Wheat Chemistry and Technology (4th Edition)

Edited by Khalil Khan and Peter R. Shewry 
AACC  2009  

Hardcover  489 pp  ISBN 9781891127557      £215.00
The first major revision of Wheat Chemistry and Technology in 21 Years

Wheat science has undergone countless new developments since the previous edition was published more than 20 years ago. 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 appears in a new large two-column format with color throughout and an easy to read style.

The book 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. Wheat: A Unique Grain for the World
Wheat and People Wheat Taxonomy Wheat in a Hungry World Wheat in the Grain Chain Wheat and Human Health Conclusion

2. The Wheat Crop
Origins Growth and Development Wheat Improvement Agronomy of Wheat

3. Development, Structure, and Mechanical Properties of the Wheat Grain
Terminology and Whole-Grain Considerations Microstructure of the Mature and Developing Wheat Grain Molecular and Biochemical Studies of Grain Development Structure and Grain Mechanical Properties

4. Criteria of Wheat and Flour Quality
Wheat Classification Grading Factors That Affect Milling Yield and End-Use Quality Chemical Characteristics Intrinsic Characteristics Processing Quality Wheat Classes - Producing Nations

5. Wheat Flour Milling
Wheat Receiving at the Mill Wheat Storage The Mill€s Wheat-Cleaning System Wheat Conditioning for Milling Milling Machinery The Milling Process End-Product Quality and Handling Mill Technical Performance Analysis Recent Developments in Commercial Milling Future Developments in Wheat Milling

6. Structure and Functional Properties of Gluten
Scope Structure-Function Models of Gluten Mixing Flour into Dough Wheat Proteins During Proofing Wheat Proteins During Baking

7. Micronutrients and Phytochemicals in Wheat Grain
B Vitamins Tocopherols and Tocotrienols Carotenoids Minerals and Trace Elements Phytosterols Phenolic Compounds Choline and Betaine Future Research Needs

8. Wheat Grain Proteins
Overview Protein and Amino Acid Compositions of Whole-Grain Fractions Gluten Proteins Low Molecular Weight Proteins Related to Prolamins Other Groups of Proteins with Functional Properties Other Biologically Active Proteins Conclusions and a Forward Look

9. Carbohydrates
Carbohydrates in Grain: Classification Mono-, Di-, and Oligosaccharides Fructans Wheat Starch - Structure, Synthesis, and Functionality Cell Wall Polysaccharides Carbohydrates in Aleurone Protein Body Inclusions - Phytin Globoids and Niacytin Granules Impact and Applications of Cell Wall Polysaccharides in Grain Utilization, End-Use Quality, and Nutrition

10. Wheat Lipids
Wheat Lipid Classification Analytical Methods Lipids in Wheat Fractions and Wheat Classes Functional Roles of Wheat Lipids Genetic Research on Lipid-Related Components Future Research

11. Enzymes and Enzyme Inhibitors Endogenous to Wheat
Hydrolytic Enzymes Inhibitors of Hydrolytic Enzymes Oxidoreductases and Their Inhibitors Conclusion

12. Transgenic Manipulation of Wheat Quality Development of Wheat Transformation Methods Application of Transgenesis to Improve Grain Quality Index

To find similar publications, click on a keyword below:
American Association of Cereal Chemists : agriculture & forestry : amino acids : analytical methods : animal feed : animal health : baking : biochemistry : carbohydrates : cereals : chemistry : colours : crops : economics : enzymology : ethanol : fatty acids : fatty esters : fermentation : fibre : food & beverage products : food crops : lipids : methods : microbiology : nutrition, human : plant science : process engineering : protein engineering : proteins : regulations : separation : starch : straw : taxonomy : vitamins : water science : wheat : yeast

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