List of Figures and Tables xiii

List of Contributors xvii

Preface xix

1 Processing Technologies for Healthy Grains: Introduction 1
Milica Pojic ́ and Uma Tiwari

1.1 Healthy Grains: What Are They? 1

1.2 Cereals and Pseudocereals: Production, Nutritional Value, and Utilization 2

1.3 Cereal Byproducts for Food and Feed Utilization 4

1.4 Challenges in Healthy Grain Processing: Traditional vs Innovative Processing 4

1.5 Relevance of this Book 5

Acknowledgment 6

References 6

2 Introduction to Cereal Processing: Innovative Processing Techniques 9
Uma Tiwari and Milica Pojic ́

2.1 Introduction 9

2.2 Characteristics of Cereals 11

2.2.1 Cereal’s Inflorescences 11

2.2.2 Cereal’s Roots 11

2.2.3 Cereal’s Stems and Leaves 11

2.3 Kernel Structures 12

2.3.1 Rice 12

2.3.2 Wheat 13

2.3.3 Maize 13

2.3.4 Barley 14

2.3.5 Oats 14

2.3.6 Rye 14

2.3.7 Sorghum 15

2.3.8 Millet 15

2.4 Processing of Cereals 15

2.5 Innovations in Post‐harvest Processing 16

2.5.1 Irradiation of Cereal Grains 16

2.5.2 Ozone Technology in Post‐harvest Cereal Processing 16

2.5.3 Cold Plasma Technology in Post‐harvest Cereal Processing 18

2.6 Innovations in Primary Cereal Processing 18

2.6.1 Dry Milling of Cereals 18

2.6.2 Novel Fractionation Methods 19

2.6.3 Alteration of the Techno‐functional Properties of Cereals and Flours 20

2.7 Innovations in Secondary Cereal Processing 24

2.7.1 Innovations in Bioprocessing 24

2.7.2 Innovative Cereal Extrusion 26

2.7.3 Innovative Baking 27

2.8 Conclusion 28

Acknowledgment 28

References 28

3 Pseudocereals as Healthy Grains: An Overview 37
Muriel Henrion, Emilie Labat, and Lisa Lamothe

3.1 Introduction 37

3.2 Pseudocereals: Origin, Production, and Utilization 37

3.2.1 Buckwheat 38

3.2.2 Quinoa 39

3.2.3 Amaranth 40

3.3 Processing of Pseudocereals 41

3.3.1 Enzymatic Processing of Pseudocereals 41

3.3.2 Germination of Pseudocereals 41

3.3.3 Fermentation Processing of Pseudocereals 42

3.3.4 Thermal Processing Methods for Pseudocereals 43

3.3.5 Pseudocereals in Gluten‐Free Processing 45

3.4 Emerging Significance of Pseudocereals 46

3.4.1 Nutritional Value of Pseudocereals 46

3.5 Functional Ingredients of Pseudocereals 50

3.5.1 Phenolic Compounds 50

3.5.2 Bioactive Peptides 52

3.6 Conclusion and Future Perspectives 52

References 53

4 Advances in Conventional Cereal and Pseudocereal Processing 61
Vijaykrishnaraj Muthugopal Sasthri, Nivedha Krishnakumar, and Pichan Prabhasankar

