Wheat End Uses: Around the World, edited by Hamed Faridi and Jon M. Faubion

Cereal Science book from C.H.I.P.S.

Wheat End Uses
Around the World
edited by
Hamed Faridi
and Jon M. Faubion

As a unique collection of global facts and statistics, Wheat End Uses will be an invaluable reference for both industry and academia.

Formulations, recipes, and important process parameters for nearly 100 ethnic varieties of:

Breads

Rolls

Biscuits

Cakes

Crackers

Pasta

Tortillas

Pastries

Doughnuts

Batters

Breakfast cereals

and other food products will make Wheat End Uses especially useful for the specialty baker and others involved in research and development.

Its descriptions of trends in wheat use will be especially helpful to professionals in marketing and new product development.

Wheat End Uses will also likely become a a standard sourcebook for researchers, who can use it to present their findings in light of existing wheat science applications.

Contents:

Wheat Usage in North America
Wheat Usage in Mexico and Central America
Wheat Usage in South America
Wheat Usage in Western Europe
Wheat Usage in Eastern Europe
Wheat Usage in Northern Europe
Wheat Usage in East Asia
Wheat Usage in the Indian Subcontinent
Wheat Usage in the Middle East and North America
Wheat Usage in Southern and Central Africa
Wheat Usage in Australia and New Zealand

Index

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Wheat End Uses
Around the World
edited by Hamed Faridi and Jon M. Faubion
292 pages � $109.00 + shipping
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