Principles of Cereal Science and Technology, Third Edition
Cereal grains, like all biological materials, vary widely in their chemical composition. The variation is quite noticeable in the protein content. Wheat, for instance, varies from less than 6% to more than 27% in protein content, although most commercial samples are between 8 and 16% protein. The proteins in cereals are important from a nutritional point of view. In the case of wheat, the protein also has a drastic impact on functionality. This is undoubtedly the reason for the wheat storage protein, gluten, being the most-studied cereal protein. Gluten is believed to be mostly responsible for the breadmaking capabilities of wheat flour. We discuss this protein in more detail in this chapter.