Improving the Processing Quality of Wheat

Wheat is the most widely cultivated crop in the world and plays a crucial role in feeding a growing population. For example, wheat grains and flour are staple ingredients in a range of processed products such as bread, pasta and pastry which are consumed by millions on a daily basis. However, as consumer expectations on product quality continue to rise, farmers face even more pressure from food manufacturers to ensure that grain quality is optimised from cultivation through to harvest.Improving the processing quality of wheat provides a comprehensive overview of the key components that can affect the processing and sensory quality of wheat. The book reviews the range of analytical techniques used to measure wheat quality characteristics and considers how processing can be optimised for different end products, such as cakes, pastries, cookies and bread. The book also highlights recent developments in ensuring the safety of wheat, focussing on advances in detecting and preventing mycotoxin contamination and reducing allergens in wheat.