Bioactive Factors and Processing Technology for Cereal

Foods

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Preface

The book summarizes the reported health benefits of bioactive factors in cereal
foods and the potential mechanisms behind. It focuses on potential mechanisms that
contribute to the different effects of bioactive factors on obesity, diabetes, and other
metabolic diseases. It could help clarify some dilemmas and encourage further
investigations in this field, aiming for promoting the consumption of cereal foods or
whole-grain foods to reduce the risk of chronic diseases and improve daily dietary
nutrition in the near future. The book is written for researchers and graduate stu-
dents in the field of nutrition, food science, molecular biology, etc.

Beijing, China Jing Wang

Baoguo Sun
Guelph, Canada RongTsao Cao

v
Contents

1 Market and Consumption of Cereal Foods ������������������������������������������    1

Fei Guo and Xiaochen Dong
2 Technologies for Improving the Nutritional Quality of Cereals����������   19
RongTsao Cao
3 Corn����������������������������������������������������������������������������������������������������������   33
Jingwen Xu, Yonghui Li, and Weiqun Wang
4 Barley��������������������������������������������������������������������������������������������������������   55
Lingxiao Gong
5 Rice������������������������������������������������������������������������������������������������������������   65
Huijuan Zhang
6 Wheat and Wheat Hybrids����������������������������������������������������������������������   77
Xueling Zheng, Jiaying Shang, Qinghua Yue, and Mingfei Li
7 Sorghum���������������������������������������������������������������������������������������������������� 103
Tongcheng Xu
8 Buckwheat������������������������������������������������������������������������������������������������ 137
Hongyan Li
9 Rye������������������������������������������������������������������������������������������������������������ 151
Guangli Feng
10 Bioactives from Millet: Properties and Effects of Processing
on Bioavailability�������������������������������������������������������������������������������������� 171
Taiwo O. Akanbi, Yakindra Timilsena, and Sushil Dhital
11 Oats������������������������������������������������������������������������������������������������������������ 185
Sumei Zhou, Litao Tong, and Liya Liu

vii
viii Contents

12 Quinoa������������������������������������������������������������������������������������������������������ 207
Jie Liu
13 Amaranth�������������������������������������������������������������������������������������������������� 217
Maryam Iftikhar and Majid Khan
14 Other Typical Pseudo-cereals in Diet ���������������������������������������������������� 233
Kalekristos Yohannes Woldemariam
About the Editors

Dr. Jing Wang is a Professor at the Department of Food Science and Technology,
Beijing Technology & Business University.

Dr. Baoguo Sun is a Professor at the Department of Food Science and Technology,
Beijing Technology & Business University. Further, he is an Academician of the
Chinese Academy of Engineering.

Dr. Rong Tsao Cao is a Research Scientist in the Food Research Program,
Agriculture & Agri-Food Canada.

ix
Chapter 1
Market and Consumption of Cereal Foods

Fei Guo and Xiaochen Dong

1.1 Introduction

This chapter mainly introduces the market and consumption trend of four kinds of
cereal food, namely, baked cereal foods, fermented cereal food, extruded cereal
food, and premixed cereal powder. The content includes the definition, the market
volume, the market sales, the consumer behavior, the consumer cognition, the future
development trend, and so on. Different kinds of cereal food are different in tech-
nology, taste, product orientation, and so on.

1.2 Baked Cereal Foods

Baked cereal food is made from a variety of ingredients, including wheat flour, oil,
sugar, salt, egg, milk, and so on. Generally, baked cereal goods are bread, biscuits,
cakes, mooncakes, pancakes, pies, etc [1].
The global baking industry is growing steadily. According to the Euromonitor (a
world authoritative market research institution), the market size surpassed $300 bil-
lion in 2016, with a compound annual growth rate of 3.54% from 2002 to 2016. The
global market of packaged baked cereal products shows a trend of polarization. On
the one hand, the mature Western market is growing slowly. On the other hand, the
Asian market is developing rapidly, due to the low market penetration, the changes
of consumers’ diets, and the increase of disposable incomes [2].

