Food Chemistry

674 15 Cereals and Cereal Products

Table 15.4.

Yield per hectare in year 2000/2001/2002/2003/2004/2006 (dt

/ha)

Wheat

Rye

Corn

Rice

Germany

72

.8/78

.8/68

.1/65

.0/81

.7/72

.^049

.3/61

.3/50

.3/42

.9/61

.3/49

.^192

.1/88

.4/93

.8/72

.4/ 90

.9/80

.^3

-.- / -.- / -.- / -.- / -.-/ -.-

Argentina

24

.9/22

.4/20

.3/25

.3/25

.4/25

.^514

.4/13

.3/14

.0/ 9

.5/ 9

.5/11

.^554

.3/54

.5/61

.7/64

.7/ 64

.6/59

.^047

.8/57

.0/57

.5/54

.0/62

.8/70

.^6

Australia

18

.2/21

.1/ 9

.1/20

.7/17

.0/ 8

.^86

.4/ 6

.4/ 6

.4/ 6

.4/ 5

.7/ 5

.^749

.4/46

.6/55

.1/59

.4/ 49

.6/50

.^082

.6/92

.8/79

.5/95

.2/82

.3/63

.^0

China

37

.4/38

.1/37

.8/39

.3/42

.0/44

.^615

.3/13

.4/14

.5/22

.7/21

.0/35

.^146

.0/47

.0/49

.3/48

.1/ 51

.5/53

.^762

.6/61

.5/61

.9/60

.6/62

.6/62

.^6

France

71

.2/66

.2/74

.5/62

.5/75

.8/67

.^446

.1/40

.8/48

.6/40

.3/50

.5/45

.^790

.8/85

.6/89

.8/71

.2/ 89

.8/85

.^658

.4/53

.6/56

.9/56

.1/57

.1/55

.^3

India

27

.8/27

.1/27

.6/26

.2/27

.1/26

.^2

-.- / -.- / -.- / -.- / -.-/ -.-

18

.2/20

.0/16

.4/19

.8/ 20

.0/19

.^428

.5/31

.2/28

.9/30

.8/30

.5/31

.^2

Russian Fed.

16

.1/20

.6/20

.7/17

.0/19

.8/19

.^515

.8/18

.8/19

.9/18

.6/15

.4/17

.^121

.2/18

.1/28

.6/32

.2/ 40

.4/36

.^334

.9/34

.9/37

.7/31

.5/37

.7/43

.^9

Turkey

22

.4/20

.3/21

.0/20

.9/22

.3/21

.^517

.7/15

.7/17

.0/17

.1/18

.5/16

.^541

.4/40

.0/42

.0/50

.0/ 42

.9/58

.^660

.3/61

.0/60

.0/57

.2/50

.0/87

.^0

USA

28

.3/27

.1/23

.7/29

.7/29

.0/28

.^317

.8/17

.2/15

.5/17

.0/16

.9/16

.^585

.9/86

.7/81

.6/89

.2/100

.7/93

.^670

.4/72

.8/73

.7/74

.5/77

.8/76

.^9

World

27

.2/27

.5/26

.8/27

.1/29

.1/28

.^020

.4/23

.6/23

.0/21

.8/25

.2/22

.^142

.8/44

.2/43

.5/44

.4/ 49

.1/48

.^238

.9/39

.4/39

.1/39

.1/40

.0/41

.^1 Table 15.5.Average thousand kernel weight of cereals
(g)
Wheat 37 Oats 32
Rye 30 Barley 37
Corn 285 Millet 23
Rice 27

15.1.6 Celiac Disease

Wheat, rye and barley can cause celiac disease in

genetically predisposed persons; the role of oats

in this disease is uncertain. Celiac disease affects

both infants and adolescents, and in adults it is

also called sprue. It is associated with a loss of

villous structure of the intestinal mucosa; epithe-

lial cells exhibit degenerative changes and nu-

trient absorption functions are severly impaired.

Incidence of the disease varies, e. g., 0.1% of

the children are affected in central Europe and

0 .3% in Ireland. The prolamin fractions of wheat,

barley or rye are the cause of the disease, which

is therefore eliminated by a change of diet to rice,

millet or corn.

15.2 Individual Constituents

The role of constituents is of particular interest in

the processing of wheat and rye into bakery prod-

ucts.

15.2.1 Proteins

15.2.1.1 Differences in Amino Acid

Composition

The proteins of different cereal flours vary in

their amino acid composition (Table 15.10).

Lysine content is low in all cereals. Methionine

is also low, particularly in wheat, rye, barley,

oats and corn. Both amino acids are significantly

lower in flour than in muscle, egg or milk pro-

teins. By breeding, attempts are being made to

improve the content of all essential amino acids.

This approach has been successful in the case of

high-lysine barley and several corn cultivars.