Wheat: Chemistry and Technology, Fourth Edition

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. 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 Wheat science has undergone countless new developments since the previous edition was published more than 20 years ago. 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. 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 A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry. Wheat : a unique grain for the world / C.W. Wrigley The wheat crop / Michael J. Gooding Development, structure, and mechanical properties of the whole grain / D.B. Bechtel ... [et al.] Criteria of wheat and flour quality / Gordon R. Carson and Nancy M. Edwards Wheat flour milling / Elieser S. Posner Structure and functional properties of gluten / Rob J. Hamer, Finlay MacRitchie, and Peter L. Weegels Micronutrients and phytochemicals in wheat grain / Vieno Piironen ... [et la.] Wheat grain proteins / Peter R. Shewry ... [et al.] Carbohydrates / Bruce Stone and Matthew K. Morell Wheat lipids / Okkyung Kim Chung ... [et al.] Enzymes and enzyme inhibitors endogenous to wheat / Kristof Brijs ... [et al.] Transgenic manipulation of wheat quality / Huw D. Jones, Caroline A. Sparks, and Peter R. Shewry.