Cereals provide essential nutrition to humans, serving as significant sources of energy, protein, dietary fiber, minerals, vitamins, and other vital nutrients. Among cereals, wheat, barley, rice, and maize are prominent sources of food and feed. A wide variety of cereal-based products are consumed worldwide, each with specific quality requirements. Furthermore, cereals have industrial applications, such as biofuels and biodegradable products. Enhancing the quality of cereals for food, feed, and industrial purposes is of utmost importance in the global economy. However, improving processing and nutritional quality depends on understanding the chemical and genetic factors that govern quality traits. substantial progress has been made in comprehending the chemical and molecular basis of cereal quality. The book delves into the quality requirements of various wheat, rice, maize, and barley products, as well as the chemical and molecular components that determine these traits. The book also explores strategies for improving these cereals through marker-assisted selection and transgenic approaches in greater detail.

01. World wheat production, consumption and utilization 02. Bread quality 03. Soft wheat product quality 04. Durum quality 05. Dough Rheology and chemical tests 06. Gluten structure, genetics and functionality 07. Wheat grain hardness 08. Wheat starch structure, biosynthesis and quality 09. Nutritional quality of wheat. 10. Molecular breeding and transgenic approach for the improvement of wheat grain quality 11. Barley malt, feed and food quality 12. Processing and nutritional quality of rice 13. Processing and nutritional quality of maize