F. Guo (*)
COFCO Nutrition & Health Research Institute, Beijing, China
e-mail: [email protected]
X. Dong (*)
Consumer Insight and Market Research Center, NHRI, COFCO, Beijing, China
e-mail: [email protected]

© Springer Nature Singapore Pte Ltd. 2019 1

J. Wang et al. (eds.), Bioactive Factors and Processing Technology
for Cereal Foods, https://doi.org/10.1007/978-981-13-6167-8_1
2 F. Guo and X. Dong

At present, the global baked cereal food market shows the following
characteristics. Firstly, baked sweets in many mature Western markets are having a
great boom; low-sugar products still have room for development and improvement.
In the United States, for example, bread had a CAGR of 1.3% in the past 5 years,
compared with 4.1% for baked sweets. In the United Kingdom, the CAGR for baked
sweets was 1.9%, while bread/bread products declined to 0.8%. In Germany, baked
sweets increased by 1.7%, but bread/bread products dropped to 0.5%. Low sugar/no
sugar/sugar reduction claims show signs of rising in all categories, but global
offerings with such claims accounted for only 2% of cakes, pastries, and sweets in
2016; there are only three parts in baking mixtures and ingredients, in bread and
bread products, only four. In some regions, such as Latin America, where obesity
and glucose problems have increased in recent years, low-sugar/ sugar-free/sugar-
reducing products accounted for 1/10 of the bread products on the market in 2016,
two times of the global average. In France, United States, and China, innovative
sugar-reduced products also appeared on the market, and the product lines are
similar to Latin America.
Secondly, the flavor innovation in the packaged baked sweets market is still less
developed, especially when comparing to the baked foods in catering channel. For
example, restaurants add spicy and salty flavors to desserts, doughnuts, and cup-
cakes to make colorful packaging and more diverse flavors. Chocolate and fruit
flavors dominate the retail market of packaged cakes in the United States. Some new
flavors have also come out to the market, such as cinnamon (spices) and salty cara-
mel. It is worth noting that salty caramel is still a relatively new flavor applied in the
retail cake products, indicating that the packaged cake market has been out of date.
Thirdly, there are more and more seasoned products of bread. In 2016, for
example, the ratio of unseasoned/plain bread of all bread and bread products on the
market has fallen from 67% 5 years ago to 61%. Globally, fruit and vegetable flavors
(mainly garlic, tomatoes, raisins, onions, and olives) are the most common ones.
Fruit and vegetable flavors are nothing new, but recently, there has been a significant
change – the proportion of fruit and vegetable flavors in bread is changing to high-
light the healthy characteristics of the product. Other important flavors used in bread
include dairies (mainly cheese, butter, and milk), herbs, and spices (mainly herbs,
rosemary, salt, and cinnamon) [3].
Baked cereal goods mainly originated from Western countries. The main
contributor of consumption in global baked cereal market is from Europe and
America. However, with the continuous development of the industry, the
popularization of products, and the improvement of consumption level, baked cereal
products have also registered significant growth in many developing countries. For
example, the baking industry of China in recent years has been developing very
rapidly. From 2011 to 2016, the compound growth rate was 11.93%, compared to
Brazil’s 11.24%, United States’s 2.17%, and Japan’s 0.11%. By comparison, the
consumption growth rate of China’s baked food market was significantly higher
than the other four countries which are in the top 5 baked food market volume
ranking [2].
The baking industry has a long history in China. The original bakery is
characterized as the family bakery, single brand, homogeneous products and low
1 Market and Consumption of Cereal Foods 3

market penetration. The modern baking industry has only developed for about
20 years in China. In 1980s, bakery companies from Hong Kong, Taiwan, and other
regions entered the China market and gradually became an important branch of the
food industry. With the rapid development of China’s economy, people’s living
standards have been significantly improved, and the eating habits have gradually
changed. Western food culture gradually enters people’s life. There are more and
more international brands appearing in the market day by day, the market saturation
became higher step by step, and the market size expands unceasingly. At present,
domestic well-known bakery companies have gotten rid of the traditional “store in
front and factory at behind” mode of operation and generally adopted the
management of central factory production, multi-network sales mode, and large-
scale distribution. In general, since China’s reform and opening up, China’s baking
industry has made great progress in product types, production volume, flavor, food
safety, quality, packaging, raw and auxiliary ingredients development, scientific and
technological innovation, market development, and other aspects.
The market of China’s baking industry grows steadily in recent years. In 2017,
according to the Euromonitor, sales value in the bakery retail market reached
194.48 billion yuan, and sales volume reached 9.527 million tons. Significantly,
sales value is growing at a faster annual rate than sales volume, reflecting that the
prices of baked goods are rising. Rising operating costs, premium trend, and demands
for safe and healthy food of consumers are the main reasons (Charts 1.1 and 1.2.).
In Europe and America, baked goods are treated as the staple food, and almost
every housewife can make cakes and snacks. In China, the popularization of baked
goods is far behind the bread-eating behavior nations. In 2015, for example, in the
United Kingdom, the per capita consumption of baked goods is 46.3 kg; in the
United States, it is 39.8 kg; in Japan, it is 23.4 kg; and in Hong Kong, it is 15.9 kg.
Per capita consumption of baked goods in China is much lower than the Western

