Wheat

Production, Properties and Quality

Inbunden, Engelska, 1994

Av W. Bushuk, V.F. Rasper, V. F. Rasper, Walter Bushuk

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Wheat is a highly versatile food product which provides one fifth of the calories for the world's population. It can be stored safely for long periods of time, transported in bulk and is relatively reasonable in price. In addition, the technology required for processing wheat is available worldwide. This book covers a range of subjects, from the constituent chemistry and functionality of wheat, to 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 included. The work should be valuable to food scientists and technologists in academia and industry, cereal chemists, biotechnologists and agriculturalists.

Produktinformation

Utgivningsdatum1994-04-30
Mått155 x 235 x 19 mm
Vikt559 g
FormatInbunden
SpråkEngelska
Antal sidor239
Upplaga1994
FörlagChapman and Hall
ISBN9780751401813

Tillhör följande kategorier

1 World wheat production, utilization and trade.- 1.1 Introduction.- 1.2 Wheat: a brief overview.- 1.3 Wheat classes/grades.- 1.4 Wheat production.- 1.5 Wheat producers.- 1.6 Wheat utilization.- 1.7 Wheat stocks.- 1.8 World wheat trade.- 1.9 Wheat prices.- 1.10 Long term factors.- 1.11 Concluding comment.- References.- 2 Wheat: contribution to world food supply and human nutrition.- 2.1 Introduction.- 2.2 Utilization of wheat.- 2.3 Nutritional profile.- 2.4 Conclusions.- References.- 3 Bread-wheat quality defined.- 3.1 Introduction.- 3.2 Bread.- 3.3 Wheat quality.- 3.4 Methodology and approaches used to evaluate bread and bread-wheat quality.- 3.5 Bread-wheat quality — from whose point of view?.- References.- 4 Classification and grading.- 4.1 Introduction.- 4.2 Why grade grain?.- 4.3 Canadian grading system.- 4.4 Grade definitions and standards.- 4.5 Grading factors.- 4.6 Grading consistency.- 4.7 Classification.- 4.8 Cleanliness standards.- 4.9 Quality averaging.- 4.10 Objective versus subjective measurements.- 5 Recent developments in flour milling.- 5.1 Introduction.- 5.2 General requirements.- 5.3 Developments in equipment and processes.- 5.4 Summary.- 6 Recent research progress in bread baking technology.- 6.1 Historical overview.- 6.2 Nutritional recommendations.- 6.3 Processing techniques.- 6.4 Labeling of bread.- 6.5 Quality assurance standards — sensory evaluation.- 6.6 Convenience products.- 6.7 Summary.- References.- 7 Wheat proteins: structure and functionality in milling and breadmaking.- 7.1 Introduction.- 7.2 The importance of gluten proteins to breadmaking quality.- 7.3 Classification of gluten proteins.- 7.4 The nature of gliadin and glutenin polypeptides.- 7.5 Conformational structures of gliadins and glutenin subunits.- 7.6 The polymericstructure of glutenin.- 7.7 Gluten proteins in relation to breadmaking performance.- 7.8 Technological importance of wheat grain endosperm texture.- 7.9 Possible mechanisms of endosperm texture variation.- 7.10 Involvement of a starch granule surface-associated protein in endosperm texture variation.- 7.11 Hypothesis for the molecular basis of endosperm texture variation in wheat.- 7.12 Application of the knowledge base concerning friabilin.- 7.13 Concluding remarks.- References.- 8 Wheat carbohydrates: structure and functionality.- 8.1 Introduction.- 8.2 Chemical composition and structure.- 8.3 Gelatinization and pasting properties.- 8.4 Differential scanning calorimetry.- 8.5 Nuclear magnetic resonance (NMR).- 8.6 Electron spin resonance (ESR) spectroscopy.- 8.7 Interactions.- 8.8 Functionality as related to bread products.- 8.9 Effects of gamma irradiation on processing.- 8.10 Summary.- References.- 9 Wheat lipids: structure and functionality.- 9.1 Composition and distribution.- 9.2 Functionality.- 9.3 Summary.- References.- 10 Enzymes of sprouted wheat and their possible technological significance.- 10.1 Introduction.- 10.2 Western-style breads.- 10.3 Hearth and flat breads.- 10.4 Chinese steamed bread.- 10.5 Spaghetti.- 10.6 Noodles.- 10.7 Conclusions.- References.- 11 Soft wheat quality in production of cookies and crackers.- 11.1 Introduction.- 11.2 Evaluation of soft wheat flour.- 11.3 Factors affecting soft wheat quality.- 11.4 Critical factors in soft wheat quality for commercial bakers.- 11.5 Textural properties of cookies and crackers.- References.- 12 Durum wheat: its unique pasta-making properties.- 12.1 Introduction.- 12.2 Durum wheat production area.- 12.3 Uses of durum.- 12.4 Durum wheat quality.- 12.5 Mineral constituents.- 12.6 Stickiness and cookingloss of spaghetti.- References.- 13 Wheat utilization for the production of starch, gluten and extruded products.- 13.1 Introduction and overview.- 13.2 Physical characteristics of gluten proteins and starch fractions.- 13.3 Starch production from wheat flours.- 13.4 Extrusion cooking of wheat starches and wheat flours.- References.- 14 Genetics of wheat quality and its improvement by conventional and biotechnological breeding.- 14.1 Breadmaking, pasta making and nutritional quality of wheat.- 14.2 The endosperm proteins of wheat.- 14.3 Genetics of wheat endosperm proteins.- 14.4 Protein composition and gluten quality for breadmaking.- 14.5 Protein composition and nutritional quality.- 14.6 New technologies for the improvement of wheat quality.- References.- 15 Quality and safety implications of genetic manipulations of food crops.- 15.1 Introduction.- 15.2 Safety of genetically engineered foods.- 15.3 Transposable elements.- 15.4 US government regulations.- 15.5 IFBC report.- References.