We have recently contributed 3 chapters to the ICC Handbook of 21st Century Cereal Science and Technology (eds Shewry, Koksel and Taylor, 2023), published by Elsevier. They are ‘Dry Milling of Wheat and Other Products’, ‘Western Breads: Current Technologies and Future Challenges’ and ‘Soft Wheat Products’ (biscuits, cakes and cookies).
Collectively, this book highlights the importance of cereals and presents insights into the structure of cereal grains. It encompasses the 8 most commonly grown cereals and a number of pseudocereals. This comprehensive review will help with the dissemination of cereal science and technology, the development of international standard testing methods and provide a sound basis for future cereals research.