Comparison of Cereals and Pseudo Cereals

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Grain GF Protein (%) Starch (%) Amylopectin (%) Amylose (%) Fat Diameter (mm) TKW (g) Gelatinization Temp Sources
Millet, Proso Y 11.0 56.1 72 28 3.5 1-2 7 [1][2]
Rice, Calrose Brown Y 7.5 77.2 80 20 2.4 20-29 [3][4]
Quinoa Y 14.0 64.0 ? ? 16.0 1-2
Barley, 2 row N 11.5 58.5 ? ? 2.2 2.5 44-46 [5] [1]
Buckwheat Y protein starch ? ? fat diameter 16 - 22 gel temp [6][7]
Oats * 17.1 52.8 ? ? 6.4 30-45 52-64 C, 125-147F Briggs[8],Hertich[9]

TKW: 1,000 Kernel Weight

Barley included for reference.

References

  1. ↑ 1.0 1.1 Beyond Bird Feed: Proso Millet for Human Health and Environment doi:10.3390/agriculture9030064
  2. ↑ Sorghum and millets in human nutrition, FAO Food and Nutrition Series, No. 27
  3. ↑ http://www.regional.org.au/au/cereals/posters/86armstrong.htm
  4. ↑ A systematic review of the influence of rice characteristics and processing methods on postprandial glycaemic and insulinaemic responses, Boers et al, 2015
  5. ↑ Quality of Western Canadian malting barley 2018 https://www.grainscanada.gc.ca/en/grain-research/export-quality/cereals/malting-barley/2018/05-quality-data.html
  6. ↑ Processing of bottom-fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization DOI 10.1002/jib.166
  7. ↑ Physico-chemical and functional properties of buckwheat (2014) https://pdfs.semanticscholar.org/60fd/b6bc909e569097a7b3d79a3eb7cdb688eeaa.pdf
  8. ↑ Brewing Science and Practice, Briggs et al (2004)
  9. ↑ Hertrich, J. "Topics in brewing: brewing adjuncts." MBAA Tech Quart 50 (2013)
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