Wheat Chemistry and Technology (3rd Edition)

Hardcover - 2 Volume Set  Volume 1: 514 pages, 44 photos, 54 illus  ISBN 0913250651      £135.00

Price includes both volumes  Volume 2: 540 pages, 41 photos, 45 illus  ISBN 0913250732

An indispensible wheat reference, this 2-volume set covers everything from the science of wheat to the technology of wheat production, as indicated by the following contents list:

Volume I

Chapter 1: Origin, Production, and Utilization of Wheat. Introduction, Origin of Wheat, Classification of Wheat, World Production of Wheat and Other Cereals, World Trade in Wheat, Uses of Wheat, Nutrient Value of Wheat and Other Cereals

Chapter 2: Criteria of Wheat Quality. Introduction, Botanical Characteristics That Determine Wheat Quality (Species, Varieties), Physical Characteristics That Determine Wheat Quality (Weight per Unit Volume (Test Weight), Kernel Weight, Kernel Size and Shape, Kernel Hardness, Vitreousness, Color, Damaged Kernels, Impurities, Besatz, Milling Quality), Chemical Characteristics That Determine Wheat Quality (Moisture Content, Protein Content, Protein Quality, alpha-Amylase Activity, Fat Acidity, Crude Fiber and Ash), Wheat Grading Systems (U.S. Wheat Standards, Canadian Wheat Grades, Soviet Wheat Standards, Australian Wheat Standards, Argentinian Wheat Standards, EEC Wheat Standards, International Marketing Systems Compared)

Appendix A. United States Standards for Wheat

Appendix B. Selections from Official Grain Grading Guide, 1985 Edition, Canadian Board of Grain Commissioners

Appendix C. Australian Wheat Board Receival Standards and Dockages Schedule, 1985/86 Season

Appendix D. EEC Standards

Chapter 3: Microscopic Structure of the Wheat Grain. Introduction, Terminology and Whole-Grain Considerations (Terminology, Relationship of Grain to Plant, External Appearance of the Wheat Grain, Whole Grain Development), Microstructure of the Mature and Developing Wheat Grain (Caryopsis Coats, Endosperm, Embryo, Glossary)

Chapter 4: Chemical Composition of Kernel Structures. Introduction, Methods for Separating or Defining Structural Parts for Analysis, Quantitative Relationship of the Parts of the Kernel, Chemical Composition of Kernel Structures (Composition of the Pericarp, Composition of the Seed Coat and Nucellar Epidermis, Composition of the Combined Pericarp, Seed Coat, and Nucellar Epidermis, Composition of the Aleurone Layer, Composition of the Combined Bran layers, Composition of the Starchy Endosperm, Composition of the Germ, Distribution of Constituents Within the Kernel

Chapter 5: Protein and Amino Acids. Introduction, Gluten Proteins (The Gluten Complex, Gluten Composition, Synthesis, Relationship to Dough Properties, Chemical Modification, Immunological Reactions, Physical Studies), Soluble Proteins (Extraction, Fractionation, Function, Purified Components of Flour Protein), Amino Acid Composition and Sequence (Methods of Amino Acid Analysis, Amino Acid Composition of Wheat and Its Products, Amino Acid Composition of Protein Fractions, Nutritional Adequacy of Wheat Proteins, Primary Structures of Wheat Endosperm, Proteins) Conclusions

Chapter 6: Wheat Carbohydrates. Introduction (Classification of Carbohydrates, Methods of Identifying and Analyzing Carbohydrates, Characterization of Polysaccharides), Simple Carbohydrates and Oligosaccharides (Simple Carbohydrates and Oligosaccharides in Wheat, Wheat Components, and Flour, Changes in Carbohydrates During Maturation, Changes in Carbohydrates During Storage), Starch (Starch Content and Isolation from Wheat and Wheat Flour, Components of Starch, The Starch Granule, Gelatinization and Pasting of Starch, Starch in Baker Products), Nonstarch Polysaccharides (Occurrence, Structural Characteristics, and Properties, Nonstarch Polysaccharides of Wheat Flour, Oxidative Gelation of Flour Pentosans, Nonstarch Polysaccharides in Cereal Technology, Nonstarch Polysaccharides of Wheat Straw, Future Perspectives)

Chapter 7: Lipids. Introduction, Lipid Classes (Fatty Acids, Simple Glycerides, Glycosyl-glycerides, Phosphoglycerides, Sterol Lipids, Sphingolipids, Diol Lipids, Tocopherols, Carotenoids, Wax Esters and Hydrocarbons, Fatty Acid Compositions of Lipids), Extraction and Quantification of Lipids (Terminology, Preparation of Materials, Hydrolysate Lipid, Free Lipids, Bound Lipids and Total Extractable Lipids, Starch Lipids, Analysis of Lipid Classes), Lipids in the Wheat Caryopsis (Endosperm Nonstarch Lipids, Endosperm Starch Lipids, Aleurone Lipids, Germ Lipids, Pericarp Lipids, Lipids in the Whole Wheat Kernel, Lipids in Developing Wheat, Lipids in Germinating Wheat, Genetic Variation in Lipids), Enzymes (Lipases, Polar Lipid Acyl Hydrolase, Other Lipid Hydrolases, Lipoxygenase), Lipids in Wheat Products (Flour Millstreams, Wheat Germ Oil), Technological Aspects of Lipids (Lipids in Stored Wheat and Flour, Lipid Interactions with Amylose and Starch).

