edited by W. Bushuk

Coverage in this book is wide-ranging, from the constituent chemistry and functionality of wheat, its economics and marketing, to processing and nutritional value.

Developments in the genetic modification of wheat to produce strains with higher nutritional value or giving higher yield are also included.

Wheat Production, Properties and Quality is a comprehensive treatment of wheat that is an indispensable resource for food scientists and technologists, cereal chemists, biotechnologists and agriculturalists.

Contents

1. World wheat production, utilization and trade
2. Contribution of wheat to world food supply and human nutrition
3. Bread- wheat quality defined
4. Classification and grading. Recent developments in flour milling
5. Recent research progress in bread baking technology
6. Wheat proteins: structure and functionality in milling and breadmilling
7. Wheat carbohydrates: structure and functionality
8. Wheat lipids: structure and functionality
9. Enzymes of sprouted wheat and their possible technological significance
10. Soft wheat quality in production of cookies and crackers
11. Durum wheat: its unique pasta-making properties
12. Wheat utilization for the production of starch, gluten and extruded products
13. Genetics of wheat quality and its improvement by conventional and biotechnological breeding
14. Quality and safety implications of genetic manipulations of food crops

Index

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