Edited by Khalil Khan and Peter R. Shewry
“This book should reside on the shelves of all
agricultural libraries that serve researchers with an interest in wheat
production or processing. Chances are it will find a welcome audience and a
place right next to the two volumes of the third edition.”
-- Journal of Agricultural and Food Information
“…without a doubt the “Wheat-Bible” of all time, indeed a monumental
brilliant book.”
-- South African Association for Food Science & Technology
“…highly recommendable to students, researchers, and scientists working in
baking and its related industry.”
-- Food Research International
“It has been more than 20 years since the publication of the previous edition
of Wheat Chemistry and Technology, and the editors and contributors of
this volume have produced a markedly improved volume…the reader is treated to
greatly improved graphics and figures, and clear and comprehensive coverage of
the subject matter. Wheat Chemistry and Technology will serve as an
excellent reference guide for cereal chemists, end-users of wheat, and wheat
breeders and geneticists…it will find application as a textbook in the training
of the next and future generations of wheat scientists.”
-- Journal of Cereal Science
Announcing 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 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.
Contents
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
