Author : DH Simmonds
Publisher : CSIRO PUBLISHING
Page : 288 pages
File Size : 40,67 MB
Release : 1989-01-01
Category : Technology & Engineering
ISBN : 0643102876
The relationship between grain morphology and chemistry and the practical realities of milling, flour yield, dough properties and baking behaviour, are stressed and explained. The quality requirements of flours intended for bread-baking, noodle-making and for other industrial purposes are listed and discussed.
Author : David Simmonds
Publisher : CSIRO Publishing
Page : 320 pages
File Size : 46,24 MB
Release : 1989
Category : Electronic books
ISBN :
Author : Colin W. Wrigley
Publisher :
Page : 488 pages
File Size : 13,92 MB
Release : 2006
Category : Technology & Engineering
ISBN :
This monograph provides a review of the knowledge that makes possible the intelligent tailoring of wheat proteins to provide for specific dough requirements. It emphasizes the combined roles of the gliadin and glutenin proteins in providing the balance that gives wheat gluten its unique rheological properties. The book gives a major update on the composition and functional properties of the gluten proteins, but it also includes introductory chapters to "set the scene" for young scientists and anyone new to this area of food science.
Author : Colin Wrigley
Publisher : Woodhead Publishing
Page : 832 pages
File Size : 27,18 MB
Release : 2016-12-27
Category : Technology & Engineering
ISBN : 0081007302
Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings. - Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods - Provides a complete and thorough update to the first edition, analyzing the range of major cereal species - Presents detailed advice on the management of cereal quality at each stage of production and processing
Author : H.-J. Braun
Publisher : Springer
Page : 606 pages
File Size : 10,24 MB
Release : 1997-12-31
Category : Science
ISBN :
Proceedings of the 5th International Wheat Conference, 10-14 June 1996, Ankara, Turkey
Author : Clarence V. Jean
Publisher :
Page : 28 pages
File Size : 33,22 MB
Release : 1965
Category : Wheat trade
ISBN :
Author : Ronald Trostle
Publisher : DIANE Publishing
Page : 30 pages
File Size : 23,19 MB
Release : 2010
Category : Technology & Engineering
ISBN : 1437921094
World market prices for major food commodities such as grains and vegetable oils have risen sharply to historic highs of more than 60% above levels just 2 years ago. Many factors have contributed to the runup in food commodity prices. Some factors reflect trends of slower growth in production and more rapid growth in demand that have contributed to a tightening of world balances of grains and oilseeds over the last decade. Other factors include increased global demand for biofuels feedstocks and adverse weather conditions in 2006 and 2007 in some major grain- and oilseed-producing areas. This report discusses these and other factors and illustrates how they have contributed to food commodity price increases. Tables and graphs.
Author : Stephanie A. Mercier
Publisher :
Page : 76 pages
File Size : 37,12 MB
Release : 1993
Category : Wheat
ISBN :
Author : Khalil Khan
Publisher : Elsevier
Page : 480 pages
File Size : 32,34 MB
Release : 2016-06-10
Category : Technology & Engineering
ISBN : 0128104546
Wheat science has undergone countless new developments since the previous edition was published. 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.
Author :
Publisher : National Library Australia
Page : 1734 pages
File Size : 12,58 MB
Release : 1978
Category : Bibliography, National
ISBN :
