Editing Cereal (section)

=== Processing ===

[[File:Mexican woman maize tortillas.jpg|thumb|An indigenous Mexican woman prepares maize [[tortilla]]s, 2013]]

When the cereal is ready to be distributed, it is sold to a manufacturing facility that first removes the outer layers of the grain for subsequent [[Gristmill|milling for flour]] or other processing steps, to produce foods such as flour, [[oatmeal]], or [[pearl barley]].<ref name="Papageorgiou Skendi 2018">{{cite book |last1=Papageorgiou |first1=Maria |last2=Skendi |first2=Adriana |chapter=1 Introduction to cereal processing and by-products |year=2018 |title=Sustainable Recovery and Reutilization of Cereal Processing By-Products |pages=1–25 |editor-last=Galanakis |editor-first=Charis M. |chapter-url=https://www.sciencedirect.com/science/article/pii/B9780081021620000010 |access-date=9 February 2024 |series=Woodhead Publishing Series in Food Science, Technology and Nutrition |publisher=Woodhead Publishing |isbn=978-0-08-102162-0}}</ref> In developing countries, processing may be traditional, in artisanal workshops, as with [[Tortilla|tortilla production]] in Central America.<ref name="Astier Odenthal Patricio Orozco-Ramírez 2019">{{cite journal |last1=Astier |first1=Marta |last2=Odenthal |first2=Georg |last3=Patricio |first3=Carmen |last4=Orozco-Ramírez |first4=Quetzalcoatl |title=Handmade tortilla production in the basins of lakes Pátzcuaro and Zirahuén, Mexico |journal=Journal of Maps |publisher=Informa UK |volume=15 |issue=1 |date=2019-01-02 |issn=1744-5647 |doi=10.1080/17445647.2019.1576553 |pages=52–57|bibcode=2019JMaps..15...52A |doi-access=free }}</ref>

Most cereals can be processed in a variety of ways. [[Rice#Processing|Rice processing]], for instance, can create whole-grain or polished rice, or rice flour. Removal of the germ increases the longevity of grain in storage.<ref>{{Cite web |date=2 August 2018 |title=Varieties |url=http://www.riceassociation.org.uk/content/1/10/varieties.html |access-date=9 February 2024 |website=Rice Association|archive-url=https://web.archive.org/web/20180802162740/http://www.riceassociation.org.uk/content/1/10/varieties.html |archive-date=2 August 2018 }}</ref> Some grains can be [[Malting|malted]], a process of activating enzymes in the seed to cause sprouting that turns the complex starches into sugars before drying.<ref>{{Cite web |title=The Malting Process |url=https://www.brewingwithbriess.com/malting-101/malting-process/ |access-date=9 February 2024 |website=Brewing With Briess}}</ref><ref>{{Cite web |title=Malting - an overview |url=https://www.sciencedirect.com/topics/food-science/malting |access-date=2024-02-09 |website=Science Direct}}</ref> These sugars can be extracted for industrial uses and further processing, such as for making [[Ethanol|industrial alcohol]],<ref name="Jacobs 1938"/> [[beer]],<ref name="Barth 2014"/> [[whisky]],<ref name="cfr5.22">{{Cite web |title=Standards of Identity for Distilled Spirits, Title 27 Code of Federal Regulations, Pt. 5.22 |url=http://edocket.access.gpo.gov/cfr_2008/aprqtr/pdf/27cfr5.22.pdf |access-date=17 October 2008 |quote=Bourbon whiskey ... Corn whiskey ... Malt whiskey ... Rye whiskey ... Wheat whiskey}}</ref> or [[rice wine]],<ref name="Borrell 2009"/> or sold [[barley malt syrup|directly as a sugar]].<ref name="Briggs 1978 pp. 560–586">{{cite book |last=Briggs |first=D. E. |title=Barley |chapter=Some uses of barley malt |publisher=Springer Netherlands |publication-place=Dordrecht |year=1978 |isbn=978-94-009-5717-6 |doi=10.1007/978-94-009-5715-2_16 |pages=560–586 |quote=products include malt extracts (powders and syrups), diastase, beer, whisky, ... and malt vinegar.}}</ref> In the 20th century, [[Food processing|industrial processes]] developed around chemically altering the grain, to be used for other processes. In particular, [[maize]] can be altered to produce food additives, such as [[corn starch]]<ref>{{cite web |url=http://www.starch.dk/isi/starch/tm18www-corn.htm |title=International Starch: Production of corn starch |publisher=Starch.dk |access-date=2011-06-12 |url-status=live |archive-url=https://web.archive.org/web/20110515104234/http://www.starch.dk/isi/starch/tm18www-corn.htm |archive-date=2011-05-15 }}</ref> and [[high-fructose corn syrup]].<ref>{{cite web | title=Glucose-fructose syrup: How is it produced? |url=http://www.eufic.org/en/food-production/article/glucose-fructose-how-is-it-produced-infographic | publisher=European Food Information Council (EUFIC) |access-date=9 February 2024 |url-status=dead |archive-url=https://web.archive.org/web/20170517230154/http://www.eufic.org/en/food-production/article/glucose-fructose-how-is-it-produced-infographic |archive-date=17 May 2017}}</ref>