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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
  • Cookies
  • 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:

  1. Wheat Usage in North America
  2. Wheat Usage in Mexico and Central America
  3. Wheat Usage in South America
  4. Wheat Usage in Western Europe
  5. Wheat Usage in Eastern Europe
  6. Wheat Usage in Northern Europe
  7. Wheat Usage in East Asia
  8. Wheat Usage in the Indian Subcontinent
  9. Wheat Usage in the Middle East and North America
  10. Wheat Usage in Southern and Central Africa
  11. 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
Texas residents please add 6.75 % sales tax

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