Cereals processing technology

62 Cereals processing technology
Fig. 4.2 The broad range of wheat types required for different uses (Moss 1978).
improved starch qualities (such as starch-pasting properties) may be important in
regions producing noodle wheats while storage protein modification may be
more appropriate in regions producing bread wheats (Anderson 1996).
4.5.3 Process requirements: the case of beer production
The production of a specific product such as beer can be the basis for analysis of
opportunities for application of biotechnology. The traditional process from
barley to beer is depicted in Fig. 4.3. Some key attributes for malting and
brewing have been described above. The efficiency of this process may be
influenced by the composition of raw materials (especially the cereals) used and
the type of beer to be produced.
Changing composition of barley by genetic engineering might alter
performance in any of the many steps in the process of beer production (Henry
1996, McElroy and Jacobsen 1995). The production of proanthocyanidin-free