Preface to the second edition
Preface to the first edition
Assessing and managing quality at all stages of the grain chain / Colin Wrigley
The cereal grains: Providing our food, feed and fuel needs / Colin Wrigley
The diversity of uses for cereal grains / Ian Batey
Cereal-grain morphology and composition / Colin Wrigley
Wheat: Grain-quality characteristics and management of quality requirements / Surjani Uthayakumaran and Colin Wrigley
Durum wheat: Grain-quality characteristics and management of quality requirements / Ray Hare
Rye: Grain-quality characteristics and management of quality requirements / Colin Wrigley and Walter Bushuk
Triticale: Grain-quality characteristics and management of quality requirements / Colin Wrigley and Walter Bushuk
Barley: Grain-quality characteristics and management of quality requirements / Marta S. Izydorczyk and Michael Edney
Oats: Grain-quality characteristics and management of quality requirements / Pamela Zwer
Corn: Grain-quality characteristics and management of quality requirements / Zoltán Gyóri
Rice: Grain-quality characteristics and management of quality requirements / Melissa Fitzgerald
Sorghum and millets: Grain-quality characteristics and management of quality requirements / John R.N. Taylor and Kwaku G. Duodu
Ancient wheats and pseudocereals for possible use in cereal-grain dietary intolerances / Ferenc Békés, Regine Schoenlechner, and Sándor Tömösközi
Food safety aspects of grain and cereal product quality / Anton J. Alldrick
Breeding for grain-quality traits / Zoltán Bedő, László Láng, and Mariann Rakszegi
Identification of grain variety and quality type / Crispin A. Howitt and Diane Miskelly
The effects of growth environment and agronomy on grain quality / Michael Gooding
Analysis of grain quality at receival / Stephen Delwiche and Diane Miskelly
Maintaining grain quality during storage and transport / Ian Batey
Biosecurity: Safe-guarding quality at all stages of the grain chain / David R. Eagling, Bill Magee, Pat J. Collins, Yong Lin Ren, Yang Cao, and Fujun Li
Assessing and managing wheat-flour quality before, during, and after milling / Diane Miskelly and Dai Suter
Industrial processing of grains into co-products of protein, starch, oils, and fibre / Ian Batey, Colin Wrigley, and Diane Miskelly
Optimisation of end-product quality for the consumer / Diane Miskelly
Grain quality: The future is with the consumer, the scientist, and the technologist / Colin Wrigley, Ian Batey, and Diane Miskelly
Appendix 1: Composition of grains and grain products / Denise L. King, Bhaskarani Jasthi, and Janet Pettit
Appendix 2: Equivalence between metric, U.S., and Chinese units for the grain industry / Colin Wrigley

Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings