Wheat Structure

Biochemistry and Functionality

By

  • J D Schofield, formerly University of Reading, UK

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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Audience

Food scientists and technologists

 

Book information

  • Published: January 1996
  • Imprint: Woodhead Publishing
  • ISBN: 978-1-85573-797-6


Table of Contents

Grain structure and quality; Wheat protein structure and quality; Nature and functionality of wheat lipids; Rheological properties and functionality of wheat flour doughs; Non-starch polysaccharides and enzymic improvement in bread quality.