The current knowledge regarding various cereals, their composition, and their processingmethods is extensive. There is a solid understanding of the three most well-known cereals (wheat, maize, and rice), as well as for widely consumed products like bread, pasta, or beer. However, when dealing with other cereals or grains, or with less popular products, the knowledge base is not as robust, necessitating further research to establish a foundational understanding. While the characteristics required for high-quality wheat flour for breadmaking or other purposes are well understood, and in-depth knowledge has been obtained regarding the major commercial varieties and their suitability for different processes [1], the same level of understanding is lacking for other cereals, especially those used in local products or gluten-free alternatives to products traditionally made with wheat. Actions aimed at improving the quality of products intended for special groups, or the nutritional improvement of grain-based products, are also of interest. [Texto extraído del artículo de Manuel Gómez Pallarés].
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