Wheat Structure
Biochemistry and Functionality
- 1st Edition - January 1, 1996
- Latest edition
- Author: J D Schofield
- Language: English
Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is important. This book brings… Read more
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Description
Description
Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is important. This book brings together international experts to provide an overview of the progress made to date and also to give an insight into the new approaches that can be used to solve outstanding problems. It covers progress in areas including: what grain structure; structural features of the gluten proteins; structual-functionality relationships of wheat protein; lipid-binding proteins; rheology of dough systems; and the importance of non-starch polysaccharides.
Readership
Readership
Food scientists and technologists
Table of contents
Table of contents
Grain structure and quality; Wheat protein structure and quality; Nature and functionality of wheat lipids; Rheological properties and functionality of wheat flour doughs; Non-starch polysaccharides and enzymic improvement in bread quality.
Product details
Product details
- Edition: 1
- Latest edition
- Published: January 1, 1996
- Language: English
About the author
About the author
JS
J D Schofield
Affiliations and expertise
formerly University of Reading, UKView book on ScienceDirect
View book on ScienceDirect
Read Wheat Structure on ScienceDirect