250000 16.0%

14.3% 14.4% 14.0%

13.0% 194478.8
200000 12.5%
170033.6 12.0%
151177.8
150000 138334.5 10.0%
9.3%
122382.2
107102.5 8.0%
100000 6.0%

4.0%
50000
2.0%

0 0.0%
2012 2013 2014 2015 2016 2017

Annual sales value (CNY million) Annual rate of growth (%)

Chart 1.1 Annual sales value and rate of growth of baking industry of China from 2012 to 2017.
(Source: Euromonitor)
4 F. Guo and X. Dong

12000 9.0%
8.5%
8.1% 8.0%
7.8% 9527
10000
8814.17.0% 7.0%
8235.7
7781.7
8000 7217.2 5.8% 6.0%
6649.5
5.0%
6000
4.0%
4000 3.0%
2.0%
2000
1.0%
0 0.0%
2012 2013 2014 2015 2016 2017

Annual sales volume (000 tones) Annual rate of growth (%)

Chart 1.2. Annual sales volume and rate of growth of baking industry of China from 2012 to
2017. (Source: Euromonitor)

Per capita consumption (kg)

50 46.3
45 39.8
40
35
30
23.4
25
20 15.9
15
10 6.6
5
0
England America Japan HongKong China

Chart 1.3 Per capita consumption of baked goods in some countries and regions. (Source: China
Commercial Industry Research Institute)

countries because of the differences in eating habits. The baking food consumption
per capita of China still has a large room for improvement in the future (Chart 1.3).
In terms of consumption trend, reduced-sugar/sugar-free products are getting
more and more attention. Low-suger food is always welcomed by consumers, for
example, about three out of ten (27%) American consumers who buy baked goods
think that the low sugar/no sugar is one of the factors that influence their purchase
decision. The pecentage of conumsers is only less than the pecentage of consumers
who consider “stay fresh for a long time” (45%). Low sugar affects the taste of
products to a certain extent. Seventy-one percent of US consumers agree that taste
is more important than nutrition. How to reduce sugar while maintain the product
taste will be a problem for the baking industry. Secondly, baking products need to
1 Market and Consumption of Cereal Foods 5

further enhance their convenience in the future. Out of all the baked goods and
ingredients/mixtures in global market in 2016, only 18% claimed to be convenient,
which is much lower than that in the whole food industry: 24% claimed conve-
nience, which is the second large claim category after natural. Thirdly, baking prod-
ucts will add more functional components in the future. Globally, only 5% claims
for “extra benefits,” while only 3% have functional healthy benefits. These percent-
ages have risen slightly from a low base. Given that consumers are increasingly
interested in the healthy feature of the products, these percentages will definitely
rise in the future [3].

1.3 Fermented Cereal Foods

Fermented cereal foods mainly include the following categories: the first category
is staple food products, such as steamed buns, dumplings, etc. The second category
is cereal fermented beverages, including alcoholic and nonalcoholic beverages.
Alcoholic beverages are made from sorghum, barley, rice, and other ingredients by
fermentation or distillation, mainly referring to liquor, beer, rice wine, and so on.
Non-alcoholic beverages (e.g. KbaC), fermented cereal drinks from probiotics, and
so on. The third category is condiments made from fermented grains, such as rice
vinegar and sweet flour paste. This part mainly introduces the current situation and
trend of these three categories of products.

