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Wheat: A Unique Grain for the World
Wheat and People
Wheat in a Hungry World
Wheat in the Grain Chain
Wheat and Human Health
The Wheat Crop
Growth and Development
Agronomy of Wheat
Development, Structure, and Mechanical Properties of the Wheat Grain
Terminology and Whole-Grain Considerations
Microstructure of the Mature and Developing Wheat Grain
Molecular and Biochemical Studies of Grain Development
Structure and Grain Mechanical Properties
Criteria of Wheat and Flour Quality
Grading Factors That Affect Milling Yield and End-Use Quality
Wheat Classes—Producing Nations
Wheat Flour Milling
Wheat Receiving at the Mill
The Mill’s Wheat-Cleaning System
Wheat Conditioning for Milling
The Milling Process
End-Product Quality and Handling
Mill Technical Performance Analysis
Recent Developments in Commercial Milling
Future Developments in Wheat Milling
Structure and Functional Properties of Gluten
Structure-Function Models of Gluten
Mixing Flour into Dough
Wheat Proteins During Proofing
Wheat Proteins During Baking
Micronutrients and Phytochemicals in Wheat Grain
Tocopherols and Tocotrienols
Minerals and Trace Elements
Choline and Betaine
Future Research Needs
Wheat Grain Proteins
Protein and Amino Acid Compositions of Whole-Grain Fractions
Low Molecular Weight Proteins Related to Prolamins
Other Groups of Proteins with Functional Properties
Other Biologically Active Proteins
Conclusions and a Forward Look
Carbohydrates in Grain: Classification
Mono-, Di-, and Oligosaccharides
Wheat Starch-Structure, Synthesis, and Functionality
Cell Wall Polysaccharides
Carbohydrates in Aleurone Protein Body Inclusions-Phytin Globoids and Niacytin Granules
Impact and Applications of Cell Wall Polysaccharides in Grain Utilization, End-Use Quality, and Nutrition
Wheat Lipid Classification
Lipids in Wheat Fractions and Wheat Classes
Functional Roles of Wheat Lipids
Genetic Research on Lipid-Related Components
Enzymes and Enzyme Inhibitors Endogenous to Wheat
Inhibitors of Hydrolytic Enzymes
Oxidoreductases and Their Inhibitors
Transgenic Manipulation of Wheat Quality
Development of Wheat Transformation Methods
Application of Transgenesis to Improve Grain Quality
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.
- 1st January 2009
- eBook ISBN:
"This book should reside on the shelves of all agricultural libraries that serve researchers with an interest in wheat production or processing. Chances are it will find a welcome audience and a place right next to the two volumes of the third edition." --Journal of Agricultural and Food Information
"…without a doubt the “Wheat-Bible” of all time, indeed a monumental brilliant book." --South African Association for Food Science and Technology
"…highly recommendable to students, researchers, and scientists working in baking and its related industry." --Food Research International
"It has been more than 20 years since the publication of the previous edition of Wheat Chemistry and Technology, and the editors and contributors of this volume have produced a markedly improved volume…the reader is treated to greatly improved graphics and figures, and clear and comprehensive coverage of the subject matter. Wheat Chemistry and Technologywill serve as an excellent reference guide for cereal chemists, end-users of wheat, and wheat breeders and geneticists…it will find application as a textbook in the training of the next and future generations of wheat scientists." --Journal of Cereal Science
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