4.1 Introduction 61

4.2 Conventional Grain Processing 62

4.2.1 Mechanical Processing 62

4.2.2 Thermal Processing 64

4.3 Bioprocessing of Cereals and Pseudocereals 68

4.3.1 Enzyme‐assisted Cereal and Pseudocereal Processing 68

4.3.2 Fermentation in Cereal Processing 70

4.3.3 Biorefinery Processing 72

4.4 The Impact of Processing on the Nutritional Composition of Cereals and Pseudocereals 74

4.4.1 The Impact of Thermal Processing 74

4.4.2 The Impact of Malting and Germination 75

4.4.3 The Impact of Mechanical Processing 75

4.5 Conclusion and Perspectives of Emerging Technologies in Cereal Processing 76

References 76

5 Healthy Grain Products 83
Aleksandra Mišan, Anamarija Mandic ́, Tamara Dapčevic ́ Hadnadev, and Bojana Filipčev

5.1 Introduction to Different Types of Healthy Grain Products and Their Specific Features 83

5.1.1 Healthy Grain Products with Enhanced Dietary Fiber Content 84

5.1.2 Healthy Grain Products with Enhanced Bioactive Compounds 84

5.2 Nutritional Profile and Health Benefits of Healthy Grain Products 87

5.2.1 Nutritional Profile of Bran 88

5.2.2 Nutritional Profile of the Aleurone Layer 89

5.2.3 Anthocyanin and Carotenoid‐Pigmented Grains 90

5.3 Bioaccessibility and Bioavailability of Nutritional Compounds 91

5.3.1 Bioaccessibility and Bioavailability of Polyphenols 92

5.3.2 Bioaccessibility and Bioavailability of Fibers 94

5.3.3 Bioaccessibility and Bioavailability of Minerals 94

5.4 Rheological and Structural Properties of Healthy Grain Products 95

5.4.1 Properties of Bakery Products 95

5.4.2 Properties of Pasta Products 97

5.4.3 Properties of Extruded Products 98

5.4.4 Properties of Flour Confectionery Products 99

5.5 Technological Challenges in the Production of Healthy Grain Products 99

5.6 Conclusion 100

Acknowledgment 100

References 101

6 Sprouted Cereal Grains and Products 113
Alessandra Marti, Gaetano Cardone, and Maria Ambrogina Pagani

6.1 Introduction 113

6.2 Definition 114

6.3 Mechanisms of Grain Germination 115

6.3.1 Effect of Germination on the Carbohydrate Complex of Cereal Grains 117

6.3.2 Effect of Germination on the Protein Complex of Cereal Grains 117

6.4 Nutritional Profile of Germinated Cereal Grains and Their Health Benefits 118

6.5 From Traditional to Industrial Germination Processes 126

6.6 Utilization of Germinated Cereal Grains in Different Food Products 127

6.6.1 Malting for Brewing Products 127

6.6.2 Bakery Products 128

6.7 Monitoring of Seed Germination 130

6.7.1 Falling and Stirring Number 131

6.7.2 Amylograph 131

6.7.3 Alpha‐Amylase Activity 133

6.8 Conclusion and Further Remarks 135

References 135

7 Novel Ingredients from Cereals 143
Dominic Agyei, Jaison Jeevanandam, Christian Kwesi Ofotsu Dzuvor, Sharadwata Pan, Michael Kobina Danquah, Caleb Acquah, and Chibuike C. Udenigwe

7.1 Introduction 143

7.2 Structure, Biochemistry, and Bioactivity of Cereal Ingredients 144

7.2.1 Carbohydrates 144

7.2.2 Proteins, Peptides, and Amino Acids 146

7.2.3 Lipids 150

7.2.4 Secondary Metabolites 151

7.2.5 Other Minor Components 155

7.3 Production Strategies for Cereal Ingredients 157

7.3.1 Production Strategies for Cereal Carbohydrates 157

7.3.2 Production Strategies for Cereal Proteins and Peptides 158

7.3.3 Production Strategies for Cereal Lipids 158

7.3.4 Production Strategies for Cereal-Based Secondary Metabolites 159

7.3.5 Production Strategies for Vitamins and Minerals from Cereal 160

7.4 Food Applications of Cereal Ingredients 160

7.4.1 Nutritional Applications 161

7.4.2 Health Applications 162

7.5 Conclusion and Future Outlook 164

References 164

8 Innovative Gluten‐Free Products 177
Cristina M. Rosell, Mehran Aalami, and Sahar Akhavan Mahdavi

8.1 Introduction 177

8.2 Gluten‐Free Foods 178

8.2.1 Bakery Products 179

8.2.2 Pasta and Extruded Products 180

8.2.3 Other Gluten‐Free Products 180

8.3 Processing Techniques for Improving Gluten‐Free Products 181

8.3.1 Conventional Physical Treatments 181

8.3.2 Emerging Technologies 183

8.3.3 Biotechnological Approaches 187

8.4 Conclusion and Further Remarks 190

References 191

9 Cereal‐Based Animal Feed Products 199
Abirami R. Ganesan and Gaurav Rajauria

9.1 Introduction 199

9.2 Cereal Grains and By‐Products as Feedstuff 206

9.2.1 Nutritional Value of Cereal Grains Used for Animal Feed Products 206

9.2.2 Nutritional Value of Cereal By‐Products Used for Animal Feed 211

9.3 Processing Methods of Cereal Grains for Feed Purposes 214

9.3.1 Primary Processing Methods 214

9.3.2 Secondary Processing Methods 215

9.4 Safety Risk and Hazards 218

9.5 Conclusion and Future Perspectives 219

References 220

10 The Consumption of Healthy Grains: Product, Health, and Wellness Trends 227
Catherine Barry‐Ryan, Marco Vassallo, and Milica Pojic ́

10.1 Introduction 227

10.2 Benefits of Wholegrain Consumption and Consumers 228

10.3 Consumers’ Attitudes Toward Behavior 228

10.4 Consumers’ Attitudes Toward Consumption of Healthy Grains 230

10.4.1 The Role of Self‐Referencing Task in Food Choice 230

10.4.2 The Role of Food Labeling and Nutrition and Health Claims in Food Choice 231

10.5 Clean‐Label Trend in Grain Products 235

10.6 Healthy Grain Products on the Market 237

10.6.1 Whole Grain Products 237

10.6.2 Low Glycemic Index Products 237

10.6.3 Fortified Grain‐Based Products 238

10.6.4 Supplemented Cereal‐Based Products 239

10.6.5 Gluten‐Free Products 239

10.6.6 Reduced Salt and Sugar Products 240

10.6.7 Fiber‐Rich Products and Fiber Consumption 241

10.6.8 Sourdough Products 241

10.6.9 Cereal‐Based Products with Bioactive Benefits 242

10.6.10 Cereal‐Based Beverages 242

10.7 Conclusion and Future Perspectives 243

Acknowledgment 244

References 244

11 Assessing the Environmental Impact of Processed Healthy Grains 251
Nicholas M. Holden and Mingjia Yan

11.1 Introduction 251

11.1.1 The Role of LCA in Grain Processing 252

11.2 Impact Assessment: Life Cycle Assessment 254

11.2.1 LCA Definition 254

11.2.2 The LCA Methods 255

11.2.3 Types of LCA 256

11.3 LCA Study 258

11.3.1 Goal and Scope 259

11.3.2 Life Cycle Inventory 262

11.3.3 Life Cycle Impact Assessment 265

11.3.4 Life Cycle Interpretation 268

11.4 LCA Studies on Cereal and Cereal‐Based Products Processing 270

11.5 Conclusion 271

References 271

Index 277