1.3.1 Fermented Cereal Staple

Steamed buns, dumplings, and rolls belong to the category of staple food products.
These foods occupy a very important position in the Chinese market. In the past
10 years, China’s staple food industry has developed very rapidly. According to the
survey, about 70% of grain staples in urban areas and 40% of grain staples in rural
areas depend on purchasing. At present, the need for all kinds of rice and flour-­
related staple food in China is very strong. All kinds of healthy staple food or bal-
anced nutrition staple food have led the consumption trend. It is estimated that
domestic staple food industry including processing, equipment manufacturing, and
logistics can reach 1 trillion yuan industry volume. Thus, the time for the staple food
processing industry to meet the growing needs of urban and rural residents has
finally come [4].
According to statistics, the consumption of steamed buns accounted for more
than 30% of the total amount of flour-related food, while the traditional noodle
accounted for 75% of the total consumption of wheat in China every year. Due to
the challenges of preservation, quality maintenance and transportation, steamed
buns are not as easy and convenient as instant noodles and fine dried noodles, the
6 F. Guo and X. Dong

industrialization of steamed buns is still difficult, and most of the products are still
manually made.
In addition, instant frozen rice and flour-related food are also part of fermented
cereal food, which developed rapidly in the last 10 years. The production of frozen
rice and flour- related food in China was about 1.2897 million tons in 2005 and
5.2826 million tons in 2014. The average annual compound growth rate since 2005
was 16.96%. According to industry forecasts, in the next 5 years, the annual com-
pound growth rate of sales of China’s frozen rice and flour-related food industry will
reach 13% to 17%. The momentum of increase is relatively fast [5].
The fermented cereal staple foods in China still have the following problems:
firstly, the industrialization level of staple foods is not high. The average industrial-
ized rate of staple food in developed countries is about 70%; with a high rate, it can
be more than 90%. While in China, it is only 15–20%. At present, China’s staple
food production has not fundamentally got rid of the small workshop and the ped-
dler mode. The industrialization degree is at a very low ratio, the number of leading
enterprise is small, the product coverage is narrow, the brand popularity is low, and
the product structure is unreasonable. Secondly, the problem of the key techniques
in the preservation for staple food products has not been solved. For example,
steamed buns have some problems such as the deterioration of quality, the deteriora-
tion of taste, the loss of flavor, the propagation, and even the decay of microorgan-
isms. Thirdly, the industrial staple food sales mode is still relatively backward. Now,
the sales mode is not diversified enough, while the randomness of consumer con-
sumption is very obvious [5].
When focusing on consumer behavior, Chinese staple foods such as steamed
buns are still popular with Chinese consumers. However, Western-style meals, such
as bread, are becoming more and more popular, especially among young urban
consumers. Chinese staple food is inconvenient to carry, and taste is relatively sim-
ple. In the future, manufactures need to improve traditional staples to make them
more attractive to consumers (Chart 1.4).

16.0%
14.0%
12.0%
10.0%
8.0%
6.0%
4.0%
2.0%
0.0%
Baozi Bread Soybean Duck egg Pancake Steamed Milk Fried Rice Cake
milk bread stick noodle

Chart 1.4 Chinese residents’ preferences for breakfast. (Source: Euromonitor)

1 Market and Consumption of Cereal Foods 7

1.3.2 Fermented Cereal Beverage

Fermented cereal beverages are mainly separated into alcoholic beverages and
nonalcoholic beverages. Alcoholic beverages mainly refer to liquor, beer, rice wine,
whisky, vodka, and so on, with ethanol content above 0.5%. Nonalcoholic bever-
ages are fermented by cereal and contain less than 0.5% ethanol.
The data showed that the global market value of alcoholic beverages expanded
from 2010 to 2016, reaching $498.3 billion in 2016, but the growth rate slowed
down after 2012. In the next few years, the global alcoholic beverages will keep
growing slowly (Chart 1.5).
Alcoholic beverages such as white spirit, vodka, and whisky are strong liquor
(distilled wine). In 2010, the global market value is $209.2 billion, and the industry
revenue is $91.6 billion which grew steadily by 2–5% per year. The Asia-Pacific
region, with the highest share of the population, accounted for 40.6%, with China
and India accounting for more than a third of the population and growing at a faster
rate than the world average growth rate. America accounted for 25.3%, and Europe
was 24.2%. The global strong liquor industry is highly concentrated, with the top
five companies accounting for more than 60% of the market, while the top two
giants Diageo and Pernod Ricard together have taken about 44% shares [6].
White spirit plays a dominant role in China’s liquor market. In 2016, the
proportion of white spirit revenue of total liquor market was 63%, and the profit
proportion is 73%. The total production volume of Chinese liquor industry reached
13.584 billion liters in 2016, an increase of 3.47% over the same period of last year
(Charts 1.6 and 1.7).

