Abstract: In this review, we introduced FT-Raman spectroscopy and summarized its advantages over IR spectroscopy. Theuse of FT-Raman spectroscopy was shown in the field of cereal chemistry with regard to the study of the degree of substitution ofchemically modified starches, monitoring the gelatinization and hydrolysis process of starch, and determining the structural andconformational changes of plant proteins such as redbean and oat globulins. Future applications of Raman techniques in cerealchemistry were also discussed.

Key words: FT-Raman spectroscopy, cereal chemistry, applications