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Wheat : Production, Properties and Quality - W. Bushuk


Production, Properties and Quality

Hardcover Published: 30th April 1994
ISBN: 9780751401813
Number Of Pages: 239

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Wheat provides over 20% of the calories for the world population of 5. 3 billion persons. It is widely grown in five of the six continents. It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology required for the transformation of wheat grain into consumable baked products is available or accessible in all countries of the world. For these reasons, and because Canada is one of world's leading wheat producing countries, it seemed appropriate to include a major symposium on wheat in the scientific and technical program of the 8th World Congress of Food Science and Technology held in Toronto, Canada during September 29-0ctober 4, 1992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common hard (bread) wheats; separate papers were devoted to the unique characteristics and technological properties of common soft (biscuit) and durum (pasta) wheats. Each paper was presented by an acknowledged international expert. This book provides a more permanent record of the papers presented at the symposium.

World wheat production, utilization and tradep. 1
Wheat: contribution to world food supply and human nutritionp. 12
Bread-wheat quality definedp. 25
Classification and gradingp. 37
Recent developments in flour millingp. 47
Recent research progress in bread baking technologyp. 59
Wheat proteins: structure and functionality in milling and breadmakingp. 73
Wheat carbohydrates: structure and functionalityp. 107
Wheat lipids: structure and functionalityp. 128
Enzymes of sprouted wheat and their possible technological significancep. 143
Soft wheat quality in production of cookies and crackersp. 154
Durum wheat: its unique pasta-making propertiesp. 169
Wheat utilization for the production of starch, gluten and extruded productsp. 179
Genetics of wheat quality and its improvement by conventional and biotechnological breedingp. 205
Quality and safety implications of genetic manipulations of food cropsp. 225
Indexp. 232
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780751401813
ISBN-10: 0751401811
Series: Production, Properties and Quality
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 239
Published: 30th April 1994
Publisher: Chapman and Hall
Country of Publication: GB
Dimensions (cm): 24.21 x 16.51  x 2.31
Weight (kg): 0.62

Earn 542 Qantas Points
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