Annual sales value (USD billion) Annual rate of growth (%)

600 8.0%
7.3% 498.3
482.7 491.4 7.0%
500 475.2
458.9
414.1 427.8 6.0%
400
5.0%

300 4.0%
3.6%
3.3%
3.0%
200
2.0%
1.8%
1.6% 1.4%
100
1.0%

0 0.0%
2010 2011 2012 2013 2014 2015 2016

Chart 1.5 Annual market size and growth rate of global alcohol beverages from 2010 to 2016.
(Source: Zhiyan consultation)
8 F. Guo and X. Dong

Annual sales value (CNY 100 million)

7000.0
6099.3
6000.0 5533.6
5241.2
5005.5
5000.0
4446.8

4000.0 3732.3

3000.0 2666.5

2000.0

1000.0

0.0
2010 2011 2012 2013 2014 2015 2016

Chart 1.6 The sales value of white spirit of China from 2010 to 2016. (Source: www.chyxx.com)

Turnout (billion liters) Consumption (billion liters)

16.0
13.1 13.6
14.0 12.3 12.6 13.6
13.1
11.5 12.3 12.6
12.0 10.3 11.5
10.3
10.0 8.9
8.9
7.1
8.0 7.1

6.0

4.0

2.0

0.0
2009 2010 2011 2012 2013 2014 2015 2016

Chart 1.7 The turnout and consumption of white spirit of China from 2009 to 2016. (Source:
www.chyxx.com)

In 2014, the export value of Chinese liquor accounted for about 1/1000 of the
world’s international wine trade. In contrast, brandy, whiskey, and other foreign
distilled wines have occupied 10% of the domestic distilled liquor market, and
grape wine has occupied 35% of the domestic wine market. It will take some time
for Chinese liquor to go international [7].
In addition to strong liquor, there are some low-alcohol beverages which also
belong to fermented cereal drinks, like beer. Beer is a fermented beverage made
from wheat and malt. Beer is the oldest alcoholic beverage in the world, also the
1 Market and Consumption of Cereal Foods 9

third place of world beverage consumption after water and tea. The global market of
beer continues to shrink. Global beer consumption in 2016 fell 0.6% to about
1.8689 million liters, according to data released by Japan’s Kirin Holdings on
December 21, 2017. China, the biggest consuming country of beer, lost 3.4% of its
consumption, and other markets such as Brazil and Germany also shrank. The mar-
ket’s reliance on global “big brands” is beginning to wane, and the market is now
shifting to a personalized, pure hand-brewed beer. Some countries showed a trend
of growth. The United States grew 0.6%, while in 2015, it also did not grow. The
demand of pure hand-brewed beer with unique taste and expensive premium beer
continues to expand. American pure hand-brewed beer accounted for more than
10% of the market, driving the growth of this mature market. The consumption
needs for beer are also growing in more and more Asian countries. India grew 9.9%,
Vietnam increased by 7.4%, and South Korea grew 1.0%. Consumption for beer in
Asia is expected to increase in the future as the middle class expands [8].
In addition, rice wine market has caught notice in recent years. Rice wine, also
known as sweet wine, is an alcoholic beverage made from rice, which can be clas-
sified into glutinous rice wine with lower alcohol content and grain wine with higher
alcohol content.
As a traditional Chinese wine, rice wine has been popular in China for a very
long time. Although rice wine in China has developed rapidly in the past 10 years,
the rice wine industry still adopts backward management and sales models. The
price of rice wine is low, the production technology still follows the old ways, and
the culture of Chinese rice wine is scattered. No national rice wine brand has been
formed so far. However, rice wine has a great potential. The consumer groups of rice
wine are densely distributed in both urban and rural areas. Different levels of rice
wine products can be developed according to different consumption levels [9].
Kbac is a cereal fermented drink. Kbac drinks were produced from black grain
wheat and barley malt by fermentation with yeast and lactobacillus. It is a low-­
alcohol drink which is popular in Russia, Ukraine, and other Eastern European
countries, brewed with dried bread, with a color similar to beer and slightly red. In
the Chinese market, it is difficult to promote for its taste is not acceptable to most
Chinese consumers.

1.3.3 Fermented Cereal Condiment

Fermented cereal foods also contain some flavoring foods, such as vinegar and
sweet sauce, which are produced from fermentation of cereals.
Vinegar in China is mainly made from cereals, such as sorghum, barley, rice,
millet, glutinous rice, corn, etc. While in foreign countries, especially in Europe and
the United States, vinegar brewed with alcohol and fruit vinegar are more popular.
Apple and other fruits are the most widely used for fruit vinegar. So this part focuses
on the introduction of China’s vinegar market.