Cereals are one of the main food crops in the world, full of carbohydrates, proteins, dietary fiber, and minerals. Wheat, corn, rice, and barley are the most popular cereal grains regarding production quantity. Other cereal grains including sorghum, rye, oat, and millets are produced in small quantities. According to the Food and Agriculture Organization (FAO), the global demand for wheat, corn, and rice is expected to reach 3.3 billion tons per year by 2050, due to the rapid population growth (Guerrieri & Cavaletto, 2018). Cereals are mostly used as processed products viz breads, noodles, pasta, breakfast cereals, snack foods, cookies, etc. Cereal processing is one of the most important technologies in the food system to achieve many goals such as increasing shelf-life, obtaining the desired flavors, and enhancing the nutritional value (Sasthri et al., 2021). Technological properties and nutritional quality are among the most basic challenges in cereal processing, which is effectively influenced by grain proteins (Joye, 2019).