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.
1. Cover image - p. Cover 2. Title page - p. ii 3. Table of Contents - p. iii 4. Copyright - p. iii 5. Contributors - p. iii 6. Preface to the Fourth Edition - p. iii 7. Preface to the Third Edition - p. v 8. Preface to the Second Edition - p. vi 9. Preface to the First Edition - p. vii 10. Chapter 1: Wheat: A Unique Grain for the World - p. viii 11. Chapter 2: The Wheat Crop - p. 17 12. Chapter 3: Development, Structure, and Mechanical Properties of the Wheat Grain - p. 49 13. Chapter 4: Criteria of Wheat and Flour Quality - p. 95 14. Chapter 5: Wheat Flour Milling - p. 118 15. Chapter 6: Structure and Functional Properties of Gluten - p. 152 16. Chapter 7: Micronutrients and Phytochemicals in Wheat Grain - p. 178 17. B VITAMINS - p. 179 18. TOCOPHEROLS AND TOCOTRIENOLS - p. 185 19. CAROTENOIDS - p. 189 20. MINERALS AND TRACE ELEMENTS - p. 193 21. PHYTOSTEROLS - p. 196 22. PHENOLIC COMPOUNDS - p. 201 23. CHOLINE AND BETAINE - p. 209 24. FUTURE RESEARCH NEEDS - p. 210 25. Chapter 8: Wheat Grain Proteins - p. 222 26. OVERVIEW - p. 222 27. PROTEIN AND AMINO ACID COMPOSITIONS OF WHOLE-GRAIN FRACTIONS - p. 227 28. GLUTEN PROTEINS - p. 236 29. LOW MOLECULAR WEIGHT PROTEINS RELATED TO PROLAMINS - p. 265 30. OTHER GROUPS OF PROTEINS WITH FUNCTIONAL PROPERTIES - p. 272 31. OTHER BIOLOGICALLY ACTIVE PROTEINS - p. 275 32. CONCLUSIONS AND A FORWARD LOOK - p. 277 33. ACKNOWLEDGMENTS - p. 278 34. Chapter 9: Carbohydrates - p. 298 35. CARBOHYDRATES IN GRAIN: CLASSIFICATION - p. 298 36. MONO-, DI-, AND OLIGOSACCHARIDES - p. 299 37. FRUCTANS - p. 300 38. WHEAT STARCH–STRUCTURE, SYNTHESIS, AND FUNCTIONALITY* - p. 302 39. CELL WALL POLYSACCHARIDES - p. 319 40. CARBOHYDRATES IN ALEURONE PROTEIN BODY INCLUSIONS—PHYTIN GLOBOIDS AND NIACYTIN GRANULES - p. 336 41. IMPACT AND APPLICATIONS OF CELL WALL POLYSACCHARIDES IN GRAIN UTILIZATION, END-USE QUALITY, AND NUTRITION - p. 337 42. ACKNOWLEDGMENTS - p. 343 43. Chapter 10: Wheat Lipids - p. 362 44. WHEAT LIPID CLASSIFICATION - p. 363 45. ANALYTICAL METHODS - p. 367 46. LIPIDS IN WHEAT FRACTIONS AND WHEAT CLASSES - p. 371 47. FUNCTIONAL ROLES OF WHEAT LIPIDS - p. 383 48. GENETIC RESEARCH ON LIPID-RELATED COMPONENTS - p. 389 49. FUTURE RESEARCH - p. 390 50. Chapter 11: Enzymes and Enzyme Inhibitors Endogenous to Wheat - p. 399 51. Chapter 12: Transgenic Manipulation of Wheat Quality - p. 435 52. Index - p. 451
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.
1. Cover image - p. Cover 2. Title page - p. ii 3. Table of Contents - p. iii 4. Copyright - p. iii 5. Contributors - p. iii 6. Preface to the Fourth Edition - p. iii 7. Preface to the Third Edition - p. v 8. Preface to the Second Edition - p. vi 9. Preface to the First Edition - p. vii 10. Chapter 1: Wheat: A Unique Grain for the World - p. viii 11. Chapter 2: The Wheat Crop - p. 17 12. Chapter 3: Development, Structure, and Mechanical Properties of the Wheat Grain - p. 49 13. Chapter 4: Criteria of Wheat and Flour Quality - p. 95 14. Chapter 5: Wheat Flour Milling - p. 118 15. Chapter 6: Structure and Functional Properties of Gluten - p. 152 16. Chapter 7: Micronutrients and Phytochemicals in Wheat Grain - p. 178 17. B VITAMINS - p. 179 18. TOCOPHEROLS AND TOCOTRIENOLS - p. 185 19. CAROTENOIDS - p. 189 20. MINERALS AND TRACE ELEMENTS - p. 193 21. PHYTOSTEROLS - p. 196 22. PHENOLIC COMPOUNDS - p. 201 23. CHOLINE AND BETAINE - p. 209 24. FUTURE RESEARCH NEEDS - p. 210 25. Chapter 8: Wheat Grain Proteins - p. 222 26. OVERVIEW - p. 222 27. PROTEIN AND AMINO ACID COMPOSITIONS OF WHOLE-GRAIN FRACTIONS - p. 227 28. GLUTEN PROTEINS - p. 236 29. LOW MOLECULAR WEIGHT PROTEINS RELATED TO PROLAMINS - p. 265 30. OTHER GROUPS OF PROTEINS WITH FUNCTIONAL PROPERTIES - p. 272 31. OTHER BIOLOGICALLY ACTIVE PROTEINS - p. 275 32. CONCLUSIONS AND A FORWARD LOOK - p. 277 33. ACKNOWLEDGMENTS - p. 278 34. Chapter 9: Carbohydrates - p. 298 35. CARBOHYDRATES IN GRAIN: CLASSIFICATION - p. 298 36. MONO-, DI-, AND OLIGOSACCHARIDES - p. 299 37. FRUCTANS - p. 300 38. WHEAT STARCH–STRUCTURE, SYNTHESIS, AND FUNCTIONALITY* - p. 302 39. CELL WALL POLYSACCHARIDES - p. 319 40. CARBOHYDRATES IN ALEURONE PROTEIN BODY INCLUSIONS—PHYTIN GLOBOIDS AND NIACYTIN GRANULES - p. 336 41. IMPACT AND APPLICATIONS OF CELL WALL POLYSACCHARIDES IN GRAIN UTILIZATION, END-USE QUALITY, AND NUTRITION - p. 337 42. ACKNOWLEDGMENTS - p. 343 43. Chapter 10: Wheat Lipids - p. 362 44. WHEAT LIPID CLASSIFICATION - p. 363 45. ANALYTICAL METHODS - p. 367 46. LIPIDS IN WHEAT FRACTIONS AND WHEAT CLASSES - p. 371 47. FUNCTIONAL ROLES OF WHEAT LIPIDS - p. 383 48. GENETIC RESEARCH ON LIPID-RELATED COMPONENTS - p. 389 49. FUTURE RESEARCH - p. 390 50. Chapter 11: Enzymes and Enzyme Inhibitors Endogenous to Wheat - p. 399 51. Chapter 12: Transgenic Manipulation of Wheat Quality - p. 435 52. Index - p. 451
