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Wheat Production, Properties and Quality

Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, i...

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Bibliographic Details
Main Authors: Bushuk, W., Rasper, V.F. (Author)
Format: eBook
Language:English
Published: New York, NY Springer US 1994, 1994
Edition:1st ed. 1994
Subjects:
Food—biotechnology
Food Science
Forestry
Online Access:
Collection: Springer Book Archives -2004 - Collection details see MPG.ReNa
Table of Contents:
  • 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 cooking loss of spaghetti
  • References
  • 13 Wheat utilization for the production of starch, gluten and extruded products
  • 13.1 Introduction and overview
  • 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
  • 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
  • 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 polymeric structure of glutenin
  • 7.7 Gluten proteins in relation to breadmaking performance
  • 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

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