Chapter 8: Enzymes and Color.

Part 1. Enzymes: Introduction, Carbohydrate-Degrading Enzymes (alpha-Amylase, beta-Amylase, Debranching Enzyme, Other Carbohydrases), Proteolytic Enzymes (Endoproteolytic Enzymes, Acid Carboxypeptidases, Other Exoproteolytic Enzymes), Ester Hydrolases (Lipases and Esterases, Phytase, Acid Phosphatase), Oxidases (Lipoxygenase, Polyphenol Oxidases, Peroxidase, Catalase, Ascorbic Acid Oxidase) Other Wheat Enzymes

Part 2. Color: Introduction, Chemistry of Wheat Pigments (Xanthophyll, Carotene, Flavones), Determination of Wheat Pigments and of the Color of Flour (Wheat Pigments, Color of Flour), Distribution of Pigments in Wheat, Effect of Several Variables on the Color of Flour (Bleaching of Flour, Lipoxygenase).

Index

Volume II

Chapter 1: Wheat Flour Milling. Introduction, The Milling Process (History, Receiving and Storage of Wheat, Preparation of Wheat for Milling, Milling of Wheat into Flour, Milling Machinery, Milled Products, Milling By-Products, Soft Wheat Milling, Durum Wheat Milling, Air Classification, Starch Damage), Recent Developments in Commercial Milling (Wheat Cleaning, Tempering, Automation), Experimental Milling (Ensuring Accuracy, Procedures and Equipment, Interpretation of Results), Milling Research (Appendix: Milling Terms Used in the United Kingdom and in The United States and Canada).

Chapter 2: Criteria of Flour Quality. Introduction, Components of Quality (Protein - Quantity and Quality, Minerals, Color, Moisture, Absorption, Viscosity, Enzymatic Activity, Granulation (Particle Size) and Grain Hardness, Starch Damage, Response to Additives, Nutritional Fortification, Rheological Properties, Bake Tests for Quality Attributes), Importance of Quality Components, Microbiology, Methodology and Instrumentation, Summary

Chapter 3: Nutritional Quality of Wheat and Wheat Foods. Introduction, Role of Wheat in Human Nutrition, Protein (Protein Content and Amino Acid Composition, Protein Quality - Animal and Human Studies, Processing and Preparation), Carbohydrates and Dietary Fiber (Physiological Effects - Intestinal Function, Digestion and Absorption, Carbohydrate Metabolism - Glycemic Index, Lipid Metabolism, Weight Loss), Minerals (Content, Bioavailability, Phytate and Fiber), Vitamins (Content, Bioavailability), Improving the Nutritional Quality of Wheat, Research Needs

Chapter 4: Rheology and Chemistry of Dough. Introduction, Structure (Constituents, Structure), Gas Retention and Its Measurement, Basic Approaches to Dough Rheology (Creep and Recovery, Viscometry, Stress Relaxation, Oscillatory Measurements), Physical Dough-Testing Instruments (Recording Dough Mixers, Load-Extension Instruments, Extrusion Meter, Electronic Recording, Comparing Results form Different Instruments, Application to Flour Quality Control and Research), Physical Factors That Influence Dough Properties (Mechanical Work and Time, Temperature), Influence of Flour Constituents on Dough Properties (Fractionation and Reconstitution Methods, Proteins and Gluten Structure, Carbohydrates, Lipids, Interconstituent Interactions, Enzymes), Other Chemical Factors That Influence Dough Properties (Water, Yeast, Electrolytes and pH, Oxidation, Compounds That React Specifically with Disulfinde and Thiol Groups), Rheology and Chemistry of the Breadmaking Process (Mixing, Fermentation, Baking), Rheological Properties of Doughs from High-Extraction, Whole Wheat, and Composite Flours, Conclusions and Outlook

