CHAPTER 23 Inspection of Cereal Grains

23.1 Introduction

Cereal grains are among the most important of the foods we grow. A large proportion of cereal grains is milled and marketed as flour, which is then used to produce bread, cakes, biscuits, and many other commodities. Cereal grains can also be processed in a number of other ways (such as crushing), and thus they form the basis of many breakfast cereals. In addition, some cereal grains, or cereal kernels, are eaten with a minimum of processing. Rice is an obvious member of this category—though whole wheat and oat grains are also consumed as decorative additives to “granary” loaves.

Wheat, rice, and other cereal grains are shipped and stored in huge quantities measured in millions of tons, ...

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