The book entitled "Rheology of Cereal Products" is structured in three chapters: technologies in the milling and bakery products industry, determination of the rheological properties of dough during kneading, and rheology and quality research of cereal-based food. Chapter 1 includes the subchapters: milling and croup technology, technology of bakery products, bread and bakery products manufacturing technology, pasta manufacturing technology, biscuit manufacturing technology, and manufacturing technology of loose flour products. Chapter 2 includes the subchapters: rheology, rheological properties of the dough, rheological quantities, factors that influence the rheological properties of the dough, determination of the rheological properties of the dough, determination of the rheological kneading properties of the dough, pharyngographic method, principle of the method, devices, procedure, expression of results, conclusions, consistographic method, principle of the method, devices, procedure, expression of results, conclusions.