Wheat: Chemistry and Technology
- 4th Edition - January 1, 2009
- Latest edition
- Author: Khalil Khan
- Language: English
Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowl… Read more
Description
Description
Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online.
It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike.
Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop.
Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5” x 11” two-column format with color throughout and an easy to read style.
Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World” particularly helpful because it provides a succinct summary of wheat chemistry.
Table of contents
Table of contents
Wheat: A Unique Grain for the WorldWheat and PeopleWheat TaxonomyWheat in a Hungry WorldWheat in the Grain ChainWheat and Human HealthConclusion
The Wheat CropOriginsGrowth and DevelopmentWheat ImprovementAgronomy of Wheat
Development, Structure, and Mechanical Properties of the Wheat GrainTerminology and Whole-Grain ConsiderationsMicrostructure of the Mature and Developing Wheat GrainMolecular and Biochemical Studies of Grain DevelopmentStructure and Grain Mechanical Properties
Criteria of Wheat and Flour QualityWheat Classification Grading Factors That Affect Milling Yield and End-Use QualityChemical CharacteristicsIntrinsic CharacteristicsProcessing QualityWheat Classes—Producing Nations
Wheat Flour MillingWheat Receiving at the Mill Wheat StorageThe Mill’s Wheat-Cleaning SystemWheat Conditioning for MillingMilling MachineryThe Milling ProcessEnd-Product Quality and Handling Mill Technical Performance AnalysisRecent Developments in Commercial Milling Future Developments in Wheat Milling
Structure and Functional Properties of GlutenScopeStructure-Function Models of GlutenMixing Flour into Dough Wheat Proteins During ProofingWheat Proteins During Baking
Micronutrients and Phytochemicals in Wheat GrainB VitaminsTocopherols and TocotrienolsCarotenoidsMinerals and Trace ElementsPhytosterolsPhenolic CompoundsCholine and BetaineFuture Research Needs
Wheat Grain ProteinsOverviewProtein and Amino Acid Compositions of Whole-Grain FractionsGluten ProteinsLow Molecular Weight Proteins Related to ProlaminsOther Groups of Proteins with Functional PropertiesOther Biologically Active ProteinsConclusions and a Forward Look
CarbohydratesCarbohydrates in Grain: ClassificationMono-, Di-, and OligosaccharidesFructans Wheat Starch-Structure, Synthesis, and FunctionalityCell Wall PolysaccharidesCarbohydrates in Aleurone Protein Body Inclusions-Phytin Globoids and Niacytin GranulesImpact and Applications of Cell Wall Polysaccharides in Grain Utilization, End-Use Quality, and Nutrition
Wheat LipidsWheat Lipid ClassificationAnalytical MethodsLipids in Wheat Fractions and Wheat ClassesFunctional Roles of Wheat LipidsGenetic Research on Lipid-Related ComponentsFuture Research
Enzymes and Enzyme Inhibitors Endogenous to WheatHydrolytic EnzymesInhibitors of Hydrolytic EnzymesOxidoreductases and Their InhibitorsConclusion
Transgenic Manipulation of Wheat QualityDevelopment of Wheat Transformation Methods Application of Transgenesis to Improve Grain Quality
Product details
Product details
- Edition: 4
- Latest edition
- Published: January 1, 2009
- Language: English