Wheat: Chemistry and Technology

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Elsevier, Jun 10, 2016 - Technology & Engineering - 480 pages

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.


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A Unique Grain for the World
CHAPTER 2 The Wheat Crop
CHAPTER 3 Development Structure and Mechanical Properties of the Wheat Grain
CHAPTER 4 Criteria of Wheat and Flour Quality
CHAPTER 5 Wheat Flour Milling
CHAPTER 6 Structure and Functional Properties of Gluten
CHAPTER 7 Micronutrients and Phytochemicals in Wheat Grain
CHAPTER 8 Wheat Grain Proteins
CHAPTER 9 Carbohydrates
CHAPTER 10 Wheat Lipids
CHAPTER 11 Enzymes and Enzyme Inhibitors Endogenous to Wheat
CHAPTER 12 Transgenic Manipulation of Wheat Quality

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