- 402 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
About this book
Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is important. This book brings together international experts to provide an overview of the progress made to date and also to give an insight into the new approaches that can be used to solve outstanding problems. It covers progress in areas including: what grain structure; structural features of the gluten proteins; structual-functionality relationships of wheat protein; lipid-binding proteins; rheology of dough systems; and the importance of non-starch polysaccharides.
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Table of contents
- Front Cover
- Wheat Structure, Biochemistry and Functionality
- Copyright Page
- Table of Contents
- Preface
- Acknowledgements
- CHAPTER 1. WINDOWS ON WHEAT QUALITY: FRESH INSIGHTS AND THEIR DEPENDENCE ON NEW RESEARCH TECHNOLOGIES
- Part I: Grain Structure and Quality
- Part II: Wheat Protein Structure and Functionality
- Part III: Wheat Protein Composition and Quality Relationships
- Part IV: Wheat Protein Molecular Biology and Genetic Engineering
- Part V: Low Mr Sulphydryl Compounds in Wheat Flour and Their Functional Importance
- Part VI: Nature and Functionality of Wheat Lipids, Lipid Binding Proteins and Added Emulsifiers
- Part V: Rheological Properties and Functionality of Wheat Flour Doughs
- Part VI: Non-Starch Polysaccharides and Enzymic Improvement of Bread Quality
- Subject Index
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Yes, you can access Wheat Structure by J D Schofield in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.