Irradiation of cereal grains and cereal grain products

The application of ionizing radiation as a food processing method has been shown to be effective in controlling food losses due to insects and microorganisms. Low doses of radiation are effective in controlling insects in all stages of development. Radiation, however, can affect the chemical composition and nutritional quality if applied in dosages above those needed for disinfestation of stored grains. A breakdown of proteins, carbohydrates, lipids, and vitamins due to irradiation has been shown and has to be considered in the application of this method for control of food losses. The milling properties of grains, and the rheological characteristics of doughs and batters and the quality of flours to be used for breads, cakes, and pasta products have been shown to be affected by the application of ionizing radiation. The odor, flavor, and taste of cereal grains and cereal grain products become objectionable at high dosages of radiation. After long and exhaustive studies of feeding colonies of animals on irradiated wheat and wheat flour, it was proven that these products were wholesome and nutritious and were, therefore, given legal clearance for human consumption by the governments of many countries.