Lambic

Foreword, Preface, Acknowledgments, 1 THE WHEAT KERNEL, 1.0 Introduction, 1.1 The Structure of the Wheat Kernel, 1.2 Wheat Production, 1.3 Wheat Quality, 1.4 Wheat Utilization, 1.5 Dietary Considerations and Food Value of Wheat, 1.6 The Lipids of Wheat, 1.7 The Enzymes of Wheat, 1.8 The Pigments of Wheat, 1.9 Comparison of Wheat with Other Cereals, 1.10 Animal Feeds, 2 THE MILLING OF WHEAT, 2.0 Introduction, 2.1 Cleaning and Conditioning, 2.2 Milling Techniques, 2.3 Yields of Wheat Flour and By-products, 2.4 Composition of Wheat Flour and Its By-products, 2.5 Flour Quality, 2.6 Air Classification of Flour, 2.7 Utilization of Flour and Its By-products in the Baking Industry 3 THE WET MILLING OF WHEAT FLOUR, 3.0 Introduction, 3.1 Types of Processes, 3.2 Refining of Starch by Centrifugal Methods, 3.3 Particle-Size Analysis of Starch, 3.4 Minor Constituents of Wheat Starch, 3.5 Further Purification of Commercial Wheat Starch, 4 THE COMPOSITION, PROPERTIES, AND USES, OF WHEAT STARCH, 4.0 Introduction, 4.1 Composition of Wheat Starch, 4.2 Properties and Reactivity of Starch, 4.3 Gelatinization of Starch in Hot Water, 4.4 Retrogradation of Starch Gels, 4.5 Rheology of Starch Gels, 4.6 Pregelatinized Starch, 4.7 Industrial Starch Quality, 4.8 Industrial Uses of Wheat Starch, 5 STARCH SYRUPS, 5.0 Introduction, 5.1 Syrups from Acidic Hydrolysis, 5.2 Purification of Syrups, 5.3 Syrup Additives, 5.4 Syrups from Enzymic Hydrolysis, 5.5 Uses of Starch Syrups, 5.6 Analysis and Tests on Starch Syrups, 6 CHEMICALLY MODIFIED WHEAT STARCHES, AND THEIR USES, 6.0 Introduction, 6.1 Starches in the Paper-making Industry, 6.2 Thin-boiling Starches, 6.3 Starch-based Adhesives, 6.4 Starch Ethers, 6.5 Starch Esters, 6.6 Oxidized Starches, 6.7 Starch Xanthates, 6.8 Cationic Starches, 6.9 Modification of Starch by the Use of Additives, 7 AMINO ACIDS, PEPTIDES, AND PROTEINS, 7.0 Introduction, 7.1 Amino Acids, 7.2 Simple Peptides, 7.3 Polypeptides/Proteins, 7.4 Protein Synthesis, 7.5 Reactions of Proteins, 7.6 Reactions Used for Determination of Protein Structure (1̊), 7.7 Isolation of Proteins, 7.8 Determination of Protein Content, 7.9 Determination of Protein Structure (2̊,3̊,4̊), 8 WHEAT PROTEINS, 8.0 Introduction, 8.1 Endosperm Proteins, 8.2 Separation of Proteins, 8.3 Functional Properties of Proteins and the Wheat-Gluten Complex, 8.4 Uses of Dry Vital Gluten, 8.5 Bioactive Components of Wheat, 8.6 The Maillard Reaction, 8.7 Microbiological Control of Processing, 8.8 The Future for Wheat, 9 WHEAT ON THE WORLD WIDE WEB, 9.0 Introduction, 9.1 The Basic Requirements for the WWW, 9.2 Searching for Journal and Bibliographic References
 The Uncover Data Base, 9.3 The HTTP Protocol and Home Pages, 9.4 Search Engines on the WWW, 9.5 The Altavista Search Results, 9.6 The Future of Information on the WWW, Index