Cereals processing technology

4
Biotechnology, cereal and cereal products
quality
R. J. Henry, Southern Cross University, Lismore
4.1 Introduction: productivity, product quality and safety
The value of cereal crops can be improved in two main ways. Firstly, the
quantity of crop produced can be increased and secondly, the quality of the
harvested grain can be enhanced. Linked to the question of quality is also the
improvement of safety (Henry and Kettlewell 1996). These two approaches are
not entirely independent. Improvements in the productivity of cereal varieties
can be associated with improved quality of the grain.
Removing constraints imposed by biotic stress (the impact of pests and
diseases) is an attractive option for improving the productivity of cereal
crops. The introduction of genes conferring resistance to major pests and
diseases provides an opportunity to improve productivity by removing the
losses associated with the specific disease targeted. The introduction of
herbicide resistance into cereal crops allows a reduction of losses associated
with competition from weeds. Both these approaches may lead to associated
improvements in grain quality. Freedom from weeds can reduce or eliminate
the problem of weed seed contamination in cereal grain. Removal of disease
constraints may result in improved grain quality avoiding the losses in
quality associated with the presence of disease organisms in the crop.
Diseases often result in reduced grain size and associated quality
deterioration.
The quality of cereal grain may be improved either in a nutritional sense or
by improving the processing properties of the grain. Most conventional plant
breeding has addressed the need for appropriate processing qualities in new
cereal varieties. Biotechnology may allow more emphasis to be placed on novel
alterations of nutritional quality.