Wheat : chemistry and technology

Front Cover......Page 1
Wheat: Chemistry and Technology......Page 2
Copyright Page......Page 3
Table of Contents......Page 10
Contributors......Page 4
Preface to the Fourth Edition......Page 6
Preface to the Third Edition......Page 7
Preface to the Second Edition......Page 8
Preface to the First Edition......Page 9
 WHEAT AND PEOPLE......Page 14
 WHEAT TAXONOMY......Page 17
 WHEAT IN A HUNGRY WORLD......Page 19
 WHEAT IN THE GRAIN CHAIN......Page 21
 WHEAT AND HUMAN HEALTH......Page 27
 REFERENCES......Page 28
CHAPTER 2. The Wheat Crop......Page 32
 ORIGINS......Page 34
 GROWTH AND DEVELOPMENT......Page 38
 WHEAT IMPROVEMENT......Page 45
 AGRONOMY OF WHEAT......Page 51
 REFERENCES......Page 58
 TERMINOLOGY AND WHOLE-GRAIN CONSIDERATIONS......Page 64
 MICROSTRUCTURE OF THE MATURE AND DEVELOPING WHEAT GRAIN......Page 69
 MOLECULAR AND BIOCHEMICAL STUDIES OF GRAIN DEVELOPMENT......Page 90
 STRUCTURE AND GRAIN MECHANICAL PROPERTIES......Page 93
 REFERENCES......Page 100
 WHEAT CLASSIFICATION......Page 110
 GRADING FACTORS THAT AFFECT MILLING YIELD AND END-USE QUALITY......Page 112
 CHEMICAL CHARACTERISTICS......Page 117
 INTRINSIC CHARACTERISTICS......Page 119
 PROCESSING QUALITY......Page 120
 WHEAT CLASSES—PRODUCING NATIONS......Page 122
 REFERENCES......Page 129
 RELEVANT WEBSITES......Page 131
CHAPTER 5. Wheat Flour Milling......Page 132
 WHEAT RECEIVING AT THE MILL......Page 133
 WHEAT STORAGE......Page 137
 THE MILL'S WHEAT-CLEANING SYSTEM......Page 139
 WHEAT CONDITIONING FOR MILLING......Page 142
 MILLING MACHINERY......Page 143
 THE MILLING PROCESS......Page 149
 END-PRODUCT QUALITY AND HANDLING......Page 153
 MILL TECHNICAL PERFORMANCE ANALYSIS......Page 154
 RECENT DEVELOPMENTS IN COMMERCIAL MILLING......Page 160
 REFERENCES......Page 161
 SUGGESTED WEBSITES FOR FURTHER INFORMATION......Page 165
 STRUCTURE-FUNCTION MODELS OF GLUTEN......Page 166
 MIXING FLOUR INTO DOUGH......Page 168
 WHEAT PROTEINS DURING PROOFING......Page 174
 WHEAT PROTEINS DURING BAKING......Page 179
 REFERENCES......Page 185
 B VITAMINS......Page 192
 TOCOPHEROLS AND TOCOTRIENOLS......Page 198
 CAROTENOIDS......Page 202
 MINERALS AND TRACE ELEMENTS......Page 206
 PHYTOSTEROLS......Page 209
 PHENOLIC COMPOUNDS......Page 214
 CHOLINE AND BETAINE......Page 222
 REFERENCES......Page 223
 OVERVIEW......Page 236
 PROTEIN AND AMINO ACID COMPOSITIONS OF WHOLE-GRAIN FRACTIONS......Page 240
 GLUTEN PROTEINS......Page 249
 LOW MOLECULAR WEIGHT PROTEINS RELATED TO PROLAMINS......Page 278
 OTHER GROUPS OF PROTEINS WITH FUNCTIONAL PROPERTIES......Page 285
 OTHER BIOLOGICALLY ACTIVE PROTEINS......Page 288
 CONCLUSIONS AND A FORWARD LOOK......Page 290
 REFERENCES......Page 291
 MONO-, DI-, AND OLIGOSACCHARIDES......Page 312
 FRUCTANS......Page 313
 WHEAT STARCH.STRUCTURE, SYNTHESIS, AND FUNCTIONALITY......Page 315
 CELL WALL POLYSACCHARIDES......Page 332
 CARBOHYDRATES IN ALEURONE PROTEIN BODY INCLUSIONS.PHYTIN GLOBOIDS AND NIACYTIN GRANULES......Page 349
 IMPACT AND APPLICATIONS OF CELL WALL POLYSACCHARIDES IN GRAIN UTILIZATION, END-USE QUALITY, AND NUTRITION......Page 350
 REFERENCES......Page 356
 WHEAT LIPID CLASSIFICATION......Page 376
 ANALYTICAL METHODS......Page 380
 LIPIDS IN WHEAT FRACTIONS AND WHEAT CLASSES......Page 384
 FUNCTIONAL ROLES OF WHEAT LIPIDS......Page 396
 GENETIC RESEARCH ON LIPID-RELATED COMPONENTS......Page 402
 FUTURE RESEARCH......Page 403
 REFERENCES......Page 404
 HYDROLYTIC ENZYMES......Page 414
 INHIBITORS OF HYDROLYTIC ENZYMES......Page 423
 OXIDOREDUCTASES AND THEIR INHIBITORS......Page 427
 REFERENCES......Page 436
 DEVELOPMENT OF WHEAT TRANSFORMATION METHODS......Page 450
 APPLICATION OF TRANSGENESIS TO IMPROVE GRAIN QUALITY......Page 454
 REFERENCES......Page 459
Index......Page 466