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United States Department of Agriculture

Agricultural Research Service

Research Project: Enhance Wheat Quality, Functionality and Marketability in the Western U.S.

Location: Wheat Genetics, Quality Physiology and Disease Research

Title: Cereals/Grain -- Quality Attributes

Author
item Morris, Craig

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: March 17, 2014
Publication Date: N/A

Interpretive Summary: This encyclopedia chapter describes the quality attributes of the major cereal grains, including the important types of foods made from wheat; wheat flour quality end-product and component tests, and intrinsic quality of wheat grain and grain lots. Rice, maize, barley, sorghum and millets, oats, rye and triticale are discussed.

Technical Abstract: This encyclopedia chapter describes the quality attributes of the major cereal grains, including the important types of foods made from wheat; wheat flour quality end-product and component tests, and intrinsic quality of wheat grain and grain lots. Rice, maize, barley, sorghum and millets, oats, rye and triticale are discussed.

Last Modified: 10/23/2014
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