Whole-grain wheat breakfast cereal

Costabile A, Klinder A, Eava F, et al. Whole-grain wheat breakfast cereal has a prebiotic effect on the human gut microbiota a double-blind, placebo-controlled, crossover study. Br J Nutr. 2008 99 110-120. 

Among soft wheats, the best quality is the white colored because they are the most suitable for whole grain products, breakfast cereals, cookies, and cakes. Club wheats yield whiter flours compared with their red colored counterparts. In addition, white soft wheats are preferred for manufacturing whole wheat or high-fiber products. 

Table 81.2 shows TPC in decreasing order according to the maximum values reported in cereals and cereal products [4]. Cereal products had TPC (mg 100 g FW) of 131—315 forwhole grain flour bread, 111 forpurple wheat flour bread [ 16], 52 for wheat white flour bread [16], 26-156 forpurple wheat bran muffin [17], 35-114 for wheat bran muffin [17], 17-277 for infant cereals [18], 77-153 for uncooked whole wheat pasta [19], 72-93 for uncooked regular pasta [19], and 117-271 for whole meal oat breakfast cereals. 

The types of cereal food products included in this chapter are processed, packaged cereal products and certain bulk products available to consumers from retail sources, for example, granolas, ready-to-eat breakfast cereals, crackers, flours, pastas, bran, chips, snack bars, cookies, and some minimally processed, packaged whole grains (e.g., popcorn and rice). The processed products considered to be cereal foods are generally made up of wheat, maize (corn), oats, rice, rye, and millet however, cereal products also include buckwheat, amaranth, and quinoa, which are handled as cereals by the food industry. 

The breakfast cereal industry relies on the quality control parameters previously discussed for whole grains, dry- and wet-milled products, and wheat quality tests. 

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