dynamic oscillation measurements......Page 404
 Creep and relaxation measurements......Page 407
 Baking Quality and Rheology......Page 408
 Proof and Baking......Page 410
 Summary......Page 411
 Further Reading......Page 412
 Historical Perspective......Page 413
 Why Is Protein Important?......Page 414
 Why Are Growth Conditions Important?......Page 415
 Determination of Protein Quality versus Quantity......Page 416
 The Gliadin Proteins......Page 417
 The Glutenin Proteins - Polymers of Polypeptides......Page 418
 Relevant Websites......Page 420
 Historical Perspective......Page 421
 Health Claims in the USA......Page 422
 Compositional Differences between the Grain Components......Page 423
 Strengths of the Whole-Grain Health Claims......Page 424
 Conclusions......Page 425
 Relevant Websites......Page 426
Relevant Websites......Page 427
Use of this List......Page 444
Relevant Websites......Page 452
Commercial Websites......Page 453
Method Development......Page 456
Chemical Composition......Page 457
Conclusion......Page 466
Relevant Websites......Page 467
Historical Perspective - The Metric System......Page 468
The International System (SI) of Units......Page 469
Units of Grain Harvesting......Page 470
Units for Cereal Chemistry Testing......Page 471
Resistance Units and the Mixograph......Page 472
Conclusion......Page 473
Further Reading......Page 474
Relevant Websites......Page 475