Chapter 5: Composition and Functionality of Wheat Flour Components. Introduction, Chemical Bonds in Dough (Protein Structure and Type of Bonds, Covalent Bonds, Ionic Bonds, Hydrogen Bonds, Van der Waals Bonds, Hydrophobic Bonds, Conclusions), Composition and Functionality: General Concepts, Water-Soluble Components (Proteins, Glycoproteins and Pentosans, Monosaccharides, Disaccharides, and Oligosaccharides, Enzymes), Proteins (Proteins and Loaf Volume, Proteins of Maturing Wheat, Early Fractionation Studies, Fractionation of Gluten Proteins, Electrophoretic and Chromatographic Bands and Wheat Quality, Sulfur, SH Groups, and SS Groups, Dough Mixing, Proteins in Cookies and Cakes, Proteins in Pasta Products), Lipids (Lipids of Wheat and Flour, Lipids in Wheats from Various Classes and Varieties, Effects of Lipids on Rheological Properties, Functionality of Defatted Flours, Role of Wheat-Flour Lipid Fractions, Some Recent Studies of Functionality of Lipids in Wheat Products, Lipids and Breadmaking Potential, Effects on Cookie Quality, Effects on Cake Quality, Effect on Pasta Products, Role of Lipids in Oxidaton, Lipids in Protein-Enriched Bread, Changes in Lipids During Storage, Lipid Binding and Dough Structure Interactions), Carbohydrates (Starch in Baked Products, Starch in Breadmaking, The Role of Mechanically Damaged Starch, Starch and Bread Staling, Composite (Gluten-Free) Bread Flours, Starch in Cookies and Cakes, Starch in Pasta Products, Starch-Adhering Components, Starch Tailings), Minerals

Chapter 6: Bread Industry and Processes. Introduction, Structure of the Industry, Baking Methods (Formulation, Straight Dough Process, Sponge-Dough Process), Bakery Operations and Equipment (Mixers, Dividing, Rounding, Intermediate Proof, Molding, Final Proof, Bakery Ovens, Baking ) Liquid Ferment Processes (Fermentation Line, Changes During Fermentation, Sugar Fermentation, Ethanol Fermentation, Dough Properties, Quality of Breads Using Liquid Ferments with Varied Flour Contents, Significance of Fermentation Indexes, Shelf Life - Softness of Breads Using Ferments with Varied Flour Contents), Continuous Processes (Continuous Methods in the United States, Systems Outside the United States), Chemical Dough Development, Miscellaneous Methods

Chapter 7: Soft Wheat Products. Introduction (Types of Wheat, Products Made from Soft Wheat Flours, Product Terminology, Types of Soft Wheats), Soft and Hard Wheats (Theories of Grain Hardness, Significance of Hard and Soft Wheats, Methods of Measuring Hardness), Soft Wheat Flour (Milling, Quality Tests, Wheat Color and Class, Cookie Flour Quality, Cracker Flour Quality, Cake Flour Quality, Air-Classification, Flour Chlorination), Effect of Chlorination on Flour Lipids, Soft Wheat Flour Evaluation (Milling Quality of Soft Wheats, Baking Properties of Soft Wheat Flour, Function of Flour Components and Formula Ingredients During Cookie Baking), Chemical Leavening , Cookies, or Sweet Biscuits (Types of Manufacture, Role of Flour Components, Role of Formula Ingredients), Batters (Wafers, Waffles and Pancakes), Cakes (Mixing of Cake Batters, Types of Cakes, Dynamics of Cake Baking), Other Soft Wheat Products (Piecrusts, Biscuits, Refrigerated Biscuits and Rolls), Soft Wheat Products in Asia and Africa, Crackers, Pretzels, Sweet Goods (Doughnuts, Danish and Puff Pastry), Conclusions.

Chapter 8: Flat Breads. Introduction, Types of Flat Breads (Egyptian Balady Bread, Arabic Bread, Chapati, Barbari Bread, Swedish Crisp Bread, Extruded Flat Breads, Flat Breads Made from Nonwheat Cereals), Ingredients (Flour, Leavening Agents, Minor Ingredients, Production (Mixing, Fermentation, Molding, Baking, Quality Evaluation, Experimental Baking-Microbaking), Shelf Life and Staling (Staling, Shelf Life Extension), Enrichment (Protein, Vitamins and Iron), Nutritional Studies (Effect of Processing, Nutritional Studies of Flat-Bread Flour, Nutritional Studies of Soda in Flat Breads), Conclusions and Future Outlook

Chapter 9: Durum Wheat and Pasta Products. Introduction, Durum Wheat (Classification, Origin, Production, Export), Durum Wheat Products (Paste Products, Nonpaste Products), Characteristics Desirable in Durum Wheat for Semolina Milling (Test Weight, Kernel Size, Vitreousness, Protein Content, Ash Content), Durum Processing (Semolina Milling, Semolina Quality), Pasta Processing (Historical Review, Commercial Process, Laboratory Processing), Pasta Quality Evaluation (Appearance, Mechanical Strength, Cooking Quality, Nondurum Pasta Products (Noodles, Noodle Types).

Considerations for the Future

Index