Wheat

Cornell\, Hugh; Hoveling\, Albert W.

• Foreword -- Preface -- Acknowledgments -- 1 THE WHEAT KERNEL -- 1.0 Introduction -- 1.1 The Structure of the Wheat Kernel -- 1.2 Wheat Production -- 1.3 Wheat Quality -- 1.4 Wheat Utilization -- 1.5 Dietary Considerations and Food Value of Wheat -- 1.6 The Lipids of Wheat -- 1.7 The Enzymes of Wheat -- 1.8 The Pigments of Wheat -- 1.9 Comparison of Wheat with Other Cereals -- 1.10 Animal Feeds -- 2 THE MILLING OF WHEAT -- 2.0 Introduction -- 2.1 Cleaning and Conditioning -- 2.2 Milling Techniques -- 2.3 Yields of Wheat Flour and By-products -- 2.4 Composition of Wheat Flour and Its By-products -- 2.5 Flour Quality -- 2.6 Air Classification of Flour -- 2.7 Utilization of Flour and Its By-products in the Baking Industry -- 3 THE WET MILLING OF WHEAT FLOUR -- 3.0 Introduction -- 3.1 Types of Processes -- 3.2 Refining of Starch by Centrifugal Methods -- 3.3 Particle-Size Analysis of Starch -- 3.4 Minor Constituents of Wheat Starch -- 3.5 Further Purification of Commercial Wheat Starch -- 4 THE COMPOSITION, PROPERTIES, AND USES OF WHEAT STARCH -- 4.0 Introduction -- 4.1 Composition of Wheat Starch -- 4.2 Properties and Reactivity of Starch -- 4.3 Gelatinization of Starch in Hot Water -- 4.4 Rétrogradation of Starch Gels -- 4.5 Rheology of Starch Gels -- 4.6 Pregelatinized Starch -- 4.7 Industrial Starch Quality -- 4.8 Industrial Uses of Wheat Starch -- 5 STARCH SYRUPS -- 5.0 Introduction -- 5.1 Syrups from Acidic Hydrolysis -- 5.2 Purification of Syrups -- 5.3 Syrup Additives -- 5.4 Syrups from Enzymic Hydrolysis -- 5.5 Uses of Starch Syrups -- 5.6 Analysis and Tests on Starch Syrups -- 6 CHEMICALLY MODIFIED WHEAT STARCHES AND THEIR USES -- 6.0 Introduction -- 6.1 Starches in the Paper-making Industry -- 6.2 Thin-boiling Starches -- 6.3 Starch-based Adhesives -- 6.4 Starch Ethers -- 6.5 Starch Esters -- 6.6 Oxidized Starches -- 6.7 Starch Xanthates -- 6.8 Cationic Starches -- 6.9 Modification of Starch by the Use of Additives -- 7 AMINO ACIDS, PEPTIDES, AND PROTEINS -- 7.0 Introduction -- 7.1 Amino Acids -- 7.2 Simple Peptides -- 7.3 Polypeptides/Proteins -- 7.4 Protein Synthesis -- 7.5 Reactions of Proteins -- 7.6 Reactions Used for Determination of Protein Structure (1) -- 7.7 Isolation of Proteins -- 7.8 Determination of Protein Content o -- 7.9 Determination of Protein Structure (2,3,4) -- 8 WHEAT PROTEINS -- 8.0 Introduction -- 8.1 Endosperm Proteins -- 8.2 Separation of Proteins -- 8.3 Functional Properties of Proteins and the Wheat-Gluten Complex -- 8.4 Uses of Dry Vital Gluten -- 8.5 Bioactive Components of Wheat -- 8.6 The Maillard Reaction -- 8.7 Microbiological Control of Processing -- 8.8 The Future for Wheat -- 9 WHEAT ON THE WORLD WIDE WEB -- 9.0 Introduction -- 9.1 The Basic Requirements for the WWW -- 9.2 Searching for Journal and Bibliographic References; The Uncover Data Base -- 9.3 The HTTP Protocol and Home Pages -- 9.4 Search Engines on the WWW -- 9.5 The Altavista Search Results -- 9.6 The Future of Information on the WWW -- Index.