Wheat Technology Handbook from C.H.I.P.S.

Chemistry and Technology
Fourth edition

edited by Khalil Khan

Wheat: Chemistry and Technology, Fourth edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online.

It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike.

Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.). have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop.

Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5” x 11” two-column format with color throughout and an easy to read style.


1. Wheat: A Unique Grain for the World

  • Wheat and People
  • Wheat Taxonomy
  • Wheat in a Hungry World
  • Wheat in the Grain Chain
  • Wheat and Human Health

2. The Wheat Crop

  • Origins
  • Growth and Development
  • Wheat Improvement
  • Agronomy of Wheat

3. Development, Structure, and Mechanical Properties of the Wheat Grain

  • Terminology and Whole-Grain Considerations
  • Microstructure of the Mature and Developing Wheat Grain
  • Molecular and Biochemical Studies of Grain Development
  • Structure and Grain Mechanical Properties

4. Criteria of Wheat and Flour Quality

  • Wheat Classification
  • Grading Factors That Affect Milling Yield and End-Use Quality
  • Chemical Characteristics
  • Intrinsic Characteristics
  • Processing Quality
  • Wheat Classes—Producing Nations

5. Wheat Flour Milling

  • Wheat Receiving at the Mill
  • Wheat Storage
  • The Mill’s Wheat-Cleaning System
  • Wheat Conditioning for Milling
  • Milling Machinery
  • The Milling Process
  • End-Product Quality and Handling
  • Mill Technical Performance Analysis
  • Recent Developments in Commercial Milling
  • Future Developments in Wheat Milling

6. Structure and Functional Properties of Gluten

  • Scope
  • Structure-Function Models of Gluten
  • Mixing Flour into Dough
  • Wheat Proteins During Proofing
  • Wheat Proteins During Baking

7. Micronutrients and Phytochemicals in Wheat Grain

  • B Vitamins
  • Tocopherols and Tocotrienols
  • Carotenoids
  • Minerals and Trace Elements
  • Phytosterols
  • Phenolic Compounds
  • Choline and Betaine

8. Wheat Grain Proteins

  • Protein and Amino Acid Compositions of Whole-Grain Fractions
  • Gluten Proteins
  • Low Molecular Weight Proteins Related to Prolamins
  • Other Groups of Proteins with Functional Properties
  • Other Biologically Active Proteins
  • Conclusions and a Forward Look

9. Carbohydrates

  • Carbohydrates in Grain: Classification
  • Mono-, Di-, and Oligosaccharides
  • Fructans
  • Wheat Starch—Structure, Synthesis, and Functionality
  • Cell Wall Polysaccharides
  • Carbohydrates in Aleurone Protein Body Inclusions—Phytin Globoids and Niacytin Granules
  • Impact and Applications of Cell Wall Polysaccharides in Grain Utilization, End-Use Quality, and Nutrition

10. Wheat Lipids

  • Wheat Lipid Classification
  • Analytical Methods
  • Lipids in Wheat Fractions and Wheat Classes
  • Functional Roles of Wheat Lipids
  • Genetic Research on Lipid-Related Components

11. Enzymes and Enzyme Inhibitors Endogenous to Wheat

  • Hydrolytic Enzymes
  • Inhibitors of Hydrolytic Enzymes
  • Oxidoreductases and Their Inhibitors

12. Transgenic Manipulation of Wheat Quality

  • Development of Wheat Transformation Methods
  • Application of Transgenesis to Improve Grain Quality


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Chemistry and Technology
Fourth edition

edited by Khalil Khan
2009 • 480 pages • $258.00 + shipping
Texas residents please add 6.75 % sales tax

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