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This book is the outcome Dr. Samuel A. Matz who is President of Pan-Tech International Inc., former Vice-President of Research, Development and Compliance, Ovaltine Products and some other organizations, Chief of the Cereal and General Products Branch, Quartermaster Food and Container Institute for the Armed Forces, Chief Chemist of Harvest Queen Mill and Elevator Co. and Instructor in the Department of Flour and Feed Milling Industries, Kansas State University, and Chemist in Iglehart Mills Division of General Foods. The book contains 21 chapters and deals with wheat, botany of the wheat plant, production methods, diseases and pests, harvesting and storage, composition of wheat, utilization of wheat, determining the quality of wheat, durum, corn, oats, barley, rye, sorghum, rice, other cereal grains, important non-cereal grains, feed manufacturing, milling of wheat and rye, commercial baking technology, partially prepared bakery products, pasta technology, wet and dry milling of corn, processing of rice, malting, brewing and distilling, breakfast cereals and snack foods. The book should be useful for students and practitioners alike. Brief Contents: • Wheat • Partially prepared Bakery Products • Corn • Pasta Technology • Oats • Wet and Dry Milling of Corn • Barley • Processing of Rice • Rye • Malting • Sorghum • Brewing and Distilling • Rice • Breakfast Cereals • Other Cereal Grains • Snack Foods • Important Non-Cereal Grains • Special Dietary Foods and Ingredients • Feed Manufacturing • Bibliography • Milling of Wheat and Rye • Index. • Commercial Baking Technology